When I did this dish the meat turned out amazing but definately was a lot fattier than I would have liked. I originally only simmered it for an hour and I think 30 more minutes would have done wonders for getting more of the fat out of the meat.
For this dish you are going to […]
Coq au vin is traditionally made with rooster. I actually was able to find rooster but when I got it home I noticed it was labeled as stewing hen (remember always check the labels because people are lazy and can’t put items back where they found them). Anyways, I decided to a variation of coq […]
This was something I just threw together one night when I was staring at some colorful peppers and wanted a quick meal.
For this dish we are going to need:
3-4 boneless chicken breasts trimmed of any extra fat.
3 peppers (I like to use red, orange, and yellow for more color).
1 poblano pepper
1 onion sliced thinly
Couple ounces […]
This risotto is the classic dish that accompanies osso buco. After already paying for the veal shanks it won’t kill you to spend the extra cash and get the saffron. The little bit of investment adds a lot to the dish as a whole.
For this dish you are going to need:
6 cups chicken stock
1 teaspoon saffron […]
This is a great fall Sunday afternoon dish to cook and is very easy to do as long as you have your prep setup correctly.
This dish is also a great reason to use some of that tomato sauce you should have sitting around ready to go at a moment’s notice.
The first thing I like to […]
This recipe has been updated. The new link is http://www.culinarydisaster.com/wordpress/09/basic-tomato-sauce-2/
A well crafted bowl of French onion soup is a beautiful thing and definately a dish that requires patience. Most people fail on two problems. One is the slicing of the onions. I have found the best way to prepare this dish is to go with the grain of the onion versus thin slices. The second […]
Nothing screams good fall night like a spicy dish of chili. The problem with doing a chili recipe is everyone is going to have a million different variations that they want to add in. Some people like beans other hate beans. Some people believe in chocolate, celery, and carrots where others would hang you for […]
Note: Credit for this idea has to go to Michael Ruhlman who reading his blog caused me the inspiration for this dish.
So you have this great pork confit and looking for an idea for it. Well since it is a fatty piece of meat and cooked in fat why not deep fry it and serve it […]
Well the first thing I had to do when getting the pork belly was make a confit.
Confit is basically cooking a piece of meat submerged in fat and usually the same fat from the meat. For example, a duck confit normally is made with duck fat. I attempted to render my own pork fat down […]
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