Articles and Recipes

Recipe

Yields 2 servings/Time  25 minutes

A teres major comes from deep in the shoulder and is the second softest steak, after tenderloin. It is also less well known and therefore in stock more often! For this recipe you’ll sear the steak followed by butter basting it with fresh thyme and smashed garlic. A side of marinated tomatoes comes together in a snap with fresh summer flavors of basil, lemon, garlic, and olive oil.

You will need:

1 teres major steak (about ⅔ pound)
4 large heirloom tomatoes
3  cloves garlic, 1 minced or grated, 2 smashed and peeled
1 shallot, small dice
2 tablespoons fresh basil, chopped
2 lemons, juiced and zested
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons cooking oil
6 sprigs thyme
1 tablespoon butter
Kosher salt and pepper to taste

  • Using a sharp paring knife, cut the cores from the tops of the tomatoes, then cut the tomatoes into large wedges, about 8 wedges per tomato. Place tomatoes in a bowl, add grated garlic, chopped basil, lemon juice, and zest, olive oil, and 2 teaspoons kosher salt, mix well and let marinate in the fridge well you prepare the steak.
  • Season the steak all over with kosher salt, let come to room temperature on the counter. In a large skillet heat cooking oil over medium-high heat.
  • Sear the steak in the pan 4 minutes per side until well browned. Add smashed garlic, thyme sprigs, and butter to the pan and baste the steak with the butter for 2 minutes.
  • Remove from pan and let the steak rest for 6 minutes.
  • Slice steak into 4 large medallions. Serve two medallions per plate with a few big spoonfuls of marinated tomatoes.

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Recipe

Yields 4 servings/Time 4.5 hours 

We cut beef short ribs into palm-sized cubes, they each contain a little rib bone, and they are fatty in the best way possible. A low and slow cooking method is best to break down this fairly worked muscle into the tender morsels we all crave. For this recipe you’ll braise the ribs with garlic, ginger, and soy sauce. Once in the oven you’ll have plenty of time to work on the cucumber and broccoli salad with a mouthwatering citrus dressing. The whole dish comes together served on a bed of smooth broccoli puree.

You will need:

For the short ribs

1 package short ribs (4 pieces, about 1 ½ pounds)
1 yellow onion, rough chopped
6 cloves garlic, smashed and peeled
1 ½ inch piece of ginger, peeled and rough chopped
4 bay leaves
2 cups lime pickle (recipe to follow)
¼ cup rice wine vinegar 
½ cup soy sauce
2 teaspoons allspice berries
1 teaspoon cloves
3 star anise pods
4 cups stock
2 teaspoons cooking oil

For the broccoli salad

2 heads broccoli, florets cut off, stalks reserved
1 cucumber, sliced
1 tablespoon sesame seeds
2 teaspoons chili flakes
4 cloves garlic, thin sliced
½ inch piece ginger, small diced
3 sweet peppers, small diced
2 lemons, juiced
2 limes, juiced
1 grapefruit, juiced
¼ cup soy sauce
2 tablespoons rice wine vinegar
1 tsp sesame oil

Make the Broccoli Salad

  • Place broccoli, sweet pepper, and cucumber in a large mixing bowl
  • In a large saute pan, heat cooking and sesame oils over medium heat. Toast sesame seeds in oil until slightly colored. Add garlic and ginger, cook 3 minutes. Add vinegar and soy sauce, bring to a simmer.
  • Let simmer 2 minutes, remove from heat and stir in citrus juices
  • Pour over broccoli and cucumbers, mix well, cover and refrigerate 

 

Make the short ribs

  • Preheat oven to 325.  Season short ribs liberally with salt
  • Heat 2 teaspoons cooking oil over medium heat, sear the fat caps of the short ribs for about 8 minutes until well browned. Remove from the pan and set aside.
  • Add onions to the pan, cook about 10 minutes until well browned, it’s ok for some char to show on the edges .Add garlic and ginger, cook about 5 minutes until very fragrant. Add whole spices, toast 2 minutes.Add vinegar, and soy sauce, bring to a simmer
  • Return short ribs to the pan and add bay leaves and stock. Bring to a boil, reduce to a simmer, cover and braise 4 hours until beef is fork tender

 

Make the broccoli puree

  • Bring 3 cups of heavily salted water to a boil. Add broccoli stalks and garlic and cook in boiling water about 7-8 minutes until tender. Strain broccoli stems and transfer to a blender.
  • Puree the stalks on high speed adding butter a tablespoon at a time until smooth
  • Season with salt and lemon juice

 

To Serve

  • Remove short ribs from braising liquid, strain and reserve cooking liquid. Skim fat from the top of the braising liquid. Heat 2 cups cooking liquid in a saucepan over medium heat, reduce 10 minutes, remove from heat and swirl in 2 tablespoons of butter
  • Place a spoonful of broccoli puree on each plate. Place 1 short rib on each spoonful of puree, with a pile of salad next to it.
  • Spoon a little bit of the cooking liquid over each short rib.

 

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Recipe

Yields 4 servings/Time 60 minutes

A delicious meal doesn’t have to be complicated- sometimes all you need is your meat of choice, a couple of veggies, and less than 60 minutes. For this recipe you’ll use beer to braise your favorite sausage –we recommend our spicy Brooklyn sausage — and finish everything on the grill. Serve in a bun, over rice, or simply top with mustard to keep it low carb.  Easily scale the recipe up for a crowd by simply adding more sausages to the braising liquid. For variations on a theme, try out our different sausage options like sweet Italian, andouille, or merguez.

You will need:

1 package sausage (Brooklyn works especially well)
24 oz beer (something light like a pilsner or lager, nothing too hoppy or dark)
3 bell peppers, cut into strips
1 yellow onion, cut into strips
2 tablespoons olive oil
Salt and Pepper

  • Preheat oven to 325. In a large dutch oven, place sausages and add the beer. Bring to a boil on the stove top, reduce heat, cover and braise in the oven 30 minutes. Set sausages aside.
  • Preheat a grill until temperature gauge reads 350. Put peppers, onions, olive oil and good sprinkle of salt and pepper on a sheet of foil. Fold the foil around the peppers and onions to make a sealed package. Place braised sausages and foil packet onto the grill.
  • Grill the sausages about 5-6 minutes on each side until nicely marked with grill marks. Serve sausages with cooked peppers and onions.

