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Squash Flowers and Whipped Green Beans with Pork Carnitas

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Chef Antonia Lofaso of Dama Restaurant is making a mouth-watering meal in the kitchen!
Squash Flowers and Whipped Green Beans with Pork Carnitas
Course:
Dinner
Ingredients

Squash Filling (For squash flowers):

  • 2 cups farmers cheese, softened
  • 1 cup goat cheese, softened
  • 1 Tbsp. salt
  • 2 tsp. black pepper
  • 2 Tbsp. chopped thyme
  • 3 Tbsp. chopped shallots
  • 1 tsp. chopped garlic
  • 1 Tbsp. unsalted butter

Batter (For squash blossoms):

  • 1 cup AP flour
  • 1/2 cup rice flour
  • 1/4 cup cornstarch
  • 1 Tbsp. baking powder
  • 1 Tbsp. salt
  • 1 ½ cups soda water

Whipped Green Beans:

  • 2 cups heirloom white beans soaked overnight boiled in water and salt
  • Bouquet of bay leaf and thyme
  • 1 cup crema Mexicana
  • 4 Tbsp. lemon juice
  • 4 Tbsp. EVOO
  • 1 Tbsp. salt kosher

Pork Carnitas:

  • 1 pork shank
  • 1 Tbsp. chopped oregano
  • 1 Tbsp. kosher salt
  • 1 Tbsp. black pepper
  • Duck fat
  • Pork fat
  • 1/8 cup Mexican Coke
  • 1 Chile de Arbol, dried
  • 1 Chipotle chile, dried
  • 1 Guajillo chile, dried

Garnish:

  • Pearl onions, shaved on a mandolin, and pickled in white vinegar, sugar and salt
  • Grated cotija
  • Shaved radish
  • Chopped chives
  • Serve with tostadas

Crispy Squash Flowers and Whipped Beans with Pork Carnitas - Home & Family

DIRECTIONS:

Squash Filling (For squash flowers):

  1. In a medium sauté pan heat butter and bloom shallots and garlic. Cool to room temperature
  2. Mix all ingredients in a bowl and place into a piping bag.
  3. Fill squash flowers and reserve

Directions for Batter (For squash flowers):

1. Mix all of the ingredients together
2. Preheat oil in fryer to 375°F.
3. Dip squash in batter. Fry 2 minutes stirring.
4. Serve

Directions for Green Beans:

  1. Boil the beans in salted water until tender. Strain. Reserve bean cooking water.
  2. In a food processor blend strained beans with all ingredients above. Drizzle in some bean water if needed.

Directions for Pork Carnitas:

  1. Season the pork shank with oregano, salt and pepper. Rest overnight in the fridge.
  2. Cover the pork shank in duck fat and pork fat along with the Mexican coke and dried chiles.
  3. Braise for 3 hours on the stove or in a 300°F oven.
  4. Pick the meat from the bone and fry to crisp.
  5. Use as a garnish to the beans.

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