Dine
Unwind
THE COMING OF
Jongro
BBQ
KOREATOWN
By Channaly Philipp Epoch Times Staff
When Jongro BBQ opened at the end of last summer, it filled up immediately. Its asset: name recognition—by Koreans, that is. A franchise that started in 2010, Jongro BBQ has been expanding up a storm, and is now setting its sights on America. Come on a weekend evening, and the wait list is more than 100 people deep. Expect it to expand at a fast clip in the United States, where locations in the New York metro area alone are planned in Flushing (in March), and Bayside and Fort Lee (at the end of the year). The draw: prime cuts of meat (raised on unprocessed feed and without antibiotics), fresh and cut to order, 30 percent less expensive than the competition in Koreatown.
See Jongro on D2
D1 Jan. 30–Feb. 5, 2015
Jongro BBQ
22 W. 32nd St., 2nd floor 212-473-2233
Hours Sunday–Thursday 11:30 a.m.–2 a.m.
Friday & Saturday 11:30 a.m.–4 a.m.
Jongro BBQ emphasizes its fresh beef and pork, raised on antibiotic-free, natural feed.
SAMIRA BOUAOU/EPOCH TIMES
Dining
D2 Jan. 30–Feb. 5, 2015
www.TheEpochTimes.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Jongro
BBQ Grilling slices of pork belly.
Jongro continued from D1 Here in the United States, “no one was doing Korean barbecue right,” said Moul Kim, who oversees openings in North America. “[The meat] is frozen all the time. It’s marinated to death.” At Jongro, all cuts of beef and pork are delivered fresh, delivered five times a week. It’s a point that’s also become its slogan: “Always fresh, never frozen.” Beef Cut to Order At tables, waiters deftly cook up the meat on cast iron pans and copper grills. A beef platter, at $49.99 (marinated or not), is estimated to feed two to three people—depending on how heavy of a meat eater you are. A platter offers cuts that are distinctly different, and unlike at a steakhouse, lets you appreciate each in its own uniqueness.
The American locations carry an item that their Korean counterparts don’t: beef. The brisket is first to be submitted to the fire. Paper thin, it becomes melt-in-your-mouth delicious. The thin slices of short ribs (kalbi) come from center cut, the tenderest and most marbled spot—a cut Kim describes as going for $20– $24 per pound retail. “It’s a ridiculous cut,” he said. Its marbling, delicately spread throughout, in Korean alludes to snowflakes. There’s also a juicy and more intense-tasting skirt steak. All beef cuts undergo three weeks of wetaging (aged in a vacuum-sealed bag). The brisket, short ribs, and skirt steak are all USDA Prime cuts of meat. As for the finale from the beef platter, the rib eye is USDA Choice, though Kim compares its quality to a high Choice or lower Prime
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quality. It is tender and to die for. All the cuts are cut to order, which diners can see being done through a window with the red awning, marked Butcher Shop in Korean. Because the emphasis is on the meat’s fresh and high quality, waiters encourage diners to try the nonmarinated versions. “Once they try it, they never go back to marinated,” Kim said. Marinating cuts for a day or two, Kim explained, is a way to tenderize meat that isn’t of such great quality. You get your own personal tray of seasonings: Argentine rock salt, a sweet teriyaki sauce with a dab of ground soybean, and ssamjang, an earthy-spicy dipping sauce. Lettuce is there for the wrapping. Not marinated, the meat tastes clean, though some diners used to the savory sweetness of Korean barbecue might prefer the version with the sauce (I personally did), out of
A platter of beef: shortrib, rib eye, brisket, and skirt steak.
Dining
D3 Jan. 30–Feb. 5, 2015
www.TheEpochTimes.com Pork and beef are cut to order.
PRIME STEAKS. LEGENDARY SERVICE. Fine Wine • Private Dining • Exceptional Menu
Soju is overwhelmingly the drink of choice for Korean barbecue.
