Brining a batch of pork chops for the weekend. They go for 3 days and are amazing.


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Not over brined?


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I made an Asian riff on linguine and clams.

Chinese sausage, mirin and miso clams. Quick crappy pic before the wife attacked. Miso and clams play nice together.

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Pasties. Filling is flank steak that was cut into strips,
seared and cut small, also bacon, and a pesto that is spinach, sage, chives, garlic, shallots, parmesan cheese, hazelnuts, olive oil. Egg wash on the shells.

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Roulade. Bacon, chicken breast, and more of that pesto.

holy bobby flay john!!!

Nope, brine is designed for 3 days - lower salt content. Here is the link. Second time making this.

Cooking with Larue: Brined Pork Chops with Fennel Pollen

Details man, Details!

Wild coho salmon with capers and peppadew peppers in a rice wine butter sauce. The skin was beautiful.

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Some days I'm not in the mood to cook.

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Marinated skirt steak with charred tomato relish and fennel slaw.

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Did a cauliflower leek soup.

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Non-Muslim food on the BBQ.
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Duck and chorizo paella. Rendered duck fat was used for the pork ribs (below). Broth was the liquid from previously slow cooking the pork ribs. We cooked this over a wood fire. It was 100 F out.

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Mussels, fish, shrimp, bacon cataplana. Simply fry the bacon then dump everything into the cataplana, add 1/2 bottle white wine, close cataplana and place it in the fire. So easy to cook. So hard to clean the black soot off the shiny copper cataplana :-(

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Pork spare ribs. Slow cooked 8 hrs, then roasted on grill, finally fried in duck fat.

John, I copied your dinner :D

But I did it a little differently. Chicken thighs stuffed with blue cheese and olives, then wrapped in bacon.

...Oh... Man... It was awesome.

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The beginnings of pork scallopini

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Dug the Raclette out of the cupboard for tonight's gastronomical delight

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Steamed as much of a black cod as would fit in my steamer.

Rub fish inside and out with salt, pepper, ginger, garlic, scallions. Cut flesh and stuff cuts with more of the same. Mix soy sauce, white wine, sugar (or agave) and drizzle onto fish. Steam about 10 min, until flesh pulls apart easily but isn't actually flakey. Dab some hot sauce on fish, heat some oil to near smoking, slowly pour oil over fish. Place steamer on a plate and serve.

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Yes, I really am having goats head soup. A Kenyan friend is having a father's day gathering.

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