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.

Stir fried pork with charred bok choy

Veggies, and such.


Pork, sliced into strips.


Ginger, garlic, soy, mirin, rice vinegar, nam pla, seseme oil. Oh, and some scallions.


Wash and dry the bok choy, and throw under the broiler until lightly charred.


In an extremely hot pan, add a bit of oil, and stir fry the pork for about a minute, reserving marinating liquid.


Wipe out pan, add a little more oil, and sautee onion, garlic, serrano, and ginger. Return pork to pan to heat through. Remove.


Add some stock to the liquid, and add to the pan and bring to a boil. Add a slurry of cornstarch and water, and cook until thickened.


Drizzle sauce over pork and bok choy, and top with cilantro and sesame seeds.

Pan-seared trout and spinach salad with smoked sable

Ok, this is pretty much what it sounds like. For the salad, we have spinach, shallots, and tomatoes.


There was some smoked sable available (it has a creamier texture than smoked salmon or trout).


Season trout fillets with some cajun seasonings, or just salt and pepper, if you want.


In a combination of butter and oil, and on high heat, sear the fish flesh side down for a couple of minutes, then flip and sear the skin for another couple of minutes.


The salad dressing is 1 Tb lemon juice, 2 Tb olive oil, salt, 1 tsp mustard, and pepper. Whisk until emulsified, and then toss the veggies together. Shred the sable, and arrange on top of the salad.

Sausage, anyone?

Good morning, sunshine.

Let's make some sausage!

Ok, go and get this:


Dump it in a bowl.


Ok, ok... I'll be nice.
1 lb ground pork
1 tsp kosher salt
1/2 tsp black pepper
1 tsp sage
1 tsp thyme
1/4 tsp rosemary
1 1/2 tsp brown sugar
1/4 tsp nutmeg
1/4 tsp smoked serrano
1/4 tsp red pepper flakes

Freeze half, and make small patties with the other half. Place in medium pan, and brown.


Have some eggs, while you're at it.

Pork cutlets with kumquat

Sounds exotic, yes? Well, it's pretty easy. The Main Players:


Season the pork, and lightly dust with flour. In a medium hot pan, add olive oil and brown on both sides, about 3-4 minutes a side, depending on thickness.


Remove, turn heat down, and add the garlic, shallots, and kumquats. Sautee to soften a bit.


Turn the heat up, and deglaze with white wine. Add a bit of butter at the end to smooth the sauce out.


Spoon sauce over pork. Serve with a vegetable, or something.