No one was doing Korean barbecue right. Moul Kim, Jongro BBQ
expectation if nothing else. The pork platter has some unusual offerings besides the delicious pork belly. The pork jowl in particular offers a unique chew and texture for the cavemen and cavewomen who prefer to sink their teeth into something substantial ($37.99). The pigs come from a farm whose location Kim won’t disclose— but like the beef, they are fed natural, unprocessed feed without antibiotics (in the case of the pigs, vegetables and soy). As for the banchan, the array of small side dishes that come with Korean barbecue, these are less sumptuous and less abundant than in other restaurants. Still you do get a delicate, smooth cloud of an egg custard that stays warm on the second burner at the table. Other additions include a scallion salad, pickled onions, and a not very Korean macaroni salad. If you want more, dishes such as soft tofu stew are available for affordable prices ($7.99). Ambience The ambience is fun and casual, with heavy doses of retro vibes from South Korea of the ’70s and ’80s—working-class, casual, and approachable. Korean vintage movie posters adorn the wall including one of “Tarzan
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and the Lost Safari.� Korean pop from the ’90s predominate. A few bottles of soju should ease you into another time and place quickly. Private rooms (one for more than 30, the other for 20) welcome large parties, while the restaurant overall seats 250.
Calmer at lunch, Jongro BBQ is buzzing at dinnertime. Get there early to get a seat. On the weekends, it’s common to have over 100 people waiting at a time. In that case, hand over your cellphone number and you are free to leave, and you get a text when your table is ready. The retro interior is reminiscent of Korea in the ‘70s and ‘80s.
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When Spanish wines meet Spanish cheeses, A HEAVENLY ALCHEMY ENSUES By Manos Angelakis
Katsu & Sake
Discover a Hidden Gem in K-Town Signature dishes you won’t find in other Japanese restaurants
Pork Katsu
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Spanish cheeses and Spanish wines are a match made in heaven. Add a fresh baguette or other freshly baked crusty bread and perhaps a bunch of grapes, and you will have an unforgettable repast. “Cheese and red wine have natural affinities for each other,â€? James Beard wrote in the 1949 edition of “The Fireside Cookbook.â€? Indeed, there is a remarkable affinity between wine—both red and white— and cheese. That’s partially due to the fat content and saltiness of cheese and the acidity and hints of residual fruit sugar of wine. And yet, the affinity is not absolute. Strong cheeses can obliterate delicate wines, and tannic, oaky red wines can neutralize the nuanced flavors of complex cheeses. Serving Cheese As a general rule of thumb, it was customary to serve a cheese course after the meal for the cheese to be consumed with any wine that might remain in the decanter, especially when dining in a more formal environment. In an informal setting, mezze, tapas, canapĂŠs, or cicchetti that contain both cheese and charcuterie elements are served together with a glass of wine or an anise-flavored spirit, like ouzo or arrack,
in most of the countries bordering the Mediterranean. My trips to Catalonia, Zaragoza, and the Basque area affirm that the better Catalan and Spanish wines pair very well with the classic cheeses made in Spain. These cheeses are offered in practically every tasca, cerveceria, tapas bar, or cafĂŠ you visit in Spain: Tetilla and San SimĂłn from Galicia, Cabrales from Asturias, Manchego from La Mancha, Garrotxa from Catalonia, Zamorano from Castille-Leon, IdiazĂĄbal from Navarre, and Ibores from Extramadura. All of them make their presence known alongside the glasses of sparkling cava or vermut or fino as well as the tempranillo, garnacha tinta, and CariĂąena blends that many of the bars offer. The following wines worked exceptionally well with aged Manchego, when we had cheese and assorted tapas during my Catalonia visit. 2010 Embruix de Vall Llach made from young vines, 6 to 12 years old. Embruix is Catalan for bewitching and, indeed, this wine was bewitching with its aromas and elegant power. Jose OrdoĂąez, Torre Muga, a blend of 75 percent tempranillo, 15 percent mazuelo, and 10 percent graciano, is aged for 6 months in wooden vats, 18 months in new French oak barriques, and at least 12 months in bottle, prior
