Chef Adam Yellin
Chef Adam Yellin

See below to enter the Le Creuset Giveaway with Rafflecopter

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.

Pork Nachos , Recipe:

Pork Nachos
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.

Build Nachos:
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.

Pork Tacos

Braised pork

Pineapple Salsa: Medium diced pineapple with julienned cut red onion and bell pepper, salt and pepper to taste.

Shredded cabbage

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.

a Rafflecopter giveaway

To Enter
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.


33 thoughts on “Le Creuset Pork Braising Demo with Chef Adam Yellin of Local Catch on Jan. 27th at 6PM & Le Creuset 3.5 Quart Braiser Giveaway”

  1. Good afternoon! The winner has been selected and contacted. The runner up has also been selected but not contacted. The winner has 48 hours to respond! Thank you all for entering!
    Chef Andi Bell with Boshamp’s in Destin, also a former James Beard Southeast nominee, will be cooking at the next demonstration in February! Stay tuned! 🙂

  2. I can’t wait to hear who wins! Adam Yellin Local Catch rocks! Thank you everyone who made it to the demo Wednesday and look forward to our next cioking event.

  3. I would love to make a balsamic roasted chicken surrounded by fingerling potatoes, carrots, and tomatoes drizzled in a balsamic reduction.

  4. This would be perfect to make braised new potatoes! Crunchy on the outside, fluffy on the inside.

  5. You had me at pork. No really. I’ve been on a total pork kick lately.

  6. The follow button link isn’t working on your rafflecopter. But I follow already so I took my entry, just a heads up 🙂

  7. I want to make smothered pork chops with lots of caramelized onions.. yummy

  8. Since I live in South Florida, I’d have to make a wonderful seafood paella!

  9. A fried lamb with olive oil garlic vinegar, basil Rosemary ,bay leaves ,and spearmint.

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