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Posts Tagged ‘asparagus’

Plated hot and sour pork belly with garden fresh bells, asparagus, and peanuts.

Plated hot and sour pork belly with garden fresh bells, asparagus, and peanuts.

Getting cold out. Let’s make it warm in. One belly of pork from the market cut into slices, chicharones style. Seasoned heavily with salt and pepper and browned in a dry pan. Cover with milk, a few leaves of rosemary, and one bay leaf. Bring to a boil, cover and place in a 300 degree oven for two or three hours. Until tender yet firm enough to handle. Reserve liquor(we used it to make the rice and to season the vinaigrette.) Chill the bellies thoroughly. Slice into portions and crisp them in a 375 degree deep fryer. Bite size is the way to go. The dressing is simply a reduction of mirin, vinegar, hot sauce and stock, carefully balanced. Toss with any crisp vegetables and some scallion. Good Stuff!

Milk braised pork belly with their liquor in the background and hot and sour vinaigrette working screen right.

Milk braised pork belly with their liquor in the background and hot and sour vinaigrette working screen right.

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Saute for only a minute or two on each side.

cook until soft, then add liquid

Got our first keeper of the season. Rod is marked at 30 inches, fish was around 24. Plenty of food for two. We’ll actually be having fishcakes with the leftovers today (post soon to come.) Served with corn mash, local asparagus, and pico de gallo. Corn mash is simply polenta with roast corn and sauteed onions and jalapenos. Use a mix of water or broth and milk. Finish with grated cheddar, butter, and cilantro. Good Stuff!

Served with Crianza

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Spring's Best, 'Gansett berries, upstate fiddleheads and ramps, LI asparagus

Spring road trip netted the above fare. Very pleased to have these in the larder. Ramps will go in raviolis. Fiddleheads tonight with the triangle tip steak, but wait ’til you see what we do with the strawberries.

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