Vadouvan Short Ribs

Posted on March 23, 2009 by ryan

: Long cut bone-in short rib from Prather Ranch

: French the short rib 1-2 inches without removing any of the meat

: Season with salt and pepper

: Add some fermented vadouvan curry

: Orange peal

: Kryovac each portion individually

: Set the circulator at 61.5 celsius, let heat fully

: Once the spa is up to temp add the short ribs and sous vide for 24 hours

: Remove ribs from the spa and let rest for 20 minutes, resting will help the meat retain all the juices

: Remove from the bag and reserve the juices

: Slice meat off the bone

: If serving the bone, make a small incision to free the meat from the bone

Bacon Mayo… the new black

Posted on February 22, 2009 by ryan

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Bacon fat scraps

Put all scraps in a pot to render

Add water to the bacon fat

Bring to a simmer and cover

Once water has evaporated and the fat has started to melt remove the lid

Render until all the fat has clarified

Strain and separate fat

I like to save the bacon scraps and use for cooking risotto

Egg yolks, bacon fat, oil, lemon juice and water

Whip all and slowly add fat

Best served cold and will break if heated

Whip and chill till thickened, mayo will fully setup if completely cooled down

Bacon mayo is great with anything and everything!

Mmmmm… Bacon

Posted on February 8, 2009 by ryan

: Salt, sugar, chili, shallot, garlic, thyme, peppercorns

: Add half the water you will need, bring to boil and simmer till salt and sugar have fully dissolved

: Add ice to thin out the strong brine and will also cool it down fully

: Skin on Pork Belly

: Add belly to a non reactive container

: Cover with ice brine, refrigerate for 8 days

: After the 8 day brine

: Remove from brine and lightly rinse

: Discard the brine

: Perforated pan with a rack

: Smoking chips in a foil trey

: Lay the bacon on the rack while you start your smoking chips

: Place the pan with the chips on a burner turn on high or start with a blow torch

: Turn down the burner once the chips have started to smolder

: Once the chips are burning but not on fire add the belly and keep the burner on low

: Cover with a pan and let it smoke for 20 minutes on low

: Keep smoking for 20 or 30 minutes more

: Perfect

: Remove smoked belly and transfer to a rack on a sheet trey

: Cook at 285 f for 30-40 minutes or till cooked through

: Nice

: Hang belly in fridge for 24 hours to let all flavors melt together and settle

: Bacon slab cut in half

: Remove skin and save

: Remove all fat, skin, scraps and then slice while very cold

: Skin and scraps are great for pork and chili braised tomato sauce

: Save fat for all the great things in life.

Cured Rolled Face

Posted on February 2, 2009 by ryan

: Scrub and clean face

: Salt heavily and massage the cure into the skin

: Salt and rub the inside too

: Lemon, thyme, ginger and black pepper

: Roll the face with the tongue and cure for 5 days

: Unroll after the 5 days and rinse off cure

: Remove all hairs that have been left behind… shave, snip or torch

: Squeaky clean

: Lay down flesh side up and remove ears, julienne the ears and dice the tongue

: Add spices, thyme, microplane ginger and lemon

: Add the cured ears and tongue to the face

: Roll up

: Wrap in a apron or cheesecloth

: Tie as tight as possible

: Suck and seal

: Sous vide for 72 hours at 66.5 c

: Remove and let cool down before removing from bag

: Remove from bag and tie as tight as possible

: Real tight

: Hang overnight

: Ready to cut

: Ahh, real sexy, you can see the jowls, tongues and ears

: Slice cold and should be eaten strait from the slicer, friction warms the fats up perfectly

: Rolled face is great strait up or with mustard and beer

Homemade Hot Dogs

Posted on January 17, 2009 by ryan

: Keep all protein on ice and keep cold as possible at all times

: Grind all the meat with a large die first

: Once all is ground, hold in the freezer, do not let the farce freeze through

: Next grind all the meat through a small die

: When the small die grinding is complete, return all to the freezer

: Chicken, Beef, Pork and Back Fat

: Mix all on speed 2 with a chilled paddle and bowl, hold in freezer

: Mix your emulsifiers and ice water to make an emulsifying slushy

: Put your very cold protein in a robot coop or cuisenart and add slushy

: **It is very important not to let the temperature rise above 60 f while pureeing

: Once pureed silky smooth, store in a mixing bowl and return to the freezer

: Parsley, Garlic, Thyme, Pink Salt, Paprika, White Pepper and Salt

: If temp exceeds 60 f, the emulsification will break and you will have a broken greasy sausage

: Always cook a small piece to check the seasoning before stuffing a sausage

: 24-26 mm Sheep casings

: Stuff and Twist as fast as possible and keep in fridge, not the freezer

: While stuffing and twisting, store in small bundles, hanging will be easier later

: Hang on oven or smoker rack with wood skewers or dowels, not directly on the metal rack

: Carefully put in a oven or a smoker with pan below the dogs

: Oven temperature is @ 185 with smoke, cook till internal temp of the dogs is @ 146 f

: Once cooked let the hot dogs chill in fridge

: Dogs are ready to go once they are fully smoked and cooked through

: For best results let the dogs rest and the flavors marinate overnight

: Snapshot from Heaven