Brussels Sprouts

I can has brussel sprouts.


With a paring knife, pluck it off the stem, and half them.


Garlic… but this time, sliced, not minced.



Cast iron skillet. Red pepper flakes, salt, and BACON GREASE. Turn up to medium.


Sprouts in, cut side down. When you run out of room, just throw the rest on top. Cover, and let sit for 5 minutes or so.



Check the sprouts for carmalization (if it’s gone all black on one side, don’t worry, they’ll still taste good), toss sprouts around, and throw the garlic in. Turn heat to low, and cover again.




Sprouts should be tender. Remove from pan, turn heat up, deglaze with a splash of sherry, then put sprouts back in, and toss to coat. Season to taste.

Roast lamb

This turned out so well, I had to share.

Lovely lamb roast. Boneless.



Food processor. Garlic.



Add some fresh mint.



Add brown sugar, salt, pepper, whole grain mustard, and rosemary.



While processing, drizzle in canola oil until you get a paste.



Untie the roast, and score the meat side until lit lies flat, skin side down. Smear the paste all over the meat side.



Tie it back up, and turn the oven on as high as it can go. Please note that I realize this is not the best trussing job. Whatever.



Put it in the oven for 20 minutes, then flip, cook for another 10. Then turn the heat down to about 350, and put some water in the bottom of the roasting pan to prevent smoking. Roast for another 20, then check the temperature. Pull the roast out when it reaches 135.



Let rest for 15 minutes, then slice and serve.

Ribs!

We're on a roll, now!

St Louis style ribs. Season with salt, pepper, and cumin. Wrap it in foil, and put it in the oven at 200 for about 6 hours. Maybe more, if you have the time.



Now, the sauce: Ketchup, white vinegar, red vinegar, worcestershire, hot sauce, mustard powder, salt, garlic, cumin, brown sugar. No, I will not tell you the proportions; I was gifted it by my Mother-In-Law, and it's a secret.



Oh, and some rye whiskey.



Simmer until thick.



Yes, after cooking for six hours, the ribs don't look that much different.



Slice them into two-rib portions, and throw them under a screaming hot broiler for a minute or two.



Serve, with plenty of sauce to go around.



By the way, this is what the bones should look like if you did it right.

Seared Porkchops with salsa verde and roasted broccoli

Yeah, yeah. It's been a while.

Anyway, this is all about the sauce -- uh, the "salsa". Tomatillos (look it up), onion, garlic, jalapeno.



Simmer in a pot for 10 minutes or so, to soften them up.



Throw veggies into a blender with lime juice, cilantro, salt, and some of the cooking liquid. Puree. Note: Hot food and liquid tend to explode when blended. Keep your hand on the lid, and press down.



In a roasting pan, toss broccoli with chili powder, garlic, olive oil, and salt. Roast in oven for about half an hour at 400.



Season pork with salt, pepper, smoked serrano, and cilantro.



Sear.



Serve topped with the salsa.