Piglatin Plate Recipes

Steps:

• For the collard greens: Heat an 8-quart stock pot over medium-high heat and cook bacon until crispy. Add onions and cook on medium heat, 2 minutes. Add beef base, collard greens and 5 cups water. Simmer on medium-high heat until collard greens are tender, about 2 hours. Add salt and cider vinegar to season.
• For the wagyu beef brisket: Preheat a smoker for cooking at 215 degrees F.
• Trim brisket to 1/4 inch fat on the top side and zero fat on the bottom. Mix together salt, pepper and granulated garlic in a bowl. Lightly coat the brisket with mustard, then season generously with rub.
• Place brisket in smoker and cook for 12 hours. Wrap brisket with butcher paper and place back in smoker. Raise heat to 275 degrees F and cook until meat reaches an internal temperature of 203 degrees F, up to 2 more hours. Let rest until it reaches 165 degrees F, about 1 hour. Remove from butcher paper and slice. (See Cook's Note.) Serve with collards.

Steps:

• Arrange one or more types of cheese on a platter. Add a few cookies or biscotti, a small bunch of grapes and some candied nuts. Spoon a few tablespoons of honey or jam into a small bowl and add to the platter. Let the cheese come to room temperature before serving.

Steps:

• In a bowl, add mango, jalapeno, cilantro, red pepper and red onion. Mix together. Set aside.
• In a large heavy saucepan, add the oil and heat to 365 degrees F. Carefully place plantains into pan. Fry until golden brown, about 3 to 4 minutes. With a slotted spoon, remove plantains, season with salt, and let cool. When ready to serve, add mango salsa to "plantain chip".