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.
Blue corn tortilla. Pork belly confit. Bacon I cured with a Makers Mark and brown sugar reduction, smoked with Makers Mark oak staves. Then just some roasted tomatillo salsa, crema, and cilantro. This was on the menu. So ill, I had to do it again.
So that party I’ve been testing things for finally happened last Saturday. One of my employees was retiring after twenty years with the company, and when you kick as much ass as she did, it’s a good reason to throw a congratulatory fancy pants send off meal party. We did a seven course (cleanser was off the menu) dinner service for twelve people. With two guys in a standard home kitchen, shit was hectic at times, but super fun. Of course, all meats and preparations were done in-house. No fake the funk cured meats around here.
I recruited my main man and recently appointed Garde Manger of La V on East 7th in Austin, Max, to help get the plates and prep done. All told we spent Friday night and all day Saturday doing the last bits of preparation - sauces, tortillas, pasta, filling, plating ideas, little whatnots - and got the party swinging at about 530PM. We didn’t stop banging out ill shit until about 1130PM that night. Good thing was most of this was prepared ahead of time, bad thing is, all those dope ass homebrew pairings and hectic nature of the kitchen made me very forgetful of taking pics after the second course.
Anyway use your imagination. Everything was great. Very happy with the execution and I was able to host a fantastic and well deserved send off for my associate with the rest of my team present to give high fives and hugs.
If you want to check out the particulars of my homebrew musings, I keep that on the Facebooks. Follow away.