Pork Scraps
Made pork belly confit, but the belly came with some bones I had to remove. This is the flap of meat I had to remove to get at the bones.
Marinated it overnight with smashed garlic, rosemary and olive oil.
Pan seared it, sliced it into bit sized pieces.
Tossed with some dill and lime juice.
Lamb Gravy + Sandwich
My friend had me over and he made roast lamb. It was in a oven a little too long as traffic sucked as we headed back to his place. It rendered out a lot of fat. Decided to keep it to make gravy with.
Got hungry later in the night. I just showed him how to turn that fat into gravy. Just a simple roux, then poured in that fat with a bit of water to smooth it all out. Couple pinches of salt to taste.
Made a sandwich out of the leftover lamb, gravy and the parmesan I brought over for caeser salad.
Kale Salad
With quinoa, slow roasted tomatoes, and smoked pork jowl I found at a local supermarket. Vinaigrette was lime juice, dijon mustard , a touch of red wine vinegar and extra virgin olive oil.
Ruck Rillettes
Made for a drinking party at a friend's place.
Prepped duck confit, removed bones.
Took some of the meat that got a bit dry, duck skin and thyme and stuck it in the food processor.
Added in the confit jelly (aka sludge
) at the bottom of the pot.
Mashed the meat to bits, mixed in parsley and brandy.
Finished it off with a fat cap
Spotted Prawn Bisque
I shelled half a dozen spotted prawns to have it as sashimi. I needed to do something with the scraps.
I took the heads and shells and simmered it in milk. Tossed in a sprig of thyme, and tarragon. Chopped up a green onion and threw it in there as well. A pinch of salt, a dash of Old Bay and a heavy splash of brandy went in as well.
After a while, the milk curdled into small floaty bits. I removed the heads and shell bits, poured the whole thing in a blender and went to town. It got super smooth and frothy and very flavorful. However, I wasn't able to finish my bowl because of bad salt control.
Weekday Lunch
My bro is helping me with renovations and he's my kitchen partner too. It works out well. We made this for lunch.
Cored out some campari tomatoes. Stuffed it with a hunk of stilton blue cheese, a blade of rosemary and just for kicks (and photo op) a rosemary flower in each. Also, silpat ftw. Tomatoes came off effortlessly.
Marinated some short ribs overnight, korean style. Seared it off on my cast iron, tossed in a bit of sugar at the last minute so it wouldn't burn.
Gnocchi was tossed in some shallot oil and Old Bay.
Tomatoes had a slightly crispy skin. Broccolli was just blanched.
end of my photo dump.