Foie Gras Torchon

Posted on May 11, 2011 by ryan

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

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Viva la Turducken!

Posted on October 15, 2010 by ryan

Today’s re-post is from 2 years ago and is a good example of what we love to do. We’ll have a updated version soon with ordering instructions etc., in the meantime please enjoy!

Its that time again folks! Turducken is something we do every year for Thanksgiving. This year we’ll do a more traditional Turducken with whole birds and cornbread sausage stuffing.

The turkey itself was a 25 pounds to start. The Turducken was about 38 pounds before going into the oven. The massive bird happly feed 25ish waiters, cooks, dishwashers, wives and we had leftovers for late night snacking.

We always sell out for Thanksgiving so move quick, more info here meats@4505meats.com.

: Turkey, Duck, Chicken

: Pull the neck skin up and remove the wishbone

: Dry the wishbone

: Plan your attack

: Cut around the skeleton cutting threw the hip joints to release the legs

: Cut threw the wing joints and free the rest of the meat from the bones

: Remove the thigh bones and save all the bones for stock, sauce or gravy

: All snug

: Deboned birds, apples, cornbread, onions, carrots, thyme, bay and chicken sausage

: Corn bread chicken sausage stuffing

: Once all birds are deboned… stuff the duck into the chicken. Stuff the birds with the cornbread mix

: Flavor injector

: Inject some brine into the meat

: Tempering

: Half way there

: Instead of covering her with foil, I like to blanket her with onions and herbs

: 6 hours later cooked through and resting

: Browned her up in the broil before carving

: Cut in half

: Top view

: I love America!

: Carefully remove all strings

: Transfer to cutting board, have towels close by

: Carefully and slowly pull out thermometer probe

: Slice right down the center

: Separate the bird into two pieces

: Side view, kale, carrots, chicken sausage, garlic and onions

: Lay down flat on cutting board

: Remove drumsticlk

: Remove wing

: Start to slice the Turducken in half inch to 1 inch slices

: Carefully lay slices down to keep it all together

: Make sure your knife is nice in sharp or the Turducken will fall apart

: Ready to go

Butcher Classes are a perfect gift for Father’s Day

Posted on June 13, 2010 by ryan

Whole Hog, Sausage 101 and Spring Lamb Class at la Cocina

Whole Hog Butcher class, Sausage making 101 and Baby Lamb Butcher Classes. $125 per person, each student takes home 10-12 lb pork or 6-8 lb sausage or 8-10lb of Spring Lamb, dates and times below. You can only get in by calling Tuesday June 15th between 10am and 12pm to reserve your spot for all dates, first come first serve. 415.255.3094 For a more current and the fastest way to get class info, follow us on Twitter and Facebook

-June 27th, Sausage making 101 at 9am
-June 27th, Whole Hog at 1pm
-June 29th, Whole Lamb Class at 6pm
-July 1st, Whole Hog Class at 6pm

Liver, fatty blood line, kama and more

Posted on November 29, 2009 by ryan

Below is a short compilation of the tasty things you can do with some of the forgotten parts of the Shimaji. All of these methods work great with any other fish, but are spectacular with fatty white fish.