May

Chef Downs started his cooking career at age 15 and has since been developing his culinary skills as chef in several of the nation's premier restaurants.

A native of Fort Wayne, Ind., Downs received his associate of applied science degree in restaurant business from Purdue University and also attended the La Varenne cooking school in France. Now an American Culinary Federation certified Executive Chef, Downs is a respected culinary consultant who works with national chains and fine dining restaurants, enhancing food style and developing menu concepts.

Before becoming a consultant, Downs most recent position was executive chef at Park Avenue Café in Chicago. Chef Downs also served as a pork industry spokesperson. As the 1999 National Pork Producers Council Celebrated Chef, Todd developed foodservice recipes using pork and appeared in NPPC's pork advertising campaigns.

Downs started his own consulting firm, Food Sense, in 2003, offering his recipe and concept development services to corporations and major chains.

Downs is currently a national spokesperson for a Wisconsin Cheese company, rondelé Specialty Foods. In addition, he was featured on Quorum Productions' TV show "Designing Spaces" and Chef Magazine. Chef Downs is a three-time National Finalist in the NPPC's "Taste of Elegance" chef's competition and has won ten ACF gold medals. Downs was also a Gold Medalist at the International Culinary Olympics in 2000, held in Erfurt, Germany.

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Casuelitas & Carnitas

By Todd Downs of Food Sense Inc.

Ingredients

Casuelitas
4 ounces Lard
4 C Masa Harina Flour for Tamales
2 C Warm water
2 t Salt
2 t Baking Powder
4 C Mashed Idaho® Potatoes
4 C Queso Quesadilla Cheese, grated
1 1/2 t Twang Brand Lime Salt
2 t Salt
1 t Chipotle Powder
2 t Garlic Salt

Carnitas
6 pounds Pork Boston Butt (Boneless)
1 each Sazon Goya Seasoning
1 T Mexican Oregano
1 C Blood Orange Juice
2 C Orange Juice
1 C Lime Juice
1/2 C Chopped Garlic
4 C Canola Oil
2 T Chipotle Pepper Powder
1/2 C Tomato paste Olive Oil
1 C BBQ Sauce

Method

Casuelitas
Combine the Lard, Masa, Salt and Baking Powder in a mixer fitted with the paddle attachment. Slowly add the warm water, mix well until the mixture is smooth Add the remaining ingredients mix well. Shape the dough into cups, fry at 375°F, until crisp. Serve with either Shredded Pork Carnitas (recipe below) or roasted grilled vegetables with crumbled Mexican Cotija cheese and garnished with chopped cilantro.

Carnitas
Trim Pork Shoulder, cut into 2" cubes Combine remaining ingredients - marinate pork (refrigerated) overnight in this mixture.

Next Day: Blot pork off - preheat oven to 300°F Roast in a roasting pan with 1 cup of marinade for 1/2 hour - cover with parchment and then foil, add tomato paste mix well. Continue cooking 1 hour to 1-1/2 hours until tender Cool slightly - then shred with 2 forks.

When all pork is shredded add juices from pan to shredded pork mix, mix well.

At serving time: lightly brown shredded pork in a little olive oil.

Mix in the BBQ sauce.

Season to taste.


Serves 12




Water Conservation Tip:
Remove tarnish from stored silverware by soaking in potato water. Soak the potatoes on the water and use a soft cloth to wipe off the tarnish. The denser the potato water, the easier it will be to remove tarnish.

Learn more about the world water crisis and what you can do to help by visiting tapproject.org.