Posts Tagged ‘Balsamic’

Blood Orange Mojo Marinated Pork Shoulder

Finished with Balsamic Glaze

Some of you may recall we put a tightly wrapped pork shoulder in the oven the other day. Here is some photographs of the results. This was a shakedown run for the same project to be knocked out in the smoker tomorrow. While it is easy to maintain a temperature in the oven, it is an entire other story in the smoker. Just got to stay on top of it. Cook the pork to 190 degrees and then let it rest for at least one hour, still wrapped, before placing in a hot smoker, 400 plus, to set the balsamic glaze. Serve with dirty rice. Good Stuff!


Plated with Dirty Rice and Broccolini

Check the recipe blog for balsamic glaze recipe.


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Seasoned Tournedos of Foie Gras

Black Hawaiian Sea Salt

A rare treat when out to eat, foie gras is a far more reasonable luxury in the safe and comfortable confines of our very own kitchen. We’ll not go in to a definition or defense, simply revel in the pleasures associated with this very special dish.

Buy foie gras only from a seller that has earned your complete confidence. Keep it very cold. Bring a cooler to market, if necessary.



Hot Seared and Deep Even Scoring

Tournedo of Grilled Foie Gras with Concord Grapes and Yogurt Pancake

Slice the foie into 1/2 to 3/4 inch slices. Season heavily, particularly for grilling. Cook foie gras at very high heat. Ventilate well if cooking indoors. Sear for 1-2 minutes on each side, or until deep mahogany brown. Allow to rest in a very warm oven for 5 minutes and serve very hot with pancake and tart sauce. We put some homemade jelly and aged balsamic vinegar into the hot pan after removing the foie gras. Good Stuff!

Tournedo of Grilled Foie Gras with Concord Grapes and Yogurt Pancake

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Parmesan at left, and a truffled hard cow(cheese!) at right.

Aged Balsamic vinegar of Modena recalls a quote from a talent I once worked for, Chef Robert. “A parade in my mouth!” Aged Balsamic may actually be the marching band. While it cannot be purchased at the supermarket, it is readily available on the internet. It is also occasionally available, at a premium, at some of your local specialty stores, butchers, and fishmongers.

Shown here are a ten year from Leonardi and a forty year from La Vecchia Dispensa. Here served with Parmesan, a staple with balsamic, and a truffled hard cow cheese. Have all at room temperature for service. Good Stuff!

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