Chef Steven Redzikowski serves up pork shoulder on THE Dish

Chef Steven Redzikowski is heating things up in Colorado. Owner of two restaurants in Boulder, Oak at Fourteenth and Acorn, the chef was recently voted Food & Wine magazine's People's Best New Chef, Southwest. Now he's bringing the recipes that have won so many people over to "CBS This Morning: Saturday."

Here's how to make Roasted Carrots with Green Goddess Aioli, Mozzarella with Roasted Peppers and Anchovies, Tomato and Peach Panzanella Salad, Peaches and Cream for dessert and, to drink, a cocktail Redzikowski calls Across The Atlantic.

Roasted Pork Shoulder

Serving Size: 4-6 people

For the Pork Shoulder:


4lb. pork shoulder

3T cumin (ground)

2T salt

1/2 gallon pork stock

1 Bunch cilantro (chopped)


Rub the pork shoulder with spices and place in a 1/2 hotel pan with the pork stock. Place in a 275 degree oven for 4 hours or until the pork is tender. Remove from pan and place on serving platter and ladle cumin, miso vinaigrette over the shoulder. Garnish with the chopped cilantro.

For the Cumin and Miso Vinaigrette


22 oz. Ancho paste

1⁄4 c Red miso paste

1 c Honey

1 T Black pepper

1 T Cumin

1 T Rosemary

3 T Yuzu juice

1 1⁄2 c Rice wine vinegar

1⁄2 c Water

1 qrt Olive Oil


Combine everything in the blender except the oil and blend until well incorporated. Slowly add the oil to emulsify.

For Roasted Vegetables:


5 ea. Radishes (cut into fourths)

5 ea. Turnips (cut into fourths)

5 ea. Spring onions (cut into fourths)


In a hot sauté pan heat 3T olive oil and place vegetables in pan and sauté until golden brown, season with salt and pepper and reserve.

Finish: Finish the plated pork shoulder with the roast vegetables or serve as a side dish.

Roasted Carrots with Green Goddess Aioli

Serving Size: 4 people

For the Carrots:


20 ea. baby carrots peeled

10 ea. scallions

2 ea. heads garlic (peeled and sliced thin on mandolin)

2T cumin seeds

2T carrot tops (for garnish)

2T micro arugula (for garnish)

1/2 recipe green goddess


Place carrots in a large roasting pan and drizzle with olive oil and cumin seeds. Place in a 350' ovenfor 15-20 minutes until carrots are tender. Toss scallions with olive oil and salt and place on grill until tender.

For the Green Goddess Aioli


4 c. Mayonnaise

2c. Sour Cream

1 c. Chives

1 c. Parsley

1 c. Tarragon

2 ea. Lemon Juice

2 oz red wine vinegar

6 ea Salted Recca Anchovies

2 T Fresh grated ginger


Place all ingredients in a blender and mix until smooth. Season with salt and pepper to taste.

Finish: Plate carrots and serve green goddess aioli on the side for dipping.

Mozzarella with roasted peppers and anchovies

Serving size: 4-6 people


5 each Balls Ciengele mozzarella

4 each Jimmy Nardello peppers

3 each Fillets recca anchovies

1 tsp Vegetable oil

1 tsp Olive oil

5 leaves Basil

5-6 leaves Arugula

Maldon sea salt to taste

Lemon juice to taste


Toss the peppers with the vegetable oil and char gently on the grill (4 minutes max each side). Remove when tender, place peppers in bowl with remaining ingredients and toss together until well combined.

Adjust salt and pepper and lemon as needed. Serve.

Tomato and Peach Panzanella Salad

Serving Size: 4 people


5 ea. heirloom tomatoes (sliced)

5 ea. peaches (sliced)

1 ea. French baguette

1 c Picked Basil leaves

1⁄2 c olive oil

1⁄4 c balsamic vinegar

Sea salt to taste


Dice French baguette into small pieces. Toss with 1⁄4 cup of olive oil, then toast until golden brown in a 350 degree oven.

Combine 1/4 cup olive oil and 1/4 cup balsamic vinegar. Mix together fresh peaches and tomatoes and drizzle oil and vinegar mixture over the fruit then garnish with basil and toasted baguette pieces.

Peaches and Cream

Serving Size: 6-8 people

For the vanilla panna cotta:


2 c. Milk

3⁄4 c. Sugar

3⁄4 t. Vanilla extract

2 c. Heavy Cream

4 ea. Sheet Gelatin


Warm milk, sugar, vanilla and heavy cream in a rondeau. Meanwhile, soften gelatin in cold water. Once the mixture is warm, mix in gelatin and pour into rock glasses. Chill and wrap glasses once cooled.

For the cookie crumble:


8 oz. Almond Paste

1c. Sugar

2 ea. Egg whites


Place almond paste and sugar in the robot coupe (food processor) and pulse until fine. Add egg whites into mix and pulse until dough comes together. Spread onto parchment lined sheet tray and bake at 350 degrees until brown. Let cool, pulse into a crumble and place back into a 200 degree oven on high fan for 5 to 10 minutes until dry.

For the peach syrup:

1⁄2 c. brown sugar

1⁄2 c. sugar

1⁄2 c. white verjus

1⁄2 t. vanilla paste

Pinch cinnamon

5 ea. Peaches (medium dice)


Combine sugar, brown sugar, vanilla, verjus and cinnamon into pot and reduce until thickens to a syrup-like consistency. Once the syrup is thick allow to cool slightly and then add peaches. Fold peaches into syrup and then chill.

Finish: Unwrap panna cotta, and top with peach syrup. To finish sprinkle on cookie crumble.

Across the Atlantic


1 ½ oz. Bulleit Rye

¾ oz. Lillet Rouge

¾ oz. Benedictine

¼ oz. Honey syrup

2 dash Olde Time Bitters or Angostura


Combine ingredients and stir over ice sphere. Garnish with an orange twist.