Serves 6-8

Ingredients

1 jar of Bellisari’s Saigon Street Sauce

2 Cups of diced butternut squash

1 Cup diced apples

2 tablespoons of olive oil

½ teaspoon of ground cinnamon

¼ teaspoon of nutmeg

¼ teaspoon of allspice

1 teaspoon ground black pepper

1 teaspoon salt

1 Can of ginger beer(can use either non-alcohol or alcohol)

1 large chopped onion

3 pounds pork roast (shoulder)

6-8 sage leaves

Directions

In a small bowl, make a rub for the pork by combining all dry spices and seasonings, mixing thoroughly.  Cover the pork roast on all surfaces with the rub and pat it into the meat.  Place the meat and the onion in the pressure cooker and cook for 30 minutes.  Remove pressure cooker and baste the pork with the Bellisari’s Saigon Street Sauce and place back in microwave for 30 more minutes.  Once finished, remove pork leaving juice in pressure cooker and place butternut and apples in remaining juice and cook in pressure cooker for 20 minutes and serve. 

Servings: 6

Ingredients:

1 Box Orzo

1 Jar Bellisari's Blue Cheese, Honey & Shallot Spread

1 Cup Walnut Pieces

1/2 lb Thin Asparagus Spears

1 Cup Dried Cranberries

Directions:

Place Walnuts on a rimmed baking sheet and bake in preheated 350-degree oven until lightly toasted, 4-5 minutes. Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces. Cook Orzo as directed.

During last 3 minutes of Orzo Cooking time add asparagus and cook until bright green and crisp-tender. Add Bellisari's Blue Cheese Honey & Shallot Spread and mix well. Stir in Walnuts and Cranberries. Serve.

Servings: 12

Ingredients:
2 lbs brisket
2 avocados
1 jar Bellisari's Saigon Street Sauce
1/4 cup cilantro
2 cloves garlic
1 cup onion
4 scallions
2 Tbsp. chipotle chiles, canned
1/4 cup fresh lime juice
1 pre-made pico de gallo 
1 tsp. salt
1 Tbsp. seasoning salt
1 Tbsp. olive oil
24 corn tortillas
1 can beer

Directions:
In a large Dutch oven, brown beef in 1 tablespoon olive oil over medium-high heat. Once all of the sides are browned, remove brisket to a plate. Add onions to pan and sauté until lightly browned. Then add beer and deglaze pan. Meanwhile, rub brisket on both sides with minced garlic and salt, then chipotles.

Remove beer and onion mixture from heat and carefully lower meat into pot and cover tightly with lid. Place in a 350°F oven for 3 hours.

Remove brisket from oven, pull it out of the pot and place brisket on a cutting board to cool. When it’s cool enough to touch, shred meat with a fork and your fingers and transfer back to remaining cooking liquid in pot (there won’t be much, maybe a cup – if there is more than one cup in the pot, pour some off.)

Mix in lime juice, cilantro and scallions. Stir the meat with the Bellisari's Saigon Sauce and other ingredients until well combined. Add salt to taste. Serve the meat mixture in warm corn tortillas topped with pico de gallo and cubed avocado.

Adapted from Jennifer Cooks.

New to sous vide? Try making Bellisari's Sous Vide Eggs Benedict this weekend.

Serves 6-8

Ingredients:
½ cup butter, salted, plus more for muffins 
½ cup egg yolk 
¼ cup water 
1 Tbsp. lemon juice 
1 tsp. Salt, kosher 
12 eggs 
6 English muffins 
Cooked bacon slathered in Saigon Street Sauce
Arugula

Directions:
About 2 hours before brunch, preheat sous vide to 147°F. Combine ingredients for hollandaise. Dump everything in a Ziplock-style bag, and lower it into the bath. No need to mix it ahead of time. Cooking the ingredients sous vide means you can throw everything in a blender right before breakfast, and your hollandaise will come out velvety smooth.

Add eggs to the same pot.

While the hollandaise is cooking, pop all your eggs into another Ziplock-style bag and place them in the same pot as the hollandaise. (You can cook eggs directly in the water, but the bag makes it easier to lift them out when you’re done.) If the bag floats, just scoop some of the cooking water into it until it sinks.
The eggs can cook at the exact same temperature and for the same amount of time as the hollandaise, so just put them in the same pot.

About an hour before brunch, toast the muffins.

24 English muffins 
Butter, salted, as needed 
Preheat your oven to 200 °F 
Halve the English muffins, and spread some butter on each half. In a skillet over high heat, toast the muffin halves four at a time. Press down on them with another skillet to get an extra-crispy crust.

Toss cooked bacon in Bellisari’s Saigon Street Sauce and layer on the toasted English muffin.

Lay your muffins, nook-and-cranny side up, on a baking sheet. Top each one with a little bacon nest, leaving a space in the center to put the egg in later.

About 20 minutes before go time, take that bag of hollandaise out of the water. 
It’s going to look all greasy and separated, but don’t stress. It’ll come together just fine. Blend everything on medium until it looks nice and fluffy and light yellow.

Plate up the muffins.
Put two muffin halves on each plate so you can crack all the eggs at once in the next step.

Crack and serve eggs.
Pull those eggs out of the water and put them in a bowl nearby. Rest a slotted spoon in another bowl right next to the eggs. Now carefully crack each egg over the slotted spoon so that the excess runny white drains into the bowl. Transfer the egg to a bacon nest. Repeat until all the bacon nests are topped with eggs.

Pour on hollandaise. 
Pour hollandaise straight from the blender onto each egg. You can just eyeball the amount—be conservative at first so you don’t run out. Enjoy!!