tag:blogger.com,1999:blog-47736536466206948862024-03-13T17:19:12.051-07:00Cocine Sin LimiteChef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-4773653646620694886.post-43662061589715083302017-06-28T03:10:00.001-07:002017-06-28T03:46:45.006-07:00<h3 class="post-title entry-title" itemprop="name" style="color: #29aae1; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 18px; line-height: normal; margin: 0px; position: relative; text-align: center;">
International Hotel & Resturant Show </h3>
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Societe Culinaire Philanthropique New York City Food Show Salon</h3>
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<span style="font-size: x-small;"><span style="background-color: white; color: #333333; font-family: "helvetica";">The event was held at New York City’s Jacob Javits Convention Center, where over 75 chefs competing and 200 student helpers. Of the many categories, I competed in the Best M</span><span style="background-color: white;"><span style="color: #333333; font-family: "helvetica";">eat Presentation and </span></span></span><span style="font-family: "\22 quattrocento\22 "; font-size: x-small; text-align: center; white-space: pre-wrap;">Hors d'oeuvres Presentation</span><span style="font-size: x-small;"><span style="background-color: white;"><span style="color: #333333; font-family: "helvetica";">. There were 20 chefs competing in this particular categories. The judging was based on a cumulative scoring system, in which points were received for meeting various criteria. Your total points were combined to determine where your platter placed. After three intense months of work, it paid off when I received enough points to earn a first place prize on both platter along with Best of Show for the </span></span></span><span style="font-size: x-small;"><i style="font-family: 'linux libertine', georgia, times, serif;">Hors d'oeuvre</i><span style="color: #333333; font-family: "helvetica";"> presentation.</span></span></div>
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Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-43684629442132544832014-05-25T10:30:00.000-07:002014-05-25T10:30:14.598-07:00A meal for my AYA<div class="separator" style="clear: both; text-align: center;">
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Simple home-cooked meal for a very special Mom and Grandma. It's a true pleasure to cook for someone who has always been so inspirational in my life. It was in the kitchen where I first began to love cooking food. Flordia Flouder, Cauliflower Puree, Wilted Gem Lettuce, Roast Corn Salas. #cookingwithgrandmaChef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-58728293664411708842013-12-18T13:20:00.000-08:002019-07-14T12:35:20.471-07:00Coffee Rub Porkloin<div class="separator" style="clear: both; text-align: center;">
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Simple Brine</div>
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1000g Water</div>
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30g Salt</div>
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20g Sugar</div>
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25g Soy Sauce</div>
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5g Ginger, smashed</div>
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2 sp Rosemarry</div>
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5 sp Thyme</div>
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1ea Onion</div>
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1 e Carrot</div>
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1 hd Garlic</div>
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1 tsp Black Peppercorn</div>
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- Brine the pork over night</div>
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Spice Rub</div>
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1/2 c Coffee grounds</div>
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30g Salt</div>
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30g Brown Sugar</div>
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20g Smoked Paprika</div>
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2g Cumin, ground</div>
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1g Garlic powder</div>
- Marinate pork for 12 hours, grill to color and roast in the oven for 45 minutes at 250FChef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-39139354538411866022013-11-12T17:34:00.000-08:002013-11-12T17:44:09.279-08:00Flavors of Fall Tasting<div style="text-align: center;">
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<b>COOL GOURMET CATERING'S FLAVORS OF FALL TASTING</b></div>
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This where all the cooking began, it was in Grandma Aya's kitchen. I am truly honored for having this opportunity to share my vision of food with all of our guest who joined us for the Fall Flavors Tasting. Special thanks to Grandma for always giving me the inspiration to be continue pushing myself. Also, to the many great chefs that have each given me and my development so much with every recipe, late night advice, and responding to countless questions. This was my first tasting as a young chef, and like a painting I can really see a brush stoke throughout the menu of each of my mentors. </div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 18.0pt;">Tasting of Fall Flavors<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;">Amuse<o:p></o:p></b></div>
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Patatas Bravas con
Chorizo<o:p></o:p></div>
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Tender Arugula with
Prosciutto and Black Garlic<o:p></o:p></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Frist Course<o:p></o:p></b></div>
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Hamachi Crudo<o:p></o:p></div>
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Yuzo Kosho
Vinaigrette, Spice Pear, Compressed Diva Cucumber, Basil<o:p></o:p></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Second Course<o:p></o:p></b></div>
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Black Eye Pea Salad<o:p></o:p></div>
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Corn Cake, Poblano
Creama, Garden Herbs<o:p></o:p></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Third Course<o:p></o:p></b></div>
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Pan Roasted Ocean
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Charcoal Onion Puree,
Florida Shrimp Broth, Beer Braised Cabbage<o:p></o:p></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Forth Course<o:p></o:p></b></div>
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Adobo Spiced Calabaza
Soup<o:p></o:p></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Fifth Course<o:p></o:p></b></div>
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Bacon Wrapped Pork
Loin with Crispy Chicharron</div>
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Honey Crisp Apple Parsnip Puree, Cider Whiskey Jus, Onion Bacon Mustarda</div>
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<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Dessert<o:p></o:p></b></div>
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Citrus Cake<o:p></o:p></div>
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Whipped Lemongrass
Anglaise, Citrus Salad, Limoncello<o:p></o:p></div>
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-42982452932426643262013-08-17T07:25:00.001-07:002013-08-17T07:25:38.638-07:00Home<a href="http://chefcarlosvillanueva.com/#.Ug-H2nmRjcA.blogger">Home</a>Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-52320559709337345602013-07-22T06:23:00.001-07:002013-07-22T06:24:41.302-07:00Floundering About<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5sTYQPf5nPSOwNFSYPMZ4UJkSS-bYxaN7kKI6DCbcUXy_o3w_dRotViMBN5uTWAETcDbnzekXDRXTjD26nkjdhDhYbX2uW4VHXUHuRwHWWUmcJWUaaYVof3cegpJkwL3dC7OHgw8VA/s1600/20130714_073047.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: right;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5sTYQPf5nPSOwNFSYPMZ4UJkSS-bYxaN7kKI6DCbcUXy_o3w_dRotViMBN5uTWAETcDbnzekXDRXTjD26nkjdhDhYbX2uW4VHXUHuRwHWWUmcJWUaaYVof3cegpJkwL3dC7OHgw8VA/s200/20130714_073047.jpg" width="200" /></a>After just moving to Florida, my dad took me fishing. We decided to fish inshore in the bay. We drove to the Flying J, a bait shop that I have been going to since I could walk. 5 doz shrimp and we were fishing 5 minutes later. After getting many bites, pin fish small grunts, I got a big hit, after a good fight, I landed a keeper flounder. Later that night I deiced to play. A good friend and mentor of mine, Chef Erik Youngs, asked me to try one of his personal spice blends. The company name is Let's Do Gourmet, LLC and the spice is Colombian Rub. So with out going to any market, I began to create a dish using only what was in my grandmothers house and herb garden. This also gave me a chance to show my Abuela AYA, some of the things i have learned.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Colombian Rub Crusted Flounder</span></b></div>