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Recipe

Yields 2 servings/Time 30 minutes

Our bone-in pork chops are cut from the loin at 1 ½ inch thick and the bone protects the meat while cooking. For this recipe you’ll treat coffee-rubbed, bone-in pork chops like steaks by searing them on the stovetop and finishing them in the oven. Resist the temptation to overcook! Serve the finished chops with carrots that have been seasoned with tarragon, sriracha, and honey. If you’re vegetable lovers like we are, the carrots might be your favorite part of the meal.

You will need:

For the pork and carrots

2 bone-in pork chops (approx 12 oz each)
2 carrots, peeled and cut into batons
¼ cup honey
1 tablespoon sriracha
1 tablespoon rice wine vinegar (or other light vinegar)
1 teaspoon fish sauce
2 teaspoons fresh chopped tarragon
5 tablespoons butter
2 teaspoons cooking oil

For the coffee rub

3 tablespoons coffee grounds (medium roast)
3 tablespoons kosher salt
1 tablespoon ground ginger
2 teaspoons Madras curry powder
1 teaspoon ground fennel
2 teaspoons ground cumin
1 teaspoon ground coriander

  • Preheat oven to 275 F. Make the coffee rub by combining all ingredients in a mixing bowl. Apply rub to cover pork chops, then set aside.
  • Combine honey, sriracha, rice wine vinegar, and fish sauce in a mixing bowl, set aside.
  •  In a large ovenproof saute pan, heat 4 tablespoons butter over medium heat. Add carrots to pan and season with salt. When butter foams, transfer pan to the oven and cook for 10 minutes.
  • While carrots roast,  heat cooking oil in another large ovenproof skillet over medium-high heat. Sear pork chops, about 5 minutes per side. The rub will darken quickly, so keep an eye on them. Transfer to oven for another 8 minutes. 
  • Remove pork chops from pan and let rest 10 minutes. While chops rest, place carrots back on the stovetop over medium heat, and add honey-sriracha mixture to the pan. Stir to coat carrots, bring to a boil, then let simmer until carrots are tender, about 5-6 minutes. Season carrots with chopped tarragon and salt and pepper to taste.
  • Slice pork chops off the bone against the grain and serve with carrots. 

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Recipe

Yields 2 servings/Time 30 minutes

A flap steak is an inexpensive cut that has great grain and flavor, takes well to marinades, and reheats well for leftovers. For this recipe, you’ll sear the steaks simply and finish by butter basting in the pan with garlic and thyme. The two side dishes really make this simple weeknight meal shine: an array of bitter greens seasoned with lemon zest, and cauliflower puree with flavors imparted from garlic, bay leaves, and butter.

You will need:

2 flap steaks 
1 head cauliflower, core and leaves removed
½ cup cider vinegar
2 tablespoons honey
3 to 4 bay leaves
8 to 10 sprigs thyme
6 cloves garlic, peeled and smashed
4 tablespoons butter, softened
1 tablespoon cooking oil
½ pound spinach
1 cup dandelion greens, chopped
1 cup kale, chopped
2 cloves garlic, thinly sliced
1 lemon, juiced and zested
Salt and pepper

  • Salt steaks liberally and set aside to come to room temperature. Meanwhile, place cauliflower, vinegar, honey, 2 bay leaves, 4 cloves garlic, and 5 sprigs of thyme in a large pot. Cover with water. Add salt and bring to a boil over high heat and cook until tender, about 20 minutes. Strain cauliflower, reserving cooking liquid.
  • Remove bay leaves, thyme, and garlic, then place cauliflower and enough cooking liquid to puree, about 1/2 a cup, in a large blender. While blending, add of softened butter, one tablespoon at a time. Season with salt and pepper then set aside.
  • Cook the steaks. Heat 2 teaspoons cooking oil in a large skillet over medium-high heat, then turn the heat to high, and sear steaks about 4 to 5 minutes per side. Reduce heat to a low flame, add 2 tablespoons butter, remaining bay leaves, thyme, and smashed garlic to the pan. Lightly tilt the pan towards yourself and baste the steak with the foaming butter. Remove steaks from pan, and let rest 5-6 minutes.
  • Next, wilt greens. Wipe out the steak pan with a dry cloth, then place back on the stove over medium heat. Add the remaining teaspoon of cooking oil, saute garlic about 3-4 minutes until it starts to brown. Add spinach, dandelion greens, and kale, saute until wilted, season with lemon juice, zest, salt, and pepper.
  •  Slice steak and serve with pureed cauliflower and wilted greens.

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Recipe

Yields 8 tacos/Time 30 minutes

The flat iron steak is an inexpensive and relatively lean steak that can be used in a variety of ways. It does not need to be marinated, as salt and pepper do it best. For this recipe, you’ll slice it thinly and cook on the stovetop, finishing with cumin, chili powder, and lime juice, all while your tortillas warm in the oven. Serve tacos with grated cheese, sliced jalapenos, cilantro, diced onion, radishes, and lime wedges. It’s a meal that can be customized to your preferences. Try pickling your jalapenos and radishes first or substitute chicken thighs for steak.

You will need:

1 flat iron steak, about 1 pound
1 pack small tortillas 
1 jalapeno, sliced (optional)
½ onion, small diced
2 limes, cut into wedges
1 ½ cups grated cheese of your preference
½ bunch cilantro, chopped 
2 teaspoons ground cumin 
1 tablespoon chili powder 
½ cup radish, sliced thin
Salt and pepper
1 tablespoon cooking oil

  • Preheat oven to 325℉. Remove tortillas from the package, wrap in foil, and warm in the oven while preparing the steak. Slice the raw steak into thin strips, about ¼ inch or thinner. Season with salt and pepper
  • Heat cooking oil in a large skillet over medium-high heat. Place steak strips in pan, cook about 6 to 7 minutes until brown, then add cumin, chili powder, and lime juice, to taste.
  • Remove warm tortillas from the oven. Serve tacos with grated cheese, sliced jalapenos, cilantro, diced onion, radishes, and lime wedges.
  • STORAGE TIP: Store everything except sliced radishes in separate sealed containers in the fridge for up to a week. Radishes will keep for a few days in ice water in a sealed container.

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Recipe

Yields 4 servings/Time 30 mins

This take on nachos is from local chef and supporter, Zach Berger. While nachos are a Mexican dish, Zach has introduced other regional flavors by adding a Korean BBQ-inspired sauce and topping the whole thing with pickled fiddleheads, which are found right here in the Hudson Valley. Zach even uses Honey Chili and Szechuan Doritos imported from Korea as the tortilla chip in this dish. You don’t have to have every ingredient listed or follow this recipe to the letter – the idea here is to use your imagination next time you have a go at making this well-loved comfort food. Find Zach on Instagram @food_master_flex.

