Iron Chef WAYCT - What Are You Cooking Today
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Well well well. A coworker gave me a bounty and I just got a big box of goodies from me CSA.
Time for salsa verde. Probably with pork shoulder.
…please don't forgot to post the recipe mate!
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Can/will do!
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I added Hatch chiles from New Mexico and it turned the chile verde rojo. Tastes amaze balls. Now time to slow cook some pork in it.
Pork rubbed before iron skillet, then added to a slow cooker with the chile.
And now, the wait…
It is ready. OMG, it turned out quite well. It smells so good in here too.
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Crab bisque with a quenelle of whipped cream.
Brisket over a bed of coleslaw, smoked corn, cuke salad, Mac & cheese and homemade BBQ sauce. I ran out of room on the plate. Otherwise I would never put sauce on brisket. Always serve it on the side.
Apple pie with homemade ice cream, homemade hot fudge, and a slice of Vermont cheddar. -
Duuuuuude!!!! I need to come see you in Alexandria!
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I really am happy about your new love affair with avocado meng…. So delicious, some great healthy oils in it too.
Is the butter on that steak pastured/grass-fed? I am in love with Smjör out of Iceland. It's perfect melted on a steak like that.
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Yeah–so I forgot to mention that beyond the taste, pastured butter, like all pastured dairy, has an insane nutritional profile. Very paleo-friendly, in that the omega 3 : omega 6 ratio is far better, and it's absolutely loaded with CLA.
There is no question that it is worth the money.
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Nuttin fancy. Fried up some really nice bacon, then cooked an omelette with asparagus and the bacon in it. Grilled heirloom maters, melon. All local and organic.
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Figs and prosciiutto and gorgonzola go well together
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Two egg mushroom and tomato omelet, with a little goat milk Gouda and a couple slices of thick smoked bacon.
