Source: Brett Freifeld, Former Head Chef, Hard Rock Café, Orlando
6 to 8 slices bacon
1 cup yellow onions, diced
2/3 cup all-purpose flour
6 cups hot
chicken stock
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup parsley, chopped
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons red pepper sauce
1 1/2 teaspoons coarse black pepper
1 cup Cheddar cheese, grated
1/4 cup diced green onions (white part only)
Additional chopped bacon, grated cheese
and chopped parsley for garnish
Fry bacon until crisp. Chop bacon and reserve drippings.
Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions. Heat until cheese melts smoothly.
Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
Source: Brett Freifeld, Chef, Hard Rock Café, Orlando
1 quart hot water
1 quart apple-cider vinegar
1/2 cup Tabasco sauce
1/2 cup
granulated sugar
1 pork shoulder, boned (approximately 3 pounds)
In a large bowl, add vinegar, Tabasco sauce and sugar to hot water. Stir to dissolve sugar. Pour marinade over pork, cover and refrigerate for at least 12 hours.
Remove pork from marinade and place in a baking pan. Cook in a preheated 450 degree F oven until well browned. Cover with foil. Pour some marinade over pork, lower temperature to 300 degrees F, and slow-roast for an additional two hours or until meat pulls away easily from the bone.
Yield: Serving size depends upon personal preference.