You will need:

For the Korean-Style BBQ Sauce

3/4 cup brown sugar
3/4 cup soy sauce
1/4 cup water
1 tablespoon rice wine vinegar
2 teaspoon sesame oil
1/2 teaspoon black pepper
1 tablespoon minced ginger
5 cloves minced garlic
2 tablespoons Gojuchang
1 cup apple sauce
1 tablespoon arrowroot powder (or sub cornstarch)

For the Corn Salsa

12 oz corn (fresh, frozen, or canned)
2 jalapeños, to taste
1 lime

For the Nachos

2 packages of thin-cut beef short ribs (about 2 lbs.)
½ cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
1 package Honey Chili and Szechuan Doritos (or regular tortilla chips)
1 red onion, sliced
2 limes
2 peppers, sliced
Pickled fiddleheads (optional)
Pickled Thai chili
Watermelon radish, sliced thin
Salt and pepper
1 tablespoon cumin
Tajin, to taste
1 tablespoon coconut oil

Korean BBQ-inspired sauce

  • Make arrowroot powder slurry. Combine 1 tablespoon arrowroot powder with 2 tablespoons water in a small bowl and whisk until combined.
  • Combine all ingredients in a saucepan except the arrowroot slurry. Bring to boil then turn down heat, simmer for 20 minutes.  Add arrowroot slurry.
  • Cook until sauce thickens, coating the back of a spoon.


Corn salsa

  • Roast corn. If out of season, use frozen or canned corn and roast at 400°F for 20 to 30 minutes or until golden crunchy. If fresh, cut corn off cob and roast in oven in the same manner. You can also toast kernels in a cast iron skillet with salt, pepper, and oil.
  • Pan-roast jalapeños over medium-high heat. Place whole peppers dry in a pan, turn every 5 minutes or until charred on each side. Place peppers in a bowl and cover with plastic wrap. Let steam for 15 minutes.
  • Remove jalepeños from bowl and peel skin off. This should happen fairly easily. Scrape as much of the skin off as you can- don’t worry about leaving some of the charred skin on, that will add flavor! Cut the stems off the peppers, cut in half, and de-seed. Chop or slice flesh of jalapeños.
  • Add jalepeños to bowl with corn kernels, salt, pepper, and lime, toss to combine.


Korean-Style Short Ribs

 

  • Season with Tajin, sprinkling evenly over ribs
  • Heat pan stovetop on medium-high heat until nice and hot.
  • Add 1 tablespoon coconut oil and sear the ribs on each side for about 5 minutes (meat will finish fully in the oven so don’t overcook). Remove from heat and allow to rest 10 minutes. 
  • Cut short ribs into strips off the bone.


Nachos

 

  • Preheat oven to broil.
  • Place chips on an oven-safe tray with foil. Sauté onions and peppers on medium heat with salt, pepper, cumin, and the squeeze of half a lime. Cook until tender.
  • Slice watermelon radishes into thin strips/
  • Shred cheese and sprinkle about two-thirds over chips. Save the rest to top at the end.
  • Layer ribs on top of chips and add the rest of your cheese. Broil in the oven until cheese melts but chips do not burn.
  • Remove nachos from the oven and add pickled vegetables, corn salsa, and watermelon radish. Top with Korean-style BBQ sauce.

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Recipe

Yields 4 servings/Time 3 hours plus overnight

Confit is a French word meaning to preserve. It is a method that involves cooking meat in fat for a long time at a low temperature. The finished meat can be stored, submerged in fat, for several months — this is how we did it before Tupperware and vacuum-sealing. For this recipe, you’ll salt-cure chicken thighs overnight, then cook them in rendered fat in the oven with whole garlic cloves and fresh thyme for 3 hours at a low temperature. Meanwhile, you can start what is sure to be your favorite part of the meal, the root vegetable purée, consisting of rutabaga, parsnips, and carrots seasoned with fresh sage and maple syrup. Serve chicken thighs atop a portion of the vegetable puree.

You will need:

1 package bone-out chicken thighs (approximately 1 pound)
4 cups rendered fat (lard, duck fat, or beef tallow)
6 cloves garlic, peeled and smashed
6 sprigs fresh thyme
1 cup salt
¼ cup brown sugar
1 lemon, zested
4 parsnips, peeled and chopped
1 rutabaga, peeled and chopped
2 carrots, peeled and chopped
1 tablespoon maple syrup
2 tablespoons fresh sage, chopped
1 teaspoon cider vinegar
4 tablespoons butter
2 cups heavy cream
2 cups whole milk
Salt and pepper

  • Make a cure by combining salt, brown sugar, and lemon zest in a large bowl. Rub the chicken thighs with the cure. Place thighs in a container, cover, and refrigerate overnight.
  • The next day, preheat the oven to 250 F. Meanwhile, heat rendered fat in a Dutch oven on the stovetop over low heat until completely liquid.
  • Remove chicken thighs from the fridge and rinse the cure off them. Pat dry, then gently add thighs to the heated fat. Add garlic and thyme. Slowly increase heat until small bubbles form in the fat on the bottom of the pot, then cover and transfer to oven. Cook for 3 hours.
  • When the thighs have been in the oven for 2 hours and 15 minutes, cook parsnips, rutabaga, and carrots in a large pot on the stovetop over medium heat with heavy cream and milk. Let simmer for 30 minutes until vegetables can be mashed with a fork.
  • Strain the vegetables and reserve the liquid. Puree the vegetables in four batches in a large blender. For each batch, add a little cooking liquid, 1 tablespoon of butter, and chopped sage.
  • When everything is pureed, stir in maple syrup and cider vinegar. Add salt and pepper to taste.
  • To serve, plate two thighs with a large spoonful of vegetable mash.

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Recipe

Yields 2 cups fudge/Time 30 mins plus overnight

Marrow bones — pieces cut from the center shank — are high in fat and nutritional content. To remove their metallic taste, soak the bones overnight, removing the marrow, and soaking again for another few hours. For this recipe you’ll roast the marrow and incorporate it with honey, cream, sugar, and balsamic vinegar for a treat that’s rich, decadent, and definitely not ordinary.

