Saint Angel Pork


Saint Angel Grilled Cheese with Crispy Pork Belly and Thyme Marinated Tomato 


Grilled Cheese

-2 thick slices of Ciabatta bread

-2 thick slices Saint Angel cheese

-2oz pork belly, cut 1/4 inch thick

-2 thick slices of green tomato

-5 sprigs of thyme

-2tb olive oil

-3 cloves garlic

-Salt & pepper to taste

Jalapeno-Cilantro Hummus

-5 cloves roasted garlic (or can use raw, finely shaved)

-1c olive oil

-3tb lemon juice

-3c cooked and shelled chick peas

-1/4c tahini (sesame seed paste)

-Salt to taste 



1) Slice tomato and place in bowl with thyme sprigs, garlic, salt, pepper, and olive oil.  Let sit for 10 minutes.  

2) Sear pork belly in a saute pan - medium to high heat until crispy. Set aside.  

3) In a medium high saute pan, place butter on one slice of bread,  add one piece of cheese, tomato & pork belly, then the other cheese slice and top off with other bread slice.  

4) Once bread is crispy, flip sandwich over and let brown.  When golden brown, place in oven at 350 degrees to melt cheese.



1) Drain chick peas and add them to a blender or food processor.  

2) Add garlic, tahini and lemon juice. Give a few pulses to start breaking down chick peas. 

3) Add seeded, devained jalapeno and cilantro and pulse a few times.  Turn blender to low and pour in olive oil until it pastes together.  

4) Once creamy, add salt to taste and pulse 2-3 more times. 

 *NOTE - You can thin it out at the end with hot water if oil separates. A little water will whip right back up.

The hummus can be used as a sandwich or vegetable dip

Recipe courtesy of Mat Urban of Charlie Palmer Dallas


Diner & A Playlist // 8 from HouseOfPlates on 8tracks Radio.

1) Hey You - Tyler, The Creator

2) Goldroom - Pacific

3) Menomena - Heavy Is As Heavy Does

4) Liars - No. 1 Against The Rush

5) Beat Connection - The Palace Garden

6) The Raveonettes - She Owns The Streets

7) Echo Lake - Wild Peace

8) Pyramids - Frank Ocean

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