to its release. It is a Rioja, not a Catalan wine, but I had the bottle in a Barcelona wine bar. Actually, the bottle was of the 2005 vintage, which meant that the wine had aged for a number of years in the tasca and paired beautifully with my Manchego and slices of quince paste. It had a dense purple color with crimson highlights, with a mineral and spice palate and aromas of lavender, black cherry, and blackberry. Formiga de Vellut, a blend of garnacha negra, Cariùena, and syrah. The wine I tasted had a bright cherry red color, and complex aromas of mature red fruits with bright citrus notes and a touch of leather. It was good with the hard Manchego but also tasted very good with the softer and milder Tetilla. Cava Three indigenous varietals—macabeo, parellada, and xarello—are mostly used to create cava, a traditional mÊthode Champenoise sparkling wine from Penedès and Empordà . And a mature Garrotxa, a soft, creamy, goat’s milk cheese with a taste of fresh mushrooms, walnuts, and a touch of hazelnuts, pairs very well with cava and still wines made from either one or a blend of the above mentioned varietals. Many sparkling wines (cavas) are produced in Catalonia. Most of the vineyards that produce the sparklers are in
Dining
D5 Jan. 30–Feb. 5, 2015
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the shadow of Montserrat mountain, well protected from the cold winter winds. Juvé & Camps is one of the most highly regarded cava producers, with some 450 hectares of vineyards in Penedès. One of the cavas they produce is Milesimé Reserva, made only in exceptional vintages from the free run juice of chardonnay grapes from their oldest vineyard. We tasted the Milesimé with Garrotxa and Tetilla, and the pairings was exquisite. But I think the best pairing was when we tasted another Juvé & Camps cava, Cinta Púrpura Demi-Sec Reserva, a nonvintage, slightly sweet cava that made an excellent point and counterpoint to the salty and flavorful cheeses.
Manchego is Spain's best known cheese.
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Agustí Torelló Mata is in my opinion the ultimate cava producer. Their best cava, Cava Kripta Brut Nature, started as “an idea to produce an extraordinary cava, like no other product.” And Kripta is the pinnacle. We had Kripta at the three-Michelin-star Can Roca, during both my 2012 and 2014 Catalonia visits. In 2014 the Kripta was paired with a timbale of Roasted Apple and Duck Liver with Vanilla Oil. And, as this is my favorite cava, I’ve been pairing it at home with Manchego, Zamorano, and San Simón. Exceptional!
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Gran Claustro, another classic cava, is produced by Castillo Perelada, arguably a major cava producer in Empordà. This cava is aged in the convent cellars that adjoin Perelada Castle, the same cellars used by Carmelite monks to age wine over six centuries ago. Some of the Castllo’s reds, though, such as La Garriga, a single vineyard red made from Samsó grapes, are light enough to pair well with fried fish and seafood dishes and definitively with Garrotxa and Idiazábal.
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Other Wineries Another winery that I visited during my last trip was Vins de Taller, a winery with vineyards in Suirana d’ Empordà. The winters are mild but the summers are hot, with scarce rainfall. The heat is often moderated by the sea breeze. The wines are organic; patience and time play a major role in creating these exceptional wines. And all the red wines they create paired beautifully with robust cheeses, including the above-mentioned Manchego, Ibores, and Zamorano, but also with Stilton and Roquefort. And neither the cheeses nor the wines are overshadowed by each other’s complexity and nuances. During a vintner’s lunch with Michel Rolland, the famous consulting oenologist and his partner Javier Galarreta to introduce us to R&G wines, three classic Spanish libations and the fruit of their cooperation in Spain, we tasted two vintages of a very good 100 percent verdejo wine from Rueda. It was highly aromatic and fresh with tropical fruit, melons, and considerable minerality though the 2013 wine was more balanced and had bet-
Formiga de Vellut.
ter acidity than the 2012. At the end of the meal, I paired the 2013 with a San Simón cheese, and the smoky, buttery cheese paired beautifully with the fresh, aromatic, easy drinking wine. Where to Find Spanish Cheeses Murray’s carries some exceptional Spanish cheeses. They have two stores in Manhattan in the West Village and at Grand Central Station, plus (outside Manhattan) in-store stands at select Kroger stores (MurraysCheese.com). Manos Angelakis is a well-known wine and food critic based in the New York City area. He has been certified as a Tuscan wine master, by the Tuscan Wine Masters Academy, as well as being an expert on Greek, Chilean, and Catalan wines. He judges numerous wine competitions each year and is the senior Food & Wine writer for LuxuryWeb Magazine, LuxuryWeb.com. MANOS ANGELAKIS
SPANISH CHEESES Manchego is the Spanish cheese best known beyond Iberian borders. It is a semi-hard, very flavorful cheese from La Mancha made from sheep’s milk. It is slightly oily on the palate, piquant with a very long finish and a mild aftertaste of nuts. The interior is dense with tiny holes and light straw-yellow coloring. It can be aged from 3 to 14 months and the older it is, the more assertive it becomes on the palate.
