Local lamb I split w a friend. This is leg roast. Seared it off then rubbed and stuffed w confit garlic and coated w fresh toasted and ground black mustard seed, cumin, tellicherry, thyme, mint. Sous vide at 130 for 6hrs. Then roasted at 500F 10min. Made a lamb stock w t-bone and shanks that I had smoked, then added that to the sous vide bag collagen and reduced with some pinot for an ultra rich demi glace. The demi glace is a high level of difficulty when working w several reduced components and no mounting butter, but pulled it off. Potatoes fondant, parsnip purée, and a subtle mint chimichurri.
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Must be that time of year for lamb. I made a lamb breast with a cumin rub and sautéed celery, peppers and mustard greens.
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Busy 3 nights with FL bounty
First corn and beans of the season with some grilled chicken thighs
Pulled pork enchiladas and some more seared beans
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Ok, so I just assembled this dish of pappardelle alla lepre for dinner at home last night. I didn’t make the fresh pasta or the ragù di lepre (hare meat sauce); they were given to me by a Tuscan friend-chef-restaurateur-sommelier (who hails from Castiglione della Pescaia). Good, hearty, rustic, comforting stuff indeed.
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Real hare? Or rabbit?
I don’t hunt for “sport”, so I would avoid hare in California even though some of the best game I’ve ever eaten was young cottontail.
Surf -n-Turf Filet with Butter Poached Lobster, Hasselback Potatoes and Roasted Asparagus.
Boy, I wish I had a crew to help put this together. It was a logistical nightmare.
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Detroit style pizza with vodka sauce, mozzarella, muenster, jalapenos, natural casing pepperoni… basil.
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It was hare (lepre). Rabbit is “coniglio”. Flown in from Italy. No such thing as hunting season for coming winter fat game in the Philippines. Never really gets cold here unless high in the mountains; and, even there, nowhere near as cold as winter in the US or Europe.
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What was the trick?
OK. Yes, I know the difference between lepre and coniglio. I’ve had jackrabbit (California hare) shot and cooked up by a friend, but as I said I wouldn’t go after one myself even if the dogs would like that!
Hadn’t thought of a pasta sauce being flown in from Italy (!).
Trivia: rabbits and hares are lagomorphs, not rodents.
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That’s a damn good looking slice right there, and great job with the photography.
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Only the hare was brought in from Italy. My friend made the sauce here.
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Deleted.
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Had a group of old, loved friends for dinner. Enjoyed a bunch of tapas, seafood paella, and Veleta wines tonight. It was all fantastic.
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Last night’s dinner and wine: Pheasant and Morel Pot Pie. 1989 Chateau Lafite Rothschild.
Not something we make/drink every day. 
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Oh wow. Heck of a first post!
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Weirdly enough we made a pot pie too…I always get anxious when the Emile Henry is in the teens hands…
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In the same Emile Henry pie plate, same color!
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