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Cuban Salad of Avocado Tomato Cucumber,</div>
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Sweet Pickled Garden Peppers, Basil Aioli</div>
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For More Spice Information<br />
<a href="http://www.letsdogourmet.com/">www.letsdogourmet.com</a><br />
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-10482319226049227002013-07-16T06:29:00.000-07:002013-07-16T06:29:14.797-07:00The Art of Pâté and Terrine "105" Country Style Pork Blood Terrine<div class="separator" style="clear: both; text-align: center;">
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<b>Country Style Blood Terrine</b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 18.0pt; mso-bidi-font-size: 10.0pt;">Country Style Pork Blood Terrine <o:p></o:p></span></b></div>
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<o:p> Makes: 1 terrine</o:p></div>
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Liver Marination:<o:p></o:p></div>
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100g Pork Livers, cleaned <o:p></o:p></div>
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900g Pork Shoulder meat, cleaned, cubed 50%<o:p></o:p></div>
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250g Fatback<o:p></o:p></div>
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15g Armagnac<o:p></o:p></div>
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15g Madeira<o:p></o:p></div>
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3g Tbsp Spice Mix<o:p></o:p></div>
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.5 gThyme<o:p></o:p></div>
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.5 g Sage<o:p></o:p></div>
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1g TCM (1 small pinch)<o:p></o:p></div>
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100g Blood, fresh<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;"><u>Pate de Spice<o:p></o:p></u></b></div>
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3 ea. Black Cardamon<o:p></o:p></div>
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15 grated Nutmeg<o:p></o:p></div>
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2<span style="mso-spacerun: yes;"> </span>st. Cinnamon<o:p></o:p></div>
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9 ea. clove<o:p></o:p></div>
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2 Star Anise<o:p></o:p></div>
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1 Tbsp piment en espelette<o:p></o:p></div>
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2 tsp Coriander<o:p></o:p></div>
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1 tsp Black Pepper<o:p></o:p></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">Marinate all ingredients except for the blood. Allow 12 hour of marinating. Grind all the meat through a medium plate once, then take 1/3 of the mixture and grind once more. Place all the ground meat into the mixer with paddle attachment; whip until a sticky forcemeat has formed about 2-3 minutes. Fold in the blood and cook a tester. Lay belly into mold then add the first layer of forcemeat. Pack in the remaining forcemeat and press in to fill mold. Fold over the overhang of cured belly to create a tight seal. Place the terrine into a 80°C Steam combi-oven for 30 minutes, then lower the temperature to 75°C until 64°C internal temperature has been reached. Total cooking time is about one hour. Once cooked, allow to rest a room temp until 45°C then Press the terrine and cool. In 3 day remove and enjoy with some spicy mustard.<o:p></o:p></span></div>
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-89656858211567863182013-06-27T06:11:00.000-07:002013-06-27T06:11:56.116-07:00Cheddar Chives Bicuits<div class="separator" style="clear: both; text-align: center;">
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 18.0pt;">Cheddar Cheese Chive Drop Biscuits<o:p></o:p></span></b></div>
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Makes 12</div>
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300g AP Flour</div>
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15g Baking Powder</div>
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2.5g Salt</div>
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1g Onion Powder</div>
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1g Garlic Powder</div>
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50g Butter</div>
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-Combine dry ingredients; add freezing butter, fork-in until
pea size</div>
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100 g Cheddar Cheese</div>
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2 g Chives or Garlic Chives</div>
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1 g Thyme</div>
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<span style="mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-fareast-font-family: Cambria; mso-hansi-font-family: Cambria;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Fold into dry butter mix</div>
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70g Milk</div>
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75g Cream</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4t3bNgraV1-rajprlc_VgutTkMdS-FsQG1ek2FM6B-GTSfv2dU9q2CvFiUlQwyEVNPbNFBK-UaM1-WT7VI4hX1b2vLshg8VzMqX92vOntv-gUU65XycGcQhCGRJMnCqrgboYt9x1Pw/s1600/20130623_091056.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4t3bNgraV1-rajprlc_VgutTkMdS-FsQG1ek2FM6B-GTSfv2dU9q2CvFiUlQwyEVNPbNFBK-UaM1-WT7VI4hX1b2vLshg8VzMqX92vOntv-gUU65XycGcQhCGRJMnCqrgboYt9x1Pw/s320/20130623_091056.jpg" width="240" /></a>85g Butter Milk</div>
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-Combine with<span style="mso-spacerun: yes;"> </span>dry to
just incorporate</div>
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-With your hands or a scoop portion on to a buttered try</div>
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-Bake in a 202C for 7-12 minutes</div>
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-Butter top when they come out of the oven</div>
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- I served them for staff meal at Craigie, for breafest on a Sunday morning. That is the Fresno Strawberry Jam. SO GOOD........</div>
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Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-60935828845551272212013-06-24T08:01:00.001-07:002013-06-24T08:01:23.631-07:00Red Fresno Chili Strawberry Jam<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Helvetica; font-size: 18.0pt; mso-bidi-font-family: Helvetica;">Red Fresno Chili
Strawberry Jam<o:p></o:p></span></b></div>
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<span class="Apple-style-span" style="font-family: Helvetica;"><br /></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">600g Fresno Chilies<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">300g Strawberries, ruff puree<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">570g<span style="mso-spacerun: yes;">
</span>Strawberries, quartered<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">250g Sugar<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">170g Honey<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">400g Apple cider<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">200g Rice wine vinegar<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">3g Salt<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">5g Coriander seeds, ground<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">10 cracks Fresh Black Pepper<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">220g Orange Juice<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">10g Ginger<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">2g Orange Zest<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">1 Bay Leaf<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Place the chilies in the food processor and pulse until chopped
small. Bring to a boil and sugar, honey, apple cider vinegar, rice wine
vinegar. Add chilies and bring to a boil and reduce to a simmer. As the scum
begins to develop skim it.<span style="mso-spacerun: yes;"> </span>This will
ensure the final jam is clean looking. Continue cooking until proper
consistency is achieved. Then add the cut Strawberries. Cook for 5 minutes and
serve.</span><o:p></o:p></div>
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-6660813565404350142013-06-10T16:23:00.001-07:002013-06-10T16:23:53.297-07:00Somking in the Summertime<div class="separator" style="clear: both; text-align: center;">
