Cool Plates features dishes from across the country to help inspire chefs' creativity. Executive chef Joseph Lenn demonstrates that sorghum grains pop like popcorn with this dish. He pops them in grapeseed oil and then dusts them with smoked sweet paprika, cayenne pepper and salt. He makes a pear vinaigrette by simmering chopped pears in water with some sugar and vinegar until the pears are translucent. He chills them, purées them and then adds some elderflower liqueur lime ...

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