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Posts Tagged ‘fried’

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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    Fresh fish right from the front yard! These bluefish offered fierce and determined resistance, but, alas, it was not enough. They made it to our plates through the deep fryer. Flour, batter, panko, hot oil. Good Stuff!

 

 

 

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cook until soft, but with a slight bite.

have all ingredients ready before assembly

As promised, fishcakes with the leftovers. Ordinarily we have fish with potato, then bind our cakes with potato. Not this time, today we use bread crumbs from the heels of our homemade bread. If using bread crumbs, always combine the fish ( crab, shrimp,…) with the crumbs first, that the crumbs absorb the flavor of the protein. Cool the sauteed onion and celery and add fresh herbs to the mix when you combine all the ingredients. Add enough egg to hold together, but keep in mind we are not making omelettes. drop into hot, deep oil or form into flat cakes and cook both sides in shallow oil. Good Stuff!

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