Lunch - Hot Bar Recipe

Brisket - prep and braise

Preheat oven to 300°F (150°C). Pat brisket dry. Rub with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika and 1 tsp garlic powder. Heat 2 tbs olive oil in a heavy ovenproof pot over medium-high heat. Sear brisket 3–4 minutes per side until browned. Remove brisket. Add quartered onion to the pot and sauté 2 minutes, deglazing with a splash of beef stock. Return brisket to pot, add remaining beef stock (about 2 cups) and 1 bay leaf. Cover tightly and transfer to oven. Braise 2.5–3 hours or until brisket is fork-tender. If desired, in the last 15 minutes mix 2 tbs brown sugar with a little pan liquid and brush on the brisket to glaze. Let rest 15 minutes, then slice against the grain for serving.

Chicken - marinate and pan-sear or roast

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground cumin and 1 tsp dried oregano. Add chicken breasts and marinate at least 20 minutes (up to 2 hours). To cook: heat a skillet over medium-high heat with 1 tbs oil. Sear chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Alternatively roast at 400°F (200°C) for 18–22 minutes. Let rest 5 minutes then slice or shred for the hot bar.

Pork - marinade and braise or pan-roast

Toss pork shoulder pieces with 1.5 tsp kosher salt, 0.75 tsp black pepper and 4 minced garlic cloves. Add 1/2 cup orange juice, 2 tbs apple cider vinegar and 1 tbs olive oil; marinate 30 minutes if possible. For braising: brown pork in batches in a heavy pot 3–4 minutes per side, then add any leftover marinade and enough water or stock to come halfway up the meat. Cover and simmer 1.5–2 hours until tender, or braise at 325°F (160°C) for 1.5–2 hours. For quicker method: pan-roast pieces in a 400°F (200°C) oven 25–35 minutes, turning once, until tender. Shred or chop before serving.

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add sliced red onion and cook 2–3 minutes until softened. Add sliced bell peppers and zucchini; cook, stirring occasionally, 6–8 minutes until vegetables are tender-crisp. Add 2 minced garlic cloves in the last minute and cook until fragrant. Season with 1 tsp salt and 1/2 tsp black pepper. Finish with 2 tbs chopped parsley and keep warm for service.

In a medium saucepan bring 3.5 cups water, 1 tsp salt, 1 tbs butter (or oil) and optional bay leaf to a boil. Add 2 cups rinsed long-grain rice, stir once, reduce heat to low, cover and simmer 18 minutes. Turn off heat and let rest covered 5–10 minutes. Fluff with a fork and remove bay leaf before serving.

Peel ripe plantains and slice on the diagonal into 1/2"–3/4" thick pieces. Heat about 1 cup vegetable oil in a large skillet over medium heat until shimmering (about 325°F). Fry plantain slices in batches 2–3 minutes per side until golden and caramelized. Drain on paper towels and sprinkle with 1/2 tsp salt while hot. Keep warm in a single layer in a low oven (200°F/95°C) until serving.

Heat 1 tbs olive oil in a saucepan over medium heat. Add 1 finely chopped small onion and sauté 4–5 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds. Add 3 cups drained and rinsed canned black beans, 1/2 tsp ground cumin, 3/4 tsp salt and 1/4 tsp black pepper. Stir and cook 4–6 minutes. If mixture is too thick, add up to 1/4 cup chicken or vegetable stock to loosen. Lightly mash some beans with the back of a spoon for a creamier texture. Stir in 2 tbs chopped cilantro before serving (optional).

Arrange sliced brisket, sliced or shredded chicken and pork in separate warm pans or trays. Place rice, black beans, sautéed vegetables and plantains in separate serving containers. Provide lime wedges, chopped cilantro and hot sauce on the side. For a hot bar, label each item and keep warm (chafing dishes or low oven). Encourage guests to sample a little of everything or choose individual favorites.