Pulled Pork Crepe with Bean Sauce and Crisp Scallions

Ingredients:

2 lbs. Austin Blues Pulled Pork

12 ea Four Season’s 6” crepes

1 T Bocelli Canola / Extra Virgin Olive Oil Blend

1/3 C Onions, chopped

1 T Shallots, minced

1 tsp Natural Pak Garlic, minced

2 tsp Jalapeno peppers, seeded, minced

1 C Family Tradition 7 Bean Cuisine

¼ C MarketSource Fresh Cilantro

2-3 C Haserot Chicken Broth

1 C Scallions, fine julienne

2 T Red pepper, brunoise

2 T Yellow pepper, brunoise

Directions:

FOR SAUCE

Heat olive oil in sauce pot

Add onions and shallots, cook for 1 minute

Add the garlic, beans, jalapenos and cilantro.

Cover with chicken stock, season with salt & pepper

Bring to boil, reduce to simmer and cook until beans are soft

Puree mixture until smooth adjusting texture with stock

FOR CREPES

Heat the pulled pork (boil in the bag)

Turn pork out into holding container

Lay crepes out on table

Fill crepes with 21/2 ounces of pulled pork each

Roll crepes up like egg roll tucking ends to hold meat in

FOR SCALLION

Utilize green and white of scallion when cutting fine julienne

Heat oil in sauté pan to smoke point

Add julienne scallion, fry quickly to crisp and remove to side

FOR ASSEMBLY

Spoon bean sauce onto middle of service plate

Arrange crepes in center of sauce

Top with the crispy scallions

Garnish with the red and yellow pepper confetti sprinkled over and around plate