Freedom Farms Goes Latin
Chef Pete Chisick took over Lisa’s Kitchen for two Freedom Farms Dinners. This week, he shares his Latin take on our farm fresh produce and farm raised meat.
He shares a couple of his favorite recipes here! We tried them and they are delicious!
Grilled Corn Remoulade
4ea corn, grilled, kernels removed
1ea green bell pepper, roasted, peeled, small dice
1oz lime juice
1t cayenne pepper
¼bu oregano, minced
¼bu cilantro, minced
S & P t.t.
Smoked Cuban Pork Empanadas
- Combine all ingredients.
Yield: at least 30 empanadas
6# bone-in pork butt or picnic or shoulder
½bunch cilantro, minced
6each limes, zested
3each oranges, zested
2T garlic powder
2T onion powder
2T kosher salt
2T black pepper
½cup white sugar
1cup sugar in the raw
2each sweet potato, medium dice
2T chili powder
S & P
30each empanada shells
½gallon frying oil
- Combine the cilantro, both sugars, limes, oranges, garlic powder, onion powder, salt, and pepper in a bowl. Mix well. This is your rub.
- Take the pork butt and rub it down with the rub. Let sit over night.
- Get your smoker to 250 degrees. It does not matter what kind of wood you use to smoke with but I prefer to use a mix of 60% pecan and 40% apple. I use a basic mop of vinegar, water, and oil. I do not want to change the flavor too much.
- Smoke until 196 degrees internal temperature at the bone. Let rest until cool to the touch and begin to pull apart.
- If you cannot smoke, then roast the pork until 196 degrees. Follow the same resting period and pull apart.
- Set your oven to 350 degrees.
- Combine the sweet potatoes, cumin, nutmeg, chili powder, pinch of salt and pepper, and just enough oil to coat. Toss until the sweet potatoes are coated and place on a baking sheet.
- Roast until for tender.
- Let cool for 10 minutes and puree.
- Combine the pulled pork and the sweet potato puree.
- Fill empanada shells with a heaping tablespoon of the pork and potato mix. Close shells.
- Take frying oil and heat to 350 degrees. Gently place empanadas into oil. Fry until golden brown.
- Serve with sour cream, Pico de Gallo, or whatever you want.