Since the family is away for a few days, and this last week has been a trying one, I’ve been getting a lot of work done and not cleaning up after myself- just like I used to do every single day before I had a family. To celebrate, and also to treat myself to some hedonism as the wretched poison ivy abates under the onslaught of steroids, I constructed a burger that may well be…
Category: Beef
Sort of a strange thing to make when the weather is finally season-appropriate, but for some reason I had a hankering for a freezer full of wobbly pig reduction. So I betook me to Fleisher’s and hit Josh up for whatever lower portions of pig legs he had lying around. The recipe calls for Madeira, but I used a simple white so it would be more neutral in flavor. And the aromatics all came from…
This post is dedicated to Brooke and Brittany. They’re sisters. They’re both pretty obnoxious, and prone to cheap sexual innuendo, especially when it comes to jokes about hot beef. (Hey, girls- did you know that “innuendo” is Italian for suppository?) They live in Portland, or Seattle, or some other silly pseudo-city out West, where they smoke weed, play hacky sack, and hang out with other negligent reprobates. For a while it was hard to decide…
Not bad for a first try. It came out a little salty, because I forgot about it and left it on the cure for a week. Next time I think 4 days will be about right. Now I just have to go the the deli and get them to slice it like this- it’s just too much work to keep doing it by hand. Isn’t it pretty? It almost makes me want to make stained-meat…
Another blast from the past, this is bison hanger steak (that’s hangER; we’re not writing about airplane food, people) sous-vided for an hour or so at 52˚ C and then seared in smoked duck fat and served with the following goodness: 1. Green mash of overwintered pan di zucchero and curly endive plus ume plum with lemon juice, olive oil, and garlic. 2. Our amazing Purple Passion® asparagus- these three were the very first spears,…
I’m so heinously behind on posting- there’s just too much other work in the studio and garden (I’m redoing the herb garden right now, to make it extra elegant and much lower maintenance) and I can’t seem to deal with the computer a whole lot. But, since I did recently write the Reuben thing for TNS, here’s a follow-up that shows the final destination of that glorious, smoky hunk o’ cow after some parts were…
Back in high school they used to make cheese steaks every couple of weeks. And since I was a growing boy, and had not yet stopped eating meat (that happened the summer after graduation) I loved me some of them. In fact, senior year I set what was then a school record- as far as I know, it may still stand- by eating 7 of them in one 25 minute lunch period. I’m not proud…
We’ve been having mercurial spring weather, pretty much alternating between gorgeous, expansive sun and drenching rain. It’s a good rhythm for the plants, which are burgeoning, but it’s making us a bit nutty. On the nice days I chafe at being in the studio, and on the rainy days the family is cranky and stir-crazy. On just such a day I went to that rarest of places- frying things, for real- and busted out a…
With the thaw comes the discovery of various forgotten or hidden treasures in the garden that have made it through the winter unscathed. A week ago, on the first nice Saturday of the year, I was out there turning compost into beds and unearthing a remarkable variety of things- not all of which were expected. We leave parsnips until March so there’s something to enjoy before the first greens come up, and there were some…
Now I’m sure you’ve all been breathlessly, sleeplessly awaiting news of what happened to the rest of the BBQ pork/mutant Thai broth, and I’m pleased to be able to oblige so that you may return to your normal, non-awesome-broth-having lives. The short answer is shepherd’s pie. The longer answer is that we had 2 frozen burger patties and I figured that in conjunction with all the veggie goodness that was also to be found in…