Posted By admin on July 26, 2010
Pickled maitake mushrooms: maitakes, vinegar, spices, herbs, garlic, honey.
Known to the western world as Hen-of-the-Woods, Ram’s Head or Sheep’s Head, these beautiful mushrooms are prized in Japanese and Chinease herbal medicine for their help in the immune system, blood pressure and even weight loss. But lets face it, I am neither Japanese or Chinease and I like these mushrooms for the following reasons: they have fabulous flavor, firm texture that lends itself to almost any culinary application and they generally are clean, free of bugs, leaves and worms.
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Posted By admin on July 19, 2010
Agnolotti (pronounced anneeolottee) are Piemontese stuffed pasta, and come in a great many different varieties, some filled with cheese, others meat, and others still meatless. They are, in any case square and small, about 3/4 of an inch to an inch on a side, and are made using very thin sheets of pasta. There are two shapes I prefer, the small rectangular which are usually called agnolotti del plin and filled with meat. The shape I made here was made popular by the French Laundry and is easy and fast to make with little pockets to hold the sauce. This dish is white bean agnolotti with chorizo & peppers, espelette with saffron emulsion.
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Posted By admin on July 1, 2010
Sac. Magazine Porchetta Video
What exactly is porchetta?
Porchetta (pronounced “porketta”) is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Although popular in the whole country, porchetta originated in central Italy, with Rome being the town most closely associated with it. Elsewhere, it is considered a celebratory dish. It is also eaten as a meat dish in many households or as part of a picnic
We had an amazing class last week, boned out two suckling pigs and made porchetta two different ways. One was just boned out, cut in half and rubbed with rosemary, garlic, fennel seed and lemon, roasted and served with kumquat preserves. The second pig, we made sausage with the leg meat and stuffed it back into the boned out pig, left intact. Either way, they both are tasty.
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Posted By admin on June 12, 2010
I’m sure you have heard the ol tale that you should never wash mushrooms, well unless you like to eat gritty morels by all means listen to that advice. Morels have to be soaked several times in cold water to remove all the grit, dirt, worms and other shit that they sometimes come with. Morels mushrooms are one of my favorite out there, not only for it’s complex meaty flavor but also it’s chewy texture. It’s the quitessential spring time mushroom and while they can be notoriously expensive, lets just face the fact that they taste delicious.
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Posted By admin on June 9, 2010
Black Sheep Butchery Dinner
Saturday June 12th, 2010 at 7:00pm
Sea of Cortez Scallop “Mi Cuit
Kimchee puree, cucumber, radish with candied kumquats
The Lightest Potato Gnocchi
Emigh Farms lamb ragù finished with mint & young onion
Poached & Roasted Spring Chicken from Yolo County
Oregon morels and fava bean fondue, white miso & turnips
Upside-Down Pineapple & Polenta Cake
Coconut, spiced ginger, pistachio
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Posted By admin on March 23, 2010
Last night Iwent to the 7th Annual Head to tail dinner with one of my best friends. The meal started off with Venison pluck (kidneys, liver and heart) flavored with fresh and dried chiles, mint and onion ash. The second course was salt cured pork liver that was grated over the top of a slow cooked poached egg, blood mousse (awesome) and a pappa made with breadcrumbs and pork stock, polena like texture. The third course was beef lip and oxtail terrine, this wasn’t bad, it was served with artichokes, tarragon and mache. The main course was Sicilian cod tripe and tongue, it was kind of a weird texture, slightly chewy at first then dissolved once you started chewing it. It was served with an array of fresh herbs and potatoes in a broth. The dessert was lamb mincemeat with lavender honey ice cream, this was very barnyardy and as much as I love lamb, this was a bit much. All in all, the meal was very good, had a great time and I will be back next year for sure.
Sicilian Cod Tripe and Tongue
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Posted By admin on March 5, 2010
Here is a cool link about Josh in GQ, nothing more refreshing than some Hendricks gin, elderflower and lime.
http://www.gq.com/blogs/the-q/2010/03/the-monday-hangover-palm-beach-edition.html
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Posted By admin on December 15, 2009
My phone rang and it was the Bocuse d’Or USA in New York telling me that I have been named as one of the 12 candidates to compete for the opportunity to represent the good ol’ USA in France. I am going to be taking a month off in January to focus on my platters, my timing and the final results. I will keep everyone posted on how the training and the competetion goes…..lets kick some ass!!
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Posted By admin on November 12, 2009
Vodka on the tube
Josh has been asked by 4 Oranges Vodka to be their mixologist and represent their new product. Here he is on TV making an Orange Crush…….
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Posted By admin on November 12, 2009
Making our own cermaic pots
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