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how many of you guys cook??? - Page 121

post #1801 of 2850
Prepare this meal for your significant other and ready up for a spine tingling,toe curling supper.

Fresh Pork Belly:


Dry rub on the meat side.Score the rind,rub with oil and salt for perfect crackling:



Served with roasted brussel sprouts,apples and sweet onions.Dressed with salt,pepper,juice and zest of one lemon:
post #1802 of 2850

^^ OMG that looks soo good

post #1803 of 2850
That made me hungry. Damn it does look good
post #1804 of 2850

^ gimme gimme the recipe, please. That looks so cracklin' good. I love it with a splash of vinegar and black pepper.

post #1805 of 2850
Quote:
Originally Posted by Clayton SF View Post

^the recipe, please

Recipe by Chef Paul Mercurio

Ingredients

1.5 kilo pork belly

1 teaspoon salt

2 tablespoons of olive oil

1 teaspoon celery salt (I used celery seeds)

1 teaspoon fennel powder (I used ground dill)

1 teaspoon chili powder

1 teaspoon garlic powder

½ teaspoon black pepper

1 teaspoon cumin powder

½ teaspoon salt

1 teaspoon paprika

Method

Pre heat oven to 450F (I went closer to 500F)

In a large baking tray that will hold the pork,place the pork belly skin side up in the tray on a rack.
Using a serrated knife or a Stanley knife (box cutter) score the pork belly well.
Pour the olive oil over the skin and then rub the teaspoon of salt into the skin.
Turn the belly over so the skin is down on the rack.
In a mixing bowl combine the rest of the ingredients and rub into the meat of the pork belly – do not rub it on the skin nor do you oil the meat.
Make sure the meat is well coated with the spice rub.
Use a paper towel to wipe any excess spice rub off the baking tray and then place the tray into the hot oven.

Cook for half an hour then turn the heat down to 290-300F and cook for another 1 ½ hours.
Turn the pork belly over so the skin is up,turn the oven back up to 450F and cook for 20 – 30 minutes or until the skin is super crispy.
I lined the tray with foil and emptied the rendered oil out before turning up the heat to finish.
If you must finish under a broiler,keep a close eye on it so it doesn't burn.

Cut into 4cm squares.I cut it skin side down,so you can press a knife through the crisp rind.

This is addictive and it is very tempting to just eat on its own,however it goes great with a rice salad or potato salad along with a cold beer!

Serves 4 as a main 8 as an entree.
(nope,I ate all of it myself)
Edited by 5aces - 11/10/12 at 6:37am
post #1806 of 2850
Leftovers:

Filet of baked wild Alaskan Sockeye salmon, plus leftover veggie stir-fry, re-heated somewhat (fish added late) together in the oven with some Chablis wine, garnished with various condiment sauces, sunflower seeds, and cilantro



Inotherwords Asian baked pasta biggrin.gif
post #1807 of 2850
Quote:
Originally Posted by grokit View Post

Leftovers:
Filet of baked wild Alaskan Sockeye salmon, plus leftover veggie stir-fry, re-heated somewhat (fish added late) together in the oven with some Chablis wine, garnished with various condiment sauces, sunflower seeds, and cilantro

Inotherwords Asian baked pasta biggrin.gif


grokit, that looks incredible. I just ate some tomato beef, General Cho's chicken combo at my favorite Chinese restaurant--Bamboo. I got lazy. I've known the owner, Eddie, forever. Great guy. He's Chinese, married a Mexican woman. He speaks fluent Chinese, Spanish, and English and so do his kids.

post #1808 of 2850

I keep coming back to look at the pictures of the pork belly crispies.  biggrin.gif

 

Check these out!

 

 

700

 

I crunched a bunch up and put em on top of a burger. It made sense at the time.  

post #1809 of 2850
Quote:
Originally Posted by Eee Pee View Post

I keep coming back to look at the pictures of the pork belly crispies.  biggrin.gif

Check these out!

I crunched a bunch up and put em on top of a burger. It made sense at the time.  

 

Perhaps I should have crunched a bunch on top of my tomato beef dish.

post #1810 of 2850

Leek mac and cheese:

 

 

 

Close-up action shot:

 

Recipe beerchug.gif

post #1811 of 2850

Thanks for the recipe. I made Sriracha Mac n' Cheese on Thursday but didn't take any pictures. I used truffle cheese from Trader Joe's and a bit of Coleman's mustard.

 

Sparkling White Kimchi. Watercress to be added tomorrow right before serving. I made this version using Fresh Ginger / Ginger Ale by Bruce Cost.

 

700


Edited by Clayton SF - 11/12/12 at 5:44am
post #1812 of 2850

made pulled porkin a crockpot, threw it on a hawaiian roll with some coleslaw. I left the pork unattended for 10 mins on the kitchen table and my dog ate all 4lbs of meat :(
 

b9cb35c42de711e283e622000a1fb86d_7.jpg

Edited by t0eknee - 11/15/12 at 12:00am
post #1813 of 2850
Quote:
Originally Posted by Eee Pee View Post

 

700

 

I crunched a bunch up and put em on top of a burger. It made sense at the time.  

That makes total sense lol. 

post #1814 of 2850
Quote:
Originally Posted by Clayton SF View Post

I made Sriracha Mac n' Cheese on Thursday but didn't take any pictures.

 

There's a food truck that parks outside the undergraduate library on my campus that sells that. I'm not even kidding. It's called the Mac Shack. That spot is actually pretty popular. Last year there was a truck called El Guapo that (predictably) sold Mexican food, and I've seen them around this year as well, but lately they seem to have lost the real estate battle to the Shack. Either that or they take it in turns and I'm just not on campus on the right days.

 

Pity I haven't tried any of it yet. There's a Jimmy John's on campus that gets most of my business.

post #1815 of 2850

I found these on the Internet:Frito-Lays-Chips-2http://76.163.242.17/uploaded_images/lays-curry-potato-chips-786513.jpg

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