Tag: pork
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Ben’s Secret to Stock
Homemade stocks make ALL the difference in recipes, particularly in soups, sauces, and gravies. But who’s got room in their freezer for gallons and gallons of homemade stock? Lots of TV chefs will tell you to reduce the stock a bit and then freeze it in ice cube trays, but then you have to maintain…
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A BETTER way to roast Hatch green chiles
Yesterday I posted this photo of Hatch green chiles flame roasting in my backyard. A number of folks were VERY concerned about the chiles in the center, which are completely black. But those chiles look that way intentionally. Allow me to explain. Some chiles have such a thick skin that they need to be peeled…
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Masterchef 4 Recap: Mini-Judges and Noodle Soup (S4E21)
Once again, hello, Starr-struck citizens of the internet! Since Ben Starr is partaking in his annual pilgrimage to Burning Man, I am doing a temporary takeover of his blog in order to write the MasterChef recaps that so many of you are so fond of. For those of you that don’t know me, my name…
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MasterChef 4 recap: Pig’s Heads and Christine Ha (S4E11)
(PLEASE NOTE: This blog is not approved or endorsed by MasterChef or Fox, and they would probably rather you not read it. The info contained in this blog is OPINION ONLY from a former MasterChef contestant who has no knowledge of the production of this season.) It was like pulling teeth to summon the courage…
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Venison Meatballs
Venison is one of my favorite meats. The last meal I cooked before leaving to film MasterChef was venison tenderloin. (Ironically, the dish that sent me home in 5th place from MasterChef was venison tenderloin…I was trying to cook it the way Ramsay cooks it, rather than my own special way.) Venison is the most…
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Curing Wild Boar
My wonderful neighbor Ron surprised me a few days ago with some cuts from a few wild boar he shot on a recent hunting trip. I took that as my excuse to get set up for home-curing…something I’ve been researching for a VERY long time. Curing meat through the application of salt, occasionally smoke, and…
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MasterChef Top 9: Scallops and Pigs
I think, by now, we’ve established the fact that I hate mystery boxes. So you can imagine that I’m less than thrilled that it’s time for another one. We lift our boxes and I see 3 massive, gorgeous scallops, still in their shells. “Diver’s scallops,” announces Gordon. That means these scallops are each foraged, by…