You will need:

⅓ cup sugar
½ cup honey
¾ cup cream
1 tablespoon salt
3 tablespoons butter
3 large marrow bones (yields about ⅓ cup cooked marrow)
1 teaspoon balsamic vinegar

  • Soak marrow bones in ice water over night.
  • The next morning, remove the marrow from the bones — it should slide out easily. Reserve the bones and soak in hot soapy water
  • Soak marrow in a clean batch of ice water another 4-6 hours to (this removes the metallic taste) 
  • Preheat oven to 375 . In a roasting dish, roast the marrow until it reaches the consistency of softened butter, about 15 minutes. Reserve marrow and any fat that renders out
  • In a large non-reactive pot fitted with a candy thermometer, heat sugar, honey, cream, and salt to 226 degrees F over medium-low heat
  • Gradually add butter until incorporated, then gradually add marrow until incorporated. Season with vinegar
  • Line a shallow plastic heatproof container with parchment paper. Pour fudge into lined container and freeze
  • Scrub reserved bones until clean (Roasting them then re-soaking and scrubbing helps get them clean)
  • Once the fudge is frozen, cut in rounds and press the rounds into the clean bones to serve. Fudge should be kept frozen

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Recipe

Yields 4 servings/Time 4.5 hours

Pork osso buco deserves more attention, so for Eater’s Club this week, we think you should make this creamy potato soup with pork osso buco. Pork osso buco comes from the bottom of the leg bone. We take the hock and cut it into thinner sections. This is just as delicious but can be easier to cook and portion than an entire hock. For this recipe, you’ll kick back while your oven does all the work, braising the osso buco and breaking it down into tender goodness. After about three hours you’ll remove the pork and potatoes from the pot and puree the rest while slowly adding cream. Recombine all the ingredients and enjoy this luscious, hearty, very delicious soup.

You will need:

2 packages pork osso buco (4 pieces)
1 pound gold potatoes, cut into chunks
1 yellow onion, chopped
2 stalks celery, chopped
2 carrots, chopped
6 cloves garlic, peeled and smashed
1 tablespoon chopped thyme
¼ cup cider vinegar (or any light vinegar)

1 cup cream
1 tablespoon cooking oil
Salt
Pepper
Shredded cheddar cheese (for garnish)
4 scallions, chopped (for garnish)

  • Preheat oven to 325 F.
  •  Salt pork osso buco all over. In a large Dutch oven, heat cooking oil over medium heat. Sear both sides of the osso buco, about 5 minutes per side, remove from pot, and set aside. 
  • Add onion, celery, carrot, and garlic to the pot, stir and cook about 5 minutes. Pour in cider vinegar, let cook about 2 minutes. Stir in chopped thyme. Add potatoes, and stir.
  • Return osso buco to pot, add enough water to just cover everything in the pot, then bring to a boil. Reduce to a simmer, and braise in the oven until osso buco is fork-tender, about 3 hours.
  • Remove osso buco and potatoes from Dutch oven. Using an immersion blender (or regular blender working in batches), puree the liquid and vegetables, while slowly adding in cream until smooth. Return potatoes to the pot, season to taste with salt and pepper. 
  • Shred osso bucco and incorporate into soup or serve each bowl of soup with a piece of osso buco on the side, garnish with chopped scallions and shredded cheddar

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Recipe

Yields approximately 1 quart marmalade/Time 4.5 hours

For this week’s Eater’s Club recipe we’re bringing you oxtail marmalade. Oxtail is just what it sounds like — it comes from the tail of the steer. They are best cooked low and slow and are usually used to make a stew. In this recipe you’ll combine onions, shallots, and herbs with red wine, butter, and brown sugar for a rich and savory dish with a hint of sweetness. Heap spoonfuls onto slices of crusty sourdough.

You will need:

1 package oxtails, about 1 ½ pounds
1 medium yellow onion, rough chopped
2 shallots, thin sliced
6 cloves garlic, smashed and peeled
4 bay leaves
8 sprigs fresh thyme
1 tablespoon black peppercorns
½ cup red wine
½ cup red wine vinegar
2 cups stock
2 tablespoons brown sugar
1 tablespoon butter
1 tablespoon cooking oil
Water
Salt and pepper

  • Preheat oven to 325. Season oxtails all over with salt
  • In a large dutch oven heat cooking oil over medium heat. Sear oxtails for about 8 minutes per side until evenly browned. Remove oxtails from pan and set side
  • Add onions, cook about 5 minutes, until just starting to color. Add garlic, cook about 3 minutes. Add bay leaves, thyme and peppercorns, stir and add red wine. Bring to a boil, let reduce about 5 minutes
  • Place oxtails back into the pot, add stock and enough water to cover oxtails
  • Bring to a boil, reduce to a simmer, cover and braise in the oven for about 3 ½ hours, until oxtails are fork-tender
  • Remove oxtails from cooking liquid and set aside. Strain cooking liquid, discard solids and reserve liquid, skim fat from the top. When oxtails are cool enough to handle, shred the meat from the bones, discard bones
  • In a large high-sided skillet heat butter over medium heat until foaming. Cook shallots in butter for about 4 minutes until soft. Add red wine vinegar, and brown sugar, simmer about 3 minutes until sugar is dissolved. Add shredded meat and 1 ½ cups reserved cooking liquid, bring to a simmer, and let reduce about 30 minutes until thickened and the consistency of fruit preserves
  • Serve spoonfuls of marmalade on sliced bread.
    Storage tip: marmalade can be stored in a sealed container in the fridge for up to 7 days

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Recipe

Yields 4 servings/Time 4 hours

For this week’s Eater’s Club we’ve got another recipe you’ll want to add to your repertoire- lamb neck, and chickpea ragout. Well-seasoned lamb gets seared and braised until fork tender. Carrots, onions, bell peppers, chickpeas, and parsley combine with garlic and white wine to form the hearty base of this dish. Serve over rice or couscous…that is if you have the patience not to eat it by the spoonful right out of the pan.