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This is the best time of the year to get outside. If you have a big smoker or a small one it is very simple. All you need is a protien, one tasty brine and some somke. Here is the direction: frist take the protien and decied how you want to process it. Somke whole chicken or maybe just wings. A whole chicken should brine for about 3-5 hours, chicken wings 1-2 hours, a brisket 7-10 day, filet of trout 20 minutes ect. Then remove form brine and rinse, palce on a rack and air dry over night (12 hours). Next light the coals and allow them to be well lit. make sure to bulid fire on the opposit side of where your are going to place protien. Place the protien inside and smoke until cooked. Each meat has a different finish temperture, fish 52C, pork 64, beef 58, chicken 64C. Happy somking. </div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Helvetica Neue"; font-size: 18.0pt; mso-bidi-font-family: "Helvetica Neue";">Poultry
Brine<o:p></o:p></span></b></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">300g Salt (5%)<span style="mso-font-kerning: .5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">200g Sugar (3%)<span style="mso-font-kerning: .5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">3g Garlic powder<span style="mso-font-kerning: .5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">3g Onion powder<span style="mso-font-kerning: .5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">5,500g Water<span style="mso-font-kerning: .5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">3 bay leaf<span style="mso-font-kerning: .5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">2g Coriander<span style="mso-font-kerning: .5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">.5g Chili Flakes<span style="mso-font-kerning: .5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">5ea Cloves<span style="mso-font-kerning: .5pt;"><o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Helvetica Neue"; font-size: 18.0pt;">SEAFOOD BRINE<o:p></o:p></span></b></div>
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<span style="font-family: "Helvetica Neue";">40g Salt (4%)<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">30g Sugar (3%)<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">1000g Water<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">2g Garlic powder<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">2g Onion Powder<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">2g Lemon Juice<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">2ea Bay Leaf<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">3 sprigs Thyme<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">5 sprig Parsley<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">2g Fennel Seed<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">1g All Spice<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Helvetica Neue"; font-size: 18.0pt;">Meat Brine<o:p></o:p></span></b></div>
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<span style="font-family: "Helvetica Neue";">1000g Water<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">80g Salt (8%)<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">26g Brown Sugar
(2.6%)<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">20g TCM<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">1 clove Garlic<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">2g Garlic Powder<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">2g Onion Powder<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">1 sprig Rosemary<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">3g Mustard seed<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">3g Coriander seed<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue";">2g Fennel seed<o:p></o:p></span></div>
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-91813487904823588942013-06-03T19:50:00.000-07:002013-06-03T19:51:00.781-07:00Roasted Pepper Habanero Hot Sauce<div class="separator" style="clear: both; text-align: center;">
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As I was walking thourgh the market today, red was the color that caught my eye. It was the beautiful red habaneros, I knew I had to make something. I decided to make hot sauce. I also found great big red bell peppers, the perfect base for the sauce. This sauce is quite hot and yummy. This is the kinda of sauce that goes along way, good gift that can be used for soups and stew.</div>
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Roasted Pepper Habanero Hot Sauce</div>
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1# Red Habaneros</div>
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10# Red Bell Peppers, roasted</div>
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5# Vidalia Onion, lg dice</div>
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20 cloves Garlic</div>
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1qt Cider Vinager</div>
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1qt White Vinager</div>
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1qt Water</div>
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8oz Honey</div>
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3oz Coriander Seeds</div>
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Simmer until tender, puree and enjoy.</div>
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com1tag:blogger.com,1999:blog-4773653646620694886.post-41478358907497279992013-05-30T08:43:00.004-07:002013-05-30T08:43:47.495-07:00Salamanca Spain "Home of the Pata Negra"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSLYJLhQCqrBOzAfaPCM1LuKVHXHVziJ8KS008hRZl-PzNOeALGGEEDmmJIqoaI1jXveFGHvAncgtNgxonAOS2kXntOcKpLs2j1T5hcNrfLR93CztRGNB9t6wpMAp-Av2R4vv_BtiNQ/s1600/DSC03280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSLYJLhQCqrBOzAfaPCM1LuKVHXHVziJ8KS008hRZl-PzNOeALGGEEDmmJIqoaI1jXveFGHvAncgtNgxonAOS2kXntOcKpLs2j1T5hcNrfLR93CztRGNB9t6wpMAp-Av2R4vv_BtiNQ/s320/DSC03280.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Embutidos are as important to Spain’s food culture as cream and butter are to France. All over Spain different types of embutidos are produces, but for me the best and most celebrated are in the regions where the Black Iberian pig in grow. The Iberian breed, also know as Pata Nerga, is one of the world’s top breed for size, conformation, and most important is flavor. Iberian pigs are grown in the south and southwestern parts of spain. In the Iberian world the top breeder, allow their pig to feed in open fields, where the terrane is sloped for exercises. To make the animal move around so food at top of hill and water at bottom. Also, these priced animals can have an “up-grade”, during the seasons, these Iberian hogs feast on acorns. This now changes the market name to Iberico Bellota, normally for two seasons. </span></div>
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-10840447305885492402013-05-20T05:39:00.000-07:002013-05-20T05:39:29.809-07:00The Art of Pâté and Terrine "104" Country-Style Pork Pâté en Croûte<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLm_os_PTOLkrUTXD_jBBDK9NutoGDuThDW24O07FemUWKNf0ABHuVbrW4gmj6qQlt_wxjCfQVY5iGUFg30FTJYJMYPeH0Z6zgQAlpodeQhsTrbDvnghIfTQKCJ9cUGEsnfTNkOc_w5Q/s1600/DSC00623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLm_os_PTOLkrUTXD_jBBDK9NutoGDuThDW24O07FemUWKNf0ABHuVbrW4gmj6qQlt_wxjCfQVY5iGUFg30FTJYJMYPeH0Z6zgQAlpodeQhsTrbDvnghIfTQKCJ9cUGEsnfTNkOc_w5Q/s320/DSC00623.JPG" width="320" /></a>This is by far my favorite techqunie in the forcemeat world. I was shown this process with lots of pactienes, by my mentor Chef Olivier Anderini CMC. It was under his watchful eye that I had the most growth as a Garde Manger Chef. I have such a love for great Pâtés. This is one of the highest level of Pâté making possible. I would tell you that this one is the ture challenge, many skills are need. Such as a good forcemeat, tasty aspic, properly made dough, properly rolling/laying out doung in mold. </div>
