Here is some pork shoulder that eventually was added to some leftover bacony onions and rounded out with Eggs and a splash of Tapatia for good measure.
Tuesday, August 17, 2010
Pork shoulder is sooooo good
Pigs are the perfect sustainable animals to feed man. They produce both protein and fat, the very fuel your body needs to run efficiently.
Here is some pork shoulder that eventually was added to some leftover bacony onions and rounded out with Eggs and a splash of Tapatia for good measure.
Here is some pork shoulder that eventually was added to some leftover bacony onions and rounded out with Eggs and a splash of Tapatia for good measure.
Tuesday, August 10, 2010
A Worthy Post
Finally have my room set up, so here is a better caliber of post.
Last weekend at the farmers market I picked up a bag of multi-colored fingerling potatoes. In their raw state, they aren't very usable. My favorite "easy" way to get potatoes edible is to simply roast them.
It was 11:00 a.m. and I figured I would do some economy-of-scale cooking and make lunch while simultaneously preparing other condiments for later. Had some herbed goat-cheese and a spring greens mix from trader joes, so I figured I'd make a salad. I consequently wanted bacon, and figured I could use the rendered bacon fat for the potatoes- and then use if to cook up some yellow and green onions. Understand, the fat from the 3 pieces of bacon I cooked was the only fat that was used to cook the meal (and left-over portions).
Once the bacon was done, I patted it dry on a paper towel. After it had cooled and become crispy, I roughly tore up the pieces to make sure each bite of the salad could get a little bit of bacon.
About half of the rendered fat went into a stainless steel bowl with the potato wedges and I tossed with salt and pepper to even coat everything. Using tongs in a bowl is probably the easiest way to do this effectively to ensure that your finished potatoes aren't greasy. Meanwhile, into the skillet with the other half of the bacon fat went a whole yellow onion and the white-leakish side of 3 green onions and 1 or two of the stalks.
I let the onions cook on high since were so many of them. The potatoes went back onto the sheet pan and into the oven set to 550F (as high as it would go). They ended up taking about 30 minutes- but I was opening the door a bunch to move the onions in and out since the smoke detector kept going off even though there was really no discernible smoke. The potatoes took longer than anticipated, so I already had busted into my finished salad before they were ready to go on.
Putting it all together.... With proper amount of acid- in this case, balsamic and red wine vinegar
Have about 2 portions of onions and potatoes ready for the next meal :)
Last weekend at the farmers market I picked up a bag of multi-colored fingerling potatoes. In their raw state, they aren't very usable. My favorite "easy" way to get potatoes edible is to simply roast them.
It was 11:00 a.m. and I figured I would do some economy-of-scale cooking and make lunch while simultaneously preparing other condiments for later. Had some herbed goat-cheese and a spring greens mix from trader joes, so I figured I'd make a salad. I consequently wanted bacon, and figured I could use the rendered bacon fat for the potatoes- and then use if to cook up some yellow and green onions. Understand, the fat from the 3 pieces of bacon I cooked was the only fat that was used to cook the meal (and left-over portions).
Once the bacon was done, I patted it dry on a paper towel. After it had cooled and become crispy, I roughly tore up the pieces to make sure each bite of the salad could get a little bit of bacon.
About half of the rendered fat went into a stainless steel bowl with the potato wedges and I tossed with salt and pepper to even coat everything. Using tongs in a bowl is probably the easiest way to do this effectively to ensure that your finished potatoes aren't greasy. Meanwhile, into the skillet with the other half of the bacon fat went a whole yellow onion and the white-leakish side of 3 green onions and 1 or two of the stalks.
I let the onions cook on high since were so many of them. The potatoes went back onto the sheet pan and into the oven set to 550F (as high as it would go). They ended up taking about 30 minutes- but I was opening the door a bunch to move the onions in and out since the smoke detector kept going off even though there was really no discernible smoke. The potatoes took longer than anticipated, so I already had busted into my finished salad before they were ready to go on.
Putting it all together.... With proper amount of acid- in this case, balsamic and red wine vinegar
Have about 2 portions of onions and potatoes ready for the next meal :)
Friday, August 6, 2010
Computer back up and running!
Finally hooked up my main computer so I can blog again. Here was breakfast...
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