kale with anchovy buttered bread crumbs, kale salad with sesame oil, crispy kale

kale with anchovy buttered bread crumbs, kale salad with sesame oil, crispy kale

kale with anchovy buttered bread crumbs

Chop kale

Blanch in boiling water

Sautee with butter and garlic

Anchovy crumbs

Sautee bread curmbs with chopped anchovies, butter and garlic

kale salad

Chiffonade kale

Massage with sesame oil, soy sauce, vinegar and chili flakes 

crispy kale

Chop kale, toss with olive oil, salt and pepper. roast in hot oven til crispy

slow cooked pork shoulder , succotash, chipotle gravy, chili lime slaw

slow cooked pork shoulder , succotash, chipotle gravy, chili lime slaw

shoulder

Rub shoulder with grainy mustard.

Combine chili powder, sugar and salt

Rub shoulder

Roast at 375 for 1⁄2 hour

Add 2 cups water or beer. cover and roast at 250 for 6-8 hrs

succotash

Dice peppers, onions, zucchini

Add chopped beans and corn

Sautee in oil,season with salt and pepper

chipotle gravy

• 1 can chipotle in adobe
• 1 cup bacon fat, or butter
• 1 cup flour
• 2 litres beef or chicken stock
• s+ p to taste

Melt fat, stir in flour. cook til light brown

Whisk in stock

Add chipotles.

Simmer for 1⁄2 hr

Puree with immersion blender. check seasoning

chili lime slaw

• cabbage
• lime
• jalepno
• cilantro
• canola oil
• s+p to taste

Shred cabbage, mince jalepeno, chop cilantro, juice and zest limes

Toss all ingredients together

salt cod brandade, slow cooked eggs, olive oil, capers, baguette

salt cod brandade, slow cooked eggs, olive oil, capers, baguette

salt fish brandade

• 1 lb salt fish (buy salt cod from italian or portugese market, or make your own (recipe to follow)
• 1 lb peeled potatoes, diced
• 1 clove garlic
• 1 bay leaf
• 1/2 cup olive oil
• 1/4 cup heavy cream (optional)
• salt and pepper to taste

Soak salt fish in cold water for 4 hrs or over night. drain and rinse

In a large pot boil potatoes until just tender. Add fish and boil til potatoes are very soft and fish is tender. drain.

Puree fish and potato mixture til smooth.

With processor running, drizzle in olive oil to emulsify. drizzle in cream if desired. season with salt and pepper. 

Cool.

Serve this with crusty bread and pickled things like capers. I like to plate it with a poached egg.

salt fish

any boneless white fish

kosher salt

black pepper

bay leaf.

• combine salt, pepper and bay leaf. lay half on a cookie sheet.

• place fish on top of salt. cover with remaining salt.

• keep fish salted for 2 or three days, depending on how thick the fillets are.

• remove from salt, rinse, and lay on a drying rack and let dry for another week.

slow poached eggs

• cook eggs at 63.5C for 45 minutes