Grass-Fed Ribeye with coppa di testa

 The prime piece of meat has been in the freezer since last fall and it was time to for it to be consumed. Before leaving for work I dropped into my makeshift sous vide set to 130deg. Got home 7hrs later and through the cast iron in the 500deg oven for 30 min. To the ribeye out of the bath, then the bag and dried thoroughly. Fried up some coppa di testa (pig face bacon) and set aside.

Once the grill pan was up to temp the steak placed on the grill, 60sec one direction and another 60 the opposite way to get those fancy grill marks. Placed a pat of butter on the sizzling plate, seared the fat and bottom surface.

                                                                                                              

Plated, brown butter poured over the steak and topped with coppa, served with spaghetti squash carbonara. Cassava cake for dessert. 

Being my 1st grass fed ribeye minimal seasoning were used to be able to taste the meat. Only Himalayan salt and Kerrygold butter. So tender and flavorful, the fat was buttery and the area around the bone was the juiciest. 

The aftermath

Mortar & Pestle

I was going to buy a mortal & pestle but then thought..."just make one" 

Now what to make so I can use it?

Banana Ketchup

Although this looks more like mustard  due to the color (omitted food dye to make it red) it tastes like ketchup. Simple to make and is great on burgers

1tbsp lard
2c chopped onion
2tsp chopped ginger
1tsp habanero chili flakes
1tsp salt
1/2tsp allspice
1tbsp tamari
1/4tsp tumeric

Heat lard and cook the onion, ginger , salt and chili till onions are soft. Add allspice, tamari and tumric, cook another 5min. Puree till smooth and return to pot and reduce till desire thickness is achieved.

Carnitas, braise and fry

I've always made carnitas in the crockpot and wanted to try the ol' fashioned way of braise and fry in cast iron pot. Since there will not be all the water to cook the meat less seasoning will be needed. It's pretty simple, pork butt, salt, cumin, juice from one 1 orange and water.

Cut pork into chunks, arrange in a single layer in the cast iron and add enough water to cover meat. Bring to a low boil and continue to do so and stirring occasionally till all water is evaporated, about 90min. Turn heat down and continue to cook (turning frequently) in rendered fat till meat is crispy and tender, 90-120min.

When tender remove from fat and shred or chop into bite size pieces. I made a few cauliflower taco shells to hold the succulent meat, some cilantro, tomatillo salsa and a squeeze of lime was added to each.

Black vinegar liver and ears

Going through the freezer to see what I had to create. Pulled out pig ears and lamb liver....now what to make? Black Vinegar liver and ears, usually this done with pork shoulder or chicken thighs. Will give it a shot and see what happens.

Took the ears from the bag and to my surprise hair removal was unnecessary, just a quick rinse.. Put them into a pot with a 2qts water, 10 peppercorns, 2tbsp salt, 4 cloves garlic and 1/2c coconut vinegar. Bring to a low boil then turn down to simmer for 3hrs. Removed from bath, let cool over night and save broth for another use.

Slice ears into 1/4in strips

Chop liver into bite size pieces

Once liver is chopped add 1tbsp Shaoxing wine, 1/2tbsp tamari, 1/2tbsp ginger juice and marinate for at least an hour

Add 2tbsp lard to cast iron, then ears. Palce in a 400deg oven stiring occasionally till crispy. When crisp remove from oven and drain on paper towels. Keep lard for frying liver

Take cast iron with reserved lard and heat to medium high. Add potato starch to liver, mix to coat all pieces. In 2 batches quickly stir fry liver, do not over cook. Remove liver from pan, add onion cook for 5min. Add Shaoxing wine, black vinegar, rice vinegar and sugar and salt to taste. Bring to a boil. Return liver to the pan, cook another 5min and serve over white rice, cauli rice or bok choy. Top with crisp ears.

1lb Liver

2pig ears

1tbsp Shaoxing wine

1/2tbsp tamari or coconut aminos

1/2tbsp ginger juice (squeezed from ginger)

1/4c potato starch

1/2 onion sliced

2tbsp Shaoxing wine

2tbsp black vinegar

1tbsp rice vinegar

1tbsp tamari

1tbsp coconut sugar

Salt to taste

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Pork rind crusted chicken thighs

Had a couple chicken thighs left from a previous meal and wanted to try a dredge and crust. Mixed up an egg wash, processed some fatty pork rinds (*see note) and dredged the thighs. Then baked at 400f on c cast iron skillet for 15min. Served atop a spaghetti squash and collard green carbonara with a dusting of parmesan reggiano.

Chicken had wonderful crunch and porky flavor with a juicy interior.

For carbonara;1 small spaghetti squash cooked and shredded, 1tbsp lard, 1 onion chopped, 1 bunch collard greens chiffonade, 3cloves garlic chopped, 1/2cup grated parmesan reggiano, salt and pepper to taste.

Split squash and bake for 1hr or until tender then shed. Remove tough mid-rib from collards and chop, chiffonade leaves and chop onion. Heat lard over medium high heat, add onion, garlic and chopped collard rib, cook for 15min. Add collard leaves and cook for another 15min. Next incorporate squash and cheese, mix thoroughly. Season with salt and pepper.

* There are many brands of pork rinds and will give you a crunchy texture but not impart the intense porky flavor due to there being no fat left on the rind when fried at the factory. The brand (Guerrero) I use has a layer of fat on the skin and it adds that great salty pork flavor.

Chirashi

This is my poor attempt at Chirashi (scattered sushi).

Made with riced cauliflower, Tako (octopus), Ankimo (monkfish liver), Kampachi (yellowtail), Tobiko (flying fish roe), Nori and wasabi with a bit of tamari.

My 1st time with monkfish liver. If I wasn't aware of it being fish liver I would have never guessed it. Creamy and buttery with no fish flavor what so ever. Everything else I've had before