Blake’s Bites: Pork Carnitas Quesadillas
Executive chef Blake Schar shows us his recipe for Pork Carnitas Quesadillas. Yum!
Ingredients
- 1 package flour tortillas
- 8 ounces goat cheese
- 1 pound pulled pork
- 1 medium onion, julienned
- 2 tablespoons Butter Olive Oil
- 2 tablespoons Chipotle Olive Oil
- 4 ounces Blueberry Balsamic
- 2 ounces tomatoes
- 2 tablespoons green chilies
- 1 medium red onion, diced
- 3 tablespoons chopped cilantro
Blake’s Bites: Caribbean Jerk Pork
In today’s Blake’s Bites, executive chef Blake Schar shows us a fruity, harvest twist on Caribbean pork.
Ingredients:
- 1 pound pork loin
- 1 cup Chipotle Olive Oil
- ¼ cup Fat Louie’s Peach Balsamic
- 2 pears
- 2 peaches
- 1 cup sugar
- ½ cup walnuts
- ½ cup dried cherries
Blake’s Bites: Calamari Salad
In this episode of Blake’s Bites, executive chef Blake Schar demonstrates his recipe for a delicious and warm Calamari Salad.
Ingredients:
- 3 tablespoons Roasted Onion Olive Oil
- 1 tablespoon Chile Balsamic
- 3 cloves garlic, minced
- 5 tomatoes, chopped
- ½ teaspoon red pepper flakes
- salt to taste
- ground black pepper to taste
- 1 pound calamari, cleaned and sliced into ¼ inch slices
- 2 tablespoons lemon juice
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons chopped fresh basil
Blake’s Bites: Gourmet Turkey Grilled Cheese
In this installment of Blake’s Bite, executive chef Blake Shar shows us how to make a restaurant quality, gourmet Turkey Grilled Cheese.
Ingredients:
- 3 tablespoons Butter Olive Oil
- Half a Butternut Squash, peeled, seeded, and sliced ¼ inch thick
- 2 tablespoons maple syrup
- ½ teaspoon chili powder
- 1 sweet onion, thinly sliced
- 1 teaspoon sugar
- 8 slices of whole wheat bread
- ½ pound manchego cheese
- ½ pound cheddar cheese
- 1 cup almonds, toasted
- 1 pound sliced turkey
Blake’s Bites: Crunchy Turkey Salad
In this first ever segment of Blake’s Bites, our executive chef Blake Schar what to do with those Thanksgiving leftovers. He walks us through his recipe for a Crunchy Turkey Salad paired with wines from Door Peninsula Winery.
Ingredients:
- 1/3 cup Wild Mushroom & Sage Olive Oil
- 3 tablespoons Balsamic Vinegar
- leftover diced and cooked turkey
- 1 stalk celery
- ¼ cup dried cranberries
- 1 tablespoon poppy seeds
- ¼ teaspoon black pepper
- 3 scallions, diced
- ½ cup sliced almonds
- 1 cup crispy noodles
- ¼ cup diced carrots
- 1/3 cup mayo
- 1 tablespoon corn syrup