FOOD - Any recipes, stories, or pics - Page 14 - The Drunken stepFORUM - A place to discuss your worthless opinions

#**131** 07-30-2009, 11:30 AM

don't forget the slap chop!

Predator24 · #**132** 07-30-2009, 11:42 AM

Yeah, yeah.
Belongs in the demotivator thread.
Oh well.

ThatHaole · #**133** 07-30-2009, 12:47 PM

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To confirm Therms deduction of our faggotry I started looking around on the internets because I have never heard of such a thing. Only one restaurant menu kept popping up and it was Ralphs in NOLA so I called and talked to the manager. The chef keeps the smoker on the roof so hence the name.
It is marinated, smoked, and then roasted or braised. So you have all the bacony flavor goodness but you can eat a good sized piece of it since it hasn't been cured in salt.

Here is a recipe I ripped off from Emeril to save time posting. The ingredients are different but this is pretty much how I cook pork belly. Make sure you get your raw belly from a good butcher. You can get commodity pig at your local asian market but it won't be worth the time and effort.

Ingredients

* 2 (2 1/2 pounds each) slabs pork belly
* 2 cups fresh squeezed orange juice
* 1 cup soy sauce
* 1 cup light brown sugar
* 1/2 cup fresh squeezed lemon juice
* 1/2 cup fresh squeezed lime juice
* 1/3 cup minced garlic
* 1/4 cup minced ginger
* 1/4 cup minced green onion bottoms (white part only)
* 1/4 cup sambal oelek
* 4 cups chicken stock
* 12 ounces frisee lettuce, cleaned, rinsed and spun dry
* 1/3 cup rice wine vinegar
* Salt and freshly ground black pepper

Directions

Place each portion of pork belly in a 1-gallon re-sealable plastic bag. In a medium mixing bowl, combine the orange juice, soy sauce, light brown sugar, lemon juice, lime juice, garlic, ginger, green onions and sambal and use a whisk to blend well. Divide the mixture between the 2 plastic bags and seal them. Place in a baking dish or roasting pan and refrigerate overnight, or for 8 hours.

Preheat the oven to 325 degrees F.

Remove the pork from the refrigerator and allow to sit at room temperature for 1 hour. Place the pork belly, skin sides down in a 9 by 13 inch glass oven proof baking dish, or a small roasting pan and pour the marinade and 3 cups of the chicken stock over and around the pork belly. Place in the oven and roast for 1 hour. Turn the pork belly over and roast for another 1 1/2 hours. Remove from the oven and place on a counter top, or cooling rack to cool. Use a fork and long, sharp, thin-bladed knife to remove the skin from the pork. Allow the pork to cool in the cooking liquid and, once cooled, about 1 to 1 1/2 hours, cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.

Remove the pork from the refrigerator and uncover. Carefully remove any congealed fat that rests on top of the cooking liquid. Using a sharp knife, score the fat layer of the pork in a cross hatch pattern.

Preheat the oven to 400 degrees F.

Add the remaining cup of chicken stock to the pan and place in the oven. Cook the pork belly until slightly caramelized on top and warmed through, 20 to 25 minutes.

Remove from the oven and divide into 6 even portions. Place the frisee in a large bowl and toss with the rice wine vinegar. Season lightly with salt and pepper.

To serve, place a portion of the pork on a warmed entree plate with 2 ounces of the frisee. Pour some of the sauce over the pork and serve immediately.

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Learned this from my local Junior League:

4 # pork (spareribs, shoulder chops, other)
2 tsp salt
3 garlic cloves, crushed
4 onions, sliced
3 tsp whole leaf oregano
1 quart blended red chili (recipe follows)

Season meat with salt. Add garlic, oregano, and onions to chile. Pour over meat and marinate 6-8 hours or overnight. Cook slowly on rangetop or in a 325 degree oven until meat is done, somewhere between 1 - 2 hours depending upon the thickness of the meat.
Thick slices of potatoes may be marinated with the meat.

Red Chile Sauce

16-18 NM Chile pods
hot wter
4 cloves garlic
salt to taste

Open each pod. (use gloves if you have them and do not touch your eyes anywhere in this process. or your junk!) Wash well inside and out and remove stems, seeds, veins, and blemishes. For hotter chile leave some veins. Rinse with cool water and soak in hot water for one hour or until soft. Place the pods in a blender cup and add enough water to almost cover. Blend until smooth, about two minutes. If the sauce is too thick, add more water and blend for another 30 seconds. Add garlic and process again. Salt to taste.

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Fag!
Moving on what is it you are looking for? Do you really need that big impressive $500 block set at the store? Will you use the two different sizes of boning knives? Most people need a 8 inch chefs knife, although the santoku has replaced this is many hip households, a paring knife, and maybe a six inch utility knife. Think about how many knives you use on a regular basis and use that as your jumping off point.

I prefer wustoff and the german blades in general but some of the japanese knives are pretty awesome as well, especially shun.

For the average homebody who is right handed (the handles on shun are made for rightys) I would recommend a shun santoku and utility knife and a wustoff paring knife. But that is my personal preference. Go to a restaurant supply store or blood, bath, and beyond and hold the knives and see what feels best. They all have different balance points and weights. Then buy them on ebay. Retails for knives is a screw job.

Do you have a steel? If not get one. It does not sharpen your knife but it keeps the blade true and will add much time in between sharpenings for your blade. You should get it professionally sharpened once a year on average.

As always, you get what you pay for, and that includes free advice. Let me know if you have need of further personal prejudices of mine.

Shun Santoku

Shun Utility

thermos · #**134** 07-30-2009, 12:55 PM

fucking awesome...thanks, fishman*, thanks. I'll check those out.

*credit to the tranny goon for that one.

Predator24 · #**135** 07-30-2009, 01:00 PM

First off Emeril is a homo and a fraud.

I Use J.A. Henckels Knives as well as the Miracle Blade III set off a TV Infomercial. Don't laugh, they're fucking awesome for home use.

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J@ckpot · #**136** 07-30-2009, 01:22 PM

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Outfuckinrageous. Much thanks for doing all that. let the plasticdrinkcoolergrandmafoodbaker sulk in his jealousy. Even if the cobbler sounded pretty good.
I suppose I don't feel too bad about not being able to figure out how they did it. Some good eating at Ralph's. They did a frog leg breaded in salt and vinegar Zapp's, served in a Crystal butter sauce. Crazy.
Sambal? Love that stuff.

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I'll have to try it with the whole chilis. The powder I picked up is good but this method would be much better. Thanks again.

Predator24 · #**137** 07-30-2009, 01:24 PM

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WTF??

thermos · #**138** 07-30-2009, 01:27 PM

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this is what happens when you post 6 bazillion times in a few months - or post hammered...

you once affectionately referred to pisceschef as 'fishman' and it resonated with me.

Predator24 · #**139** 07-30-2009, 01:43 PM

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Yeah, so.....

ThatHaole · #**140** 07-30-2009, 02:40 PM

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Everyone is on the hate on Emeril bandwagon but that fact is the mofo can cook. His show is full of gay but that is totally a stage persona. He is shy as hell IRL. People love it and he made $53 million selling everything but the restaurants to Martha. I would "sell out" for a hell of a lot less.

Plus his exec chef that opened Emeril's Universal Studios started with him 10 years before that as a dishwasher. You don't see that kind of loyalty, up or down, that much in the food business. Plus he has a wicked on again off again coke habit, just like me!

Henkels are the yugo of German knives. Have you cut a tin can with your ginsu yet?