Shio Koji translates to Salt Koji and this is exactly what it is. It’s another simple and quick application of your newly made batch of […]
Pork
Grilled Pork Chops, BBQ Carrots and Ranchovy Dressing (Combustion Inc. Thermometer Overview)
I have been playing with the Combustion Inc. predictive thermometer for a bit now and made some awesome food with it including these lovely pork […]
Terrine Bordelaise
Making a terrine or pate en terrine is not as easy as making a meatloaf. I’ve read so many recipes in various books from well-respected […]
Reverse Seared Pork Loin with pumpkin, greens and cane syrup
I love cooking proteins gently in a perfectly temperature-controlled water container (sous vide). It’s a method that’s very difficult to replicate for certain preparations. It […]
Confit de Porc
Confit has to be one of the most reward to effort ratio meat preparations that exist. Salt and season, cook gently in fat, store, reheat […]
Sugo and Polenta with Over- Easy Egg
Rustic, but not simple, as it gets and so very satisfying. The combination of tender polenta and some sort of saucy meat is a classic. […]
Lardo Tipico
Man is this good. Like very very good. It’s another one of those posts here that did not start as a planned blog post, hence […]
Glandoulat: Red Beans and Pork with Carrots from the Southwest of France
Cool name but really this is a delicious classic combination of pork and beans made all the more refined and nuanced because it’s another recipe […]
Equilibrium-Brined Pork Belly
Brining has been in the culinary home cook’s lexicon for the better part of maybe 15 years now. I first heard about it in a […]
Pork Tenderloin, Cauliflower and Brussels Sprouts with Cider Sauce
Mid-week dinners do not have to be boring, sloppy or rushed. A meal like this looks great, tastes awesome and comes together in less […]