Pot Roast Beignets
Pot Roast Beignets
Directions
- Cut off thumb-sized piece of dough, and roll it into disk. Place spoonful of pot roast mixture into center of dough, apply small amount of beaten egg, and seal it. Repeat this process to make as many as you’d like.
- If baking: preheat oven to 375°F. Once all beignets are formed, place them on cookie sheet lined with parchment paper, and bake for 15 to 20 minutes, or until golden brown.
- If pan-frying: heat 1½ inches of vegetable oil in sauté pan, and pan-fry on medium until golden brown and crispy.
- Once beignets are cooked, place them on warm platter, and grate generous amount of fresh horseradish over them. Serve immediately.
Ingredients
- 2 egg(s), beaten
- oil, vegetable, for pan-frying, as needed
- horseradish, fresh, as desired
Pot Roast
Directions
- In mixing bowl, combine all ingredients. Taste, and adjust to balance sweet, sour and salty. Refrigerate until needed.
Ingredients
- 1 lb Smithfield® Smoke’NFast Pot Roast, torn into small chunks
- 4 black garlic, clove(s), pureed
- 3 tbsp vinegar, black
- 1 tsp chili flakes
- 3 tbsp honey
- 2 tsp salt
Beignets
Directions
- In bowl of stand mixer fitted with hook attachment, sift together all-purpose flour, salt and baking powder.
- Turn mixer to low, and slowly add water. Once all the water is incorporated, pour in melted butter.
- Once butter is added, increase speed to medium, and let mix until dough begins to come together. (It will take 6 to 9 minutes of kneading for it to form into a ball. If the dough is too crumbly, add a few drops of water until it comes together.)
- Once dough is smooth and even, split it into two logs, and wrap them well with plastic. Let dough rest for 30 minutes before using or refrigerating.
Recipe by Chef Grace Model • Chef de Cuisine, S.K.Y. Restaurant – Chicago, IL
Ingredients
- 2 cups flour, all-purpose
- 2 tsp salt
- 1 tsp baking powder
- 1/2 cup water, plus more if necessary
- 3/4 cup butter, melted