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Garrotxa is an artisanal product made from goat’s milk. It is a semi-soft cheese that has a light grayish-blue rind coloring from mold, as it is aged in caves. It is mildly acidic with an earthy flavor, a firm texture, and an ivory-colored interior. Delicate, with a hint of nuttiness and a clean, smooth finish, it pairs very well with cava and other sparkling wines. Idiazábal is a pressed hard cheese made from unpasteurized sheep milk in Navarra and the Basque region. It has a smooth and hard natural rind that is medium amber to light nutty brown in color; the interior is pale beige to medium ivory. It is dry, but not crumbly, and feels pleasantly oily in the mouth. The characteristic lightly smoky flavor results from the cheese wheels being stored by the fireplace of mountain huts where the cheese is made. The taste is suggestive of burnt caramel. The name Tetilla (Galician for small breast) describes the shape of the cheese: a cone topped by a nipple. It is produced in Galicia from cow’s milk. The cheese has a pale yellow, thin, natural rind or sometimes no rind at all and is soft and quite spreadable. The texture is soft and smooth with scattered small holes. Yellowish ivory in color, Tetilla has a creamy mouth-feel with buttery, slightly tangy flavors. In Galicia, it is often served with fresh black figs (when figs are in season) or cubes of membrillo (quince paste). MANOS ANGELAKIS
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Miyazaki Super Prime Wagyu Beef $120.00
Authentic Japanese food served with a touch of class
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hen you taste the Japanese food at Momokawa you will know it is the real thing. Each single ingredient and each tiny detail ensures the most authentic experience. Momakawa—A genuine taste of Japan!
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Juvé & Camps pink cava cellar.
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Catalan Garrotxa cheese.
— ALSO AVAIL ABLE: DAILY LUNCH SPECIALS (12 P.M.-4 P.M.) —
Dining
D6 Jan. 30–Feb. 5, 2015
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Foodie Bites
Village Prime Opens on Bleecker Street Village Prime, which opened this week, brings prime steaks and fresh seafood to Bleecker Street. 302 Bleecker St. Executive chef Rory O’Farrell offers USDA Prime meats, VillagePrimeNYC.com like the 20-ounce Cowboy Rib-Eye, and sides to complement, 212-727-7463 like sautÊed wild mushrooms, potato gratin, and lobster mac and cheese. A Raw Bar offers Market Oysters, Chilled Seafood Tower for two or four, and Tuna Tartare. Among the seafood dishes are Chilean Sea Bass, pan-seared and served with crème fraÎche, potato purÊe, Swiss chard, and red wine-Worcestershire reduction; and line-caught Swordfish, served with zucchini and Brussels sprout risotto and crispy Brussels The Sauces Make the Difference sprouts. The beverage program offers an extensive wine list, over 30 single malts, and a wide selec tion of craft beers. BUILD YOUR OWN BURGER A garden will open in the At Joy Burger Bar, we are all about customizing your burger experience. With 3 burger sizes to choose from and 9 sauces spring.
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to complement your toppings, you will always get what you want.
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Panel on Cutting Edge Food Trends A ‘CLASSY NEW ADDITION’ TO THE EAST VILLAGE ďšťZAGAT
A Paradiso for Meatlovers
Karina de Marco couldn’t find a restaurant in New York that she felt captured the true experience and authentic cuisine of her native Argentina, so she decided to open her own restaurant featuring the grilled meats that Argentina made famous. Buenos Aires restaurant features a warm, inviting atmosphere, a decadent wine list, amazing attention to detail, and the highest quality, well-priced food in NYC.