You will need:

4 lamb necks, about 2.5 pounds
4 tablespoon vadouvan spice blend  (or madras curry powder can be substituted)
1 quart stock
1 tablespoon cooking oil
2 cups chickpeas, soaked overnight (or from the can)
1 red onion, diced small
1 bell pepper, diced small
2 carrots, diced small
2 cloves garlic, sliced
¼ cup white wine
½ bunch fresh parsley, chopped
1 teaspoon olive oil
2 teaspoons cooking oil
Salt
Pepper

  • Preheat oven to 325 F, then rub lamb necks all over with vadouvan
  • In a large Dutch oven, heat 1 tablespoon cooking oil over medium-high heat. Sear lamb necks, about 3 to 4 minutes each side
  • Add stock, bring to a boil, reduce to a simmer, cover and braise about 2 ½ to 3 hours until fork-tender
  • Remove from oven. Take necks out of cooking liquid and place in a large mixing bowl. Reserve cooking liquid. Use a fork to shred meat from lamb necks, then discard the bones  
  • Make the ragout: Strain and rinse chickpeas, then set aside. Heat 2 teaspoons cooking oil over medium-high heat in a large skillet. Saute onion, pepper, and carrots 4 to 5 minutes until onions are translucent. Add garlic and cook another 2 to 3 minutes. Add white wine, cook about 2 minutes until almost dry
  • Add chickpeas to the skillet, then shredded lamb neck, stir to incorporate. Pour in 2 cups of reserved lamb cooking liquid, bring to a boil, then reduce to a simmer for about 30 minutes until chickpeas are tender.
  • Season to taste with salt and pepper, then serve with chopped parsley and 1 teaspoon olive oil.

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Recipe

Yields 6+ servings/Time 2 hours

There’s nothing quite like a roast whole bird. With this recipe, you can enjoy a roast chicken with sausage and white bean stuffing one evening, and transform it into a comforting soup for your next meal. First, you’ll brown the sausage in a pan before adding vegetables, garlic, white wine vinegar, and beans. Loosely pack the sausage into a room temperature, salted whole bird. After roasting for just over an hour, carve and enjoy. The following meal is as easy as combining all the leftovers in stock and bringing it to a simmer.

You will need:

For the roast chicken

1 whole chicken
1 pound sweet Italian sausage
1 white onion, diced small
5 cloves garlic, sliced thin
4 stalks celery,  diced small
4 carrots, diced small
2 pounds organic cannellini beans
4 Tablespoons white wine vinegar
1 quart white wine
6 to -8 thyme sprigs and, 2 rosemary sprigs tied in a bundle
1 head of garlic, cut in half
Kosher Salt

For the leftover soup

Leftover chicken
Leftover white bean and sage sausage stuffing
Reserved cooking liquid
1 chicken carcass 
1  32 oz chicken stock
Kosher salt
Black pepper

To roast the chicken

  • Preheat oven to 375 degrees. Salt chicken all over, set aside at room temperature. Dice vegetables, reserving any scraps 
  • Over medium heat, brown sausage in a large saute pan, breaking it up as it cooks. Add diced vegetables, cook 3 to 4 minutes, until onions are translucent. Add sliced garlic, cook 2 to-3 minutes. Add beans, stir until well coated with fat from sausage. Add white wine vinegar and let cook out, about 3 minutes
  • Adjust seasoning with salt, and set aside
  • Fill the cavity of the chicken with the bean mixture, loosely packing with the back of a spoon save any leftovers 
  • Place the chicken, breast side up in a shallow roasting pan. Add white wine to the pan. The amount you’ll need depends on the size of your pan;, it should be about 1 inch deep. Add veggie scraps, halved head of garlic, and herb bundle to the pan 
  • Roast in the oven for 1 hour to 1 hour 15 minutes, or until a thermometer reads 165 degrees.
  • Remove the chicken from the oven and let rest in the roasting pan for about 20 minutes.
  • Carve the bird, serve with the stuffing from the cavity, and small drizzle of roasting liquid.
  • Strain the liquid from the roasting pan into a container, discard the solids and save the liquid for soup. Save the carcass for soup

Make the soup

  • Pull the chicken meat off of the bones and carcass, and shred any boneless meat with hands
  • Place shredded chicken, leftover stuffing, and reserved cooking liquid in a soup pot 
  • Add chicken stock and bring to a simmer. Adjust seasoning with salt and pepper

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Recipe

Yields 4 servings/Time 3.5 hours

The hock, aka pork knuckle, is the bottom of the leg bone and it needs a few hours of cook time to become tender and shreddable. For this recipe you’ll braise the hocks in sauteed vegetables, herbs, and stock. The glaze comes together in a cinch with just 3 ingredients and may just be your favorite part of the meal. Serve over rice or egg noodles with a healthy portion of the delicious glaze.

You will need:

2 whole ham hocks
1 quart stock
1 yellow onion, roughly chopped
2 carrots, roughly chopped
2 stalks of celery, roughly chopped
4 cloves garlic, smashed and peeled
2 tablespoons black peppercorns
1 tablespoon juniper berries (optional)
1 teaspoon caraway seeds (optional)
5-6 sprigs fresh thyme (or 2 teaspoons dried)
4 bay leaves
2 teaspoons cooking oil
12 oz amber beer
4 tablespoons honey
2 tablespoons reserved ham hock cooking liquid
Salt and pepper

For the Hocks

  • Preheat oven to 375 . If using hocks with skin on, score the skin in a diamond pattern all over. Rub hocks all over with salt
  • Heat cooking oil in a large dutch oven over medium heat. Saute onion, carrot, and celery for about 4-5 minutes. Add garlic cloves and cook about 2-3 minutes. Add herbs and spices, stir to combine
  • Add ham hocks to the pot, and cover with stock. Bring to a boil, reduce to a simmer, cover and braise in the oven about 3 hours until fork tender
  • Remove hocks from cooking liquid, set aside. Strain cooking liquid reserving the liquid but discarding the solids

For the Glaze

  • Combine beer, honey, and 2 tablespoons cooking liquid in a large sauce pan
  • Cook over medium heat until slightly thickened, it should coat the back of a spoon
  • Place hocks in a roasting dish . Pour glaze over hocks

INGREDIENTS

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Recipe

Yields 2 servings/Time 1.5 hours plus overnight

Eat your vegetables! This recipe features a bone marrow vinaigrette to top a roasted beet and bitter green salad. Lemon zest and lemon juice pair wonderfully with the rich roasted marrow for the dressing and toasted hazelnuts provide a satisfying crunch to the spicy, bitter greens and earthy beets. The vinaigrette will thicken when it cools. Gently reheat it to dress greens or spread it on toast.

