Double cut Berkshire pork chop and miso cheese grits.
Cherry tomatoes? We can pickle that.
When I say chicken, you say chicken. CHICKEN! (What!) CHICKEN! (What!)
Vertical fork. Vertical cedar plank salmon and farro. Vertical mini garden onion.
Woke up. Baked bread. Made brunch.
Rustic rye french toast, goat cheese and blueberry ice cream I made about a week ago. Pretty. Damn. Good.
I wish I had a pizza and a bottle of wine. I wish I had a beach house, so we could make a big fire every night…
When I break that sous vide out, I go HAM (in the hip-hop sense, not literally. Not cured/smoked pork. I mean I use it a lot in a short period of time. Water conservation. Whatever).
Steak and potatoes Independence weekend part two, ‘Murica style.
Hanger steak, hand cut and twice fried russets. Fancy pants aioli courtesy of cookiesforlater who never updates her blog with all the cool stuff she does.
Hopefully that last post didn’t scare anyone. I’m back with steak and potatoes for ‘Murica Day. Foooooooood!
Filet - seasoned, sealed, sous vide at 130F, seared, Rogue Creamery blue cheese and house cured/smoked Berkshire bacon lardons (Makers mark and brown sugar reduction cure, smoked with Makers 46 staves).
Mashy sweet potatoes - skinned, simmered, seared in lardon fat, mashed with mascarpone, mild cheddar, red pepper flakes, garden chives, goat milk. Not visually impressive, but so ill on taste.
My only critique is that I left the filets in the water too long. Didn’t account for the lean nature of that cut. Still frikkin dope, but a good lesson learned.
Preview of some tat magic on El Paso Dave’s back. Tattoo by head honcho Jon Reed at All Saints Tattoo. (at All Saints Tattoo)
Not food related, but it looks so fresh I had to share. We started this Tuesday night. Many more sessions to come. Jon Reed is insanely talented at classing up my skinpieces. Thanks again, Jon!