The Pelican Landing at the Hyatt Regency Pier 66 is just one of the many restaurants taking place in the sixth annual John Offerdahl’s Gridiron Grill-Off Food & Wine Festival.
The event, which takes place on Nov. 14th at the Pompano Beach Amphitheater, teams up 25 of the top chefs in South Florida with Miami Dolphins legends to create signature grilled dishes like Tikka Masala Grilled Pork with Pickled Vegetables.READ MORE: FIU President Mark Rosenberg Resigns, Cites Health Issues
- 10 garlic cloves, finely chopped
- 1 tb. ground cumin
- 1 tb. ground coriander
- 1 tb. sweet paprika
- 2 ½ tsps. garam masala
- 1 tsp. ground fenugreek
- 2 tsps. Indian chile paste
- 5 tbs. lemon juice
- ¼ cup mustard oil
- 2 qt. chicken stock
- 2 4-in. pieces of fresh ginger, peeled and finely chopped
- ½ Kurobota Pork Belly
To make the marinade, combine all the ingredients in a nonreactive bowl.
Add the pork to the marinade, toss to coat and refrigerate for at least 3 hours. Add chicken stock to pan, bring to a simmer. Place pork in stock, cover with a lid, cooking over low to medium heat until tender, approximately one hour and a half. Remove from liquid and place into a container. While still warm, place another container on top of it. The added weight will press to retain shape. Let press in refrigerator until cooled.
- 1 tb. canola oil
- 1 tsp. cumin seed
- 1 tsp. Coriander seeds
- 2 tsps. curry powder
- 1 tsp. fresh ginger, minced
- 1 whole clove garlic, smashed
- 1 head cauliflower, cut into florets
- 2 carrots, sliced
- 1 cup water
- 1 cup rice wine vinegar
- ½ cup cider vinegar
- 3 tbs. sugar
- 1 tsp. pickling salt
Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat.READ MORE: Armed Robbery In Medley Leads Investigators To Human Trafficking Arrests
In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar and pickling salt. Shake to combine.
Once the cauliflower is slightly tender, place in a glass jar. Pour the pickling liquid over the cauliflower. Cool, chill and store for one week to allow the flavors to develop thoroughly.
- 3garlic cloves, finely grated
- 2ginger, peeled and finely grated
- 2 ground turmeric
- 1garam masala
- 1ground coriander
- 1ground cumin
- ½ kosher salt
- ½ tb.ghee (clarified butter) or vegetable oil
- ½small onion, thinly sliced
- 2 tbs.tomato paste
- 2cardamom pods, crushed
- 1dried chiles de árbol or ½ tsp. crushed red pepper flakes
- 14-oz. can whole peeled tomatoes
- 1cupheavy cream
- ½ cupchopped fresh cilantro plus sprigs for garnish
- Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about five minutes.
- Blend turmeric, garam masala, coriander, cumin and salt in a small bowl. Add spice mixture and cook, stirring often, until bottom of pot begins to brown, about four minutes.
- Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
- Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
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Grill the thick sliced Pork Belly (½-inch thick, 2 ½ inches long) over open flame, basting with masala sauce. Once pork belly is soft and nicely charred, add it to the grilled naan bread. Add pickled cauliflower and carrots to the top of grilled pork. Place fresh cilantro on top. Serve and enjoy.