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<div style="font: 18.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><b>Country Style Pork Pâté en Croûte </b></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Yield 1000g</span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Dough:</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">2 # Pâté Dough</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">20 oz bread flour, sifted</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1 1/2 oz Dry milk powder</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1/4 oz baking powder</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1/2 oz salt</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">3 1/2 oz shortening</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">2 1/2 oz Butter</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">2 ea eggs</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1/2 oz vinegar</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">8 to 10 oz milk</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Place all the dry ingredients in the food processor and pulse until dough is a fine meal. </span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Next add the vinegar and eggs and pulse for five seconds.</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Move to the mixer, add 4 to 5 ounces of milk, and knead for 3 to 4 minutes on medium speed, until the dough forms a ball. Check consistency and add more milk if necessary. remove form mixer and knead by hand until smooth, allow thirty minutes to rest.</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Forcemeat:</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">700g Pork cube</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">300g Pork Fat Back</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">2 small Shallots, minced/sweated</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1 clove Garlic, minced/sweated</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">2 sprig Thyme</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">2 Tbsp Port</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1 tsp Tcm</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Garnish For Forcemeat:<br />
30g Green Peppercorns</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">60g Pork fatback, small dice</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">60g Pistachios, blanched/peeled</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">10g Orange Zest</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">30g Truffle</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">5g each Thyme/Marjoram</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">70g Honey Ham, small dice</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1 Tbsp Herb de Provence</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"> In a medium bowl place all items form the forcemeat except the for the garnishes and allow to marinate. After about 1 day of marination grind thorough a medium plate. Take 1/3 of the mixture and pass through the fine plate on the grinder. Place mixture into the stand mixing bowl and begin to mix with paddle at medium speed. At this point add the reduction and continue mixing to make emulsion. Make a tester and adjust seasoning. Once the proper seasoning is acquired fold in by hand the garnish. Try one more test to taste final product for seasoning.</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Reduction: 3 tbsp</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1 ea. Shallots, slice thin</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1 ea. clove Garlic, slice thin</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">5 ea. Peppercorns</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">3 sprig Thyme</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1 ea. Bay leaf</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1/2 cup White wine</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">3 Tbsp cup Orange Juice</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1/4 cup Port</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1 cup Pork Stock (fortified chicken stock with pork bones)</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Place all ingredients into sauce pot to reduce except the port and fortified stock. Once the white wine reduces to about a tablespoon, then add the port and fortified stock. Reduce to about 3 Tbsp. Pass and cool.</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Pâté Garnish:</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Ham, sliced med (10)</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<br /></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
To build Pâté:</div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
Pâté Mold </div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
Crisco shortening</div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
Bench flour<span style="letter-spacing: 0.0px;"></span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
Rolling Pin<span style="letter-spacing: 0.0px;"></span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
Water<span style="letter-spacing: 0.0px;"></span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
Small paint brush<span style="letter-spacing: 0.0px;"></span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
Toothpick<span style="letter-spacing: 0.0px;"></span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
The two most inner circle cutters<span style="letter-spacing: 0.0px;"></span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
Aluminum Foil<span style="letter-spacing: 0.0px;"></span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<br />
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Take apart the mold and grease well with shortening. Put back together.</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Being rolling out 1 # of the dough to about a 1/8”. Roll out as long as the mold and about four time as wide. Roll out on a cold surface add flour and flip to prevent sticking.</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Measure the dough using the mold and trim the side (when measuring leave at least 2 inches lip).</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Next using both hand lift the dough form the sides and lay dough in the mold, lining up the middle of the dough with the bottom center of the mold. Wiggling it on both side the dough will side in, then using your finger press dough into place.</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Cut the sides out of the left over dough also leaving a 2 inch lip. Using the brush and water, brush the corner sides and place the side dough cut-out just over lapping and press in with finger. Making sure to create a seal, do this on both side.</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Line the inside of the dough with the ham and then the leeks inside the ham, make sure to sprinkle gelatin in between and on top.</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Pipe in the first layer of forcemeat and press down with a square spoon, making sure not to cut the dough. Continue piping the forcemeat in layers packing down each time to insure no gaps.</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">With finger tip press the outer side flaps to make thiner, then fold in the sides and then one side flap. brush with water and fold other flap and massage to make a seal. Place in cooler and chill for 20 minutes. </span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Remove for cooler and flip the bottom to the top, so that the seal is bake on bottom.</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"> Cut out the chemise and glaze with egg wash. Chill for 10 minutes and brush egg wash once more.</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Cooking</span></div>
<div style="font: 13.0px Times New Roman; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Per heat oven to 450° f, cover the top of the pâté with aluminum foil and place into the oven straight into oven (north to south) for 15 minutes. Them turn 180°f for 15 more minutes. Rotate 90° and uncover the top and cook 5 minutes to brown the dough. Drop oven to 350°f and cook until internal temperature reaches 140°f about 20 minutes. Once 135°f allow to cook at room temperature keep a thermometer in. Cool until reaches 90°f and begin to add the aspic, until it is totally filled. Refrigerate for three day and then slice.</span></div>
Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com1tag:blogger.com,1999:blog-4773653646620694886.post-78692292138497571672013-05-17T18:20:00.000-07:002013-05-17T18:39:07.882-07:00The Art of Pâté and Terrine "103" -Fromage de tête--"cheese of head."<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauL7flhyphenhyphen3eaHH6I2pbFBwsFOOLt9cJ4YxMUfFf7vV9-Q_pouWPXKbweQ2J3chjTVjP2UEFKKNDA-_okFNhKr49RI0phoafNsy-rBRt60ZjFtfu-Vqr-tTlRatnH6YBo8Foz7fswlo_A/s1600/DSC00879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauL7flhyphenhyphen3eaHH6I2pbFBwsFOOLt9cJ4YxMUfFf7vV9-Q_pouWPXKbweQ2J3chjTVjP2UEFKKNDA-_okFNhKr49RI0phoafNsy-rBRt60ZjFtfu-Vqr-tTlRatnH6YBo8Foz7fswlo_A/s320/DSC00879.JPG" width="320" /></a><span style="font-family: "Helvetica Neue"; font-size: 24.0pt; mso-bidi-font-family: "Helvetica Neue";">T</span><span style="font-family: Times; font-size: 15.0pt; mso-bidi-font-family: Times;">he Art of
Pâté and Terrine -Fromage de tête-"cheese of head." This technique is
a great way to use the head of any animal. For the classical dish a pig's head is
used. I am using a local Berkshire head. There are a few ways to make formage
de tête. This is one method that I like to use as an appetizer or first course.
