People always come over to eat. It doesn’t matter if it’s 9am or midnight, there’s people dropping by. For a meal. For a drink. Here are some staples that I think every kitchen needs for the owner and for guests. Most of the stuff can be stored. No reason not to have it. DRINKS: I …
Read more “FOOD TO HAVE ON HAND …at all times for yourself and for Guests”
My food schedule today… 7am: Pick up 50 pounds of duck legs. 15 pounds of Hudson Valley Duck Fat. Go to mexican market to get parsley, thyme. I cure the duck with parsley, thyme, bay leaves I foraged, black peppercorns, and some other secret ingredients.
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 …
I’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 …
America! the writing is on the wall
Menu + wine pairing; the amuse and there will be a platter of crudo per table.
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 …
Roasted a boar. Check it OUT! Friend is a sommelier and a wine rep!! Link to the story HERE: http://italianwinegeek.com/2013/08/02/a-beautiful-beast-pursuitoffood/
HI! I recently got back from San Francisco. And by recently, I mean about an In & Out double double and an animal fries and 3 glasses of wine ago. (24 minutes) Isn’t that how we neanderthals measure time? zug zug.
How I thought of this recipe I don’t know, but probably just wanted to take some shrimp pasta from a few days ago to the next level. it’s quite an easy recipe that requires time. brown the guanciale and then lift it and reserve a few TBSP of the guanciale fat to caramelize the red …
^that is a cup on the custom label on the custom bottle. It is supposed to provide the perfect mouthful of wine. January 2012 There are some places you go for the view, the romanticism of the view, the birds and butterflies and listening to the chirps and flutters in solace. Or with someone. Well …
The main thing about cooking this octopus this way is not to cook it in boiling or simmering water. Octopi have juices of their own, and by cooking it in garlic and parsley and a few tbsp of olive oil in a heavy casserole dish, you’re able to have the octos cook in their own …