|Pork jowl||2 lb|
|La Grille Wild Whiskey Smoked BBQ Glaze|
|Onions, minced||2 each|
|Brown sugar||1 cup|
|Club House La Grille Wild Whiskey Smoked BBQ||1/2 cup|
|Garlic cloves||4 each|
|Club House Pepper, Black Ground||2 tbsp|
|Tomato paste||250 g|
|Worcestershire sauce||25 mL|
|Poblano peppers, charred and peeled||1 cup|
|Cherry bomb peppers, pickled and seeded||1 cup|
|Beef Demi||1 cup|
|Sour Dough Bread||1 each|
|Shallots, sliced||1/2 cup|
|Cilantro Cress||1/2 cup|
This recipe was created for Club House for Chefs by: Ted Corrado, Corporate Executive Chef of The Drake Properties – Drake Hotel, Drake Commissary, Drake One Fifty, Drake Commissary - in Ontario.
For the Pork Jowl: Place pork jowl in vacuum pack bag and seal. Sous vide pork jowl at 55C for 72 hours. Remove and cool
For the La Grille Wild Whiskey Smoked BBQ Glaze: In a large skillet over medium heat cook onion and garlic for 10 minutes or until it’s translucent. Add bourbon, Club House Black Pepper, Ground, salt, ketchup, tomato paste, vinegar, Worcestershire sauce and brown sugar. Bring to a boil and let simmer for 30 minutes. Run the sauce through a strainer, if you prefer a smooth sauce. Coat the pork jowls in glaze and grill until desired char is achieved.
For the Charred Peppers: In a sauce pot heat beef demi. Once simmering add poblano peppers and cherry bomb peppers.
For Serving: Grill off one slice of sour dough bread. Slice charred pork jowls and place a few slices on the sour dough bread. Spoon on charred peppers and beef demi. Garnish with sliced shallots and cilantro cress.