By James Briscione, Director of Culinary Development and Culinary Arts Chef-Instructor

For ICE’s recent hands-on cooking event with the New York Jets, I crafted a fun spin on classic chili. Slow-roasted pork carnitas and beer impart a deep, smoky flavor, while the simple addition of beans and broth rounds out the dish. The recipe was a hit at the Jet’s House ”50 Yard Lounge” Super Bowl pregame party with player Nick Folk, so it’s sure to be a winning addition for any gameday menu.

carnitas chili

Pork Carnitas Chili & Jalapeno Griddlecakes

Serves 8

Ingredients

  • 2 pounds fatty pork shoulder, cut into 2-inch pieces
  • 2 teaspoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon kosher salt
  • 1 tablespoon Tabasco Pepper Sauce
  • 1 beer
  • 4 cups chicken stock, divided
  • 1 onion, diced
  • 8 garlic cloves, peeled
  • 2 bay leaves
  • 15 oz can pinto beans, drained
For garnish
  • fresh cilantro or scallions
  • shredded cheddar cheese
  • sour cream
Instructions
  1. Place the pork cubes in a bowl, add the brown sugar, smoked paprika, chili powder, cumin, kosher salt and Tabasco.
  2. Toss well to evenly coat the meat.
  3. Wrap tightly and refrigerate overnight
  4. The next day, preheat oven to 350˚F.
  5. Transfer the pork to a large, heavy sauce pot.
  6. Add the beer, 1 cup of the chicken stock, onion, garlic, and bay leaves.
  7. Bring the pot to a simmer and cover with a lid.
  8. Transfer to the oven and cook 2 hours.
  9. After two hours, remove the pot from the oven and transfer the pork cubes to another ovenproof dish, leaving any the liquid behind in the pot.
  10. Increase the oven temperature to 450°F.
  11. Place the dish with the pork cubes in the oven, uncovered, for 10-15 minutes, or until the pork is browned.
  12. While the pork cubes are in the oven, place the pot with the liquid back on the stove. Add the remaining chicken stock (3 cups) and bring to a simmer. Skim any excess fat from the surface.
  13. When pork is browned, remove from the oven and drain and discard the excess fat. Allow the pork to cool, then shred it with a fork.
  14. Add the beans and shredded pork to pot of simmering liquid. Stir well and season to taste with salt and pepper.
  15. Divide into bowls and serve with cornmeal pancakes.

Jalapeno and Cheddar Cornmeal Pancakes

Yield: Approximately 20 cakes

Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 oz melted butter
  • 2 eggs
  • 14 fl oz milk
  • 1 jalapeno, minced
  • 1 cup grated cheddar cheese
Instructions
  1. Place the cornmeal, flour, baking powder, salt in a bowl. In a separate bowl whisk together the melted butter, eggs, milk, jalapeno and cheese. Pour the liquid ingredients into the dry ingredients and stir together until just combined.
  2. Preheat a griddle or cast iron skillet. Lightly oil the surface and drop spoonfuls of the batter onto the heated surface and cook until bubbles form. Flip and brown on the second side.
  3. Once browned, remove from griddle. Serve with chili.

 

By Cindi Avila

From growing up in the Caribbean to studying culinary arts at ICE, and now into the “big leagues”, the path Kamal Rose has taken is nothing short of remarkable. This week, he’ll be representing the New York Giants at the Taste of the NFL on February 1st—one of the city’s biggest events leading up to the Super Bowl.

As Kamal prepares for the event, we got the chance to talk with him about his love of food, family and culinary school.

Courtesy of www.nydailynews.com

Courtesy of www.nydailynews.com

Kamal grew up in St. Vincent, where he cooked with his grandmother from a very young age. He tells us it was “sweet breads on Saturdays, a big pot of callaloo soup with taro root dumplings, and on Sunday, dinner was oxtails with rice, peas and fried plantains.” Rose goes on to say: “My grandmother was always baking or making soup and it just clicked.”

