I wanted to try a traditional french recipe for Coq au Vin, or Chicken in wine, so I did some research and here it is: This the organic chicken I started with. It came with out giblets, neck bone, heart or innards which sucks, but I hacked away and got into cooking shape. I tend […] Continue reading
People of Earth, I want to get a hot dog cart…Okay, here is my dream…To provide America, no the world, perhaps the universe with the finest gourmet street food imaginable! Artisan bread, organic, grass fed meat, home made relishes and condiments…Tacos n dogs that taste so good you will want to slap yo mamma and […] Continue reading
So these are my Rillette ingredients. Pork shank, boneless Pork shoulder, and fresh, skinless Pork belly. Now all I have to do is begin the chopping….n chopping, n more chopping !! I chopped all of the Pork into rillettes. I cut the meat off of the shank bones and reserved the bones for stock…and this […] Continue reading
I just got back from one of my favorite NYC meat joints “Giovanni Esposito & Sons” a kick ass old school mid-town butcher, located at 500 9th Avenue in Manhattan. I picked up my Pork supplies for my next cooking project…Ta Da…Pork Rilette !!! What is Pork Rillete you ask?? It is a very old […] Continue reading
I decided to fix boneless short ribs. Never cooked boneless short ribs before, always only on the bone. I wanted to see if they would be as tasty boneless. I did a short marinade in 1/4 cup of Cognac. I then sauteed 1 medium onion, 1 stalk on celery 3 large cloves of garlic I […] Continue reading
