My hash history is painted with comforting meals of corned beef, romesco pulled pork, homemade merguez… and now pork confit and chermoula. A bit of satisfaction comes with a successful leftover transformation and hash is one of the easiest way to do that. In this transformation bits of pork confit were sauteed with yukon gold potatoes, white beech mushrooms, chermoula and parsley. The coriander, cumin and paprika from the chermoula gave a nice warmth to the dish. The only thing left to do was add a poached egg whose deep yellow, warm, runny yolk would runneth over all that deliciousness.
It’s the holidays! Delicious food, drinks and time with loved ones are the best ways to warm up the chilly hours. I hosted a simple brunch for a few of my friends. The star of the meal was this gloriously tall leek, goat cheese and pancetta quiche. The custard was just perfectly set, silky and jiggly. I used Thomas Keller’s quiche recipe as a blueprint, adopting his call for a two inch tall tart that offers generous bites of luscious custard. The combination of sweet leeks, sharp creamy goat cheese and meaty pancetta was luxurious.
It was my friend Terence’s birthday recently and a fabulous Mad Men party was thrown in his honor by his lady who in turn hired me to cater it. I was excited to do a retro menu and what a hit it was.
Jello used to be a hit back in the days. I made a updated version which is just a fancied up jello shot with orange juice, vodka, elderflower liquer and bitters. I served them up in candy cups and strewn with edible flowers for decoration.
I recently presented my engaged couple friends with a special dinner in honor of their upcoming wedding. I started them off with an Arpege Egg, the genius recipe of Chef Alain Passard of L’Arpege in Paris. I had this at Manresa last year and fell in love with it. It’s basically a coddled egg yolk topped with tangy whipped cream and maple syrup. The combination of the flavors are amazing will brighten up your tastebuds for the meal.
Back in May I was left with a large container of romesco pulled pork, leftovers from an event that I did. I ended up freezing it because I had way too much other stuff in my fridge that needed my attention asap. But now is the time! I came up with a few dishes the pork would be useful for.
First up I have a hash. I love hash! Especially if it comes with piles of house-made corned beef. But romesco pulled pork is not a bad substitute at all. I finished this dish in the oven to cook the egg I cracked over the top of the potatoes and pork. The egg cooked up perfectly with the yolk still creamy in the middle and edges of the pulled pork all crusty and brown. The best part was when I picked up a crusty string of romesco pulled pork and poked it into the yolk. Ahh yeah.