CELEBRITY CHEF CARMEN GONZALEZ GIVES THE ANJOU PEAR A LATIN KICK

Pulled Pork and Pear Empanadas Served with Grilled Pear-Mango Relish Is A Bold Offering for Spring Get-togethers

PORTLAND, Ore. – March 15, 2011 – Chef Carmen Gonzalez’s signature blend of modern American cuisine with Puerto Rican influences has helped her win over the hearts of diners from coast to coast. Having owned Miami’s Carmen the Restaurant and ascended to the championship round of the highly regarded Bravo’s Top Chef Masters program, Gonzalez has become recognized for her bold style.

Gonzalez’s Pulled Pork and Pear Empanadas with Cilantro Mojo is the perfect reflection of her panache. Using a unique grilling technique, she creatively casts a fresh light on the Anjou pear variety, while familiar intense flavors help to balance out the dish. Fresh mango relish serves as the ideal accompaniment, creating a vibrant color palette that calls springtime to mind. The colorful dish is share-friendly to boot – ideal for the get-togethers that the season has a tendency to inspire.

“Anjou pears have such a great consistency and aroma; they work really well as a base for my dishes that have spicier flavor,” says Gonzalez. “However, I have to admit – I love a simple, fresh slice of pear as much as I adore using pears as a complement to other ingredients.”

Spring is a popular season for serving up the Anjou, one of the Pacific Northwest’s most prized pear varieties. Green- or red-skinned, sliced or diced, Anjou pears provide sweet flavor and dense flesh – the perfect foundation for dishes like Gonzalez’s.

“Thanks to the abundance of Anjou pears grown in the Pacific Northwest, springtime always delivers a hearty supply, which lasts through early summer,” says Cristie Mather, director of communications for Pear Bureau Northwest. “Chef Carmen’s recipe is a wonderful celebration of Anjou pears and their place in savory, spicy recipes – perfect for the sunny days of spring and summer.”

Gonzalez, who resides in New York, was recently selected to join the newly-formed Nutrisystem Culinary Council, where she’ll help develop a new product line. She has also recently partnered with Chocolate Cortes and is the national chef ambassador for BACARDI Rums.

About Pear Bureau Northwest and USA Pears

Pear Bureau Northwest is the non-profit marketing organization established in 1931 to promote the fresh USA Pears grown in Washington and Oregon. Together, these two states represent 1,600 growers and 84 percent of the nation’s fresh pear production. For fresh pear recipes, nutrition facts and short films featuring Washington and Oregon pear growers, visit www.usapears.org and www.pearpanache.com.

Pear Bureau Northwest prohibits discrimination in all of its programs and activities on the basis of race, color, national origin, age, sex, religion, political beliefs, or disability.  Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact the Pear Bureau at (503) 652-9720.

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Pulled Pork and Pear Empanadas with Cilantro Mojo
Makes filling for 30 large (or 60 small) empanadas

• 3 pounds boneless pork butt or pork shoulder
• Adobo
• 3 tablespoons dried oregano
• ½ bunch fresh rosemary
• 10 cloves garlic, finely minced
• ½ cup extra virgin olive oil
• Mop
• 1 cup apple cider vinegar
• ½ cup water
• 2 tablespoons Worcestershire sauce
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons vegetable oil
• Mojo
• 5 cloves garlic, finely minced
• ½ bunch cilantro, coarsely chopped
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• Spiked Caramelized Pears
• ½ cup granulated sugar
• 4 Anjou pears cut in ¼-inch dice
• 1 medium Vidalia (or comparable sweet) onion cut in ¼-inch dice
• 1 Scotch Bonnet or habanero chile pepper, finely minced
• 1 teaspoon sherry wine vinegar
• A few drops of fresh lemon juice
• La Saltena empanada shells

For the adobo, combine the oregano, rosemary, garlic and olive oil in a small bowl. Place the pork butt or shoulder in a roasting pan, fat side up. Rub the adobo all over the pork, using some pressure to get it to adhere. Cover and refrigerate at least 2 hours. One hour before you’re ready to roast the pork, remove it from the refrigerator and preheat the oven to 350 degrees.

For the mop, combine the vinegar, water, Worcestershire sauce, salt, pepper and oil in a bowl.

Season the pork with salt and freshly ground black pepper, and cover with aluminum foil. Place the roasting pan in the middle of the preheated oven and cook until a meat thermometer inserted in the center or thickest part of the meat registers 165 degrees, turning the pan and brushing the pork with the mop every 20 minutes, for a total of about 90 minutes. Remove from oven and set aside to cool.

Make the mojo while the pork is cooling. Sauté the minced garlic to soften slightly. Add the cilantro, lemon juice and olive oil. When it is cool enough to handle, shred the meat using your hands or two forks and pour the pan juices and mojo over the shredded meat.

For the spiked pears, put the sugar in a non-reactive sauté pan and heat gently until it dissolves. Just as the sugar begins to color slightly, add the diced pears and onion, raise heat and toss to coat. Continue cooking another few minutes, until pears and onions are soft and golden brown. Remove from heat and add minced chile, vinegar and lemon juice. Toss to combine and set aside to cool.

To make the filling, add 4 cups pulled pork and mojo to the caramelized pears and stir to combine.

Place 2 heaping tablespoons filling in the middle of the empanada shell near the bottom. Use your finger and a small dish of water to lightly moisten the edges of the shell all the way around. Carefully fold the top over the contents to make a semi circle and use a fork to crimp the edges.

Finish the empanadas by deep-frying them in 350-degree vegetable oil until golden brown, about 2 minutes per side. Drain on paper towels and serve warm with Grilled Pear and Mango Relish.

Grilled Pear and Mango Relish
Makes about 8 cups

• 4 Anjou pears
• 1 large green mango peeled and cut in ¼-inch dice to make 1 ½ cups
• 1 small red onion cut in ¼-inch dice to make 1 cup
• 1 tomato seeded and cut in ¼-inch dice to make 1 cup
• ½ small red pepper cut in ¼-inch dice to make ¼ cup
• ¼ cup coarsely chopped cilantro
• 1 cup extra virgin olive oil
• ½ cup sherry wine vinegar
• 2 tablespoons salt
• 1 teaspoon freshly ground black pepper

Cut pears in half and lightly grill so that they retain their shape and firmness. Cool and cut in ¼-inch dice to make 4 cups total. Add diced green mango, red onion, tomato, red pepper and chopped cilantro. Combine olive oil and vinegar and season with salt and pepper. Whisk to combine and pour over dice fruit and vegetables.

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Amy Wood, Harvest PR
amy@harvest-pr.com
503.274.0086, ext. 2