Slow Roasted Hoisin BBQ Ribs

On July 29, 2012

That’s right, another post about ribs. I will admit, these ribs are much better than the Sous Vide Ribs I did last year. Maybe it’s because I’m a traditionalist, but I prefer the tender/chewy/crunchy/caramely goodness that comes with slow roasting. The sous vide ribs were good, but didn’t have the same character that these ribs [...]

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Garlic-Chile Pork Bánh Mì with Coconut Lime Dressing and the Value of Opinions

On June 4, 2012

To be a successful chef, you need to be able to take criticism. This is definitely a field where everyone has an opinion and social media, being what it is, has made those opinions instant, anonymous and for the most part permanent. Thick skin is a must, as is knowing when to blow off an [...]

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Bacon & Egg Bruschetta with Baby Tomatoes

On April 22, 2012

Until recently, I wasn’t a fan of breakfast. Not at home, not at a restaurant and especially not at work. At work, I’ve always felt breakfast was beneath me. But now my mornings start earlier, thanks mainly in part to my daughters. And while I like plain and traditional breakfasts, they were still [...]

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Grilled Pork Chops, Cauliflower Gratin

On April 10, 2012

Grilling meat, man has been doing it since the discovery and replication of fire. Before that it was raw meat baby. The practice of cooking meat, some say, has resulted in rendering the appendix useless, just a spare part. Theories regarding the appendix believe that it produced an enzyme to help digest and protect the [...]

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St. Louis Ribs, 72 Hours Later

On March 6, 2011

From the moment I took the job opening up this steakhouse, I knew I was going to purchase an immersion circulator. While I never took any interest in molecular gastronomy, sous vide cooking was something that I valued as a cooking method. Sous Vide applications use actual foodstuffs, not that the ingredients in molecular gastronomy [...]

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