{"id":10246,"date":"2016-02-02T14:39:27","date_gmt":"2016-02-02T21:39:27","guid":{"rendered":"https:\/\/somimag.com\/?p=10246"},"modified":"2016-02-02T14:48:52","modified_gmt":"2016-02-02T21:48:52","slug":"the-chefs-table-no-5-station","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-no-5-station\/","title":{"rendered":"THE CHEF’S TABLE – No 5 Station"},"content":{"rendered":"<\/a>

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.<\/b><\/h3>\n

CHEF<\/b> Joaquin Ortiz
\nRESTAURANT<\/b> No 5 Station<\/p>\n

FACTS<\/b> Originally from LA, Joaquin moved to Miami at age 17.\u00a0 He received an A.A. in Culinary Arts and a B.A. in Business Hospitality Management from Johnson & Wales.\u00a0 In 2003, Diario Las Am\u00e9ricas featured him as an up and coming young chef in Miami.\u00a0 Being in the hospitality industry for over fifteen years, Joaquin has opened eight different restaurants and
\nabsolutely thrives on being a restaurateur.<\/i><\/p>\n

\"Pull-Pork\"

Station No.5 Pork Shoulder<\/p><\/div>\n

INGREDIENTS<\/b>
\nRecipe for four persons.<\/p>\n

Pork
\n<\/b>1.5 LBS boneless pork butts<\/p>\n

5oz orange Juice<\/p>\n

5oz pineapple juice<\/p>\n

1.5oz apple cider vinegar<\/p>\n

2 tbls onion powder<\/p>\n

2 tbls garlic powder<\/p>\n

1.5oz soy sauce<\/p>\n

1 oz siricha<\/p>\n

2 tbls butter or olive oil<\/p>\n

salt and pepper to taste<\/p>\n

Preheat oven to 300 degrees F\u00b0<\/p>\n

In a large bowl thoroughly combine the orange juice, pineapple juice, apple cider vinegar, onion powder, garlic powder, soy sauce and siricha.<\/p>\n

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.<\/p>\n

Polenta
\n<\/b>3 tbls olive oil<\/p>\n

2 tsp salt<\/p>\n

2 cups polenta<\/p>\n

1\/2 cup mascarpone<\/p>\n

1\/3 cup freshly grated Parmigiano-Reggiano<\/p>\n

salt and pepper to taste<\/p>\n

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.<\/p>\n

Brussels sprouts
\n<\/b>1\/2 cup sliced shallot (about 1 large)<\/p>\n

1 1\/2 pounds Brussels sprouts, trimmed
\nand sliced thin<\/p>\n

3 garlic cloves, minced<\/p>\n

1\/8 tsp salt<\/p>\n

1\/8 tsp freshly ground black pepper<\/p>\n

In a large nonstick saut\u00e9 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 saut\u00e9 for 4 minutes. Add the garlic, and saut\u00e9 for 4 minutes or until garlic begins to brown, stirring frequently. Remove from heat; stir in salt and pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"

RECIPES 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.\u00a0 He received an A.A. in Culinary Arts and a B.A. in Business Hospitality Management from Johnson & Wales.\u00a0 In 2003, Diario Las Am\u00e9ricas featured him as an up<\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":5,"featured_media":10251,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,151,1,148],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/10246"}],"collection":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/comments?post=10246"}],"version-history":[{"count":0,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/10246\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media\/10251"}],"wp:attachment":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media?parent=10246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/categories?post=10246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/tags?post=10246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}