THE CHEF’S TABLE – No 5 Station

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Chef-Juaquin-OrtizRECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.

CHEF Joaquin Ortiz
RESTAURANT No 5 Station

FACTS Originally from LA, Joaquin moved to Miami at age 17.  He received an A.A. in Culinary Arts and a B.A. in Business Hospitality Management from Johnson & Wales.  In 2003, Diario Las Américas featured him as an up and coming young chef in Miami.  Being in the hospitality industry for over fifteen years, Joaquin has opened eight different restaurants and
absolutely thrives on being a restaurateur.

Pull-Pork

Station No.5 Pork Shoulder

INGREDIENTS
Recipe for four persons.

Pork
1.5 LBS boneless pork butts

5oz orange Juice

5oz pineapple juice

1.5oz apple cider vinegar

2 tbls onion powder

2 tbls garlic powder

1.5oz soy sauce

1 oz siricha

2 tbls butter or olive oil

salt and pepper to taste

Preheat oven to 300 degrees F°

In a large bowl thoroughly combine the orange juice, pineapple juice, apple cider vinegar, onion powder, garlic powder, soy sauce and siricha.

In a large high walled hot pan place your butter or olive oil in and sear off both sides of your pork butt. After you have a nice golden brown on both sides pour your liquid mixture into the pan. Make sure that the mixture covers almost all of the pork butt. Cover pan securely with aluminum foil and place on center rack of your oven. Cook until pork is fork tender about 3-4 hours (check on cooking process frequently after 2.5 hours of cooking) Once pork is finished remove from pan and place on cutting board to cool.

Polenta
3 tbls olive oil

2 tsp salt

2 cups polenta

1/2 cup mascarpone

1/3 cup freshly grated Parmigiano-Reggiano

salt and pepper to taste

In a large saucepan, bring 6 cups water and the olive oil to a boil. Add the salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer, partially covered and stirring every 10 minutes, until the polenta is thick, smooth and creamy, 45 minutes. Add the mascarpone and Parmigiano-Reggiano. Check for seasoning and adjust the consistency by adding water if desired.

Brussels sprouts
1/2 cup sliced shallot (about 1 large)

1 1/2 pounds Brussels sprouts, trimmed
and sliced thin

3 garlic cloves, minced

1/8 tsp salt

1/8 tsp freshly ground black pepper

In a large nonstick sauté pan add 1 tbls butter or olive oil. Once the butter or olive oil is melted add the shallot and cook over medium heat until shallots are caramelized; 5-7 minutes. Add the Brussels sprouts and sauté for 4 minutes. Add the garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently. Remove from heat; stir in salt and pepper.

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