That’s not beef, it’s pork. Black Gascon pork. Bigorre Noir. A lovely, tasty beast that was pastured and culled for our table. We also have a jambon seche in the cellar working magic before it’s ready to fold into our menu.
This pork roast got all roasty roasty last night and will appear as dinner when it does some time with my quick sauce.
Served with simple broccoli and some dauphin pots, bellies will be filled.
The duck confit is ready. I suppose most people stick a few cuisses in a jar and seal them. By the time the confit is ready for this, I’m tired, busy, feeding some animal human or otherwise and / or laughing. So, I stick the entire confit pot in the fridge when it cools down a bit. There it sits and gains flavor ready to be eaten a week or so later. After the first few legs have been exhumed, I warm up the pot slightly and stick in ziplock bags. You can stick these in the freezer if you wish, but with six monsters, we go through confit like six monsters going through confit.
Duck confit for lunch it is. Wish you were here.
Three eggs beaten up and slowly manipulated in a butter bath.
Salsa made last night for some overnight, juicy infusion.
Three toms
Half of a small onion
Three garlic cloves
Splash of red wine vinegar
Olive oil
Salt ‘n’ Pepper
Frozen chopped cilantro
Lemon juice
A plop of hot stuff
Served with real cheddar cheese from England and a little creme fraiche
Yum. Now I’ll be fueled until lunch. What’s for lunch?
Sunny, warm with a gentle breeze. Kids are home for another week of vacation. I have a pile of duck legs to process as well as some ground pork. My lunch hours will be spent cooking chili and tending to my confit. The weather is telling us more sun and more warm. Our future looks bright. Here, I yam.
I love deveining foie gras. It means that we will be having foie gras for dinner.
Brent did the cooking this evening. He kept it simple with with a hot pan for a sizzle on each side. He peppered. He salted, but he used big salt which really gave it that something.
Served with a Pat original chutney involving green and red tomatoes. Some left over potato purée, just a wee bit, allowed you to do a foie gras, chutney, potato purée layering on your fork for a bite beyond bites. So good. Wish you were here. With foie gras, you need to perfect the balance of salt, sweet and spice. I thought the chutney version did the trick without all the work of fancy sauces. Okay, four more livers to go and we may get our consistency on.
Lieu Noir in French. I didn’t know what it was, but it was affordable and looked fresh. In Google translate it is Saithe or Coley. Er? Wah? Turns out, it’s Pollock. I went with it and gave it an eggy bath then dipped in Einkorn with salt – pep. Very tasty! I served with salsa, avocado, cream, salad and some rice. The fish taco, you see, is but a wrapper ( heh-heh heh heh. It’s like a jungle sometimes it makes me wonder how I keep from goin’ under ). You can happily fish taco without the corn tortilla. An olive, balsamic vinegar was also available for any fatty loobing needed.
I must say, I was quite happy with fish taco without the taco bit. I might need to try this part right here again.
There is a song – “Burgers and Beans” – Minty will sing it for you. To the same tune you can also appreciate “pork and peas” as well as “spicy beef and chutney that I won’t eat because I’m holding out for the fish sticks.” Classic Curtis hits available for download soon.
We’re not serving beans with these burgers. Our family friends in the villa next door are leaving so we prepared a few other fixens to go with the burgers.
The burgers will be lovely just the same.
I fry my burgers in lard. So should you. Don’t be frightened. Lard, you see, is good for you.
Burgers Stuffed With:
3 eggs
Garlic
Onions
Dried green onion
Basil
Oregano
Parm
Salt
Pep
Made into burgers, fried in lard
Okay boys, dinner time!
… They can’t hear me because their Internet is off. Ug. I suppose I’ll need to, like, knock.
He said, “simmer sauce” when asked about curry. I felt that if I had fur that would rise when threatened, it would have been locked and loaded. Unaware of my sensitivity to curry, I think I’ve moved beyond M. Patek and his simmer sauce companions. Cheap turmeric with cumin buddies and preservatives are no match for curry made with freshly roasted or ground, or roasted and ground spices. So simple, so available yet passed by, pushed aside by stomaches in search of ready-meals. Look, if you want to sizzle up sex in a pan, it will involve onions, garlic and ginger. Throw this melange at any protein be it beef, pork, tofu or chickpeas, you will arrive at yum. An amazing yum. A yum so strong you might feel like staying a bit longer. Add ground cumin and a bit of ground coriander. Don’t forget the salt. And whoops, there go the panties. Follow up with some cardamom ice cream and you have, well I don’t know what you have, but you’re on your way.
I don’t care if I’ve said this before, but please, friends, don’t let friends use “simmer sauce.” They’ll say they don’t have the time. They’ll say they don’t have the recipe. This is shit. Pull it together, pick up your life and make curry from scratch. Make curry with love. Make curry with the spices they are ready for. This sex is on fire. All you need to do is start with onions, garlic and ginger.
This pork is Delectable Pork in a Mustard Spice Mix. I didn’t even have the mustard seed and it worky so goody.
Whole, you are dead to me. Sure, you are a veg so I suppose you think that you are already dead, but you are that much deader to me should you arrive on my plate entier.
My friend, we’ll call him “Josh,” tipped me off to the chopping of the sprout. It was a hot, little number that involved bacon-y bits and pine nuts. One bite and I enjoyed an old vegetable enemy with new vegetable potential.
You can treat a chopped Brussels sprout like any run-of-the-mill cabbage. But when you cook them, you MUST sing. Sing from the heart. The lyrics. The meaning. Your struggles. Other people’s struggles. Love. Quand On N’a [beat] Que L’amour.
Veal Epaule
Fried egg on top
Brussels Sprout ditty that I call “Fanette” – onions, garlic, sprouts, pine nuts bubbled in duck fat.
Fats:
Lard
Duck fat
Butter
Lunch today began last night when I chopped a small onion for some pork meat balls that I decided not to use. Along with the washing up, my little, chopped onion sat out for the rest of the evening while I attended to more pressing matters of reviewing the World of Warcraft episode of South Park. The next day, breakfast came and went. Cows were moved. Hay was laid out. Market was complete. When lunch rolled around, I decided to do a little song and dance with my pre-chopped onion and ground pork.
I’m a bit tired today so consequently I did everything wrong. But one right that happened were the onions. After a slow, hot butter bath, then removed, then added back in after the pork was browned, my onions went crispy.
Those crispy onions worked their crunchy magic until lunch tasted right. Yum was had by all ( well me because Lucy had fishsticks and Brent had leftover beef curry ). My crispy onions will come out and play again very soon.
Though the plate appeal has a soft, dark brown bits-n-bobs look, the texture was amazing.
In this dish:
Ground pork
Onions
Garlic
Ginger
Brussel Sprouts
Pine Nuts
Fats:
Butter
Lard
Girl On Grill Action 