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It is a new year, and Le Creuset has teamed up with 30A Eats once again to bring you Chef Adam Yellin from Local Catch Bar & Grill on 30A in Blue Mountain Beach, who will demo one of my favorite menu presentations, his Pork Nachos. Chef Yellin will be showcasing his culinary talents at the Le Creuset Silver Sands Premium Outlet location at 6pm on January 27th, demonstrating the proper technique of braising pork and preparing the pork nachos and tacos that will be topped with the freshest ingredients. He has a few other recipes and tips up his sleeve, and will be doing a random giveaway of Local Catch Bar & Grill hats and t-shirts too! They are super cute. I have one.
Chef Yellin hails from New Orleans, and quickly moved up the ranks in the culinary world after attending the University of Alabama. He was in pre-med, but switched to restaurant and hospitality management, as he could work in food establishments and get credit for school. While in Tuscaloosa, he began in dishwashing at Depalma’s, a popular Italian restaurant, but rose to other positions, learning the back of the house, as well as the front.
Yellin drove to San Diego, where he went on to manage restaurants with the Catalina Restaurant Group, before becoming the manager of World Famous, serving California coastal cuisine by the water’s edge. It was there that he decided his passion was in cooking food, rather than managing, so he pursued his dream by graduating at the top of his class in 2009 from Le Cordon Blue, Austin, Texas.
Chef Yellin has held positions in South Walton at the former Restaurant Fire location at Gulf Place, The Old Florida Fish House, and Commander’s Palace in New Orleans. His style has unfolded to be one that specializes in traditional seafood techniques and West Coast creations, mixing Baja Mexican flavors with classic Southern cuisine. “By studying different cultures, I’ve put together a fusion of flavorful food,” Yellin says.
By: Chef Adam Yellin
Pork: Break down the whole pork butt to even pieces with bone in. Want to leave pieces big. Then roll in Cajun seasoning and minced garlic. Roast at 500 degrees for 15-20 minutes to sear meat. Then take the meat out of oven and put in a braiser with 16 oz of PBR (Pabst Blue Ribbon) and thyme. Cover tightly and cook at 300 degrees for 3 hours.
Chips: Cut flour tortillas into sixth and fry for about a 2 minutes each. When they come out of the oil they need to be light brown and seasoned immediately with Cajun seasoning.
Pickled Jalapeños- Thinly slice whole Jalapeños with seeds and cover with apple cider vinegar.
Pico: Dice fresh tomatoes with red onion, Jalapeños, cilantro, garlic, then season with vinegar and lime juice, salt and pepper.
White sauce: Ranch lime juice and vinegar to flavor.
Grated Sharp Cheddar Cheese
Local Catch Habanero hot sauce or substitute your favorite hot sauce.
First place tortilla chips on plate, then a generous portion of braised pork, and then the cheese on top. Put in 400 oven for 5 min until cheese melts. Once out of the oven, add a scoop of pico, followed by white sauce, hot sauce, and then pickled Jalapeños to finish.
Pineapple Salsa: Medium diced pineapple with julienned cut red onion and bell pepper, salt and pepper to taste.
White Sauce: Ranch,lime and onion vinaigrette
Fried Onions: julienned cut onions marinated in buttermilk and crystal hot sauce then fried in vegetable oil
Build as follows
Place pork onto a previously grilled, warm flour tortilla
Top with White Sauce drenched cabbage, pineapple salsa and last the deep fried onions
Place a generous amount of the braised pork onto a plate of tortilla chips, top with shredded cheddar, then heat in oven until cheese is melted30aeats
The cooking demonstration will be held on Wednesday, November 27th at 6 p.m at the Le Creuset location at Silver Sands Premium Outlets, 1076 Emerald Coast Parkway West, Suite 125 in Miramar Beach. Please call (850) 654-5900 to give them a heads up if you do plan to attend. You do not need to be present to win the 3.5 quart Braiser, but you will need a U.S.A. mailing address.
Follow Rafflecopter instructions and leave a comment below on what you would like to cook in the braiser. It is beautiful and amazing to cook with. Best of all, you get to choose the color from those at Le Creuset at Silver Sands!! The contest begins today, January 21, 2016 with comments below, and Jan 22 with Rafflecopter. It will end on January 30, 2016 at noon. The winner will be contacted on the same day, and has 48 hours to respond before another winner is selected. The winner will be chosen by random via Rafflecopter.