Bobby Pollette
My nephew, Bobby Pollette, is attending the culinary academy in Denver, CO. He is designing his own recipes using Tres Classique products. For the last year he has been a line cook at the Four Seasons Resort on the Big Island. We expect new recipes on a regular basis. Here are a few of his latest creations:
Lamb Chops:
- 4 Lamb Chops
- 3 TBL Tres Classique Garlic Balsamic
- Salt & Pepper to taste
Season lamb, marinate for 1 hour with Garlic Balsamic
and grill to your liking.
Mixed Green Salad:
Dressing:
- 3 TBL White Balsamic
- 1 tsp Grain Mustard
- 1 tsp Worseteshire
- 1/2 Cup Orange Juice
- Salt & Pepper to taste
- 1/4 Cup Olive Oil
Salad:
- Mixed greens
- Goat Cheese
- Quinoa
- Avocado
- Tomato
- Snap Peas
mix greens, veg, cheese, and cooked Quinoa in a bowl. Pour dressing over salad and enjoy!
Pork Shoulder
- 5 pound pork shoulder
- 2 TBL Salt & Pepper
- 2 TBL Paprika
- 1 TBL Fresh Lime Juice
- 1-1/2 tsp Cayenne Pepper
- 1 tsp Cumin
- 1 tsp Corriander
- 2 TBL Chili Powder
- 6 TBL haberrano balsamic (or any balsamic you desire)
Preheat oven to 375. Mix all dry ingredient. Lather evenly on pork. Cook for 3 hours covered, or until tender. Chop into chunks, add 6 TBL balsamic, fresh tomato, onion, and cilantro
Pantry Salad
- 1 Cup Couscous
- 1 Cucumber chopped (no seeds)
- 1 Tomato chopped (seeded)
- 3/4 bunch green onions
- 3 oz black olives, drained, sliced
- 1 TBL white balsamic
- 1 tsp WhiteTruffle Oil
- Salt & Pepper to taste
Classic Reduction
- 2 cups Classic Balsamic
- 1 over ripe tomato
- 1 sprig fresh tyme
- 1 clove garlic
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