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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Spicy Beef Tendon

Posted on March 29, 2009 by ryan

: Beef tendon

: Tendon, ginger, garlic, chili, sichuan pepper, and fennel seed

: Add all dry ingredients into vita mix or spice grinder and pulverize

: If you dare… stick your nose it the blender and take a big whiff, 10 bucks say you will only do that once

: Add salt and sugar to spice mix

: Massage tendon with the cure mix

: Suck and seal, let cure in fridge for 5-10 days depending on size

: Fresh out of cure, brush big chunks of cure off, don’t wash

: Special General Kleinman’s sauce, baby leeks and carrots

: Add unwashed cured tendon, sauce, leeks and carrots to a pot of water

: Bring to a boil and turn down to a simmer

: Simmer for 5-8 hours till tendon is completely tender through

: Mmmm done and ready to eat

: Cool completely before slicing, you can even slightly freeze to make slicing easier

: Slicing

: Sliced spicy tendon, its a long process, but ohhh so good

: My wife’s famous spicy tendon, pork, rice and kimchi bowl. Always hits the spot

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!

Corned Beef Tongue

Posted on November 20, 2008 by ryan

Below is one method of corning any type of tongue, the beef tongue is very large so it needs to cure for 1 week. You can add herbs and spices to your salt cure too. If you are going to cook more then 1 tongue at a time you can braise them in a deep hotel pan covered in the oven.