Roy’s Kalua Pork Quesadillas W/smoked Mozzarella, Avocado
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Hawaiian | 1 | Servings | |
INGREDIENTS
| 1 | Salmon fillet, about 5 | |
| ounces | ||
| 3 | T | Sea salt |
| 2 | T | Thinly sliced scallions |
| 1 | Maui onion, finely diced | |
| 3 | Roma tomatoes, peclcd | |
| seeded and finely diced | ||
| 2 | lb | Pork shoulder or pork butt |
| 3 | T | Sea salt or kosher salt |
| 8 | Corn tortillas | |
| 8 | Ounecs smoked mozarella | |
| cheese thinly sliced | ||
| L/2 cup Garlic Spinach, See | ||
| recipe below | ||
| 2 | Avocados, peeled pitted | |
| and thinly sliced |
INSTRUCTIONS
Complete title: ROY'S KALUA PORK QUESADILLAS WITH SMOKED MOZZARELLA, AVOCADO, AND LOMI LOMI SALMON The Hawaiian word kalua refers to the traditional method of cooking food in a rock-lined underground oven called an imu. Kalua pig--a whole pig that has been baked in an imu--is the highlight of any luau. We don't bave a real imu at tbe restaurant (I call our wood buming pizza oven an imu because it produces tbe same smoky effect as tbe pit technique), but I have found tbat pork sboulder or pork butt can be cooked in a covered grill or smoker with a result that tastes just like the real thing. In tbis recipe, Hawaii meets tbe Southwest, by way of the Mediterranean. Sprinkle the salmon f=EDllet with the sea salt, submerge in cold water, and refrigerate for 4 to 12 hours (overnight works well). Drain off the water and finely chop the salmon. At th=EDs point, the almon can be held in the refrigerator for a day. Shortly before serving, combine the salmon with the scallions, onion, and tomatoes and reserve in the refrigerator. Prepare the grill. Coat the pork heavily with the salt, place in a heavy all-metal pot or saucepan, and add enough water to come about one third of the way up the sides (the meat should not be covered with water). Place the pot on the grill, cover the grill, and slowly cook over low heat for about 3 hours. (Replenish the coals by adding dry fresh coals periodically.) The meat should be pale in color, plump, and soft. (The meat can also be cooked in a smoker.) Remove the pork and, when cool enough, shred the meat in long strips. To prepare the quesadillas, place 4 tortillas on a work surface, layer with the cheese, Garlic Spinach, avocado, and pork (about 1/2 cup pork per quesadilla), and top with another tortilla. Heat a cast iron or nonstick skillet and cook the quesadillas over low heat for about 1 1/2 minutes on each side, or until the cheese melts and everything is warmed through. To serve, cut each quesadilla into quarters and arrange in the center of each serving plate. Garnish with the Lomi Lomi Salmon. Yield: Serves 4 http://www.foodtv.com/socal/recreg.htm Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4353
Calories From Fat: 2381
Total Fat: 265.5g
Cholesterol: 1044.4mg
Sodium: 16498.6mg
Potassium: 6251.6mg
Carbohydrates: 157.6g
Fiber: 35.5g
Sugar: 20.1g
Protein: 332.4g