As with all recipes, they are guidelines and stories of trial/error. With
charcurtier you must be careful to do your homework and follow the directions
carefully. Happy cooking.</span></div>
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<div class="MsoNormal" style="text-align: left;">
<b><span style="font-family: Times; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman";">H</span></b><b><span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman";">EAD</span></b><b><span style="font-family: Times; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman";">
C</span></b><b><span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman";">HEESE</span></b><b><i><span style="font-family: Times; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> </span></i></b><b><i><span style="font-family: Times; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span></span></i></b><b><i><span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></i></b></div>
<div class="MsoNormal" style="text-align: left;">
<i><span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">Yield: 4 terrine molds<o:p></o:p></span></i></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: "Helvetica Neue";">Ingredients<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">4.8 kg<span style="mso-spacerun: yes;"> </span>Heads Pigs,
split<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">3 kg Pork Butt, cut smaller chunks<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">2 kg<span style="mso-spacerun: yes;">
</span>Pigs Feet, split<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">960g Pork Ears<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">520g Pork Tongue<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">156g Pork Tail<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">3 gal Pork Brine<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">5 gal Chicken stock (additions below)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">380g<span style="mso-spacerun: yes;">
</span>Gherkins, pickles, diced<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">500g<span style="mso-spacerun: yes;">
</span>Pimento, Diced<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">60g<span style="mso-spacerun: yes;">
</span>Parsley chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">60g Chives<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">20g Green peppercorn<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">t.t<span style="mso-spacerun: yes;">
</span>Pepper Coarse Grind<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">1 cup Vinegar, red wine (make sure to
add to gelatin mix and test strength)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">12 dashes Tabasco hot sauce<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">as needed Gelatin<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">Stock additions:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">3# Chicken feet<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">peppercorn<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">thyme<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">bay leaf<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">parsley stems<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">Shallots<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">Cook for 2 1/2 hour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">Brine:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">3 gal Water<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">2# Salt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">1# Sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">1 Tbs Pickling Spice<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">1 Tbs Coriander<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">1/2 bunch Thyme<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">4 ea Bay leaf<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">4 oz TCM <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="margin-left: 27pt; text-align: left; text-indent: -27pt;">
<b><span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";"><span style="mso-spacerun: yes;"> </span>Everything
needs to be very clean and all or any hairs need to be shaven. Remove the brain
from the split head. Brine pigs feet, pigs heads and pork Butt covered for 3
days.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 27pt; text-align: left; text-indent: -27pt;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">In a large pot cook pigs heads, pigs
feet, pork butt in chicken stock with aromatics. Bring to a boil, place a cartouche
and cover with lid. Place into a 325°F for 15 minutes and check to see still
simmering, is so lower oven to 300°F and cook until tender about 2 1/2 hours.
Meat falls of bones.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 27pt; text-align: left; text-indent: -27pt;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">Take meat out and let cool just slightly
– so you are able to handle meat.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 27pt; text-align: left; text-indent: -27pt;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">Strain stock, check seasoning and
Saltines, Let cool and check gel-strength. If stock need to be firmer then warm
rain gelatin and heat – it will need to be sliceable strength.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 27pt; text-align: left; text-indent: -27pt;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">When meat is picked, divide evenly
between three hotel pan lined with parchment paper packing it in. Cover with
parchment paper and another hotel pack and press with two bricks over night.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 27pt; text-align: left; text-indent: -27pt;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">Next day un-mold and cube meat to ½”
dice.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 27pt; text-align: left; text-indent: -27pt;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">Place meat, chopped gherkins, chopped
parsley, and pimento in a bowl and mix well, add little vinegar if needed,
check seasonings.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 27pt; text-align: left; text-indent: -27pt;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">Place mixture in molds loosely and
lightly tap mold on the cutting board.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 27pt; text-align: left; text-indent: -27pt;">
<span style="font-family: Times; mso-bidi-font-family: "Helvetica Neue";">Fill mold with strained, and well
seasoning cooking liquid sliceable strength (aspic gelee).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 27pt; text-align: left; text-indent: -27pt;">
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com1tag:blogger.com,1999:blog-4773653646620694886.post-74074308647708836942013-05-14T20:08:00.001-07:002013-05-14T20:08:12.855-07:00Capocollo- How to make Coppa<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_q1WVVBwMzaqgo-83GGJOxLJUWwnesyFqqEyHULJUENZQcfo2WgegOCizB2U8bEmDgbVwEOxE0d9FHV-ZoRzYLGfVfyPXSEqPG8CZbXK57gUqTdTynBLU4mjd-MQNffKzVmNrOZykNw/s1600/P1000956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_q1WVVBwMzaqgo-83GGJOxLJUWwnesyFqqEyHULJUENZQcfo2WgegOCizB2U8bEmDgbVwEOxE0d9FHV-ZoRzYLGfVfyPXSEqPG8CZbXK57gUqTdTynBLU4mjd-MQNffKzVmNrOZykNw/s320/P1000956.JPG" width="320" /></a><span style="font-family: "Helvetica Neue"; font-size: 24.0pt; mso-bidi-font-family: "Helvetica Neue";">C</span><span style="font-family: Times; font-size: 15.0pt; mso-bidi-font-family: Times;">apocollo,
in Italian mean "top of the neck", is the major muscle found in the
should of pork. In it's simple form the Coppa is rubbed with salt and spices,
allowed to cure, and hung to dry. Curing meat is another passion of mine. It takes
much practices and attention to details. Always make sure to use gloves and
make sure all equipment is sterilized. The next very important step is finding
the best quality and freshest pork. I am using a local Berkshire that has aged
a week. As with all recipes they are guidelines and stories of trial/error. With
charcurtier you must be careful to do your homework and follow the directions
carefully. Happy cooking.</span></div>
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<b><span style="font-family: Times; font-size: 18.0pt; mso-bidi-font-family: Times;">Dry-Cured Coppa (Capocollo) </span></b><b><span style="font-family: Helvetica; font-size: 18.0pt; mso-bidi-font-family: Helvetica;"><o:p></o:p></span></b></div>
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<span style="font-family: Times; mso-bidi-font-family: Times;"><span style="mso-spacerun: yes;"> </span>Ingredient <span style="mso-tab-count: 4;"> </span><span style="mso-spacerun: yes;"> </span></span><b><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;"><span style="mso-tab-count: 1;"> </span>Metric<span style="mso-tab-count: 1;"> </span>Percent %</span></b><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;"><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">2ea
Pork Coppa</span><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;"><span style="mso-tab-count: 4;"> </span>2270 g <span style="mso-tab-count: 1;"> </span>91.97%<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">5
Tbs.<span style="mso-spacerun: yes;"> </span>Salt*<span style="mso-spacerun: yes;"> </span></span><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;"><span style="mso-tab-count: 4;"> </span>110
g<span style="mso-tab-count: 1;"> </span>4.46%<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">5
