Those look amazing!!!
My family and I took a tour of the Giusti facility in 2019. Highly recommended if you’re ever in then Modena area.
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Tomato season!
Different hemisphere.
-Al
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Grillades and smoked Gouda cheese grits for the work crowd.
(Qualifies as it was prepped last night and cooked while I slept)
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Oh man do I ever miss grillades and grits. Happy Mardi Gras Milton!
Happy Mardi Gras. I should make them more often.
One of my all time favorite breakfasts. Which means good for eating any time of day.
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Duck breast (skin was very nicely crispy, breast a bit over but still tender). Mission fig sauce. Asparagus with olive oil, miso ginger glazed carrots and potatoes sautéed in bacon fat.
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Those potatoes look great (and the rest, too). What’s your method?
It a little embarrassing to admit I saw these on Insta and found someone’s recipe which I modified. Cut potatoes in half and par boil till you can stick a fork in without too much pressure. Drain and score the cut side with a knife. Toss with EVOO, S&P, and garlic powder. Oven at 425. Mix grated parm and melted butter for form a paste and spread on bottom of a baking sheet. Place potatoes cut side down and back for ~20 min. Let rest for 10 min so the crust hardens and use a fish spatula to lift off pan. They were pretty good. Better than the first time I made them.
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BD drunken A5 wagyu from Papa Wagyu. Seared then torched, brushed with ponzu, some topped with uni and all with caviar from the Papa BD order.
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Need now with Krug. Now.
I use the Kenji tip and add baking soda to the boil, then shake/rough up with the seasonings to get a nice tater slush on the surface that crisps up nicely on all sides. No need for the knife.
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Kudos on the perfect portion size.
