The crackling pork shank with firecraker apple sauce at maloney and porcelli's on 50th (between park and madison) Though this may not be the "most trendy" or "hip" place in the city. This is certailnly the best pork dish I have had! Something about the confit preparation, then frying it till crispy perfection coupled with the sweet and subtly spicy applesauce is Pork perfection!
or drain the squash through a cheesecloth? that worked for me but it was a long time ago.
anyone try to make the fennel sauerkraut?
forgive me but, what does racking to a secondary mean?
absolutley yay if you know where it comes from!
wish i could have met him. so sorry to hear, i dont know what i would do if i lost mine. hang in there.
i have one but i have to dig into the archives. i will try to get it tomorrow.
2 words: serious eats
that shrimp recipe looks great i will try it!
only reason i am thinking of the smoked chicken is for 2 reasons. 1) i had smoked chicken tacos at this brand new kind of posh neuvo mexican restaurant in my town last weekend and they were out of this world suprisingly, and 2) i just got a new smoker and wanted to try it out. maybe ill tone it down with the mole and just do some other more mild sauce of sorts..
thaks for the help.
grind it in a meat grinder
hard boiled eggs
homemade bread and butter pickes
ritz crackers, wonder bread or a potato roll
my grandma makes it every year with her own homemade pickles which are very sweet.
Im not even a big ham kinda guy, but i cant hardly wait till lunch on dec 26th every year!
if you want to save money and not worry about over cooking the rack...i would totally go with shanks, braised with root veggies. and wine/s red white and marsala. slow and low.
of go with the greek style of lemon, garlic, oregano. maybe a cup or two of white wine for some braising liquid. serve that with some sort of risotto and garnish with a little feta and maybe some warm pita and you'll be good to go.
im totally ok with the rawness. im just worried about making the investment for a group of and having be a flop! thanks!
THE greatest cheese burger ever
Straw and hay pasta from Gino (now closed) in midtown nyc.
I would go with shrimp and hangar steak. I would sear the hangar steak after marinating it in whatever you want...cast iron if you have it. let it cool and slice it thin. I have done it with a smoked mozzerella and pesto base, fire roasted tomatoes and a red wine and balsamic reduction drizzle. add the shrimp raw and the steak half way through the cooking so it stays med rare.
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