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Applause and The Sound of Applause

‘Beyond the Dish’ Call-in Show

Wednesday, November 6, 2013

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Dee Perry is joined by ideastream's Lauren Wilson host of WVIZ's Beyond the Dish, along with a trio of local chefs for a live call-in show about food. Joining them are Eric Williams of Momocho, El Carnicero and The Happy Dog, Jonathon Sawyer from The Greenouse Tavern and Noodlecat, and Juan Vergara of Barroco Grill.

Additional Information

Watch the first ‘Beyond the Dish’ segment on-demand:

Eric Williams’ guacamole classico

4 avocados (haas or calavo brand)
1 TBL kosher salt
1 TBL minced garlic
1 TBL minced jalapeno
juice from 1 lime
-remove avocado flesh y discard skins
-place avocados in mixing bowl with salt,
garlic, jalapeno y lime juice / using a
potato masher or spoon mix well to
desired consistency / taste for seasoning

½ spanish onion minced
½ bunch cilantro minced
pinch of black pepper
-add ingredients to guacamole base y
mix well to incorporate

EXECUTIVE CHEF Y JEFE: ERIC WILLIAMS

EL CARNICERO LKWD • 16918 DETROIT AVE
216.226.3415 • ELCARNICEROLAKEWOOD.COM

MOMOCHO MOD MEX • 1835 FULTON RD
216.694.2122 • MOMOCHO.COM

Jonathon Sawyer’s Roasted Pig Face

For 5 spilt faces

Wet Rub
½ jar shrimp paste
1c soy sauce
½ c honey
1c blended oil

Dry Rub
3 c kosher salt
1c brown sugar
1 c chili flake
3 T chili powder
1 T cayenne
2 T paprika
1T dry thyme
2 T coriander
1 T black pepper
1 T szechuan peppercorn

Braising liquid
4 gallon pork stock
10 ea whole dry chili
½ peppercorn
1 c honey
½ c salt

BBQ sauce
4T Sesame oil
4T blended oil
2 thumbs ginger
5 cloves garlic
3T mustard seed
3 T sesame seed

½ c red wine vinegar
3c ketchup
2c soy sauce
1c sambal olek

Purchasing and Prep
1. Upon arrival of pig faces, immediately cut eyes, tongue, brain and ears.
2. Once all access parts are removed, prepare the wet rub. Whisk together all ingredients and then lather over pig face.
3. After wet rub is applied, prepare dry rub by grinding coriander, black peppercorn, szechuan peppercorn in a spice grinder.  Then mix in the remaining dry ingredients and apply the dry rub over the wet.
4. Let cure for a minimum of 24 hours but preferably for 48.
5. After the faces have been thoroughly cured prepare the braising liquid by combining the pork stock with the chilies, peppercorns, honey and salt.
6. Place the faces in a roasting pan and cover with the prepared brasing liquid.  Cover with parchment then tinfoil and place into a 300- degree oven for 6-8 hours depending on the size of the heads.
7. While the faces are in the oven, prepare the BBQ by combining first six ingredients in a small sauce pot and placing over medium heat. Cook until all ingredients are charred and begin to burn.  Set the hot oil off to the side and let cool before blending.
8. In a large mixing bowl, whisk together, red win vinegar, ketchup soy and sambal olek. Add the blended toasted spice mixture, and mix thoroughly.
9. Once the faces are tender to a touch pull out of oven, cut off the skin surrounding the jowl meat, score the meat and bbq. Place in 450-degree oven for 10 minutes, or until the bbq begins to caramelize.

This recipe is the property of Chef Jonathon Sawyer

Juan Vergara’s Cheesy corn recipe

Ingredients:
butter 3 tablespoons
Yellow corn 1 cup
Heavy cream 1/2 cup
White american cheese (shredded) 1 cup
Bacon (optional)
Chicken or chorizo 1/2 cup
Place butter in pan on full fire for about 45 seconds to a minute, once butter is hot throw corn and meat in and stir until nicely grilled. Mix in heavy cream and stir until comes to a light boil then place cheese and stir again until you fondue like texture. Pour into serving plate and sprinkle chorizo on top. Serve and eat with tortilla chips.

This recipe is the property of Chef Juan Vergara

Tags

Arts and Culture, Community/Human Interest

Guests

Eric Williams, chef

Jonathon Sawyer, chef

Juan Vergara, chef

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Special Thanks

Special thanks to the Oberlin Conservatory of Music at Oberlin College for the use of their Steinway Piano.

ideastream Arts Funding

Production of arts and culture programming on ideastream is made possible by grants from:

CAC

By residents of Cuyahoga County through a public grant from Cuyahoga Arts & Culture.

The Cleveland Foundation; The Dominion Foundation; Eaton Corporation Charitable Foundation; The George Gund Foundation; The George W. Codrington Charitable Foundation; The Kulas Foundation; The John P. Murphy Foundation; The Robert O. and Annamae Orr Family Foundation; and The Nord Family Foundation.

OAC

The Ohio Arts Council helped fund this program with state tax dollars to encourage economic growth, educational excellence and cultural enrichment for all Ohioans.

Beyond the Dish Music Monday

About

Applause is an Emmy award-winning locally produced TV show that celebrates artists and cultural groups around Cleveland and Northeast Ohio.

The Sound of Applause, ideastream’s weekday radio magazine, celebrates the visual and performing arts, explores cultural trends, and examines current events through an artistic lens.

Show ideas & comments? Let us know.

Air Dates

Applause

WVIZ/PBS
Thursday 7:30 PM
Saturday 4:00 PM
Sunday 12:30 PM

The Ohio Channel
Monday 12:30 AM / 4:30 AM / 8:30 PM
Tuesday 12:30 AM / 4:30 AM / 8:30 AM / 4:00 PM
Wednesday 12:00 AM / 8:00 AM

The Sound of Applause

90.3 WCPN
Monday-Thursday 2:00 PM / 10:00 PM

Dee Perry image courtesy Chris Stephens, The Plain Dealer