Category: Slow Food
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Wood-Fired Outdoor Cooking, Smoking, Grilling and Primitive Events
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!!!
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Reduction Sauces – Meat Glaze – Glace de whatever you want – Part 4
Reducing and further refining your reductions to make glaze. 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 […]
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Reduction Sauces – Meat Glaze – Glace de whatever you want – Part 3
Reducing, skimming and fortifying your stock… 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 […]
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Signature Item: Grilled Pollo Con Mustasa
Fresh chicken marinated in mustard and our own special blend of seasonings. A little spice and a ton of flavor. This particular dish was served with stewed pinto beans and jasmine rice.
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Reduction Sauces – Meat Glaze – Glace de whatever you want – Part 2
Part 2 – Some thoughts, roasting bones and preparing mirepoix. 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 […]
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Sous Vide Breast of Duck with Pulled Confit Leg
Duck 2 ways – Sous Vide Breast with Confit Leg 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 […]
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Reduction Sauces – Meat Glaze – Glace de whatever you want – Part 1
Part 1 – Introduction to reduction stocks and glazes, or glace. 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 […]
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Slow Food – Oaxaca Mole Negro Sauce
Village made – cooked with fire. It has to be the best.