With the Super Bowl being played Sunday, Chef Jason Wiggin with the InterContinental Hotel offers up these delicious recipes.
Recipe 1: Chili-Braised Pork Tacos with Charred Corn Pico
2 Tbsp. extra virgin olive oil
1 pork butt cubed into 4-inch pieces
2 Tbsp. chili powder
2 Tbsp. cumin
2 Tbsp. smoked paprika
2 cups chicken stock
2 Tbsp. tomato paste
½-can chipotle peppers in adobo sauce, minced
1 large onion, diced
4 cloves garlic, minced
Combine the chili powder, cumin and smoked paprika in a small bowl. Rub the spice mix into the pork, covering all sides.
Heat olive oil in a large braising pan over medium-high heat. Carefully place the pork in the skillet and sear on each side until browned. Add the diced onion, minced garlic and chipotle once pork is browned.
Add chicken stock and tomato paste. Cover and cook on low for 2-3 hours.
Shred the pork with two forks. Serve in corn tortillas with your favorite taco toppings.
Charred corn pico
4 Roma tomatoes, seeded and diced
1 red onion, diced
½-cup cooked black beans
½-cup charred corn
1 lime juiced
½-cup chopped cilantro
Combine all ingredients. Season with salt and pepper.
Recipe 2: Wiggin Family Panzanella
3 Tbsp. good olive oil
1 tsp. kosher salt
4 large Roma tomatoes, diced
1 red bell pepper julienned
1 yellow bell pepper julienned
1 red onion julienned
20 large basil leaves, rough chopped
1 tsp. minced garlic
½-tsp. Dijon mustard
3 Tbsp. red wine vinegar
½-cup good olive oil
½-tsp. kosher salt
¼-tsp. freshly ground black pepper
Whisk ingredients together
Chef Jason Wiggin says:
"I used to beg my mom to make this salad; it's a version of Panzanella, minus the bread. We always had it at big family gatherings like the Super Bowl. My mom always used really good olive oil and some type of flavored or aged Balsamic. My family would dip torn pieces of warm French bread in it and have some Brie on the side."
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