You will need:

Beet salad

4 large red beets (can use different colored beets for visual effect, though will need to be cooked separately)
1 tablespoon soy sauce
3tablespoons apple cider vinegar (or other light vinegar)
1 tablespoon honey
4 bay leaves
6 sprigs thyme
½ cup chopped dandelion greens
2 cups baby arugula
½ cup chopped watercress
½ cup chopped toasted hazelnuts

Vinaigrette

3 or 4 pieces of bone marrow
1 clove garlic
1 lemon, zested and juiced
1 teaspoon cider vinegar (or other light vinegar)
1 tablespoon olive oil
Salt and pepper

For the beet salad

  • Preheat oven to 350. In a high sided roasting dish, place beets, soy sauce, vinegar, honey, bay leaves, and thyme
  • Add enough water to cover beets ¾ of the way. Cover with a lid or foil and cook 45 minutes
  • Take beets out of the cooking liquid, and while still warm, use a clean towel to remove skins, cut into wedges

 

For the vinaigrette

  • Soak marrow bones in ice water overnight
  • Preheat oven to 450. Place bone marrow pieces in a roasting dish, cook about 20 minutes
  • Reserve any drippings in a mixing bowl. Scoop marrow out and place in a blender with all other vinaigrette ingredients
  • Puree until smooth, drizzling in reserved drippings. Adjust seasoning with salt and pepper
  • To Assemble: Combine beets, greens, and hazelnuts in a large mixing bowl. Dress with bone marrow vinaigrette, adjust with salt and pepper

INGREDIENTS

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Recipe

Yields 2 servings/Time 3.5 hours

This recipe is an investment of time and dirtied dishes but we promise the outcome is worth it. Pork cheeks are lean and braising them low and slow will result in extra tender meat that you’ll then dredge and pan fry. The salty and crispy pork cheeks are complemented by the sweet and warm raisin ragout. This recipe makes plenty of dredge for frying, so it’s easy to up the number of servings by simply frying more pork cheeks.

You will need:

For the Cheeks:
2 packages pork cheeks (4 cheeks)
1 yellow onion, cut in half
6 cloves garlic, smashed and peeled
¼ cup red wine vinegar
2 cups stock
1 teaspoon cooking oil
Salt

For the Breading
2 cups flour
1 ½ teaspoons dried thyme
1 tablespoon brown sugar
1 tablespoon dried parsley
1 teaspoon black pepper
1 tablespoon paprika
2 tablespoons garlic powder
2 tablespoons onion powder
3 tablespoons salt

For the Ragout:
½ cup onion, small diced
1 cup raisins (or ½ cup raisins and ½ cup currants)
2 tablespoons butter
½ cup Worcestershire sauce
1 garlic clove, thinly sliced
1 ½ cups reserved cooking liquid
Salt and pepper

Braise the cheeks

  • Preheat oven to 275F  salt pork cheeks all over
  • In a high sided oven-safe saucepan, heat cooking oil over medium heat Sear both sides of the pork cheeks, about 3-4 minutes per side. Add onion and garlic, stir and cook about 5 minutes. Add vinegar, cook about 4 minutes, add stock
  • Bring to a boil, reduce to a simmer and braise in the oven for about 2 ½ hours until tender
  • Let pork cheeks cool in the cooking liquid until cold enough to handle, gently remove the pork cheeks from the liquid and set aside to cool completely
  • Strain the cooking liquid, reserve, and cool completely, once cooled remove any fat from the top

 

Fry the cheeks

  • Beat egg into buttermilk with hot sauce until incorporated. Heat oil in a large high sided skillet over medium until 375, or a pinch of breading sizzles in the oil
  • Coat cheeks in breading, then dip in buttermilk mixture and dredge in flour again until well coated. Shake excess flour off and gently place in heated oil
  • Fry about 4 minutes on each side until golden brown
  • Serve two pork cheeks with a large spoonful of raisin ragout 

 

Make the raisin ragout

  • In a large skillet heat butter over medium heat until foaming
  • Cook onion about 4 minutes until translucent. Add raisins, Worcestershire, and garlic, cook about 3 minutes until simmering
  • Add reserved cooking liquid, bring to a simmer, let cook about 30 minutes
  • Split in half . Reserve one half, and strain the other half reserving liquid and solids
  • Put the strained solids in a blender and add just enough liquid to puree to the thickness of barbecue sauce
  • Fold pureed raisin mix into reserved ragout, season with salt and pepper  

INGREDIENTS

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Recipe

Yields 2 servings/Time 45 minutes plus overnight

Impress your friends and family with this decadent appetizer of roasted marrow and homemade bread. Fresh parsley and citrus salad cut the richness of the marrow. The bones need to be soaked overnight in the fridge, and the bread dough can be started the night before also. Pop those in the oven 24 hours later, chop and mix the parsley salad while the marrow roasts. The end result is an exceptional savory treat that comes together almost effortlessly.

You will need:

Basic boule (round bread loaf)
3 cups all-purpose flour
1 ¼ teaspoon salt
¼ teaspoon active dry yeast
1 ½ cup warm water

For bone marrow and parsley salad
5-6 pieces of bone marrow
2 bunches parsley, chopped
2 cloves garlic, grated
2 lemons zested
2 teaspoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Slices of toasted boule

For the boule

 

  • Combine yeast and warm water, set aside about 10 minutes
  • Combine flour and salt. Mix in water/yeast mix until sticky dough forms. Place in a oiled mixing bowl covered with a towel overnight
  • Preheat oven to 350 degrees. Warm a dutch oven over medium heat on the stove
  • Knock dough bowl out onto a floured work surface, knead about five minutes until ball forms
  • Place in the warmed Dutch oven and cover. Bake 30-35 minutes covered. Remove lid and finish baking about 15 minutes until nice and crusty

 

For the marrow and parsley salad

 

  • Soak marrow in ice water overnight
  • Preheat oven to 400. Place bone marrow on a roasting dish. Roast about 20 minutes until marrow can easily be scooped out with a spoon
  • While marrow is roasting, combine parsley, grated garlic, zested lemon, lemon juice, and olive oil to make a salad, finish with salt and pepper
  • Spread roasted marrow on toasted bread and top with parsley salad

INGREDIENTS

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Recipe

Yields 6 servings/Time 3 hours

Sugo is a traditional Italian sauce made with late-season tomatoes, olive oil, and garlic. This recipe adds wine, stock, whole milk, and butter for a delicious sauce that can only be described as luscious. Pork stew meat is a low and slow cut that you’ll brown on the stovetop first and braise in the sauce for several hours creating a dish that pairs perfectly with your favorite pasta. Keep in the fridge for up to 10 days or freeze as a gift to your future self.

