Bravo Top Chef Contestant Will Cook At 3rd Annual Celebrity Chefs, Wine Tasting Event

STUDIO CITY (CBSLA.com) — Bravo Top Chef contestant and Border Grill chef Mary Sue Milliken and Alex Morales of Children's Bureau stopped by KCAL9 Tuesday to discuss their upcoming event!

Children's Bureau, a 108-year-old nonprofit organization focusing on child abuse prevention and treatment, is holding its 3rd Annual Celebrity Chefs and Wine Tasting event on Oct. 11.

Chef Mary Sue showed viewers how to make some of the "south of the border" dishes that will be showcased at the event.

Fried Plantains

1 ripe (black) plantain

1 to 2 tablespoons unsalted butter

- Peel plantain and cut into 1/4-inch slices on the diagonal.

- Melt butter in a large skillet over medium heat.

- Sauté plantains until golden brown and soft, about 2 to 3 minutes per side.  Serve hot.

Yucatan Pork

Serves 8 to 10

1/2 cup achiote paste

10 cloves garlic, chopped

1 1/2 cups freshly squeezed orange juice

Juice of 2 limes

8 bay leaves, crumbled

2 teaspoons cumin seeds

1 teaspoon ground cinnamon

2 teaspoons dried thyme

1 teaspoon dried oregano

1 teaspoon sea salt

2 teaspoons freshly ground black pepper

4 pounds pork butt, cut in 3-inch cubes

2 white onions, sliced 1/2-inch thick

5 Roma tomatoes, sliced 1/2-inch thick

1 pound banana leaves, softened over low flame, or aluminum foil

4 Anaheim chiles, roasted, peeled, seeded*, and sliced into strips

- In a medium bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork.  Add the pork, toss to evenly coat, and marinate, at room temperature, at least 4 hours.

- Preheat the oven to 300 degrees F.

- Heat a large, dry cast-iron skillet over high heat.  Char the onion until blackened on both sides. Then char the tomatoes on both sides.  Reserve.

- Line a large baking dish with one layer of the banana leaves or foil.  Arrange the pork in an even layer and top with the onions, tomatoes, chiles, and all the marinade.  Cover with more banana leaves and wrap the dish tightly in foil.

- Bake 2 1/2 to 3 hours or until the pork is tender and moist.  Remove from oven, let sit 10 minutes, and then unwrap.  Using two forks, shred pork into bite-sized pieces.

- Fresh chiles can be roasted over a gas flame or under the broiler.  Keep turning so skin is evenly charred, without burning the flesh.  Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes.  Pull off charred skin by hand and dip briefly in water to remove blackened bits.  Once peeled, cut away stems, seeds, and veins.

Pickled Onions

1 red onion, sliced into thin rings

1 tablespoon salt

2 teaspoons dried oregano

1 habañero chile, seeded and sliced

½ cup freshly squeezed orange juice

1/2 cup freshly squeezed lime juice

- Place the onion rings in a bowl and pour on enough boiling water to cover them.  Let sit for 2 minutes.  Drain, add the salt, oregano, chile, orange juice, and lime juice, and store in the refrigerator for 4 hours or as long as 2 days.

For more information, visit Children's Bureau and Border Grill.