Recipe Friday: Summertime Flavor BombsRecipe Friday: Summertime Flavor Bombs

To prepare Pickling Liquid, stir together all ingredients in a large saucepan. Heat just enough to dissolve the sugar, then cool completely and refrigerate until needed.

To prepare Pickled Vegetables, stir together vegetables with Pickling Liquid and hot chili oil; cover and refrigerate until ready to use.

To prepare the Sesame Honey Glaze, stir together all ingredients in a medium bowl. Cover and refrigerate until ready to use.

To prepare Hoisin Sriracha Glaze, simmer both ingredients in a small saucepan for 5 minutes. Cover and refrigerate until ready to use.

To prepare the Pork Belly Cure, combine all ingredients in a small bowl.

To season pork belly, use at least 16 grams of Pork Belly Cure per pound of pork, rubbing it onto the surface well. Cover and cure pork belly overnight. Roast in the combi-oven at 350°F for 30 minutes then at 270°F for 2.5 hours. Press bellies overnight in the refrigerator to cool.

To assemble, place desired amount of pork in the center of each bun. Top with a bit of Cabbage Mixture and Pickled Vegetables. Serve with Sesame Honey and Hoisin Sriracha Glazes.

To prepare the Sour Walnuts, place soy sauce and piloncillo in a small skillet. Cook over low heat until thick and reduced. Stir in walnuts and citric acid and remove from heat. Spread on a parchment lined tray and let cool.

To prepare the Pickled Leeks, place rice vinegar, sugar and salt in a small saucepan set over low heat. Bring to simmer and cook just until sugar and salt dissolve. Remove from heat and pour over leeks; let cool.

To prepare the sweet potatoes, preheat oven to 400°F. Wrap potatoes loosely in foil and roast for 45 to 50 minutes or until soft. (Timing will vary depending on the size of the potatoes.)

While potatoes are roasting, stir together labneh, cumin and salt; set aside.

Fry sliced sweet potatoes in 300°F oil until golden brown; remove and let drain on a paper towel lined tray.

When roasted sweet potatoes are cool enough to handle, cut in half lengthwise. Melt butter in a large skillet set over medium heat; place potatoes cut side down in skillet and cook until deep golden brown.

To serve place a sweet potato half cut side up on a large plate. Slather with seasoned labneh and top with Pickled Leeks and Sour Walnuts. Garnish with dill and chives and finish with sweet potato chips on top.

To prepare marinade, stir together 2 tablespoons sushi sauce, ponzu sauce, soy sauce, chili powder, cumin, garlic and hot sauce. Season with salt and pepper to taste. 

Toss steak with marinade; cover and chill at least 2 hours.  

To cook the fajitas, heat a thin layer of oil in an iron skillet over medium-high heat. Add vegetables to skillet and sauté until tender and slightly charred; remove from skillet. 

Raise heat to high and sear steak 2 to 6 minutes per side, depending on thickness. (Thinner skirt steak will cook much faster than outer skirt steak.) Remove from heat and let rest for 5 minutes. 

To serve, slice steak into thin strips; toss with sautéed peppers, onion and remaining 2 tablespoons sushi sauce. Squeeze lime juice over the top and garnish with cilantro. Serve with desired accompaniments. 

To prepare Spicy Ponzu Sauce, place soy sauce, lime juice, water and chiltepin pepper in a small bowl and mix thoroughly.  

Cut kampachi into ¼ - inch cubes. Place in a medium bowl and season with salt and pepper. 

Very thinly slice peppers and onion and cut into quarters. Finely chop cilantro. 

Add lime juice, peppers, onion and cilantro to bowl with kampachi and gently mix. Let stand for 20 to 30 minutes.  

Just before serving, place two 3 X 1.75-inch round baking rings on 2 desired plates. Add a base of sliced avocado to each ring and top with the ceviche mixture, pressing down firmly with the back of a spoon or your fingertips to compress. Remove rings.  

Drizzle with Spicy Ponzu Sauce and sprinkle with crushed Chiltepin peppers. Serve with your choice of tostadas or crackers.