Not much to say about this. It is Brussels sprouts with Indian-Chinese-ish flavors. It tastes okay.
To make the XO sauce, I followed the Momofuku recipe (with some adjustments); feel free to use store-bought. The tomato chutney is derived from Rice & Curry: Sri Lankan Home Cooking, but feel free to outsource production of that as well. Both are simple enough to make at home, though, and I would encourage you to make the attempt.
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Hey, I dropped off for a second, right? Explanation: I am working as a sous chef at an undisclosed location in Philly and it can be difficult to document recipes in the middle of prep/service. Anyway, I’m back.
I made this up for SuperBowl, which the New England Patriots would go on to lose. (Or so I’m told. I completely zone out when New York sports fans open their dumb mouths.) I’ve never made New England Clam Chowder before, but this seemed like a reasonable approach. I did not really write down amounts as I went along, so I reconstructed my method based on the photos below and some hazy memories. It is entirely possible I used way, way more pork fat. The liquid amounts seem a bit off as well, so use your discretion there; I prefer a slightly less gloopy chowder, but people seem to have fond memories of Campbell’s-style ultra-thick soup.
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This recipe seems elaborate, but it was actually the result of a bunch of leftovers from other recipes. The pork butt was purchased for porchetta (at work), the dashi, pork skin jus & Japanese mustard greens for pork ramen (at my leisure). Looking at these ingredients, I decided to give a classic Philly sandwich a try: roast pork & bitter greens on a seeded roll. The flavor profile has shifted East and the provolone has been omitted in favor of a slightly richer, more flavorful gravy for the pork but this is otherwise pretty straightforward. Totally satisfying lunch.
N.B. The pork skin jus is an adaptation from The Art of Living According to Joe Beef: A Cookbook of Sorts. For my money, it was the best cookbook released in 2011 and it has been a great source of inspiration in the kitchen.
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I do not know what inspired it, but I had the quirky and likely disastrous idea to cook with egg nog. Not something like cookies, which would be reasonable, but a savory recipe. Here, I have adjusted a basic cream of mushroom soup recipe to balance out the sweetness and spices of the egg nog. The result is 100% edible and I am just as surprised as you about that.
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You will excuse the absence of a recipe last Friday, as I was recovering from a very serious tryptophan overdose. (I relapsed several times over the weekend.) If you are nearing the last of your leftovers as you read this, what you will find below is a great way to dispose of whatever turkey you have left. Ever since reading about the Mission Street Food preparation method, rillettes have become a kind of obsession for me. Confronted with hunks of animal flesh, I feel oddly compelled to boil them into an unctuous paste. The results are consistently delicious, e.g. this and this.
I am going to assume you made stock with the turkey carcass. You did, right? Cool. Let’s go.
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