If you missed us at Red Rocks last week, get your Dan Soder and Big Jay fix with this season one revisit when I made them Wawa-Inspired Apple Fritters.
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Here’s what I tried to make:
1. SPICY CURRY PUFFED CHICKPEAS
Preheat oven to 350°
Drain and rinse chickpeas.
Place in a pot with water and kosher salt over high heat; boil for 10-12 min – until they are mushy, but don’t lose their shape.
Drain and transfer to a baking sheet
Dry in preheated oven for 5 min
Heat vegetable oil in dutch oven
Whisk all seasonings in a bowl until combined
In small batches, gently lower chickpeas into hot oil; fry for 1-2 min
Drain on paper towels
Season generously immediately
2. GRILLED PORK SECRETO
SALSA VERDE INGREDIENTS:
Tomatillos; husked and cut lengthwise
White Onion; cut in half
Zest and Juice of Lime
CORN RELISH INGREDIENTS:
Freshly Squeezed Lime Juice
Preheat oven to broil
Combine tomatillos and white onion; add vegetable oil and toss until fully coated.
Place on a baking sheet lined with foil; put under the broiler for 5-6 min or until vegetables are charred and blistered.
In a blender, combine tomatillos, onion, serrano chilis, garlic, cilantro, lime zest and juice; blend until smooth and season to taste with Kosher salt.
Heat grill and generously oil the grates.
Grill jalapeno until charred on all sides; wipe off char, slice in half, deseed, and dice.
Combine diced jalapeno, corn kernels, cilantro, olive oil, and lime juice; stir until incorporated and season with salt to taste.
In a small bowl, whisk together coriander, cumin, salt, and garlic powder.
Pat pork dry with paper towel; season generously on all sides with spice mix.
Place pork on hot grill for 2 min; rotate 45° to create hatch marks.
Flip and repeat on the other side.
Thinly slice pork and serve topped with a spoonful of salsa verde and a scoop of corn relish.
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