2 Porkchops
Instructions
Perfect Strain Pairing - C99 by Modern Flower
Cook the rice in a rice cooker or pot on the stove. Add two cups of chicken broth to 1 cup of rice.
Once rice is cooked, add 2 tsp. of rice vinegar and fluff with a fork. Cover with a lid until ready to serve.
Take the pork chops and coat them with the Japanese mayonnaise.
In a separate bowl pour your panko breadcrumbs and spice mixture and stir to blend together.
Dip the pork in the breading and coat the entire chop. Heat a frying pan to medium and add 2 Tbsp. of canola oil.
Fry each side of the porkchop for 6 minutes, or until fully cooked through. You want the breading to become golden brown and crisp.
In a bowl mix together all the vegetables and pour half the wafu sauce over and toss.
Add the rice to a bowl, top with the cabbage slaw and sliced fried pork. Drizzle Infused Wafu Sauce and garnish with sesame seeds.
2 Cups Ap Flour
Instructions
Perfect Strain Pairing - Double Dream by Rolled One
Mix together the flour and salt. Add the egg to the flour and combine.
Work in the sour cream and soft butter.
Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
Wrap the dough well in plastic wrap and refrigerate for 30 minutes.
Combine the mashed potatoes and the City Trees X Nomadcook Maple Agave Tincture. Stir and mash until the agave is fully emulsified into the potato and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.
Roll half the dough 1/8” thick. Use a 2”-round cutter to cut circles of dough. Repeat with the other half of the dough.
Place a dollop of filling in the center of each circle. Brush the edges with an egg wash and gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal.
Heat a frying pan to medium, add oil and the pulled braised short rib and beef jus and cook for 3-5 minutes. Remove from heat. Heat the Pear and Kiwi Marinate in a small pot.
Add the shredded short ribs, crumbled Boursin cheese with the pierogis and top with the pear and kiwi marinate.
Smoked Graham Cracker Ice Cream
Instructions
Perfect Strain Pairing - Grape Gas by Modern Flower
Whisk together In a mixing bowl the coconut milk, coconut cream, almond milk, maple syrup ice cream stabilizer, ice cream salt and liquid smoke. Break apart graham crackers and add to the bowl. Soak for 3 hours.
Pass the mixture through a mesh strainer into a mixing bowl & discard the soggy graham crackers.
Add City Tress x Nomadcook Maple Agave Tincture and whisk until fully emulsified.
Pour into an ice cream container and freeze for 24 hours.
Beat butter, sugar & vanilla with a mixer in a large bowl until light and fluffy. Blend in flour.
In a separate bowl whisk egg whites until frothy. Fold into butter mixture.
Preheat oven to 400 F. Place 4 mounds of dough, 4 inches apart, on on a greased baking sheet.
Spread mounds with back of spoon dipped in water to 3-inch diameter. Bake 5 to 6 minutes, or until edges are just barely golden.
Remove from oven and quickly loosen each cookie from cookie sheet with thin a spatula. Shape each into a cone, cones become firm as they cool.
Place water, sugar, and corn syrup in a medium saucepan. Stir to combine. Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.
Place egg whites and cream of tartar in the bowl of a stand mixer.
When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks.
When the whites are ready turn the mixer to medium and very slowly pour the sugar syrup into the whites in.
Once the syrup is added, turn up the mixer to medium-high and continue whipping for 7-8 minutes, or until the mixture is thick and fluffy. Add in vanilla and whip until the fluff has cooled completely.
Transfer the marshmallow fluff to a pastry bag and pipe on into the sugarcone. Using a torch gun lightly scorch the edges of the fluff.
Using a mold shape your ice cream on a plate and place the S’more Cone on top
