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Sunrise Chef: Dining for Diakon

Published On: Oct 11 2013 04:47:46 PM CDT

Sunrise Chef: Dining for Diakon

Chefs are crowding the kitchen for a cause close to their hearts.  "Dining for Diakon" is a foodie fundraiser to help raise funds for Diakon Adoption and Foster Care.  Diakon's adoption services helps children in orphanages find permanent homes.  Dining for Diakon will take place on October 17, 2013 at 6:30 p.m. at the Holiday Inn-Fogelsville.

Oregano Pulled Pork
8 people
Pork Tenderloin 4ea
Pork Marinate
Olive Oil 2 cups
Red onions Diced 2 cups
Fresh Oregano Chopped 5 Tblsp
Fresh Basil Chopped 5 Tblsp
Flat Parsley Chopped 5 Tblsp
Bell Pepper Chopped 1 ea
Salt 1 teas
Black pepper 1 teas
Mix all ingredients together Clean the silver skin from the Pork Tenderloins Rub with the Marinate Marinate for 72 hours
Plum Tomatoes Chopped 8 ea
Red Onion Chopped 1 ea
Green Bell Pepper Chopped 1 ea
Celery Chopped 3 stalks
Smoked Paprika 2 Tblsp
Olive Oil 1 cup
Remove the Pork Tenderloins from the Marinate Pan Sear using a heavy sauce pot after searing add the Olive Oil Cook the Celery Onion, Pepper, and Tomatoes add the Paprika add the Pork Tenderloins and the Marinate bring to a boil then Simmer for 2 ½ hours covered. Remove the Pork let rest for 20 minutes using a knife pull the pork to shreds add bake into the pot and cook with he Tomato Mixture adjust the seasoning add Fresh Oregano Chopped 1 cup and Virgin Olive Oil 1 cup


Toasted Orzo
Orzo Pasta 1 lb
Water 3 qts
Olive Oil 3 Tblsp
Salt ½ teas
Black pepper ¼ teas
Using a heavy Sauté Pan completely dry get pan to red hot add the orzo dry toss till slightly brown
Using a Sauce pot bring the water to a boil add the toasted Orzo and simmer till tender drain the water Season with the salt and pepper and oil. Serve with the Pork
Garnish the Pork with Minced Red Onion and Diced Granny Smith Apple

BBQ Honey Shrimp
8 people
Shrimp U10, U12, 16/20 Plan for 6 shrimp per person 3-5 lbs
Defrost the shrimp split down the belly side half way thru the body
Marinate
Virgin Olive Oil 2 cups
Honey 1 cup
Sea Salt 2 teas
Black Pepper 1 teas
Cumin 2 teas
Chili Powder 1 teas
Whole Coriander crushed ½ teas
Red Onion minced 1 ea
Garlic Clove Sliced 8 ea
Parsley Chopped ½ cup
Jalapeño Pepper split 2 ea
Lemon Sliced 1 ea
Lime Sliced 1 ea
Orange Zest ½ ea
Mix all ingredients together pour over the shrimp marinate for 48 hours

Peppered Grits
Grits 3 cups
Water 1qt
Butter 1 Tblsp
Milk ½ cup
Salt pinch
Cracked Black Peppercorns 2 teas
Jalapeño Split 1 ea
In a sauce pot add all ingredients except the grits bring to a boil then simmer for 10 minutes add the Grits stirring constantly till the Grits are cooked and thick
Stir into the Grits when done
Heavy Cream 1pt
Butter Sweet 1 cup
Let sit and keep warm
Jalapeño Pepper Seeded Minced 1-2 ea

BBQ Dipping Sauce
Whole Tomatoes Peeled Seeded 6 ea
Garlic Cloves 4 ea
Onion Red Minced ½ ea
Parsley chopped 2 Tblsp
Lemon Zest ½ ea
Lime Zest ½ ea
Orange Zest ½ ea
Chili Powder 2 teas
Cumin 1 teas
Paprika 2 teas
Ginger Bulb Minced 2 teas
Dry Mustard 1 teas
Olive Oil 2 Tblsp
Honey 3 Tblsp
Molasses 1 Tblsp
Using a Sauce Pot cook all ingredients together on a slow simmer covered for 1 hour adjust flavor possible salt, using a blender puree the mixture serve chilled with the shrimp
Preparing the Shrimp
Using a Heavy Cast Iron Frying Pan heat to white hot cover the bottom of the pan with canola oil 1-2 Tblsp heat the oil place the shrimp into the oil Shell side down till the shell turns pink turn the shrimp and then turn the shrimp again cook for about 5 minutes till done do not try to overcook the shrimp.
Place the shrimp over the grits and served Place the dipping BBQ Sauce on the side