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:

  1. Preheat oven to 350°.
  2. Drain and rinse chickpeas.
  3. Boil chickpeas in salted water for 10–12 minutes until mushy but intact.
  4. Drain and transfer to a baking sheet. Dry in preheated oven for 5 minutes.
  5. Heat vegetable oil in a Dutch oven.
  6. Whisk all seasonings together in a bowl.
  7. In small batches, fry chickpeas in hot oil for 1–2 minutes.
  8. 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:

  1. Preheat oven to broil.
  2. Toss tomatillos and onion in oil and broil for 5–6 minutes until charred.
  3. Blend tomatillos, onion, chilis, garlic, cilantro, lime zest and juice until smooth. Season with salt.
  4. Grill jalapeño until charred, then peel, deseed, and dice.
  5. Mix jalapeño with corn, cilantro, olive oil, lime juice, and salt.
  6. Mix coriander, cumin, salt, and garlic powder in a bowl. Pat pork dry and season generously.
  7. Grill pork 2 minutes per side, rotating 45° for grill marks.
  8. Slice thinly and top with salsa verde and corn relish.