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!
Yeah dude. I’m all analog. If shit can be done the hard way, I’m doing it. Mostly so I can brag about it later. 5lb handcrank to death.
I do these about once or twice every summer. So good, so pain in my ass. Sheep casings are the suck to work with, then stuffing thick ass emulsified forcemeat into them…ugh.
Always happy that we do them though. 100% Beef short ribs, ground, cured, spiced, ground again, emulsified, stuffed, smoked, grilled, eaten. The ole lady gets house pickles relish on top - onions, carrots, celery, cukes.
Cured and smoked, they keep well. We’ll be digging these come July 4th ‘Murica Day.
G’s up. Hoes down.