Dabble in the Farms happens Saturday in Grosse Pointe - FOX 32 News Chicago

Dabble in the Farms happens Saturday in Grosse Pointe

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(WJBK) -

A few Grosse Pointe natives have combined 30-plus years of experience in the food, beverage and entertainment industry to create Dabble in the Farms: A Craft Tasting Experience taking place Saturday, Sept. 28 at 41 Kercheval in the Municipal Owned Lease Lot.

Dozens of Michigan craft beers and wines complimented by several of the area's top rated restaurants and gourmet food trucks along with local live entertainment, provided by Catfish Mafia and Dragon Wagons will be included in the admission price to this new celebration.

Tickets ($30 in advance) are available at www.dabblegrossepointe.com.

One of the featured recipes will be Dirty Dog Jazz Cafe chef Andre Neimanis's Szechwan pork shanks with a scallion salad and sweet chili plum sauce (see recipe below):

Yield: 8
24 3 oz. Pork Shanks
Szechwan BBQ
Scallion pepper salad

Grill pork shanks and glaze them with marinade until medium well. Place scallion salad in center of plate, place pork shank on scallion and pepper salad. Sauce with sweet chili sauce.  

24 3oz. Pork Shanks

4 Carrots
2 Leeks
2 Green Peppers
2 Red Peppers
8 scallions

Pork Shank Marinade:
2 Cups Hiosin Sauce
2 Tbs Sugar
3 Tbs Soy Sauce
3 Tbs Sherry Vinegar
3 Tbs Rice Vinegar
2 Green Onions Minced
1 Tsp Tobasco
2 Tsp Black Bean Chili Sauce
2 Tsp Graded Fresh Ginger
3 Tbs Garlic, Minced
1 ½ Tsp White Pepper
½ Cup minced Cilantro with Stems
2 Tbs Sesame Oil

Chinese Mustard:
1 Cup Sugar
1 Cup Red Wine Vinegar

Sweet Chili Sauce
Wash all vegetables. Finely julienne all vegetables and cut into 3 inch pieces. Flash them in a hot sauté pan with olive oil just to slightly wilt and season with fresh cracked pepper and sea salt.

Method for Pork Shank Marinade:
Combine all ingredients in food processor until well blended. Coat with marinade and
cover and chill for 20 minutes. Reserve some marinade for glazing and garnishing.
Sweet Chili Sauce
11/2 lbs plums
1 tbsp vegetable oil
2 garlic cloves (minced)
1/4 cup gingerroot (fresh, minced)
1/2 tsp five spice powder
1/2 cup lime juice
1 tbsp mirin (or 1 tablespoon plum wine)
5 tbsps brown sugar
1/2 tsp asian chili paste with garlic
1/4 tsp salt
Sauté garlic in oil.
Add rest of ingredients and simmer for one hour.
Strain.  Blend in food processor. Chill.
Serve hot or cold for dipping.

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