Here we have a nice USDA Choice bone in rib eye. With a red wine pan sauce, cress with sherry wine vinaigrette, and butter pan fried potatoes.
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Here we have a fresh home-made pasta with the perfect 64°C egg. I cooked up some wild sea scallops and placed them on top with fleur de sel and preserved lemons.
“I have a hunch something exciting is going to happen in the pork belly market this morning!” - Louis Winthorpe III
Something exciting IS happening in the pork belly market these days. More and more people are cooking pork belly in restaurants and on TV shows and as a result it’s becoming more…
Yes! preserved whole lemons, I have been using these in everything, from salads, fish, to ice-cream. If you like lemon and salt flavors these are amazing. This is one of those things like garlic confit that just get’s better with age. These are about 3 months old. Using salt, bay leaves, black peppercorns, EVOO, and of-course lemons.
