Uni pasta

Test test! I’m testing posting on the blog from my phone, so here’s two pictures with rough instructions. As with most simple recipes, the quality of ingredients is paramount to the final dish, so get top quality everything. The pasta I use here is rustichella bucatini, the Uni is Maruka from San Diego (larger than[…]

Eleven Madison Park

e16I’m pretty sure that a meal at Eleven Madison Park, the number 5 restaurant in the world (not that it matters) was the perfect bookend to an awesome week and half in NYC.  I believe the opening was Da Wong with Quintarelli’s wines.  Eleven Madison Park has this beautiful entryway.  Is this called a courtyard?  And actually, I’m still here so I have time to go to Donut Plant.e27Leave it to the fat jello looking guy to hand out food stars!e14the plate is an empty canvas, much like the courtyard, and small bites were the start of the meal.  e15the first bite was a familiar flavor in an unfamiliar vehicle.  green apple, cheddar, in a cookie.  sweet, savory, creamy, perfect crunch.  An awesome start.

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"Hookup" Ragu

wild boar legs and shoulders marinating in wine & aromatics & herbs

There’s a few principles that I use whether in a duck ragu, a wild boar ragu, or oxtail vaccinara.

1) I like to use the best quality meat in my ragus (all of my dishes, really).  I see chefs doing expensive pop ups using commodity meat.  I don’t personally get it.  For me, an animal has died so we might as well source the best ones.  That’s why I love the flavor of wild, and grassfed, and so on.  End of rant 😉 .

2) Intensify the natural flavor with bone and long cooking times […]

Lamb Chops

Lamb chops – specifically – great lamb chops like Colorado or Sonoma = Nokia’s favorite 🙂 Colorado Lamb chops, over 3 pounds for the rack, fat cap on.  (is there any other way?).  See how the fat goes all the way to the top?  I don’t understand why they’re ever cut without this.  In a[…]