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Results for category "In the Kitchen"

41 Articles

TV Dinners.

Living off TV dinners and take-out for 3 days, I’m reminded of things I regularly forget:

1) Commercial food photography is amazing. The savory pictures on these TV dinner boxes are such a flaunt of truth in advertising laws that it’s breathtaking. Please come take my picture, too – if I look half as good as that picture of pot roast, I’ll be the talk of the town.

2) Home cooking is awesome, even if it is exhausting. When “I’ll just pour some gin into my leftover lemonade” becomes a better dinner option, you know you’ve been consuming some seriously shady shit.

Garlic Crusted Beef Cross Rib Roast.

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Garlic Crusted Roast Beast.

Roast beast, roast duck, gin cocktail… it’s working. Glad to be done cooking! Recipe: Beef roast, small or medium. Chop thyme and rosemary and add to 4 large cloves of crushed garlic. Mix with 4 tablespoons of fine sea salt and add olive oil to cover the mixture. Spread the whole goopy mess over your raw roast, all sides and bottom. Put in oven uncovered in a pan and roast on 425F for about 30 minutes, or until only the thickest part of the center is still tender (if you want some nice medium rare). I’d give you a thermometer reading, but I broke mine a long time ago.

A Cassoulet for All Occasions.

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Cassoulet

Finishing hours of my little 2-day cassoulet: lovely browned hen from a night of low heat baking, homemade cognac Toulouse sausage cakes, essence of lamb and duck, and a refresh of herbs, covering the essential beans. A good, reliable cassoulet recipe can be found in Julia Child’s Mastering the Art of French Cooking, but just know that the essentials are a nice white bean like great northern beans, first cooked to tender by themselves, before meats such as your choice of sausage, poultry (traditionally goose, but duck, chicken, and here a cornish hen will do) are layered in with fresh herbs such as sage, rosemary, thyme, and garlic and salt to suit.

New Year’s Eve Dinner & Cocktails.

Happy New Year’s Eve! (And Happy New Year’s Day to my friends on the other side of the world.) Champagne drinks will be in the New Orleans historical tradition, dinner will be in the Greek tradition. So, Diamond Fizzes and Raspberry Diamond Fizzes will accompany red wine braised lamb shanks (αρνι κοκκινιστο: arni kokkinisto). Let’s do it!

Kalua Pig, First Test Batch.

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Kalua Pig

My first test batch of Kalua Pig, freshly shredded. It’s amazing! I got that flavor I love. I remember eating this every Tuesday in the elementary school cafeteria on Kaneohe Marine Base as a child. Forever my favorite Hawaiian dish. It’s traditionally cooked underground in a special oven, but you can achieve a remarkable hack of the dish by slow-cooking a pork shoulder that’s been rubbed in sea salt (or Hawaiian red salt, if you can find it), and a generous coating of a liquid smoke product, then cooked in a crock pot until it shreds easily with a fork. A good enough piece of pork shoulder will not even require water to be added in the crock, creating a nice juice, but if you need to add more moisture, a half a cup or so of salted water boiled with liquid smoke added can be mixed into the finished product.

Seafood Stew, Salt Cod.

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Seafood stew with fire-roasted tomatoes, based in an amazing salt cod and wine demi-glace I made awhile back. I was pretty excited to find salt cod in my store. It was quite salty, as expected. You’ll need to wash it before use, and even then, it packs quite a kick. I eventually used the majority for creating a demi-glace that I froze and later revitalized for a seafood stew. It tasted absolutely amazing.

 

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