Tbs.<span style="mso-spacerun: yes;"> </span>Sugar, cane<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 2;"> </span></span><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;"><span style="mso-tab-count: 1;"> </span>65 g<span style="mso-tab-count: 2;"> </span>2.63%<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">1½
Tbs.<span style="mso-spacerun: yes;"> </span>Pepper, black<span style="mso-spacerun: yes;"> </span></span><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;"><span style="mso-tab-count: 2;"> </span>10
g<span style="mso-tab-count: 2;"> </span>0.41%<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">1
tsp.<span style="mso-spacerun: yes;"> </span>Cure #2<span style="mso-spacerun: yes;"> </span></span><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;"><span style="mso-tab-count: 4;"> </span>6
g<span style="mso-tab-count: 2;"> </span>0.24 %<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">2
tsp.<span style="mso-spacerun: yes;"> </span>Garlic powder<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 2;"> </span></span><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;"><span style="mso-tab-count: 1;"> </span>5 g<span style="mso-tab-count: 2;"> </span>0.20%<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">10
Juniper Berries<span style="mso-spacerun: yes;"> </span></span><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;"><span style="mso-tab-count: 3;"> </span>1.5 g<span style="mso-tab-count: 2;"> </span>0.06%<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<b><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Item Weight Start<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Finished
Weight</span></b><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;"><o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">1360 g (3 #) Coppa<span style="mso-tab-count: 2;"> </span>907 g (2#)<span style="mso-tab-count: 1;"> </span>
Coppa (30% lost)<span style="mso-tab-count: 2;"> </span><o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: "Helvetica Neue";">METHOD: <o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: "Helvetica Neue";">1. Trim out the pork shoulder to obtain
the muscle bundle to the side of the shoulder blade. Trim excess fat of the
surface of the coppa and round off the muscle bundle…save the trimmings for
other sausages. <o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: "Helvetica Neue";">2. Premix all the above dry ingredients
and pulverize them in a spice mill. Note: The mixture must contain a minimum of
4.5% salt (based on weight of the meat before curing) to destroy Trichinella.<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: "Helvetica Neue";">3. Rub the meat on all sides with half
of the spice-cure mixture. Lay them down in a single layer in a plastic (or
non-reactive) container and cure the meat in the cooler or refrigerator for 9 days
at 36-38oF (2-3oC) <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: "Helvetica Neue";">Keeping the meat covered with plastic
wrap to exclude air and prevent drying <o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: "Helvetica Neue";">4. After the 9 days, rub them down with
the remaining cure mixture and turn them in the cure and keep them in the
cooler or refrigerator for an additional 9 days. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: "Helvetica Neue";">5. Remove from cooler, rinse off any
remaining cure and air-dry them on a rack for 3 hours. <o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: "Helvetica Neue";">6. Before stuffing, flavor the coppa to
your liking by mixing the following ingredients 3 parts Dextrose and1 part of
spice mix (30g per coppa). The spice mix can contain any one of these spices:
Black pepper, crushed; or, half cayenne and half paprika; or half black pepper
(fine ground) and half ground fennel seeds. Stuff into beef bungs and hold at
70F-80F (21- 26C) for 12 hrs to dry out the bung. Hold at least 17 more days at
60oF (15C) @ 70-80% relative humidity. The drying process may take 2-3 weeks.<o:p></o:p></span></div>
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Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-80871406093666660642013-05-11T21:40:00.003-07:002013-05-11T21:40:22.544-07:00The Art of Pâté and Terrine "102" Country-Style Duck Terrine with Cherry<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Helvetica Neue';">This is by far a topic truly close to my heart as a chef. I have always been very found of the Art of making terrines. Over the next few post I will talk about the types of terrine, and give some tips that have helped me. I will tell you that like with any art form, it’s take lots of practices and sometimes many things can influence the outcome. They’re many things to consider. To make a quality terrine, the most important keys are the products and the right tools. If either are lacking then your terrine will lack. Much of this information has come from book, culinary school, and work experience. I could only hope that this be used as tools of reference for trying to understand this shared passion of mine.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Method of constructing terrine:</span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"> Name/Description: Country-Style Duck Terrine with Cherry<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">1. Select trim of meat <u>Duck Leg Meat</u><o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"> (Predominate meat)<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">2. Select style of Forcemeat to determine ratio: <u>Country-Style 2 to1</u><o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">3. Select secondary Meat- <u>Pork Shoulder Meat</u><o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">4. Pork fat: <u>Raw Duck fat and Pork Fat</u><o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">5. Select internal Garnish: <u>Drunken Cherries and Pistachiois</u>.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"> (nuts, ham, tongue, truffle etc.)<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">6. Select Seasoning:<u> Thyme, sweated shallots, Duck spice mix</u><o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"> (herbs, spices, sautéed shallots or garlic etc.)<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">7. If any select external wrapping/garnish: <u>Wrapped in Cure Belly</u><o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"> (ham, cabbage, leeks, pate dough, caul fat, bacon etc.)<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">8. Determine mold or final shape for terrine: <u>Terrine mold (1000g)</u><o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"> (terrine mold, pate mold, plastic wrap etc.)<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">9. Determine cooking method: <u>Cobi-oven 80C steam for 30minutes then 75C until 64C internal temperture</u>.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"> (baked, water bath, sous-vide etc.)<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">10. Cool to 90 f press and allow to marinate for 2 to 3 day.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Helvetica Neue"; font-size: 18.0pt; mso-bidi-font-family: Helvetica;">Country-Style Duck Terrine with Cherry<o:p></o:p></span></b></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">1 Terrine<o:p></o:p></span></div>
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<b><u><span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">Forcemeat- 650g <o:p></o:p></span></u></b></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">400g Duck Leg Meat, Cubed<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">325g Pork Butt, Cubed<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">350g Pork Fat Back, Cubed<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">30g White Port<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">20g Armagnac<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">50g Red Wine<o:p></o:p></span></div>
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<b><u><span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">Seasoning<o:p></o:p></span></u></b></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">2 g Thyme<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">3 g Duck spice mix<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">1 g TCM<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">Duck
Spice Mix<o:p></o:p></span></u></b></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">1g Black Pepper<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">2g Coriander Seed<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">2g Fennel Seed<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">1 ea. Bay Leaf<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">1/2 petal Star Anise<o:p></o:p></span></div>
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<b><u><span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">Internal Garnish- 170g </span></u></b><span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;"><o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">50g Pistachio, Peeled<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">60g Cherries, cut-into quarter <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">External
Wrapping<o:p></o:p></span></u></b></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">Sliced cured belly<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; mso-bidi-font-family: Helvetica;">Marinate all ingredients except for garnishing
items. Allow 12 hour of marinating. After grind through a medium plate once,
then take 1/3 of the mixture and grind once more. Place all the ground meat
into the mixer with paddle attachment; whip until a sticky forcemeat has formed
