Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.
|
A Pig, a Pit, and a PlanMEXICO–ONE PLATE AT A TIME WITH RICK BAYLESS Cochinita pibil. Yucatan’s slow-cooked, banana leaf-wrapped pork specialty that never ceases to inspire Rick, whether he’s made it in his slow-cooker, home oven or restaurant kitchen. For Season 5 of Mexico—One Plate at a Time, Rick takes the inspiration to its pinnacle: he digs a pit in his urban backyard, lines it with bricks, builds a big fire, then slow-cooks a whole pig the old-fashioned way. Good thing he invited the neighbors for dinner! We start out with a visit to the small town of Tixkokob to learn the secrets from Silvio Campos, a local pit master known for his Slow-Roasted Achiote Pork. Hint: Don’t forget the banana leaves and be sure to cover the pit well. At home, Lanie Bayless lets us in on her secret weapon (a food processor) to easy Pickled Red Onions and Roasted Habanero Salsa. Once the heavy labor is finished, Rick marinates his pig with plenty of achiote and lime juice before he buries it in the backyard. The guests arrive in time for some typical Yucatecan appetizers and margaritas, and then they feast on the tender pork wrapped in fresh tortillas.
|
Television
|
