THE CHEF'S CHOICE PLATTER INSPIRED BY MONSTER HUNTER: WORLD

For the Tepache

Slice skins off pineapple and place them into a large sanitized jar, pot, or container.

Add cinnamon sticks, clove, star anise, chili, and brown sugar to the container.

Fill the container with enough water to cover the other ingredients.

Cover the container with a lid. Let sit for 24 hours in a dark, room temperature space. If fermenting in a jar or container without a weighted or airlock lid, make sure to release the built up gases every few 8-12 hours.

After 24 hours, check for taste only if you see bubbles inside the jar and no signs of mold.

Optionally, allow the ferment for another 12-48 hours for a more developed flavor.

Once you've reached the desired flavor, strain mixture, and store in an airtight container in the refrigerator.

For the Homemade Sausage Churrasco

To calculate curing salt: Click Here: https://eatcuredmeat.com/how-much-curing-salt-per-pound-of-meat-dry-or-wet-curing-tool-calculator

Place grinding tools in the freezer for 1 hour before using.

Prepare the sausage casing by rinsing them thoroughly and then allowing them to sit in warm water for 1-2 hours. Replace the water periodically.

Cut the sirloin and fat back into 1-2” cubes.

Transfer the meats to a rimmed baking sheet lined with parchment paper. Place the tray in the freezer to allow the meat to firm up before grinding, about 20-30 minutes.

Using the largest grinder setting or slide, grind the chilled meat. Make sure for every two pieces of sirloin, you add one piece of fat.

Transfer the ground meat back to the baking sheet and freeze for 10-15 minutes.

Pass the ground meat through the ginder once more using the smallest grinder setting or slide. Make sure to weigh the meat mixture after grinding in order to calculate the amount of curing salt needed (see link provided).

Once again, transfer the meat to the baking sheet and freeze for 10-15 minutes.

Meanwhile, combine the curing salt, salt, pepper, fennel, harissa, aleppo pepper, and garlic powder in a small bowl. Whisk to combine.

Add the spice mixture to the meat and mix by hand until the mixture becomes sticky.

Fill the sausage casings with the mixture using the extruder tool. See video for filling/shaping tips.

Transfer the sausages to a large rimmed baking sheet. Refrigerate overnight or up to 24 hours.

Remove the sausages from the fridge for 1-2 hours before smoking to allow all the moisture to evaporate.

Prepare your smoker with your preference of wood chips.

Before smoking, prik the sausages with a small needle or skewer to avoid bursting.

Smoke the sausages at 200°F for 2-3 hours or until the internal temperature reaches 160°F.

Allow the sausage to cool before grilling.

Cut the sausages into 2-3 inch portions.

Skewer the sausages and grill for 2-3 minutes on each side.

For the Mojo Shrimp Churrasco

Combine the orange juice, lime juice, garlic, olive oil, oregano, cumin, black pepper, and salt in a large bowl.

Add the shrimp and cover the bowl with plastic wrap.

Let the shrimp marinate for 30 minutes to 1 hour in the refrigerator.

Skewer the shrimp and grill for 2-3 minutes on each side or until cooked through.

For the Picanha Churrasco

Cut cross-hatches across the fat cap of the beef.

Slice the beef into 1.5 - 2 inch portions across the grain of the meat.

Roll the beef into a C-shape and skewer.

Season the beef on all sides with salt and black pepper.

Grill for 10 minutes on each side or until the meat reaches your desired doneness.

For the Roast Chicken

Combine salt, baking powder, and pepper in a small bowl.

Pat the chicken dry and make sure to remove any innards that may be inside the cavity.

Sprinkle the seasoning mixture all over the bird, making sure to get in all of the nooks and crannies.

Transfer the bird to a shallow baking dish or a small rimmed baking sheet. Refrigerate the chicken uncovered overnight or up to 24 hours.

The next day, preheat the oven to 425°F (or 400°F with convection fan).

Arrange onions, carrots, celery, and garlic on the bottom of a large skillet.

Place the fresh herbs inside the cavity of the chicken.

Truss the chicken with butcher's twine or gauze.

Place the chicken breast-side down on top of the vegetables.

Roast for 30 minutes, then carefully, flip the bird breast-side up on top of the vegetables.

Roast the chicken for another 30 minutes or until the thickest part of the thigh has reached 175°F.

For the Red Thai Curry Mussels

Heat oil in a large pot over medium-high heat.

Add the shallots and cook until lightly browned and tender, about 3 minutes.

Add the lemon grass, ginger, and garlic. Cook for an additional minute.

Add the tomato paste and chili paste, continue cooking for 2 minutes.

Deglaze the pan with the wine. Cook for 1-2 minutes to allow the alcohol smell to cook off.

Add the coconut milk and fish sauce, bring the mixture to a boil.

Add the mussels, cover the pot with a lid, and cook for 4-5 minute until all the mussels open.

Transfer the musself to a large bowl, removing any unopened mussels in the process.

Pour the broth over the mussels.

Garnish with chopped cilantro.

For the Paebimbap

Preheat the oven to 375°F.

In a medium pot, begin heating the white wine and stock over low heat. Keep warm until ready to use.

In a large dutch oven, begin heating the oil over medium-high heat.

Add the onions and cook until tender and just beginning to brown, about 5 minutes.

Add the garlic, paprika, and gochugaru. Cook for an additional 30 seconds to toast the spices.

Add the tomatoes and gochujang, cook for about 5 minutes or until the tomatoes begin to soften.

Add the rice and mix to thoroughly combine.

Add the sesame oil, rice, wine vinegar, stock mixture, salt and pepper.

Bring the mixture to a boil and give the rice one final mix.

Cover and place the dutch oven in the preheated oven and cook for 15 minutes.

Add the shrimp on top of the rice and return the paebimbop to the oven to cook or an additional 15-20 minutes.

Meanwhile, brush a large cast iron baking dish with more vegetable oil.

Transfer the paebimbop to the cast iron dish.

Heat over medium-high heat until the bottom of the dish is sizzling, about 3-4 minutes, then continue cooking for another 1-2 minutes.

Garnish the dish with kimchi, scallions, toasted sesame seeds, and optionally, one runny fried egg.

For the Shrimp Stock

Remove the shells from the shrimp. Reserve or freeze the shrimp for later use.

Add the oil to a large stock pot and begin heating over medium-high heat.

Add the shrimp shells, cook until the shells brighten in color and become aromatic, about 2-3 minutes.

Add the remaining ingredients and bring the stock to a boil.

Reduce the heat to low and allow the stock to simmer for 45 minutes to 1 hour.

Strain and reserve the stock.