about 2-3 minutes. Fold in the cherries and pistachios and cook a tester. Lay
belly into mold then add the first layer of forcemeat. Place the duck breast
logs in, one on right the other on left. Pack in the remaining forcemeat and
press in to fill mold. Fold over the overhang of cured belly to create a tight
seal. Place the terrine into a 80°C Steam combi-oven for 30 minutes, then lower
the temperature to 75°C until 64°C internal temperature has been reached. Total
cooking time is about one hour. Once cooked, allow to rest a room temp until 45°C
then Press the terrine and cool. In 3 day remove and enjoy with some spicy
mustard.<o:p></o:p></span></div>
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-60191218112967634912013-05-09T13:17:00.002-07:002013-05-09T13:17:41.816-07:00The Art of Pâté and Terrine "101"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gV5ywIitMEbR0E3J04xvm9FiGRoMmWOfNJsTLXGFsbLawkoP_2fHF0s7WwSAQEn8ZdcAT4IogcuIXVw2izt7faT-pLEVUJ07uzUKAbVzqtlHah5k-BD6KTbv83tadhJXrjdhDJ1wTQ/s1600/DSC01255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gV5ywIitMEbR0E3J04xvm9FiGRoMmWOfNJsTLXGFsbLawkoP_2fHF0s7WwSAQEn8ZdcAT4IogcuIXVw2izt7faT-pLEVUJ07uzUKAbVzqtlHah5k-BD6KTbv83tadhJXrjdhDJ1wTQ/s400/DSC01255.JPG" width="400" /></a>Terrines and Pates</div>
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<span style="font-family: 'Helvetica Neue';">This is by far a topic truly close to my heart as a chef. I have always been very found of the Art of making terrines. Over the next few post I will talk about the types of terrine, and give some tips that have helped me. I will tell you that like with any art form, it’s take lots of practices and sometimes many things can influence the outcome. They’re many things to consider. To make a quality terrine, the most important keys are the products and the right tools. If either are lacking then your terrine will lack. Much of this information has come from book, culinary school, and work experience. I could only hope that this be used as tools of reference for trying to understand this shared passion of mine.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Forcemeat Methods Variations<o:p></o:p></span></div>
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<u>Country-Style Forcemeat
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<span style="font-family: Symbol; font-size: 13pt;"><span>·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span><span style="font-family: 'Helvetica Neue'; font-size: 13pt;">This the oldest form of terrine. This basic style, it involves standard grind, whipping to create forcemeat and packing into a terrine to cook. Much time the terrine is wrapped with caul fat, sliced fat back, or sliced ham. A classic example is -Pate de Campagne.<o:p></o:p></span></div>
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<u><span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Straight Method Forcemeat<o:p></o:p></span></u></div>
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<span style="font-family: Symbol; font-size: 13pt;"><span>·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span><span style="font-family: 'Helvetica Neue'; font-size: 13pt;">This method involves progressive grinding, and then pureeing in a food processor to create emotion with garnish then folded in and pack into a terrine to cook. This is a great style when wanting to use larger protein garnishes, such as inlays.<o:p></o:p></span></div>
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<u><span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Gratin Method Forcemeat<o:p></o:p></span></u></div>
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<span style="font-family: Symbol; font-size: 13pt;"><span>·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span><span style="font-family: 'Helvetica Neue'; font-size: 13pt;">This involves sear of the searing the predominate meat quickly; so to not cook the meat fully. But only to obtain color. Then the full mixture is progressively ground and then emulsified in a food processor. A great example of this style is a hot dog or Pork liver terrine (recipe to be posted).<o:p></o:p></span></div>
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<u><span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Mousseline Style Forcemeat
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<span style="font-family: Symbol; font-size: 13pt;"><span>·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span><span style="font-family: 'Helvetica Neue'; font-size: 13pt;">By far the quickest of terrine to make. This terrine realizes on using lean meat. Made fully in a food processor. This method is best for fish, shellfish, and poultry. Any lean meat can work. Mousseline is the lightest of all the forcemeat. The binding of this terrine is by using egg white.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Pate- forcemeat baked in a mold or crust.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Panada- is ingredients used to help stabilize or emulsify forcemeat. The standard panadas cooked/soaked bread in a paste, Puree rice or riced potato,<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Terrine- a forcemeat cooked in a baine marie. Originally in an earthenware mold.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Roulade- any forcemeat preparation that is typically rolled roasted or poached in plastic wrap.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">En gelee- items that are simmered cut and put into a mold with a gelatinous liquid and allowed to congeal. Sliceable but not true forcemeat.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Zampone- literally means “Big Paw”. It is a stuffed fore shank of a pig.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Galantine- a poultry forcemeat rolled into its own skin, poached in a stock made from its own bones and served cold<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Dodine- Similar to a galantine but roasted and may be served hot or cold.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Ballantine/Galantine- A boned meat (usually poultry) that is then stuffed with forcemeat. Then stuffed back into it’s own skin, rolled then poached. Galantine is served cold and Ballantine is served hot.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Caul Fat- is the fatty netting/lining on the outside of the stomach of a sheep or pig. Used to wrap sausage patties or terrines.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue';">TCM/Pink Salt/Cure #1- 94% salt and 6% nitrite. Help maintain color in meat after cooking.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue';">This is a formula that will help in building your terrine.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Terrine or Pate Name/Description:<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">1. Select trim of meat ________________________.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"><span> </span>(Predominate meat)<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">2. Select style of Forcemeat to determine ratio: _____________________.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"><span> </span>Straight 2 to 1<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"><span> </span>Country 2 to 1<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"><span> </span>Gratin<span> </span>2 to 1<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"><span> </span>Mousseline 1,1,1,1<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"><span> </span>Emulsion 5,4,3<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"><span> </span><o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">3. Select secondary Meat- Veal, Chicken, or pork<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">4. Pork fat: ________________<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">5. Select internal Garnish: ______________________________________________.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"><span> </span>(nuts, ham, tongue, truffle etc.)<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">6. Select Seasoning: ___________________________________________________.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"><span> </span>(herbs, spices, sautéed shallots or garlic etc.)<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">7. If any select external wrapping/garnish: ________________________________.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"><span> </span>(ham, cabbage, leeks, pate dough, caul fat, bacon etc.)<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">8. Determine mold or final shape for terrine: ______________________________.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"><span> </span>(terrine mold, pate mold, plastic wrap etc.)<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">9. Determine cooking method: __________________________________.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;"><span> </span>(baked, water bath, sous-vide etc.)<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue'; font-size: 13pt;">10. Cool to 90 f press and allow to marinate for 2 to 3 day.<o:p></o:p></span></div>
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<u><span style="font-family: 'Helvetica Neue'; font-size: 13pt;">Important Temperatures for Forcemeats:</span></u><span style="font-family: 'Helvetica Neue'; font-size: 13pt;">
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<span class="Apple-style-span" style="font-size: 17px;">•<span> </span>Fish and shellfish: cook to an internal
temperature of 140°F.</span></div>
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• Meats (beef, venison, veal, lamb): cook
to an internal temp of 155°F.
