New England Style Ceviche - Winner 2017

Submitted By Jeff H.

Ingredients:

* 1 pound skinless, boneless raw sustainable fish, scallops, shrimp or octopus cut into a 1/4-inch dice
• 1 cup Mr B’s fierce salsa
• 1 cup freshly squeezed lime juice
• 1/2 red onion, chopped
• 1 jalapeño chile, stem and seeds removed, diced
• 1/2 inch pieces ginger, peeled and minced or grated
• 1/2 bunch cilantro, chopped
• 4 tablespoons extra virgin olive oil
• Salt, to taste
• Pickled red onions
• Sliced avocado, for serving
1. In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes.
2. Drain fish, reserving 1/4 cup of lime juice. Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine. Chill thoroughly.
3. Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, Pickled Red Onions (optional), and slices of avocado.
Pickled red onions (optional)

Kickin' Pulled Pork Sliders

Submitted by Ms. Dorothy D.

Ingredients:

1 1/2 tablespoons fresh rosemary

1 tsp ground cumin

2 teaspoons minced garlic

1/4 teaspoon freshly ground black pepper

6 pound pork shoulder roast/butt

Directions

Preheat oven to 350 degrees F

In a large bowl mix rosemary, garlic and pepper. Place rinsed and dried pork roast in the bowl,  coat evenly with the spice mixture.

Place roast in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender

Roast approximately 3-4 hours to an internal temperature of 145 degrees F,

Remove lid, carefully remove/discard skin 'aka fat layer'

cook additional 1 hour or until a dark bark has formed

Allow to rest/cool for minimum 15-30 minutes,

Remove pork from the pot, place on a baking sheet to catch extra juices

• Do not throw out the juices, this is the best part

Shred pork -  I cut in smaller pieces first and then hand shred/pull apart

Combine the following in a skillet for the sauce;

Pork drippings

1 jar Serrano Blue Pepper Glaze (spicier options: Habanero Amber, or Ghost Cherry Gold)

2 TBL unsalted butter

2 cups of sliced yellow onion

1 cup of celery

1 12 oz. Dark Beer (may be substituted with BBQ sauce)

Saute until onions are soft and translucent

Place 1/2 of shredded pork into the Dutch oven or large crock pot, add 1/2 sauce, stir

Add remaining pork & sauce, stir to coat evenly

• If using a crock pot for the final step - keep on medium until ready to serve, stir occasionally

Serve on toasted buns, dress it anyway you like -

Fresh coleslaw,

Mr. B's - Original or Blazin’ Pucker Butter Pickles,

pickled red onions, baby corn on the cob, pickled peppers,

Hot Sauce

Ghost Cherry Chile

Submitted by - Melissa J.

Ingredients:

1.       2 tablespoons extra-virgin olive oil

2.       1/2 pound lean ground turkey (or 90/10 ground beef or ground deer)

3.       3/4 teaspoon salt (preferably kosher)

4.       1/4 teaspoon freshly ground black pepper

5.      1 tablespoon chopped garlic

6.      1 tablespoon cumin powder

7.      2 medium carrots, diced

8.      1 medium yellow onion, diced

9.       1 can (28 ounces) diced tomatoes

10.    16 oz. Ghost Cherry Gold Pepper Glaze

11.    2 cup of water

12.    2 bay leaves

13.    1 can (15 ounces) white beans (such as cannellini or navy), rinsed and drained
  

Combine first 6 ingredients, sauté over medium heat until turkey is completely cooked.

In medium stock pot, combine remaining ingredients, add cooked turkey, and bring to a boil.

Reduce heat, cook on medium/low for an hour or until ingredients have thickened – stir occasionally

Top with the following options

Nonfat plain Greek yogurt (optional)
 Chopped fresh cilantro (optional)