In advance of the return to work today and in the aftermath of a couple of big dinners out, I cooked three decent meals this weekend. Sorry no pix.
Friday… Per the Sous Vide Thread, I cooked NY strips from Flannery, 5 hours at (what did I say?) 134 F, I believe, finished by sautéing in butter on the stove (as the grill was down – actually I was malfunctioning as I figured it out yesterday). Since it was New Year’s Day, I had to make Hoppin’ John – used Carolina Gold rice and field peas. Also made creamed spinach per the Palm recipe. 1994 Dunn Napa to wash it all down.
Saturday… Had a fresh chicken from Farmer John Boy in Pound Ridge, NY. Stuffed butter and slices of Oregon black truffles (Bob – I found ‘em) under the skin, stuffed with garlic and herbs, rubbed it down with butter, squirted with lemons. 450 F for 10 minutes plus 10 minutes per pound (it’s foolproof). Served black truffle mashed spuds as the side. Drank a 2002 Sineann Covey Ridge Vineyard PN.
Sunday… When I was picking up the bird from John Boy, I asked about pork belly and am glad that I did! So I made the Momofuku Pork Belly Ssam with mustard sauce. Came out just great! No side necessary, except for the rice (and salads). 2005 Navarro Riesling and 1999 Bethel Heights SE Block Reserve PN. Loved the Ssam recipe… though the mustard sauce had faint echoes of tartar sauce. But the pork rocked.