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 […]
Revival Meats Pork: The Belly Read More »
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.
Perciatelli all’Amatriciana – Seattle Style Read More »
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
Under Pressure: Fried Pig Tail, Deviled Quail Egg, Beans and Sauce Ravigote Read More »
Cooking pork shoulder (butt) sous vide makes this most delicious and versatile of cuts even more convenient and easy to use. The pork is cooked in two or more packages, depending on its original size and then used as needed. In this case, I decided to go with Asian flavors. I brined the pork shoulder in a salt,
Pork Shoulder Sous Vide – Asian Flavors Read More »
I make a lot of fresh sausage on a regular basis, but rarely do I make a dry cured fermented sausage. That’s primarily because I do not have a proper curing chamber that maintains a steady temperature and a high humidity level. Most amateur cooks who dabble with fermented sausages use an old fridge equipped
Salame di Sant’Olcese Read More »
I’ve had David Chang’s Momofuku Cookbook for a couple of months now. It is a very good, fun read and the recipes look so porky and tasty. Ramen is where Chang got his start and I knew that’s the first thing I was going to make. The broth is, of course what makes a bowl
As I mentioned in the last sentence of my Pork Daube post, the leftovers are delicious. We ate it for a day or two afterwards, simply reheated, but with the gelatin rich sauce that this stew has, I wanted to try something else. I separated the solids from the cooking liquid and chopped everything coarsely. I
Pork Daube with Wild Mushrooms – The Terrine Read More »
I get home Thursday evening from my business trip and start flipping through Paula Wolfert’s “Mediterranean Clay Pot Cooking” to pick a recipe to try out. I quickly settled on the “Pork Daube with Wild Mushrooms“. It just sounded right and flavor profile was very attractive with lots of dried Porcini, white sweet wine, herbs, juniper and
Pork Daube with Wild Mushrooms Read More »
For one reason or another I had a bunch of apples at home. It seems whenever we go to the store we buy apples whether we have some in the crisper drawer or not. So, when I picked up a nice pork loin at a local Asian grocery store with a thick layer of fat
Pork, Apples and Polenta Cakes Read More »
I still had some soy pudding and lime sugar from the Alinea beef recipe I made recently and I hate to waste any (or at least waste much since that recipe made a lot of lime sugar) so for the pork belly I again thought about Asian flavors. This time it was more
Pork Belly Teriyaki with Burdock and Soy Read More »