The constant flip method is a classic Daniel Boulud approach that he shows here:
Adam Perry Lang (Charred and Scruffed) trained under Boulud and applied the same technique to grilling, with the added step of basting after the flip using an herb brush, after being inspired by Japanese chefs that barbecue eels and “lacquer” the sauce on the protein.
I generally don’t have the patience to flip and baste, but it is fantastic when done well. That said, if you have challenges managing a fire with wagyu, wait until you’re basting with butter over the flames. Takes a bit of time to get used to
Pork chop with pan sauce made primarily of Mirin, oyster sauce, and juice from scorched Valencia oranges and lemons. Juice from the scorched citrus also found their way into the vinaigrette for the arugula. A bottle of 2015 Cayuse - Cabernet Sauvignon paired fine.
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Yep, from the loin. Although I do prefer bone-in, these boneless work for us for many reasons, the size being one of them: they clock-in around 8 - 9 oz. apiece, and that’s pretty much perfect for me because pork chop leftovers are a huge “meh” for me. Economics has an iron in the fire, too.
Since I nabbed some Smoking Goose guanciale from BerserkerDay, and, to my great disappointment, my family doesn’t like it, I’ve divided mine up for two solo meals. Last night was my first time making alla Gricia - loved it, really enjoy the pepper component, essentially doubling up on what the guanciale already has. Used fusilli corta bucati
Lovely pairing of 2019 Fattorio Poggerino Chianti Classico - a savory wine that was everything but when paired with the Gricia - the dish really brought out a beautiful fruit profile on the Chianti
I can promise that will never be something I do, ever, as I still have PTSD from my mom’s horrid ‘boiled dinner’ growing up. Boiled pork, potatoes, carrots, and cabbage. My mom was a wonderful woman, but a terrible cook.
Getting rid of fisherman neighbor gifts - halibut cheeks and fin skirt, and more mussels than I knew what to do with. I steamed and shelled the mussels and chilled them overnight in olive oil and the reduced juices. Stuffed them in homemade tortelloni served with sauteed cheeks and fin meat. Everything else was tossed with more sauteed shitakes, white wine and lemon, chili flakes etc.
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I wanted to mess around with some easy pickling, so did this salad with some pickled radish and celery in there. I got about halfway through eating it and decided it would benefit from some sliced strawberry —- turns out that was a good move.
Goddamn is this beef just the best or what? Hanger is probably my favorite cut besides ribeye and this one delivered the goods. No fancy methods here, just a very hot cast iron pan and some clarified butter. The mushrooms were cooked down with shallot and garlic, the end of a bottle of Nebbiolo from the night before and then finished with brown butter. Sunday night dinner remains undefeated
I struggle with the concept.