It clicked so well that Kamal moved to the United States as a teenager and started externing at Tribeca Grill (the popular restaurant that is part of Drew Nieporent’s Myriad Restaurant Group) through a program at his high school. The restaurant’s management got along so well with the then teenage Rose that they hired him straight out of externship. From there he worked all the stations. He says it was a great opportunity, but he knew he still needed the stronger qualifications that come with classical training.

Kamal came to ICE in 2008, attracted by the the length and flexibility of the program (it still allowed him to keep up with his job at Tribeca Grill), and that it “definitely fine-tuned me, made me a better Chef and made me think about things I never thought about before.”

A couple years after graduation, Kamal was promoted to Executive Chef at Tribeca Grill. If you have been lucky enough to dine there before, you may have noticed his influence. He says he “puts his own Caribbean spin on the New American cuisine.” The last menu had a pork chop brined with jerk spices and kale callaloo. But for the upcoming Taste of the NFL, Kamal turns to the classics, preparing an Italian wedding soup and New York-style Cheesecake for football fans and celebrities.

Kamal is also cooking up a menu for his future. He says his ideal plan is to have a restaurant or bed and breakfast next to a beach, surrounded by a farm. He would want to bring in his own fish, have livestock on the property and fresh eggs. Whether or not that restaurant is in the US or back in his beloved Caribbean remains to be seen, but we know we’ll be some of the first customers when the doors open!

 

New York is a buzz with excitement to see the New York Giants play in the Super Bowl this weekend and one ICE alum is working hard to make sure they play their best. ICE alum Gaetano Corteo (Culinary Management ’09) will be delivering over a dozen pizzas to Indianapolis for the team. His family’s pizzeria, Umberto’s Pizzeria in New Hyde Park, Long Island, has a Friday tradition of delivering pizzas to the Giants.

Today, the Friday before Super Bowl XLVI, Gaetano will take an early Delta flight this morning, carrying the pizzas in custom-made heat-retaining bags. Reports are that special arrangements have been made with federal airport screeners to get the piping-hot pies quickly through security at La Guardia. In the New York Post, Gaetano, Umberto’s general manager said, “It’s a dream come true.” And in the Wall Street Journal, he joked that he didn’t want to risk angering lineman David Diehl,  “I don’t want David mad at me. I don’t stand a chance against him—I’m just 5-10.”

Fingers crossed the pizza makes it there safely!

It’s Super Bowl week and I find myself thinking less about the match-up on the field and more about what I’m going to eat during the game. Recently I’ve been working on the Ultimate Make-at-Home Buffalo Wings. It’s the perfect recipe for your own Super Bowl party, guaranteed not to set your oven fire (yes, there’s a story there). But as I been preparing for ICE’s first sous-vide seminar, I decided to see if technology could help us build a better chicken “wing”. Here’s the play-by-play…

Brine First
There’s nothing technologically advanced about brining, but there are some things you shouldn’t mess with. Whether you making chicken for a Tuesday night dinner or a pull-out-all-the-stops, completely-impractical-but-delicious batch of buffalo wing, brining has major advantages. An overnight soak in a brine leaves meat juicier and more flavorful after cooking. Vacuum packing (sous-vide-ing) meat in a bag with a brine helps the brine to penetrate the meat more completely. After sealing the chicken legs in a sous-vide bag, they rest in the refrigerator overnight so the brine can work its magic. The chicken may then be cooked in the bag with the brine. For very tender meat that could easily be pulled from bone, the chicken was cooked at 151˚F (66˚C) for 4 hours.

Perfect Chicken Brine
6 chicken legs
500 grams buttermilk
20 grams fine sea salt
15 grams sugar
4 grams smoked paprika

Combine the buttermilk, salt, sugar and paprika in a bowl and whisk until dissolved. Pour over the chicken and leave to marinate overnight. More…