The belly arrived. It’s under cure. Seven days until we smoke it. Nice to see you again sweet sweet bellies.
Berkshire pork belly dry cured for three days and smoked by the crew at lucky 13!
Aged cheddar, spinach, and leeks
Our huevos rancheros. I fry two corn tortillas in hot clarified butter, but without crisping them up too much. Flip them, then crack two eggs on top and throw it in the oven (400 degrees) until the whites are solid … Continue reading
Favorite brunchy thing. Hominy stew with cinnamon-chipotle braised pork shoulder, fried egg, shredded cabbage, queso fresco, pico de gallo, lime. I think I keep posting pictures of quiche and pozole. I’ll be better.
Hominy stew with cinnamon-chipotle braised pork shoulder, cabbage, poached egg, pico de gallo, lime and corn tortilla.
Wetter dough, less working, same flour and baking technique. I think I’ll take Ian Crown’s advice and use a sour starter. He thinks it has a different effect on the fermenting process, the yeast and bacteria create a perfect environment … Continue reading
Spinach, goat cheese, & leek
This gallery contains 6 photos.
I’ve been super busy the last couple of weeks, so recipes and such have been scarce. I’m in the kitchen everyday playing with food, taking mental notes about how I should photograph the proceedings. I’ve been mumbling to myself, arguing … Continue reading
Tagged baking, banana, Bread, brunch, casa isleña, desserts, hash, lamb, mimosa, pickling, snapper