513 E 6th Street - New York, NY
Buenos Aires Follow us
WE MAKE GREAT PIZZA YOU’LL MAKE GREAT FRIENDS We are the most social pizza place around, come hang out with us, we are open every day until 5 am! FOR MORE THAN 18 YEARS, East Village Pizza & Kebab has been serving the best Italian pizza, fine Italian dishes, remarkable kebabs and falafels in the East Village.
Curious about the future of food? Dana Cowin, editor-inchief of Food & Wine magazine, and Andrew Zimmern, TV host on the Travel Channel, weigh in. Food historian Francine Segan moderates the panel Cutting Edge Food Trends—Feb. 9, 7 p.m. Tickets, $30
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Warburg Lounge , 92Y Lexington Avenue at 92nd St. 92Y.org
Dana Cowin and Andrew Zimmern will speak about cutting edge food trends at 92Y.
Duet of Art and Food
SAMIRA BOUAOU/EPOCH TIMES
Internationally acclaimed artist Anya Rubin, whose work is being shown at the Second International Biennial of Art in Palermo, Italy, will show highlights of her work at the new Duet Brasserie in the West Village, Feb. 3–10. The exhibit will be open to the public during restaurant hours. Duet’s chef and partner Dmitry Rodov is creating a dish inspired by Rubin’s artwork, Octopus Carpaccio, a trio of red, golden, and candy beets, goat cheese, caramelized onions, basil oil, and white balsamic cream, served in a glass dome ($21). Proceeds from the artwork as well as the dish will go to the Museum of Russian Art in Jersey City, N.J.
We make 40 different kind of pizza pies, you have to try them all!
Duet Brasserie 145 First Avenue (Corner of east 9th street) New York, NY 10003 DINE IN OR TAKE OUT, WE MAKE IT EASY FOR YOU TO ORDER. Order online at: www.EastVillagePizza.net or call us at 212-529-4545. Delivery is Fast & Free.
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37 Barrow St. 212-255-5416 DuetNY.com
Duet Brasserie, in the West Village.
Dining
D7 Jan. 30–Feb. 5, 2015
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WHETHER YOU’RE A PATS OR SEAHAWKS FAN
Contemporary Thai street food
There’s a Beer Out There for You By John Counts The Super Bowl is upon us. Don’t drink something mundane and predictable. With the current beer renaissance, there’s never been a better time to find unique brews. Whether you’re a Patriots or Seahawks fan, here are the best brews to try during Super Bowl.
IF YOU’RE ROOTING FOR THE PATS: The Staple: Samuel Adams Boston Lager (Boston) A New England standard and the company’s flagship beer. This full-bodied lager led the beer revolution in Boston and is a staple in any New England bar.
The Dark: Smuttynose Robust Porter (Portsmouth, N.H.) This American Porter gives drinkers a fullbodied experience without leaving them full. This hearty beer uses the finest malts and hops while leaving a hint of coffee on the palate. BeerAdvocate rates this Porter “Outstanding” for a reason.
IF YOU’RE ROOTING FOR THE SEAHAWKS: The Staple: Redhook ESB (Seattle) This Extra Special Bitter has been Redhook’s flagship brand since the late ’80s. Despite being labeled a bitter, the beer isn’t bitter. It’s a balanced brew in the Amber category that is light for those non-hops lovers out there. If you want a simple, go-to beer in Seattle, this is your choice.
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The Wheat: Pyramid Hefeweizen (Seattle) This is the standard wheat beer of the Pacific Northwest. Pyramid’s most popular beer is unfiltered but has a uniquely smooth flavor that any hefeweizen lover will appreciate. Pick up some oranges to enjoy sliced with this beer. The Dark: North Coast Brewing Old Rasputin (Fort Bragg, Calif.) Arguably the most popular Russian Imperial Stout being brewed in the United States today. Old Rasputin has created a reputation of excellence with its complex flavors and balanced finish. It won’t disappoint any stout lover and will be a nice surprise for those who do not typically enjoy a darker beer.
