Spicy Curry Chickpeas & Grilled Pork Secreto
S3 E07 | Benny Blanco & Josh Weissman Are Unconventional Crime Fighters | Something's Burning
Songwriter Benny Blanco and chef Joshua Weissman stop by the kitchen to chat about writing music, jokes, and recipes. We also talk about racy ways to stop a robbery... and I try not to butcher some of Josh’s recipes from his new cookbook.
Spicy Curry Puff Chickpeas
Ingredients:
- Chickpeas
- Kosher salt
- Vegetable oil
- Smoked paprika
- Ground coriander
- Ground cumin
- Ground ginger
- Ground turmeric
- Ground cinnamon
- Ground cardamom
- Cayenne
- Sugar
- Garlic powder
- Onion powder
Steps:
- Preheat oven to 350°.
- Drain and rinse chickpeas.
- Boil chickpeas in salted water for 10–12 minutes until mushy but intact.
- Drain and transfer to a baking sheet. Dry in preheated oven for 5 minutes.
- Heat vegetable oil in a Dutch oven.
- Whisk all seasonings together in a bowl.
- In small batches, fry chickpeas in hot oil for 1–2 minutes.
- Drain on paper towels and season generously while hot.
Grilled Pork Secreto with Salsa Verde & Corn Relish
Pork Seasoning Ingredients:
- Ground coriander
- Ground cumin
- Kosher salt
- Garlic powder
- Pork secreto
Salsa Verde Ingredients:
- Tomatillos, husked and halved
- White onion, halved
- Vegetable oil
- Serrano chilis
- Garlic cloves
- Cilantro
- Zest and juice of lime
Corn Relish Ingredients:
- Jalapeño
- Corn kernels
- Chopped cilantro
- Olive oil
- Fresh lime juice
- Kosher salt
Steps:
- Preheat oven to broil.
- Toss tomatillos and onion in oil and broil for 5–6 minutes until charred.
- Blend tomatillos, onion, chilis, garlic, cilantro, lime zest and juice until smooth. Season with salt.
- Grill jalapeño until charred, then peel, deseed, and dice.
- Mix jalapeño with corn, cilantro, olive oil, lime juice, and salt.
- Mix coriander, cumin, salt, and garlic powder in a bowl. Pat pork dry and season generously.
- Grill pork 2 minutes per side, rotating 45° for grill marks.
- Slice thinly and top with salsa verde and corn relish.