Sporting food

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It is another big weekend in the world of sports. March Madness is down to its Final Four, the Toronto Blue Jays open at home this weekend and the Leafs are in action as well. All these sports on television lead to one question: “what should i eat”. With the answer is chef Rory White.

A man’s perfect March Madness menu
Roasted Flank Steak Tacos – Demo
Dry steak rub
• 1tbls ground cumin
• 1tsp chilli powder
• 1tsp powdered garlic
• 1tsp powdered onion
• 1tsp ground fennel
• 1tsb ground coriander
Directions:
Mix together and rub on to flank steak.
Chimichurri sauce
• 1 bunch washed cilantro
• 1 medium shallot diced
• 2 cloves garlic
• 3o ml red wine vinegar
• 1 tbls brown sugar
• 1 tie chilli
• 40 ml olive oil
Directions:
In a blender combine all ingredients and blend until smooth, cover and set aside until ready to make tacos.
Garnishes for taco
• Shredded iceberg lettuce
• Mango Salsa
• Crème Fresh
• Diced avocado
• Grated manchego cheese
Directions:
Sear flank steak and slice against the grain and assemble tacos in toasted flower tortillas.
Panzanella salad – Demo
• 1 Sliced Cucumbers
• 1 small loaf focaccia sliced, grilled and cut into small squares
• 2 Heirloom tomatoes cut into large wedges
• 50 G Crumbled Feta cheese
• 10 Black Olives
• 4 pieces Roasted Garlic
• 1 cup Arugula
• 10 ml White Wine Vinegar
• 30 ml Olive Oil
Directions:
Mix all ingredients in a small bowl and taste for seasoning.
Pulled Pork sandwich – Display/speak to
• 5 lb pork shoulder
• 1 small onion large dice
• 3 stocks celery large dice
• 1 head fennel large dice
• 2 L chicken stock
• 3 cloves of garlic
• 1 tbsp tomato paste
• 1 chipotle pepper
Directions:
In a medium deep pot brown pork shoulder on all sides and set aside. Sauté vegetables for about 5-10 min add chipotle and tomato paste and cook for 5 more min. Deglaze with bourbon and reduce by half. Add chicken stock and pork shoulder back to the pot and bring to a low simmer for 3 hours. Remove pork shoulder, strain out vegetables return liquid to the stove and reduce by two thirds. Shred pork shoulder with two forks and add back in reduced braising liquid and taste to adjust seasoning. Toast bun and liberally stack pulled pork.