DROWNING YOUR SORROWS? Indianapolis: 3 Floyds Zombie Dust (Munster, Ind.) An American pale ale that legends are made out of. This fresh tasting beer is very scarce even if you live in Munster near this eclectic brewery. Devoted fans line up for this beer when it is available, and it’s well worth the wait. If you are lucky enough to get your hands on this intensely hopped ale, you’ll soon forget that your team is not playing in the Super Bowl.
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The Wheat: Allagash White (Portland, Maine) This is a classic witbier commonly rated as the best in the New England area. Allagash White provides a cloudy pour that will give beer drinkers the typical banana and clove hints they desire from a Wheat.
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The IPA: Harpoon IPA (Boston) Since 1993 Harpoon has provided Bostonians with this definitive New Englandstyle IPA. The ale uses fresh Cascade hops that are not overpowering on the palate but provide a smooth hoppy finish for a pleasant taste—uncommon feat for an IPA (India pale ale). Harpoon continues to be the best IPA in the region and standard in the New England market.
NoodiesNYC.com
The IPA: Widmer Brothers Upheaval IPA (Portland, Ore.) Portland, Ore., is a big player in the beer revolution that has captured the United States over the past five years. Widmer Brothers is a big part of this boom and has been brewing locally since 1984. Upheaval is a bold American IPA with a citrus smell that will leave you with a sweet taste in your mouth. Serve in a tulip for the best taste.
this beer in Wisconsin. Spotted Cow is a cask-conditioned ale brewed with the finest Wisconsin malts that will satisfy any beer lover. Spotted Cow is a beer that can be paired with any type of food, including cheese.
The #1 Korean Fried Chicken in Hell’s Kitchen
John Counts lives in Naperville, Ill. When he’s not busy being a huge football fan (and yes, he’s going to Super Bowl XLIX), he’s an avid connoisseur of fine beverages. His favorite beer is an IPA.
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CASTILIAN SPANISH CUISINE
Green Bay: New Glarus Brewing Spotted Cow (New Glarus, Wis.) The motto of this brewery is to “Drink Indigenous.” To stay true to this motto it only sells
at el Pote
Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops U CO RTE SY OF ALL AG A SH COURTESY OF WIDMER BROTHERS
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
Dining
D8 Jan. 30–Feb. 5, 2015
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HIGH QUALITY KOREAN BBQ For a very reasonable price.
* Fresh, never frozen meat * %# ( * ( ! " * $" # " $ " " #
PATRIOTS –VS. –
SEAHAWKS Battle for the Best Seven-Layer Dip
Try Our Specials Pork Belly 15.99 Pork Jowls 16.99 Marinated Kalbi 22.99 Aged Ribeye 22.99
AP PHOTO/MATTHEW MEAD
WE HAVE A SAYING AT OUR RESTAURANT:
EAT MEAT LIKE YOU EAT BREAD.
Seattle super seven-layer dip, with teriyakiseasoned Dungeness crabmeat, creamy cheese, caramelized onions, smoked mussels, purple cabbage slaw, and blackberry vinaigrette.
JONGRO IS KOREAN BBQ. Koreatown 22 W. 32nd St. 2nd Floor New York, NY
New England super sevenlayer dip, with barbecued pulled pork topped with skillet sautĂŠed apples and butter.
212-473-2233 Hours: Sunday - Thursday 11:30 am ~ 2:00 am Friday - Saturday 11:30 am ~ 4:00 am Follow us on Facebook: Jongro BBQ By Alison Ladman
T Over
50 Authentic
Spanish Tapas Endless combinations of flavors to share, or indulge on your own.
Come in and Pick Your Favorites Tonight!