You will need:

2 lbs pork stew meat (can sub in any other stew meat or grind)
2 cups canned tomatoes (whole or chopped)
6 cloves garlic, chopped
1 red onion, small diced
2 cups red wine
2 cups whole milk
1 cup stock
2 teaspoon dried oregano 
2 teaspoon dried thyme 
½ cup butter
½ cup grated parmesan (or other hard cheese like Grana Padano, Pecorino)
1 tablespoon cooking oil
Salt and pepper

  • Preheat oven to 275
  • Salt stew meat all over. In a large dutch oven heat cooking oil over medium high heat
  • Cook stew meat in batches, about 8-10 minutes, until evenly browned and set aside
  • Cook garlic and onions in remaining oil/fat, about 3 minutes, stir in dried herbs
  • Add red wine, stirring to scrape up any bits stuck to the bottom. Add tomatoes, and browned stew meat, bring to a simmer. Add milk and stock, bring to a boil
  • Reduce to a simmer, cover and braise in the oven 2 ½ hours, until meat is fork-tender
  • Remove from the oven and stir in butter. Once butter is incorporated, stir in grated cheese
  • Season with salt and pepper. Goes great over any kind of pasta

INGREDIENTS

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Recipe

Yields approximately 3 cups vinaigrette/Time 15 minutes plus overnight

Liver is so nutritious, it’s worth experimenting to find your favorite way to eat it. Most of us have probably tried liver and onions, pate, or even grilled liver. This vinaigrette is a nice option for those wanting to ease offal into their menu. Soak the liver in milk overnight, prior to cooking, to neutralize the mineral taste. This vinaigrette goes best with a bitter or spicy green salad or a grain salad with some sharp accents like rhubarb or sorrel.

You will need:

½ cup olive oil
½ cup liver (lamb or beef)
¼ cup butter
1 large shallot, chopped (or ½ red onion)
2 cloves garlic
¼ teaspoon pepper flakes
¼ cup white wine vinegar (or any other light vinegar)
1 lemon, zested and juiced
1 teaspoon cooking oil
Salt and pepper

  • Soak liver in milk covered in the fridge overnight to this will reduce the metallic taste
  • Heat a skillet over medium-high heat.  Season liver with salt and pepper
  • Add cooking oil to the skillet and quickly sear the liver, keeping the center as close to medium rare as possible. Remove from the skillet and set aside to cool
  • Once liver is cooled, add liver, butter, garlic, shallot/onion, lemon zest, and vinegar to a large blender. Blend on low speed, once everything is chopped increase to high speed and slowly drizzle in olive oil until emulsified
  • If vinaigrette becomes too thick use lemon juice to thin out.  Season with pepper flakes, salt, and pepper

INGREDIENTS

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Recipe

Yields 6 servings/Time 4-5 hours

This week’s Eater’s Club recipe is double seared lamb shoulder chops with garlic green beans. A pan crusted lamb chop is a thing of beauty. The shoulder chop is bone-in and fatty, but if you cook it like a loin or rib chop, you won’t get the results you’re hoping for. This recipe utilizes a double sear to get the right amount of heat to break down the heavily worked shoulder muscle. And these garlic green beans? We could eat them with every meal. 

You will need:

2 lamb shoulder chops
1 pound green beans, trimmed and cut in half
5 cloves garlic, sliced
1 lemon juiced and zested
¼ cup white wine
¼ cup stock
1 tablespoon cooking oil
3 tablespoons butter
2 whole cloves garlic, smashed and peeled
6-7 sprigs of thyme
2-3 bay leaves
Salt and cracked pepper

  • Rub shoulder chops all over with salt and leave on the counter to come to room temperature at least 20 minutes
  • In a large saute pan, heat 1 tablespoon cooking oil over high heat. Sear the shoulder chops about 4 minutes on each side until well browned. Remove from the pan and place on a plate/cutting board to rest about 10 minutes
  • While lamb is resting, wipe out the saute pan, and return to medium high heat
  • Place 1 tablespoon of butter in the pan, when the butter is foaming add the garlic. Cook garlic about 3 minutes until the edges start to brown
  • Add green beans and stir to incorporate
  • Add white wine, cook down about 3 minutes until almost dry then add chicken stock, cook down about 3 minutes until almost dry. Season with lemon juice, lemon zest, salt, and pepper
  • Remove from the pan and place in a warm bowl, cover loosely with a plate or foil
  • Wipe out the saute pan and return to medium high heat. Add 1 tablespoon of butter, when foaming re-sear the lamb chops about 4 minutes on one side
  • Flip the chops over, add the final tablespoon of butter, whole garlic cloves, bay leaves, and thyme. When butter foams, tilt the pan slightly towards yourself and baste the chops with the foaming butter about 2 ½ minutes
  • Remove chops from the pan and let rest about ten minutes. Serve with garlic green beans

INGREDIENTS

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Recipe

Yields 6 servings/Time 20 mins

If you’d like to create an appetizer to thoroughly stun your guests, this beef heart tartare is the dish you’re looking for. The hardest work in cooking heart is the portioning and cleaning, but we do that for customers. Lean, flavorful, and affordable, beef heart is great for those beginning to dabble in offal. For this recipe slice the heart into small cubes and toss with capers, mustard, and egg yolk and serve with freshly grated horseradish for flavor and bite.

You will need:

8 oz Beef Heart
½ Shallot, small dice
½ Small serrano chili, small dice
1 teaspoon capers
1 teaspoon dijon mustard
1 teaspoon egg yolk
1 tablespoon chopped parsley
1 teaspoon extra virgin olive oil
Sherry vinegar
Salt
Black Pepper
“Everything” bagel seasoning
Aged cheddar
Fresh Horseradish

  • Dice Beef Hart into small cubes, should slightly resemble coarse ground beef, and place in a mixing bowl
  • Add shallot, serrano, capers, mustard, yolk, parsely, and olive oil; mix well with a spoon until incorporated
  • Season with Salt, Pepper, and Sherry vinegar
  • Place Tartare on a plate in a small mound and flatten with the back of a spoon
  • Garnish with “everything” bagel seasoning, grated fresh horseradish (use a microplane or finest grater available) and grated aged cheddar
  • Serve with some crunchy toast

INGREDIENTS

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Recipe

Yields 2 sandwiches/Time 35 mins

Thinly sliced steak, sauteed veggies, and a rich cheese sauce are all that stand between you and this top blade cheesesteak sandwich. A top blade steak comes from the chuck or shoulder of a steer; it is tender and delicious, but don’t overcook it. This recipe uses stout beer, mustard powder, and Worcestershire to deepen the flavor of the cheese sauce. Use a large hoagie roll and cut into individual portions, or load up individual sandwich rolls with all the steak and toppings you can fit on it! There will be leftover cheese sauce and you will thank us.

