Impress your friends and family with these recipes from Pele's Wood Fire Grill. They are located at 2665 Park St or visit their website at peleswoodfire.com.
3 Protein to be marinated
6 Tbsp Whisky
4 ea Lime Juice
2 Tbsp Balsamic Vinegar
2 Tbsp Honey
2 ea Sweet Onions Minced
4 ea Garlic
6 Tbsp Extra Virgin Olive Oil
6 Tbsp Pomace Olive Oil
2 Tbsp Cilantro Minced
1 1/2 cup Tomato diced
Tabasco, Black Pepper, Salt to taste
Combine all ingredients and adjust seasoning to taste.
Add Protein and allow to marinate overnight.
Cook as desired.
1 Tbsp Extra Virgin Olive Oil
1/2 lb 1/4" Diced Smoked Cured Pork Belly
3 Tbsp Slivered Garlic
1/2 cup 1/4" Sweet Onions Diced
16 pieces 1/2" cut Ripe Tomatoes
6 Tbsp Apple Cider Vinegar
1 lb Cooked Bucatini Pasta
1/2 cup Micro-Planed Parmesan Reggiano
3 Tbsp Chives Minced
2 ea Eggs
Extra Virgin Olive Oil, Fresh Cracked Black Pepper, Diamond Crystal Kosher Salt to taste
Add pork belly and cooking oil to a pan on medium heat.
Render down until light brown caramelized.
Add garlic, onions.
After garlic is caramelized, add tomatoes and heat through.
Refresh bucatini in salted water.
Add pasta to pork belly mixture.
Mix well and stir in egg yolks very well over low heat, until sauce is nappe.
Adjust seasoning and plate.
Top with cheese, chive, and extra virgin olive oil.
First Coast News