It’s time to start booking your wood-fired outdoor events for early spring! If you’ve got oak or hickory firewood – we’ll bring the grub! Have an open fire pit? Then think about hosting a primitive cooking event with our custom made asado crosses and grills!!!
Category Archives: Slow Food
The good news is – the hardest part is behind you. Click here for Part 1 – Introduction to reduction stocks and glazes, or glace. Click here for Part 2 – Some thoughts, roasting bones and preparing mirepoix. Click here for Part 3 – Reducing, skimming and fortifying your stock. At this point the liquid, […]
Click here for Part 1 – Introduction to reduction stocks and glazes, or glace. Click here for Part 2 – Some thoughts, roasting bones and preparing mirepoix. Once you see the contents rise in the pot, mostly due to expansion, and see a few bubbles beginning to break the surface, you’re pretty much on your […]
So ok chef, where’s the recipe? Well… I’m not gonna tell you how to make things, but I will certainly give you a basic rundown on how I do it. Until you’ve cultivated a foundation for stocks which you can duplicate in your sleep, go find any recipe for basic chicken stock, dash off to […]
A time intensive dish to prepare. The duck is dressed and fully boned out. All fat and skin is removed and rendered. The bones are roasted separately and then a stock is made. The stock reduces from 2 gallons to approximately 1/2 a quart and is finished with organic Sultana raisins. The rendered fat is […]
At a meeting around the grill with a few friends this past summer, or early autumn, one of them brought over some wild boar tri-tips for me to grill. After they were done, I sliced them super thin and ladled some freshly made veal demi-glace onto the dish and fed them to the gang. The […]