Get out and get the grilling supplies ready! Chef Daniel Myers created a few ways to incorporate pork in Spring and Summer dishes (not to mention a great way to enjoy a brunch cocktail).
Juniper Pork Chop Salad
Pork Chop Ingredients:
12 oz. Pork Chop
5 juniper berries
2 tsp of garlic
½ tsp of black pepper
½ tsp of kosher salt
1 tsp of parsley
2 oz. of bacon fat
Directions:
Combine and marinate pork for 6 hours. Grill to 145 degrees.
Salad Ingredients:
Artisan Greens
Shaved red onion
Blueberries
Strawberries
Tomato
Cucumber
Carrots
Almonds
Feta Cheese
Tonic blueberry Dressing
Pork Bloody Mary
Ingredients:
2 oz. Tito’s Vodka
5 oz. of Zing Zang Bloody Mary Mix
1 dash of Worcestershire sauce
1 pinch of garlic salt
1 pinch of celery salt
1 pinch of crushed red pepper and black pepper
1 pickle spear
1 stick of celery cut in half
2 slices of bacon
Daniel Myers
Chef
“I don’t see enough pork salads on menus around the area, so I decided to change it up by substituting chicken with pork tenderloin.”
