Monday, June 8, 2009 at 12:00PM Since my encounter with Chris Consentino at the NRA show, I've been hellbent on working with the red headed step brother parts of the pig. I also want physical evidence to rebute everyone that says I only do Asian and Mexican food. After much Fergus Henderson research, so I could actually execute something I've never had or done before, here is my mix of the familiar with the unfamiliar:
Saturday, November 15, 2008 at 12:00PM The following morning I rise from my food coma- hungry. Didn't I just eat? Kitchen is still a mess from the night before. Not much in the fridge other than leftovers. Nothing but eggs and some spoiled goods.
As long as an egg is involved, the meal can be called breakfast. I fire up the pans. First I make a patty out of the mashed potatoes- can this be counted as a potato pancake? That will take the longest to heat so it goes first. After the first flip I throw some strips of brisket in.
The leftovers are done contributing- time to focus on the fried egg. The best way I know how to do this is to tilt the pan so oil gathers in a corner. I drop my egg in that location. As it cooks I use a spoon to baste. Of course, the egg is left runny.
White pepper would have looked better but come on- it's breakfast.
Brisket, Egg, Leftovers, Mashed Potatoes Thursday, November 13, 2008 at 12:00PM Long ago, before the onions ever got fired, there was brisket. Brisket is the cow's ugly duckling. Nobody wants it. However, with time and love, it can grow into a beautiful piece of BBQ- finally able to contribute back to society. This is the first dish to start cooking for the day.
I look at the recipe, I look at the brisket. 3lbs, 5lbs. Crap, this is going to require thought. I start by trimming off excess fat- I'm guessing, maybe a pound. 3lbs, 4lbs- I think. I'm supposed to cook the beast for 4 hours at 300 Deg. Add 45 minutes for the extra weight and extra cooking liquid. No sweat.
BBQ, Bacon, Beef Brisket, Brussel Sprouts, Duck Fat, Horseradish, Mashed Potatoes in Recipe 
