Chef Joshua Karther, Executive Chef of Water’s Edge at Hyatt Lodge Oak Brook
2815, boul. Jorie, Oak Brook
Hyatt Lodge Oak Brook Website
The whiskey made you lose your feet, a Macallan tasting event, Friday, September 17 from 5 p.m. to 8 p.m. Evening dinner will include roast pork and tasting dishes carefully prepared by award-winning executive chef Joshua Karther, accompanied by three single malt Macallan scotches. Guests will mingle and mingle on the lakeside patio while reveling in live jazz music from the Jack Smith Trio, with scenic streams and changing foliage of the surrounding woodland trails as a backdrop. Tickets cost $ 99 per person plus tax and can be purchased on the Water’s Edge OpenTable.
MILK PIG CAJA CHINA
** It takes a few days of preparation in advance **
Yield: 20 pers.
Suckling pig 1 approx. 30 lb
Pork rub 2 cups
14 oz Mojo Marinade
3-14 lb Matchlight Charcoal Bags
1. Take the pig and place it on a table covered with plastic wrap or aluminum foil.
2. With the back down, lay out the pig as much as possible, using a meat cleaver and mallet to break the rib cage to flutter well… this will make placement in the racks much easier.
3. Take the filtered mojo marinade and pull it into a meat syringe
4. Inject the pork with the marinade in as many places of meat as possible… DO NOT ATTEMPT TO INJECT INTO THE SKIN, THIS WILL BEND YOUR NEEDLE
5. Rub the dry rub all over while massaging the meat, sprinkle some on the skin but focus more on the meat
6. At this point, place the pork in the refrigerator for 24 hours.
7. Take the pork out of the refrigerator and place it between the grates using S-hooks to clamp it.
8. Place the pork in the Caja China roasting box skin side down, connect a wired thermometer probe to the center of the ham (back leg) and cover the box with the ashtray and charcoal grill.
9. Let stand at room temperature for about 2 hours (this will help the pork cook more evenly)
10. Add a 14 lb bag of charcoal and light, once lit (about 20 minutes), distribute the charcoal evenly on the charcoal grate.
11. The cooking time begins now. Log in to your start time
12. After one hour (1st hour), add another 10 lbs of charcoal and record the time again.
13. Continue to add 9 lbs of charcoal every hour until you reach 187 degrees on the thermometer.
14. Once you reach 187, lift the charcoal grate, shake it well to remove the ashes and place it on the long handles… DO NOT PLACE ON GRASS OR SOIL AS THIS WILL DAMAGE THEM.
15. Remove the ashtray from the box and dispose of the ashes… BE SURE TO SPRAY THE ASHES ON THE GROUND
16. Turn the pig over to make the skin crisp.
17. Mark the skin with a knife, this also helps to remove the fat
18. Cover the box with the ashtray and the charcoal grill; no need to add more charcoal at this time
19. After about 30 minutes, take a peak by lifting the ashtray from one end only until the desired crunch is where you want it.
Pair it with your favorite barbecue, Spanish Green Salsa, or Mango Pineapple Salsa!
Yield: 1 cup
Paprika 8 tablespoons
Chili powder 4 tablespoons
Cumin 4 tablespoons
Onion powder 4 teaspoons
Granulated garlic 4 teaspoons
Kosher salt 2 tablespoons
Dry mustard 2 teaspoons
Black pepper 2 tablespoons
Dried thyme 1 tbsp
1. Mix everything and set aside to rub the pig
Yield: 1 ¾ cup
Orange juice 12 ounces (1 ½ cup)
Lemon juice 4 ounces (1/2 cup)
Lime juice 4 ounces (1/2 cup)
Oregano ½ cup chopped with stem
1/3 cup canola oil
Garlic 10 cloves
1. Place everything in a blender and mix well
2. Transfer to a container and refrigerate overnight.
3. Filter and reserve for injection
SALSA PINEAPPLE MANGO
Small Red Onion ½
¼ cup cilantro
Kosher salt 1 pinch
1. Peel the pineapple and cut it into quarters
2. Cut out the core of each section, reserve the other half for a future snack.
3. Peel the mango and cut it from the pit
4. Small diced mango and pineapple
5. Small diced jalapeno (remove the seeds if you want less heat)
6. Chop the cilantro
7. Roll the lime on the counter with your hand to soften the flesh (this will help extract more juice)
8. Combine all the ingredients except the lime in a bowl, mixing well, season with salt.
9. Take the lime and using a microplane or zester, remove the zest and add it to the bowl.
10. Using tongs, squeeze the lime over the salsa to get as much juice as possible.
11. Mix well
SPANISH SALSA VERDE
Garlic 4 cloves
Parsley 2 bunch
Capers 2 tablespoons
Red wine vinegar 2 tablespoons
½ cup grated Parmesan
Red pepper 2 pinches
1. Finely chop the capers and parsley
2. Crush the garlic with the side of your knife and finely chop it to “chop”
3. In a bowl, combine all the ingredients
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