Southern Distinction presents a new recipe every day from one of our sponsored restaurants of the week! This week we present Girasoles from Watkinsville, Ga. along with other sponsors including Striplings General Store, Chappelle Gallery, Hillside Orchards, Fire & Flavor, The Veggie Patch, and The Olive Basket.
Pulled Pork With Coffee Asian Rub
By Girasoles & Chappelle Gallery
10 lb. bone in pork shoulder
(Stripling General Store)
¼ cup Coffee Rub (Fire & Flavor)
¼ cup Asian Rub (Fire & Flavor)
- Preheat the oven to 300 F. Coat the pork shoulder with dry rub and place in a large, deep roasting pan, fat side up. Cover with foil and roast for about 6 hours. Uncover and continue roasting until beef falls off when you twist a long meat fork into it, about 3 hours. When the meat is cool enough to handle, transfer to another pan and pour the pan juices into a large bowl. Skim off the fat and set the pan juices aside.
- Using 2 forks or your hands, pull the pork meat into shredded pieces and discard the fat and bones. Combine the pork with the broth and mix well. Store in airtight containers in refrigerator or freezer and store up to 1 month.
Tri-Color Asian Slaw
3 cups shredded Green Cabbage
1½ cups shredded red cabbage
1 cup thinly sliced Joi-Choy (The Veggie Patch)
1 cup coarsely shredded carrots
½ cup of julienned jicama
½ cup of finely diced Granny Smith apples
¼ cup of fresh cilantro, finely chopped (The Veggie Patch)
- Place the shredded cabbages, the joi-choi, carrots, jicama, apple and cilantro in a large bowl. Pour the slaw dressing over the mixture and toss well. Cover and refrigerate for 1 hour before serving, stirring occasionally.
Ingredients for the Slaw Dressing
½ cup sugar
½ cup of Honey Ginger Balsamic Vinegar (The Olive Basket)
¼ cup of Pinot Noir wine Vinegar (The Olive Basket)
2 Tsp. soy sauce
2 Tsp finely minced fresh ginger
1 Tsp. freshly squeezed lemon juice
¼ Tsp of crushed red pepper
¼ Tsp. finely crushed sea salt
⅛ Tsp. freshly ground black pepper
- Combine the sugar, vinegars, soy sauce, ginger, lemon juice, crushed red pepper, crushed sea salt, and black pepper in a pint jar, cover, and shake to dissolve the sugar. Refrigerate in an airtight container. Lasts up to 5 days.
Girasoles (pronounced here-ah-SO-lays), a small Mexican-Mediterranean fusion restaurant in Watkinsville, GA, about 10 miles outside of Athens, is serving up innovative meals with high-quality ingredients. Owner Chef Jose Zambrano finds ways to ingrain his restaurant firmly in this small community of 2,000 people, drawing in loyal customers with not only his delicious menu, but also an overwhelming sense of hospitality. Chef Zambrano’s education in food was entirely hands on, at the sides of some of the best chefs in California. Schooled primarily in the French tradition, Chef Zambrano’s talents led him to work for the Hilton Hotel chain, first in Newport Beach, and later in Beverly Hills. From there, he moved to Georgia to open his first restaurant. Chef Zambrano’s firm belief in using only the freshest possible ingredients also aligns his restaurant with a current trend toward using the best of what is local and in season. “Everything here is fresh. We don’t even have a microwave in this restaurant. We never use processed vegetables or ingredients.” For Chef Zambrano, extending so much hospitality to his guests is more than a business trend; it is a basic philosophy and a way of keeping his business footing in the community, even as the economy tightens belts for both the restaurateur and the consumer.