Appetizer: Zepeda Family’s favorite take out chicken wings with a Bulleit Bourbon chile glaze

Yield 4 servings 

INGREDIENTS:

FOR WING PREP:

• 2 pounds chicken wings

• 1 medium yellow onion, cut in half, skin removed  

• 1 bay leaf

• 1 star anise

• 3 tablespoons salt

FOR SAUCE:

• 1 cup sugar

• 3 cups water 

• 1 lemongrass stalk, mined fine 

• 1 inch piece of ginger, grated on microplane

• 1 serrano, finely sliced 

• 4 garlic cloves, grated on microplane

• 3 tablespoons soy sauce 

• 2 teaspoons fish sauce

• 2 tablespoons rice vinegar

• Juice of one lime

• 2 teaspoons white pepper, ground

• 3 tablespoons Bulleit bourbon 

FOR GARNISH:

• 3 green onions, sliced thin

• 2 tablespoons white pepper 

• 1 lime, cut in half to juice

• 2 tablespoons toasted sesame seeds

WING PREP:

In a large pot, add chicken wings and fill 3/4 of the way up with cold water and the rest of the ingredients. Simmer over medium low heat for 45 minutes. Once done, remove wings and set over cooling rack and air dry while sauce cooks and grill preheats. 

SAUCE PREP:

Add all ingredients into a medium sauce pot and simmer over medium heat until thickened and it coats the back of a spoon. 

GRILLING:

Set grill to 500f, once temperature is reached, add wings and brush on glaze on both sides. Close grill and set timer for 15 minutes. Flip the wings and coat once more with glaze on both sides close the lid and grill on other side for an additional 15 minutes. While grilling, slice three green onions and set into a large bowl with 2 tablespoons of white pepper set aside. Open lid and brush one last time on both sides and transfer them into the bowl, squeeze one lime over everything, toss the wings to season evenly. Plate and garnish with cilantro leaves and toasted sesame seeds. 

Main Course: Carnitas Coloradas (Border Char Siu) 

Yield 4-6 servings 

INGREDIENTS:

• 3 pounds boneless pork ribs

• ¼ cup granulated white sugar

• 2 teaspoon salt

• ½ teaspoon five spice powder 

• ¼ teaspoon white pepper, ground 

• ½ teaspoon sesame oil

• 1 tablespoon Shaoxing rice wine 

• 1 tablespoon soy sauce 

• 1 tablespoon hoisin sauce 

• 2 teaspoons molasses

• 3 cloves garlic, finely minced

• 2 tablespoons honey

• 1 tablespoon hot water

INSTRUCTIONS:

• Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, and garlic in a bowl to make the marinade. Rub the pork with the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.

• Preheat your grill to 475 F


• Place the pork on the rack, leaving as much space as possible between pieces. Pour remaining marinade into a small sauce pot. Set over medium heat until it thickens and coats the back of a spoon. Grill for 25 minutes, keeping the oven setting at 475 F for the first 10 minutes of roasting, and then reduce your grill temperature to 375 F. 

After 25 minutes, flip the pork. Brush glaze on both sides. Roast another 15 minutes. Throughout the grilling time, check your char siu often (every 10 minutes). Brushing glaze each time. 


• After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.

• By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. You can also use a meat thermometer to check if the internal temperature of the pork has reached 145 degrees F. 


• Remove from the grill and baste with the last bit of reserved sauce. Let the meat rest for 10 minutes before slicing.  

Side Dish: Avocado Fried rice

INGREDIENTS:

• 3 cups day old cooked jasmine rice

• 3 eggs, lightly beaten

• 2 tablespoons soy sauce

• 2 tablespoons sesame oil

• 1 tablespoon fish sauce

• 2 tablespoons rice wine vinegar 

• 1 serrano, minced

• 3 green onions, sliced thin

• 2 cups of frozen pea/carrot/green bean medley

• 1 tablespoon of fresh ginger, grated on microplane

• 3 garlic cloves, minced fine

• 1 large avocado, sliced thin 

• 1 lb shrimp, head on, peeled 

INSTRUCTIONS:

• Set the Traeger flat grill on medium heat across the whole surface. Season eggs with salt and pepper and cook until cooked through and scrambled, remove into a bowl and set aside. 

• Add a drizzle of oil and sauté the shrimps until cooked through, about 5 minutes. Remove and set into another bowl. 

•  Add veggies next with the rest of the seasonings and sauté til caramelized. Add in rice and sauté everything together, stirring constantly. Add in scrambled eggs and more soy sauce if you like. Once everything is well combined and seasoned to your liking. Transfer onto a large platter. Slice pork ribs and top the rice with the slices of pork and the shrimp. Add cilantro leaves and avocado, serve with lime wedges. 

Dessert: Crepas on griddle with Bulleit Bourbon cajeta made with caramelized goats milk and poached pears

 Yield 4 Servings

INGREDIENTS:

• Store bought crepes 

• Cajeta* or store bought caramel

*CAJETA:

• 1 quart goats milk

• 1 1/4 cups sugar

• 1/4 teaspoon baking soda

• 1 teaspoon vanilla

• 1/2 cup good white wine or tequila

 PREPARATION:

Stir together goats milk, sugar, baking soda in a heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla and white wine. Transfer to a bowl to cool. Makes about 1 1/2 cup

FOR POACHED PEARS:

• 4 bosc pears, peeled

• 1 lemon, cut in half

• 1 star anise

• 1 cinnamon stick 

• 1/2 c Bulleit bourbon

• 8 cups of water

• 3 c sugar 

 PLATING:

• 1/2 c poaching liquid

• 2 tablespoons high proof Bulleit Bourbon

• Pinch of salt

• 2 tablespoons butter, unsalted

• Whipped cream of choice

• Cinnamon stick to grate

• 1/2 cup cajeta

• 12 crepes 

In a medium sauce pot, add in all ingredients and simmer over medium heat for 40 minutes. Remove the pears from the syrup and allow to cool slightly before cutting wedges out. When ready to plate, in a medium sauté pan over medium heat, add in the poached pears and add butter. Once butter is melted, add in 1/2 cup of poaching liquid and carefully add in the bourbon and light on fire to flambé carefully. Finish with a pinch of salt and set aside.