You will need:

2 top blade steaks (about ½ pound each)
1 medium yellow onion, thinly sliced
2 bell peppers, thinly sliced
2 cups crimini mushrooms, sliced
2 hoagie rolls
4 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons mustard powder
24 ounces stout beer
½ cup stock
1 tablespoon Worcestershire sauce
1 ½ pound aged cheddar, shredded
2 teaspoons cooking oil
Salt and pepper

  • Preheat oven to 375 F
  • In a large pot, melt 2 tablespoons butter over medium heat. When butter foams, whisk in flour and mustard powder, making a roux. Next, mix in stock. Continue to whisk while slowly pouring in beer. When the roux is incorporated into the liquid, add Worcestershire, lower to medium-low heat.
  • When the mixture starts to lightly bubble, slowly whisk in cheddar until fully combined. Season with salt and pepper. Reduce if a thicker consistency is desired. Set aside somewhere warm so it doesn’t solidify while you cook the steaks.
  • Season steaks with salt. Put cooking oil in a large skillet over medium high heat. Sear steaks 4 minutes per side, then set aside to rest.
  • Add mushrooms, onion, and peppers to the skillet and cook for 10 minutes until soft and well colored.
  • While the vegetables are cooking, spread 1 tablespoon butter on each hoagie roll, then toast in the oven.
  • To assemble sandwiches, slice the steaks against the grain, then place one fully sliced steak into each toasted hoagie roll. Top with the vegetable mixture and a heaping ladle of the cheese sauce.

INGREDIENTS

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Recipe

Yields 4 servings/Time 45 minutes

It’s not unlikely you’ve got some packages of stew meat still in your freezer, but who’s in the mood to make a hearty soup in this heat? This stir fry recipe uses beef stew meat, some pantry staples, lime, jalapeno, and ginger, and is done in 45 minutes. If you’ve got other vegetables in the fridge you’d like to use up, feel free to add them in when frying the onions. 

You will need:

1 pound beef chuck stew
1 medium-size yellow onion, ½ thinly sliced, ½ left whole
4 cloves garlic, thinly sliced
1 inch piece of ginger, grated, or 1 teaspoon dried ginger
2 jalapenos, finely chopped
2 tablespoons soy sauce
1 tablespoon rice vinegar, or any light vinegar
½ bunch chopped cilantro
1 tablespoon black peppercorns
4 to 5 bay leaves
2 limes, juiced
2 tablespoons cornstarch
1 tablespoon cooking oil
3 tablespoons salt 

Pepper

  • Cut beef stew into smaller chunks, about ½ inch per cube. Place stew in a large pot and cover with water until submerged. Add peppercorns, bay leaves, juice of one lime, the unsliced half of onion, and salt. Cover pot, bring to a boil, reduce heat to a strong simmer, and cook about 30 minutes, until beef is tender.
  • Remove beef from cooking liquid and place uncovered in the fridge until it’s cold, about 30 minutes. (The more spread out the beef is, the quicker it will cool.)
  • Once the beef is cooled, toss in cornstarch, and shake excess off. Set it aside.
  • Meanwhile, heat cooking oil in a large skillet or wok over high heat. Cook sliced onion for 2 to 3 minutes until it starts to brown. Next, cook jalapenos for about 2 minutes, until fragrant. Then, add the coated beef stew, frying it in the oil about 2 to 3 minutes per side, until brown and crispy.
  •  Add garlic and ginger, cook about 90 seconds, then add rice wine vinegar and juice of the second lime for another 2 minutes. Lower heat, then stir in soy sauce. The starch from the beef will combine with the liquid to thicken the sauce. If it gets too gluey, add a tablespoon or two of water.
  • Remove from heat and season to taste with salt and pepper. Serve over rice with chopped cilantro.
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Recipe

Yields 2 servings/Time 6 hours

Pork belly is delicious, but it is also heavy. This makes belly — braised, then grilled — the perfect thing to pair with a salad. This salad is based on a popular one from Northern China called lao hu cai. It’s heavy on cilantro and scallions, gets a lot of crunch from bell peppers, and cuts right through the rich and fatty belly. The steps are few: braise the belly, fire up a grill, and assemble the raw, flavorful salad. It’s as easy as it is tasty. You might want to make extra to have more than two servings.

You will need:

For the Pork Belly

1 package pork belly (about 1 pound)
1 yellow onion, cut in half
1 head of garlic, cut in half
2 to 3 jalapenos (optional)
4 to 5 bay leaves
1 lime, cut in half and juiced
3 tablespoons soy sauce
4 tablespoons salt
1 tablespoon pepper, preferably cracked
Water

For the Vegetable Salad
1 cucumber, seeds removed, thinly sliced
2 bell peppers, thinly sliced (preferably different colors)
3 scallions, thinly sliced
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon chili flakes
1 cup fresh cilantro, chopped
1 cup roasted peanuts
Salt and pepper

  • Preheat oven to 300. Meanwhile, rub pork belly with salt and pepper.
  • Place belly fat side up in a roasting pan or dutch oven. Next, add onion, garlic, jalapenos, bay leaves, lime juice, and soy sauce. Add enough water to cover belly ¾ of the way. Cover roasting pan and braise in the oven for 6 hours, or until fork tender.
  • Remove from oven and let the belly sit in braising liquid until cool enough to handle. Then, take belly out of liquid and place on dish in the fridge
  • Strain and reserve braising liquid, place in fridge. When the braising liquid is cooled, remove the solidified fat from the top. Save for another use.
  • Make the salad by combining rice vinegar and sesame oil in a mixing bowl. Add cucumber, bell peppers, scallions, chili flakes, and cilantro. Toss until well coated and add peanuts. Adjust with salt and pepper as needed.
  • When the pork belly is fully cooled, cut lengthwise against the grain into four ¼ inch slices. Cut these in half so you have eight pieces in total. Set aside.
  • Prepare your grill. If you’re using a charcoal grill, make sure all are evenly glowing and a thermometer reads at least 375 F. Move coals, once ready, to one side, so you have a spot to grill over indirect heat. Keep water nearby in case of flare-ups.
  • Season pork belly slices with salt, then grill for three minutes per side, until heated through, slightly crisp, and with nice char marks.
  • To serve, make bowls with salad and four slices of pork belly.

INGREDIENTS

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