11484
Jay
@marx #11484
/meat, degen, and anything on the Puget Sound
352 Follower 189 Following
Rabbit legs and shoulders. Getting started on a day of rabbit recipe development!
The season is getting late, but the cherry tomatoes are still producing…
Last night was jaw dropping…
Braised chicken thighs over rice, Central American style. A sight for voracious eyes, it was perfect after a day on the water.
It’s a beautiful day on the Puget Sound!
@rociocarella.eth doesn’t play around!
The only options when departing Ketchikan airport. Let the fishing begin!!!
Update on making bacon - every day or two for 2 weeks we will drain the liquid, rotate the bellies and pour the liquid back over top…
The garden is full on! 2 great harvests in 3 days!
I am thrilled to announce that we are making bacon!
Starting with a 20 lb test run and if it goes well, we will bring some friends in for round 2 and make 100 lbs or so. First step: salt the bellies. We are using Beeler’s pork - a premium program from Iowa. Now we wait for 2 weeks while it cures in the fridge.
Starting with a 20 lb test run and if it goes well, we will bring some friends in for round 2 and make 100 lbs or so. First step: salt the bellies. We are using Beeler’s pork - a premium program from Iowa. Now we wait for 2 weeks while it cures in the fridge.
These quail legs are small but mighty flavorful.
They are about 1.5 ounces each, easy to cook and totally delicious!
They are about 1.5 ounces each, easy to cook and totally delicious!
Looks fantastic!
New Zealand venison rib chops and king salmon on the green egg! Might need to repeat this!
I love katsu curry!
She loves to water the garden…
Oh yeah! Loins, legs, breasts, almost anything can be sliced or pounded into cutlets and it’s always delicious! What cuts to use and oils to fry in?
Totally agree!
Excellent ribeye, grilled over charcoal, hit the spot!
Was stoked to see Iberico pork on the menu at this far flung spot in Gig Harbor, WA. This cut is the secreto barriguera, from the belly. You know the ribbon of meat in bacon or a pork belly? That’s what this is - they trim the fat of the belly away to reveal the highly marbled meat. It’s extremely rich, I couldn’t finish
Airbread topped with tenderloin, filled with creamed manchego. I could have eaten lots of these!
Changing gears from ultra-fine dining to some country cooking, here is a Nicaraguan-style stew (called caldo de res y verduras) made with veal (because that is what I had) and an intriguing combo of vegetables, including chayote, yucca and plantains. I’m stoked to have a big batch of this in the fridge, it won’t last long!!
Yay! I got 79 Moxie!
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Tenderloin seared over binchotan charcoal and served as a type of hand roll. It was delicious and interesting…
Beautiful tartare setup at Bazaar in NYC. Jose Andres is consistently impressive and this meal was an intriguing fusion of Spanish and Japanese.
This room has a great view! New York, so great to visit!