Cooking up carnitas for a good cause - KMSP-TV

Cooking up carnitas for a good cause

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There's a new restaurant in St. Paul that's not only serving up great American fare, but is also doing great things for the community. 

Daily Diner Chef Christopher Jackson and Union Gospel Mission Director Nick Gisi join Todd Walker in the kitchen to cook up carnitas and a good cause.

Carnitas Benedict:

1 Buttermilk Biscuit
4 Ounces Pulled Pork
2 Ounces Black Beans
2 Each Poached Eggs
4 Ounces Hollandaise Sauce
2 Ounces Pico de Gallo
6 Ounces Parmesan Hash browns
1 Orange Slice

Cut the biscuit in half and place it on a plate. Top each half of the biscuit with 2 ounces of pulled pork, 1 ounce of black beans, a poached egg, 2 ounces of hollandaise sauce, and 1 ounce of Pico de Gallo. Serve with a side of parmesan hash browns and garnish with an orange slice.

 

 

 

 

 

 

 

 

 

 

 

 

 

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