Meson Sevilla Restaurant
344 WEST 46TH ST. (BET 8TH & 9TH AVE.) • MESONSEVILLA.COM • 212-262-5890
he Super Bowl isn’t just about the Patriots versus the Seahawks. It’s also about teriyaki-spiced crabmeat and smoked mussels versus baked beans, barbecue pulled pork, and apples with bacon. That’s because we decided the battle on the gridiron should continue on the buffet. So we created two versions of that classic party pleaser—seven-layer dip. Each is inspired by the home of one of the teams facing off in the big game, New England and Seattle. For the New England Patriots, we have bar-
becued pulled pork topped with skillet sautÊed apples and butter. Over that is a thick layer of cream cheese and baked beans, then a final layer of bacon and extra-sharp Vermont cheddar cheese. For the Seattle Seahawks, we start with teriyaki-seasoned Dungeness crabmeat, then add layers of creamy cheese, caramelized onions, and smoked mussels, and finish with purple cabbage slaw and blackberry vinaigrette. And truth is, they are both so indulgently delicious, it really won’t matter who you are rooting for in the game. You won’t be able to resist cheering for both dips. From The Associated Press
RECIPES
Seattle Super Seven Dip
New England Super Seven Dip
Start to finish: 30 minutes Makes 16 servings
Start to finish: 1 1/2 hours Makes 16 servings
; 8 ounces cream cheese, room temperature ; 3 tablespoons milk ; 1/2 cup sour cream ; 3 tablespoons olive oil, divided ; 1 large yellow onion, thinly sliced ; 2 cups finely grated red cabbage ; 3 tablespoons finely chopped fresh chives ; 3 tablespoons blackberry jam ; 2 tablespoons red wine vinegar ; Kosher salt and ground black pepper ; Splash of hot sauce ; 16 ounces well-drained crabmeat, preferably Dungeness ; 1/2 cup teriyaki sauce ; 6 ounces smoked mussels, lightly chopped
; 1 pound pork tenderloin, cut into 2-inch pieces ; 2 cups low-sodium chicken broth ; 3/4 cup barbecue sauce ; 8 ounces cream cheese, room temperature ; 3 tablespoons milk ; 1/2 cup sour cream ; 2 tablespoons butter ; 2 medium apples, peeled, cored, and diced ; 1 cup thawed corn kernels, well drained ; 3 thinly sliced scallions ; Splash of hot sauce ; 15-ounce can baked beans, partially drained ; 1 1/2 cups shredded extra-sharp cheddar cheese ; 2/3 cup crumbled crisp-cooked bacon
In a medium bowl, use an electric mixer to beat the cream cheese until light and fluy. Add the milk, 1 tablespoon at a time, beating until smooth and fluy. Stir in the sour cream, then set aside. In a medium skillet over medium, heat 1 tablespoon of the olive oil. Add the onion and cook, stirring frequently, until well browned and caramelized, about 15 to 20 minutes. If the onion begins to stick, add a tablespoon of water and continue to cook. Set aside. In a medium bowl, combine the cabbage and chives. In another bowl, whisk together the jam, vinegar, a pinch each of salt and pepper, the remaining 2 tablespoons olive oil, and a splash of hot sauce. To assemble the dip, spread the crab over the bottom of a large, shallow baking dish. Drizzle with the teriyaki sauce. Spread the whipped cream cheese over the crab, spreading evenly to the edge of the dish. Spread the caramelized onions evenly over the cream cheese, then top with the chopped smoked mussels. If making ahead, wrap and refrigerate for up to 24 hours. When ready to serve, heat the oven to 350 F. Bake for 20 minutes, or until warmed through. Arrange the cabbage mixture over the top and drizzle with the blackberry vinaigrette.
In a medium saucepan over medium heat, combine the pork tenderloin with the broth. Bring to a simmer, then cover and cook until very tender, about 45 minutes. Discard the broth. Using 2 forks, shred the meat, then transfer to a medium bowl. Add the barbecue sauce and toss until coated. While the pork cooks, prepare the other ingredients. In a medium bowl, use an electric mixer to beat the cream cheese until light and fluy. Add the milk, 1 tablespoon at a time, beating until smooth and fluy. Stir in the sour cream, then set aside. In a medium skillet over medium-high heat, melt the butter. Add the apples and cook until just tender. In a small bowl, stir together the corn kernels, scallions, and hot sauce. To assemble the dip, spread the corn mixture over the bottom of a large, shallow baking dish. Top with the pork, and then with the apples. Spread the whipped cream cheese evenly over the apples, spreading to the edge. Spoon the baked beans over the cream cheese, then top with the cheddar and bacon. If making ahead, wrap and refrigerate for up to 24 hours. When ready to serve, heat the oven to 350 F. Bake for 20 minutes, or until warmed through.