Foie Gras Torchon

Hey guys, I saw a questionable looking torchon recently and it inspired me re-post this Foie Gras Torchon technique from December 2008.  This is one of my favorite versions and easily something you can do.  The beauty here is the vinegar and cure salt work together nicely to preserve the foie, giving you amazing color and smooth texture.  This technique is more of a non-traditional technique but I have had a lot of success with it.

Enjoy and please comment with any questions and I will answer all of them as soon as I can.  Ryan

Continue reading

Spiced and Cured Pork Shoulder

Butcher Class

Sausage Making 101

Sausage Making 101 at La Cocina,
Saturday May 30th and Sunday June 7th

The class costs is $70 and includes 5 pounds of different styles of sausages that you hand made and get to take home.  We will focus on grinding the meat, mixing the meat and stuffing the meat.  We will also discuss cooking methods and all the vital steps that go into a properly emulsified sausage.

There will be Chicharrones, hot dogs and beverages available during the class.

The 3 hour class will start promptly at 10 am.

Aprons, towels and a knife per person will be supplied during the class. If you have a knife or knives you are comfortable with and love to use, please bring them with you.  We will be in a professional kitchen so please wear flat shoes and the appropriate attire.  Full participation is recommended, if you only want to watch and ask questions you are welcome too.

RSVP here

Come with questions and prepared to get dirty!

Whole Pig Butcher Class

Whole Pig Butcher Class at La Cocina,
Sunday May 24th

Hands on whole animal butcher class with a demo from me and I will walk you through the butcher process.

Included with the class fee of $75 is 7-8 pounds of pig that is yours to take home and you helped butcher.  The 3 hour class will start promptly at 3 pm.

There will be Chicharrones, carnitas and beverages available during the class.

The three-hour class will start at 3 pm and run until 6 pm.

Aprons, towels and a knife per person will be supplied during the class. If you have a knife or knives you are comfortable with and love to use, please bring them with you.  We will be in a professional kitchen so please wear flat shoes and the appropriate attire.  Full participation is recommended, if you only want to watch and ask questions you are welcome too.

RSVP here

Come with questions and prepared to get dirty!

Thanks, Ryan Farr

Post Pig Butchering Class

Next class May 30th and June 7th, RSVP here!

Below is a email from one of the students that participated in last weekends Butcher class and it’s a awesome testimonial.  Thanks to everyone that participated, I had a blast and make sure you check out all of Lydia’s pictures.

Thank you La Cocina for such a awesome venue, Lydia for the great review, Isabel Pazos of El Buen Comer and Grocery Eats for all the killer posts! Here is a link to another great post from Nermo, thanks!

Stay tuned… a plethora of classes soon to come, sausage, goat, rabbits, salami, torchon, turduckens and many more.

Ryan

picture-21

I took the whole pig butchering class from Ryan Farr on Sunday. Holy fucking shit was it amazing. Best $75 bucks I’ve spent in a long time. Ryan Farr gave a demo breaking down the entire pig by hand with a little ass knife proving it ain’t the size of the knife but how you wield that fucker. He broke it into big ass primals and then gave everyone their own chunk of the beast. I was given the pork shoulder with the entire front leg attached. I got to break out the picnic part of the shoulder and then separate the butt of the shoulder from the shank. Then the moment, I paid $75  for came. I got to saw the through the fucking shank and separate the foot with a hacksaw. At the exact same time, dude next to me was going full sav removing the face from the pig’s head. Fucking gnarly but awesome. There were only about 12 of us so we all got a chance to attack large chunks and do some finer trimming and portioning. I took home about 10# of meat. I’ve got that foot and shank in a cure right now and I’ll be brining my pork belly for bacon tomorrow.

The homie Unagi just bought a gangster ass smoker so I’m gonna hook up with dude and get my smoke on once the cure and brine comes off these pig parts in about 5 days.

Farr is super fucking cool and is going to be doing more classes this summer. So if you want to boss the fuck up and learn how to make salami, sausages or butcher a whole lamb in the coming months holler at a player. I’m officially up on game. I’m committed to Rick Ross Magnificent this shit.

If you aren’t a pussy here’s a gallery — http://gallery.me.com/lpopovich/100026

Mmmmm… Bacon