14 oz xv olive oil
4 oz pedro ximenez vinegar
4 oz soy sauce
2 oz honey
2 oz dijon mustard
1 oz organic mirin
- combine all in blender; transfer to squeeze bottles
Friday, November 11, 2011
Thursday, November 10, 2011
Brine for Yorkshire Pork Racks
1 liter kahlua
1 qt water
4 cups salt
3 cups brown sugar
1 jar (2oz) instant espresso powder
5 bay leaves
3 1/2 gallons cold water
- bring first six ingredients to a boil and cook until all solids have dissolved
- add this mixture to remaining cold water and brine pork racks 18 hours
*** Perhaps you think this recipe has somehow changed and that when you made it before, it came out wrong, but you are clearly mistaken. Recipes don't just change magically. You're the problem.
1 qt water
4 cups salt
3 cups brown sugar
1 jar (2oz) instant espresso powder
5 bay leaves
3 1/2 gallons cold water
- bring first six ingredients to a boil and cook until all solids have dissolved
- add this mixture to remaining cold water and brine pork racks 18 hours
*** Perhaps you think this recipe has somehow changed and that when you made it before, it came out wrong, but you are clearly mistaken. Recipes don't just change magically. You're the problem.
Cassoulet Base
4 lbs yorkshire pork butt, cut into rough 1" cubes, seasoned with salt and pepper
3 lbs berkshire bacon, cut into 1/4" thick, 2" strips and roasted, fat reserved
4 oz reserved bacon fat
20 garlic cloves, smashed
6 large onions, large dice
3/4 cup tomato paste
2 cups white wine
8 qts chicken stock
4 qts soaked and drained jacob's cattle beans
1 sachet d'epices of 1 bunch parsley and 1 bunch thyme
- thoroughly brown the pork but in the bacon fat over high heat
- add bacon, onions and garlic and cook, stirring often, until the onions are translucent
- add tomato paste and cook 2 minutes, stirring often
- add wine and reduce until thickened
- add beans and toss thoroughly to coat
- add chicken stock and simmer several hours until beans are just becoming tender
- add sachet d'epices and simmer 1 more hour
- cool overnight
3 lbs berkshire bacon, cut into 1/4" thick, 2" strips and roasted, fat reserved
4 oz reserved bacon fat
20 garlic cloves, smashed
6 large onions, large dice
3/4 cup tomato paste
2 cups white wine
8 qts chicken stock
4 qts soaked and drained jacob's cattle beans
1 sachet d'epices of 1 bunch parsley and 1 bunch thyme
- thoroughly brown the pork but in the bacon fat over high heat
- add bacon, onions and garlic and cook, stirring often, until the onions are translucent
- add tomato paste and cook 2 minutes, stirring often
- add wine and reduce until thickened
- add beans and toss thoroughly to coat
- add chicken stock and simmer several hours until beans are just becoming tender
- add sachet d'epices and simmer 1 more hour
- cool overnight
Toulouse Style Sausage for Cassoulet
5 lbs mangalitsa pork collar, cut into large cubes
1/2 lb berkshire bacon, cut into large cubes
panade (recipe follows)
- using 3/8" die, grind the (well chilled) pork and bacon; freeze 15 minutes
- fold in panade, mixing until separate proteins begin to bind
- rinse hog casings inside and out with water and form 3.5" links, laying the sausages in shallow water in a sheet pan as you work; chill well
- gently parcook the links in warm water
Panade
1 cup white wine
20 garlic cloves
1 cup panko
2 Tbsp salt
1 whole nutmeg, grated
1 tsp chile flakes
1/2 tsp black pepper
- puree in blender and chill
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