Tuesday, December 23, 2008
Monday, December 22, 2008
Wednesday, December 17, 2008
After rolling the traditional way, I coated each roll with a mixture of fresh herbs and Parmesan cheese. Before slicing, I cooked the parm to a nice crisp, aromatic consistency. This was then served on veal demi, and a garnished with white truffle scented olive oil. It turned out nice and hearty which is great for the cool weather we have been having.
Thursday, December 11, 2008
Wednesday, December 10, 2008
I love pork. Kahlua pork. Pork tenderloin. Bacon, don't forget bacon. Its great to use a meat that is so versatile. You can really go any direction as far as regional cuisines or cooking styles or flavor combinations. All in all, Kahlua pork is the best. The rich Hawaiian culture overwhelms you when you traditionally cook a Kahlua pig. Not only does the end product taste great, but the steps taken to get that result have been tradition for hundreds of years. It does take quite a bit of time, but its well worth it.
Above is a roasted pork tenderloin I made for the entree of a three course demo I did recently for the Peterson Air Force Base Officers club. It was simple, yet very flavorful. I did Roasted Pork Tenderloin, Granny Smith Apple and Dried Cherry Bread Pudding, and a Rosemary-Calvados Jus which I of course began with bacon. Delicious!