Chef Ben Ford Talks About The Dole California Cook Off Contest

Renowned chef and restaurateur, Chef Benjamin Ford is known not only for his creative techniques, but also for his innate understanding of the ingredients in his dishes, which celebrate the cycle of life and freshness of the earth. His restaurant, Ford’s Filling Station, is based on these fundamentals and Chef Ford proves daily that truly good food doesn’t have to be overly complicated – that is why he is a fan of the quality and ease of Dole Packaged Food products.

I had the opportunity, recently, to speak with celebrity Chef Ben Ford about an interesting recipe contest for Dole. If you’re one of those people who watches cooking shows and says, “I can do that,” you now have a chance to prove it! Chef Ford talked to me about the fifth annual Dole California Cook Off recipe contest and how sharing your favorite appetizer, small plate, tapas, or bite sized portion recipe can win you $25,000. As long as the recipe can be ready in 60 minutes or less on a gas grill, uses at least one Dole product and up to seven other ingredients, you’re golden!

For more information and to enter your best recipe, visit www.dole.com/CookOff.

Cuban Pork and DOLE Pineapple Tacos with DOLE Pineapple Mango Salsa
Author: 
 
Ingredients
Cuban Pork and DOLE Pineapple Tacos
  • 2 cans (6 oz. each) DOLE Pineapple Juice
  • ½ cup fresh lemon juice
  • ½ cup fresh lime juice
  • ½ cup fresh oregano, coarsely chopped
  • ⅓ cup corn or vegetable oil
  • 10 garlic cloves, minced
  • 1 jalapeños, sliced into rounds
  • 1 Serrano pepper
  • 1½ teaspoons kosher salt
  • 3 pounds pork tenderloin
  • 1 onion quartered
  • 12 corn tortillas
  • ½ head cabbage, shredded
  • 1 cup Cotija cheese, crumbled
DOLE Pineapple Mango Salsa
  • 2 cup sliced peeled avocado
  • 1 cup DOLE Frozen Mango Chunks, partially thawed and diced
  • 1 cup DOLE Frozen Pineapple Chunks, partially thawed and diced
  • ½ cup chopped green onions
  • ½ cup finely chopped red onion
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon ground red pepper
  • 1 Serrano pepper, thinly sliced
  • ¼ teaspoon kosher salt
  • Method
  • 1. Combine all Taco or Tostada ingredients except tenderloin, onion, cabbage, Cotija cheese, and tortillas in a medium bowl and whisk until salt is dissolved to form marinade.
  • 2. Reserve ⅔ cup marinade for sauce. Toss pork with remaining marinade. Cover; chill for 3 hours.
  • 3. Place pork tenderloin, onion and the marinade in a slow cooker and cook on High for 4 hours. If you have a pressure cooker cook for 45 minutes. Once meat is done cooking, remove and shred.
  • 4. Combine salsa ingredients in a large bowl, cover, and refrigerate for 30 minutes before using.
  • 5. To serve, warm corn tortilla and fill with meat, cabbage, and Cotija cheese. Garnish with mango salsa and drizzle with sauce.
Instructions
  1. Combine all Taco or Tostada ingredients except tenderloin, onion, cabbage, Cotija cheese, and tortillas in a medium bowl and whisk until salt is dissolved to form marinade.
  2. Reserve ⅔ cup marinade for sauce. Toss pork with remaining marinade. Cover; chill for 3 hours.
  3. Place pork tenderloin, onion and the marinade in a slow cooker and cook on High for 4 hours. If you have a pressure cooker cook for 45 minutes. Once meat is done cooking, remove and shred.
  4. Combine salsa ingredients in a large bowl, cover, and refrigerate for 30 minutes before using.
  5. To serve, warm corn tortilla and fill with meat, cabbage, and Cotija cheese. Garnish with mango salsa and drizzle with sauce.

Chef Ben Ford Talks Shrimp and DOLE Mandarin Orange Ceviche
Author: 
Recipe Type: Main
 
Ingredients
  • 2 ½ lb. shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 red onion, sliced thin into half circles
  • 1 large cucumber, peeled and diced
  • 10 limes, juiced
  • 4 lemons, juiced
  • 1 can (6 oz.) DOLE Pineapple Juice
  • 2 Serrano peppers, finely chopped (add 1-2 red jalapeños or Fresno peppers to taste)
  • 2 cans (15 oz.) DOLE Mandarin Oranges, drained
  • ½ cup fresh cilantro
  • 5 garlic cloves, finely chopped or grated
  • ½ Tbs. chipotle puree
  • 1 ½ tablespoons kosher salt
  • ½ teaspoon Aleppo chili powder or Ancho chili powder
  • Black pepper
Instructions
  1. Heat a large frying pan over medium heat. Add 1 tbsp. of olive oil. Add the shrimp and turn them until pink on both sides, approximately five minutes. Season with ½ teaspoon kosher salt and ½ teaspoon black pepper. Remove from heat, and chill shrimp in the refrigerator while you complete the next couple steps.
  2. In a medium-sized bowl, combine the garlic and citrus juices. Slice half the red onion into circles, and then cut those circles into halves. Douse the slices with salt and set aside.
  3. Wash, peal, and dice the cucumber into half-inch cubes and set aside.
  4. Chop a small bunch of cilantro until you have approximately four tablespoons and set aside.
  5. Cut off the stems of the Serrano peppers and finely chop, then set aside.
  6. Remove the shrimp from the refrigerator and add to the citrus and garlic mixture.
  7. Stir in the chipotle puree; DOLE mandarin wedges, cucumbers, onion slices, Serrano peppers, and cilantro.
  8. Cover the bowl with plastic wrap and put in the refrigerator until chilled.
  9. Garnish with tortilla or plantain chips.

 
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