Additional information
| RECIPE TYPE | Culinary Competition Finalist |
|---|---|
| NUTRITIONALS | 10-20g fat, 300-500cal/portion, 500-750mg sodium |
Pigs Eye Lake Roulade
2018 AHF Culinary Competition Finalist Team
Cameryn Turner, Cook and Stephanie Gates
St. Charles Prineville (Prinesville, Oregon)
Pork brisket rolled with peaches and poblano chilis. Served over a blend of wild and brown rice with broccolini, chimichurri and kombucha-achiote sauces. Garnished with queso fresco this dish is a perfect blend of textures and flavor contrasts.
Prep Time: 35 minutes
Cook Time: 45 minutes
Yield: 6 portions
Download Nutritionals: PDF
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