Most probably assume that Modernist Cuisine only makes food that looks like foam or spheres or something extra fancy. Well, sure it has all those things, but that is not the point. It’s just modern food, using all the information that was learned over the past few decades. The point is not to make “weird food” but to [...]
Archive for the ‘Pork’ Category
Alinea: PORK, Grapefruit, Sage, Honey
Posted in Book Recipes, Food, Fruits, Game, Grains, Green Vegetables, Pork, Sous Vide, tagged Alinea, Corn Bread Pudding, Grant Achatz, Grapefruit, Puffed Pork Shoulder on April 18, 2011 | 1 Comment »
This Alinea dish combines some classic combinations in a more or less classic presentation. It’s basically a pork with polenta dish with a few twists…and grapefruit. Why not though? The grapefruit is tart, sweet and a little bitter. That makes for a great counterpoint to the pork, rich cornbread pudding and the honey that is [...]
Pheasant Terrine
Posted in charcuterie, Food, Game, Pork, tagged Michael Ruhlman, Pate, Pheasant, Terrine on February 7, 2011 | Leave a Comment »
Making terrines is such a satisfying process. I love every aspect of it. I start by selecting the meat, in this case it’s the meat from two pheasants that a friend shot in Kansas. Next is figuring out what kind of terrine this is going to be. It could be very coarsely ground (or hand chopped), homogenous, smooth [...]
Over 60 lbs of Sausage
Posted in charcuterie, Chicken, Food, Pork, tagged Chicken Shawarma, Hatch Chile, Homemade Sausage, Italian Sausage, Toulouse Sausage on January 16, 2011 | 1 Comment »
At least twice a year I get together with a few friends and we make a bunch of sausage. We make 3 or 4 varieties usually. This time we made the largest batch yet, about 62 lbs of them. It was a two-day fest of grinding, stuffing and feasting. We made four varieties this time [...]
Wild Boar Loin with Onions and Raisins
Posted in Book Recipes, Food, Game, Pork, Root Vegetables, tagged Green Walnut Wine, Paula Wolfert, Potato Cakes, Vin de Noix, Wild Boar on December 28, 2010 | Leave a Comment »
It’s great to have what amounts to about three small wild hogs worth of meat in my freezer at this point. That includes several shoulders, a few hind legs (hams), 3 or 4 loins and some odds and ends. I am planning to use the meat in many recipes that call for good old pork. [...]
Revival Meats Pork: The Belly
Posted in Food, Pork, tagged bacon, Mangalista Pigs, Pork, Red Wattle Pigs on November 14, 2010 | 2 Comments »
It is very exciting to find such fantastic pork being raised so close to Houston and available (with some planning) for the average home cook in town. Revival Meats is one of two local meat producers that I’ve had the pleasure of procuring some pork from. The other is Harrison Hogs. Revival however seems to [...]
Perciatelli all’Amatriciana – Seattle Style
Posted in charcuterie, Dairy, Food, Pork, tagged Batali, Cheese, Cured Pork, Guanciale, Lebowski Fest, Pork Jowl, Seattle, The Big Lebowski, Travel on October 31, 2010 | Leave a Comment »
I, along with a couple of friends, recently visited a good buddy of ours in Seattle. Well, we went to “Lebowski Fest” actually. That was fun, but the trip was really an excuse to share beers with friends, see the sights of the absolutely wonderful city of Seattle (the weather was just perfect BTW), and eat some good food of course. [...]
Under Pressure: Fried Pig Tail, Deviled Quail Egg, Beans and Sauce Ravigote
Posted in Book Recipes, Eggs, Food, Green Vegetables, Legumes, Pork, Sous Vide, tagged Fried Pork, Green Beans, Offal, Quail Eggs, Shallots, Thomas Keller on October 18, 2010 | 3 Comments »
Making something delicious out of “scraps” is one of the pleasures of cooking. It’s simple to make a piece of steak or a chop appetizing, but transforming an admittedly ugly-looking piece of pig – a tail in this case- into a dish worthy of a classy fine dining restaurant needs technique and some creativity. So, when a friend [...]
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