Category: Receipes

INGREDIENTS

• 2 1/2 pounds pork Shoulder
• 2 cups ketchup
• 1 medium onion, finely chopped
• 1/3 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup tomato paste
• 2 tablespoons sweet paprika
• 2 tablespoons Worcestershire sauce
• 3 teaspoons salt
• 1 teaspoon black pepper
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne pepper

• 1 small head red cabbage, shredded
• 4 large carrots, shredded
• 4 green onions, thinly sliced
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1/3 cup olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons fresh lime juice
• 1 tbsp honey

• Brioche Burger Buns, buttered and toasted
• Sliced Jalapeños
• Cilantro

INSTRUCTIONS

1. For the pulled pork, combine all the ingredients except the blade pork roast and the buns in a slow cooker or heavy bottom dutch oven and mix together with a spoon. Add the 2 pieces of blade pork roast and cover the slow cooker. Set for 8 hours on low. After 8 hours, using 2 forks, shred the pork and remove the pork with the remaining sauce into a large bowl.
2. If you’re using a dutch oven, place over medium-high heat and bring the liquid to a simmer. Cover and transfer to a 325 pre-heated oven: Cook for 2 to 4 hours, until fork tender: Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Total cooking time will be 2 to 4 hours. The pork is done when it is fork-tender. Then, remove from the oven and using 2 forks, shred the pork and remove the pork with the remaining sauce into a large bowl. Serve between toasted buns with any desired toppings.
3. To make the slaw, combine the cabbage, carrots and onions in a large bowl. Whisk the mustard, garlic, oil, vinegar, lime juice and honey together. Season with salt and pepper as needed. Toss with the cabbage mixture. And let sit for 30 minutes. Assemble pulled pork burgers with pork, slaw, cilantro and jalapeños!

INGREDIENTS

• 1 pound Elbow pasta
• 4 cups milk
• kosher salt
• 1 tablespoon butter
• 3/4 cup grated Monterey jack cheese, shredded using the KitchenAid® Mini Food Processor
• 3/4 cup grated cheddar, shredded using the KitchenAid® Mini Food Processor
• Freshly cracked black pepper to taste

• 1 pound Casareccia
• 4 cups milk
• kosher salt
• 2 tablespoon butter
• 1 ½ cup Havarti cheese, shredded using the mini KitchenAid® Mini Food Processor
• ¾ cup grated parmesan cheese, shredded using the mini KitchenAid® Mini Food Processor
• 1 cup Roasted Broccolini (recipe below)
• 1 cup Roasted Butternut Squash (recipe below)
• Freshly cracked black pepper to taste

• 1 pound Mezzi Rigatoni
• 4 cups milk
• kosher salt
• 2 tablespoon butter
• 6-8 sage leaves, ripped into small pieces
• 1 cup fontina cheese, shredded using the mini KitchenAid® Mini Food Processor
• Freshly cracked black pepper to taste
• 3 tablespoons butter (topping)
• 1 cup panko bread crumbs (topping)

• 8 ounces pancetta, cut into small pieces
• 1 pound Gremelli
• 4 cups milk
• kosher salt
• 1 tablespoon butter
• 1/2 cup smoked gouda, shredded using the mini KitchenAid® Mini Food Processor
• 1/2 cup gouda, shredded using the mini KitchenAid® Mini Food Processor
• Freshly cracked black pepper to taste
• 1 tbsp olive oil (topping)
• 2 shallots, diced (topping)
• 2 garlic cloves, smashed (topping)
• Leaves from 1/4 bunch fresh thyme (topping)

INSTRUCTIONS

1. In medium saucepan, over medium high heat, add milk, raw pasta, 1 teaspoon salt and butter. Slowly bring the milk and macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. Keep an eye on the mixture to make sure the pasta continually gets stirred.
2. Once simmering, turn down heat to low. Stir frequently. Cook for about 17-20 minutes or until the pasta is fully cooked. Drain the excess milk and place the pasta back into the pot.
3. Stir in ½ cup of the cheddar and ½ cup of the jack cheese and stir until the cheese is evenly incorporated into the macaroni. Transfer the mixture in a medium baking dish. Sprinkle the remaining cheese on top of the mac and cheese and bake 15 minutes until golden brown on top. Serve as needed.

1. Preheat KitchenAid® Compact Oven to 350 degrees F.
2. In medium saucepan over medium high heat, add milk, pasta, 1 teaspoon salt and butter. Slowly bring the milk and macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. Keep an eye on the mixture to make sure the pasta continually gets stirred.
3. Once simmering, turn down heat to low. Stir frequently. Cook for about 17-20 minutes or until the pasta is fully cooked. Drain the excess milk and place the pasta back into the pot.
4. Stir in 1 cup Havarti and ½ cup parmesan cheese. Add the roasted vegetables . Stir until the cheese is evenly incorporated into the pasta. Transfer the mixture in a medium KitchenAid® baking dish. Top with the remaining cheese and bake 10-15 minutes until cheese is melted and bubbly. Serve as needed
5. To make the Roasted Butternut Squash and Broccolini, cut the Butternut Squash into 1/2 inch pieces. Transfer the cut Butternut Squash into the KitchenAid® Multi-Cooker. Season with 1/2 tablespoons olive oil, salt, pepper and 1/4 teaspoons red pepper flakes. Turn the multi-cooker to sauté and turn the stir tower to level 1. Let the Butternut Squash cook for 15-20 minutes.
6. Meanwhile, cut the broccolini into 1/2 inch pieces. Transfer the cut broccolini into the KitchenAid® Multi-Cooker with the butternut squash. Let the broccolini cook for 10 minutes with the butternut squash. Remove and use in the mac and cheese as needed.

1. Preheat KitchenAid® Compact Oven to 350 degrees F.
2. In medium saucepan over medium high heat, add milk, pasta, 1 teaspoon salt and butter. Slowly bring the milk and macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. Keep an eye on the mixture to make sure the pasta continually gets stirred.
3. Once simmering, turn down heat to low. Stir frequently. Cook for about 17-20 minutes or until the pasta is fully cooked. Drain the excess milk and place the pasta back into the pot.
4. Make the brown butter. Start by melting the butter over medium heat in a small sauce pan. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and add the sage.
5. Stir in the grated cheese and butter. Stir until the cheese is evenly incorporated into the pasta. Transfer the mixture in a medium KitchenAid® baking dish. Melt the butter for the topping and stir with the panko bread crumbs. Sprinkle the breadcrumbs on top of the mac and cheese and bake at 15 minutes until crispy. Serve as needed

1. Preheat KitchenAid® Compact Oven to 350 degrees F.
2. In medium saucepan, sauté the pancetta until crisp. Remove with a slotted spoon and set aside. In the same medium skillet, over medium high heat, add milk, raw elbow macaroni, 1 teaspoon salt and butter. Slowly bring the milk and macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. Keep an eye on the mixture to make sure the pasta continually gets stirred.
3. Once simmering, turn down heat to low. Stir frequently. Cook for about 17-20 minutes or until the pasta is fully cooked. Drain the excess milk and place the pasta back into the pot.
4. Meanwhile sauté the shallot, garlic and thyme in the olive oil until shallot is translucent.
5. Stir in the grated cheese and ½ of the pancetta. Stir until the cheese is evenly incorporated into the macaroni. Transfer the mixture in a medium KitchenAid® baking dish. Sprinkle the remaining pancetta on top of the mac and cheese and the shallot mixture and bake for 15 minutes until crispy. Serve as needed