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• All poultry: cook to an internal temp of
165°F (poultry).
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• Pork: cook to an internal temperature of 145°F.</div>
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• Water bath temperature for cooking
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Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-34950540480031286682013-05-04T21:52:00.000-07:002013-05-04T21:53:03.119-07:00Thai Chili Lime KoSho<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;">Thai Chili Lime KoSho</span></div>
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This was a inspried by the Japanesse Yuzo kosho, i love this stuff. Give this one a shoot, good kick great in soup and with grilled meat.</div>
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250 g Thai Chilies</div>
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20g Ginger</div>
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25g Garlic, charded</div>
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60g Lime Zest</div>
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100g Lime Juice</div>
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150g EVOO</div>
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Salt</div>
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-Grill chilies and garlic to delevop a char. Place all items in blender and puree. enjoy.</div>
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-70512087026490815532013-05-01T18:55:00.002-07:002013-05-01T18:55:23.412-07:00Pineapple Scotch Bonnet Hot Sauce<div class="separator" style="clear: both; text-align: center;">
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Pineapple Scotch Bonnet Hot Sauce<o:p></o:p></div>
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More Pressure-Cooking? I was shopping for dinner and came
across the beautiful chilies. I felt a may be another thing to try in the
pressure-cooker. Only took 12 minutes to cook.<o:p></o:p></div>
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1000g Pineapples<o:p></o:p></div>
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200g Scotch Bonnet<o:p></o:p></div>
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200g Onions<o:p></o:p></div>
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50g Lemon Grass, whole bruised<o:p></o:p></div>
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400g <span style="mso-spacerun: yes;"> </span>Apple Cider Vinegar<o:p></o:p></div>
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10g Coriander<o:p></o:p></div>
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200g Sugar<o:p></o:p></div>
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12g Salt<o:p></o:p></div>
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-56819938298600864292013-05-01T15:31:00.001-07:002013-05-01T15:31:03.564-07:00Lamb Belly Cannellini "The Pressure Cooker"<br />
Pressure-cooking? I can always remember to when I was a young boy. In Aya’s kitchen you could hear the maracas like sound the pressure cooker would make, as steam would escape. In the past year I have realized that the pressure cooker is more than a pieces of equipment but another method of cooking like braising. It’s brings a way to cook more efficient, with shorter cooking time. Normally things like beans take 1 or more hours to cook in a pot, but in a pressure cooker maybe 15-20 minutes. Braised items don’t take 3 hours but 30-45 minutes. My girlfriend bought me a pressure cooker online for Christmas this past year. I have been really playing around with it, cooking many different items. Here I took some lamb belly out of the freezer and dice it, added white wine, onion, tomato product, and a green chili spice mix. I have found that it works better to cook tough cut of meat for 20-30 minutes then adding soaked beans for another 5-10 minutes depending on the bean. I will add some more pressure-cooking idea.<br />
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-27008910549187258082013-04-25T23:17:00.002-07:002013-04-25T23:17:31.533-07:00French White "Jumbo" Asparagus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKFKbaQQxr_UASThMc4WY2A6elFcNvETkjBOj6bebJnWj4OeahJv-T92yDDABr503k5cCvWjP-rLkVYgld-UPyFNOvkkwcdGipJ6IuHjhCySSJmjjFpNB_d94jslXe1A82hM-hXHz_w/s1600/P1000700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKFKbaQQxr_UASThMc4WY2A6elFcNvETkjBOj6bebJnWj4OeahJv-T92yDDABr503k5cCvWjP-rLkVYgld-UPyFNOvkkwcdGipJ6IuHjhCySSJmjjFpNB_d94jslXe1A82hM-hXHz_w/s320/P1000700.JPG" width="320" /></a> French White Asparagus are now in season. So many great
ideas come to mind... Their a great number of classical recipes. Most of the
classical method begin by peeling them carefully to remove all the skin, which
is un-edible. Then tie into bundles and blanch in very seasoned water or a
court bouillon. Them cut the string and serve with hollandaise, glace in
butter, or a la gratin. These days we peel and cook sous-vide. Typically 1%
slat is a good start for seasoning, butter and maybe a sweetener. You could use
brown sugar, honey, or maple sugar. Cooking is much by feel, but a good start
is 85C <span style="mso-spacerun: yes;"> </span>20 minutes for the ones that the
stem is the size of a dime. 30 minutes for asparagus with a stem with the
diameter of a sliver dollar. Once cooked can be grill and served with
hollandaise. What do you do?</div>
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-44530952479301789492013-04-21T20:19:00.003-07:002013-04-21T20:19:33.548-07:00Cuban Roasted Pork- A story<div class="separator" style="clear: both; text-align: center;">
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 18.0pt;">I</span></b>t was mid June and my girlfriend Arolin asked about having a pig roast.<span style="mso-spacerun: yes;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09N5OHHdc7JSp1QVnx97K_YU0H1jv_Qzjg_vEjxbw7hop4xkpUytP8TgZiSCKPF4EoXWArRk9Gv8yAR2NCUXmwLY64GXhShW-1KkX4i_amTHSscChji4C2Gln_U1sBqCzAtpxFu-8Bg/s1600/DSC01369.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09N5OHHdc7JSp1QVnx97K_YU0H1jv_Qzjg_vEjxbw7hop4xkpUytP8TgZiSCKPF4EoXWArRk9Gv8yAR2NCUXmwLY64GXhShW-1KkX4i_amTHSscChji4C2Gln_U1sBqCzAtpxFu-8Bg/s320/DSC01369.JPG" width="320" /></a><span style="mso-spacerun: yes;"></span>I was
born in Tampa, FL and my family is Cuban. So roasting a pig is a big part of my
traditional culinary make-up.<span style="mso-spacerun: yes;"> </span>As a young
boy, my Abuelo Matilda (the name coming from him and I watching Harry Belafonte
live on TV) began to teach me how to roast a whole pig the Cuban way. Once my
grandfather moved to Tampa he had a roasting pit built in the back yard. That
pit has been the center focus of Christmas and New Years for over 30 years. Ask
any Cuban and they will talk about the Lechon, "Roast Pig", made for Noche Buena, 24<sup>th</sup>
December. </div>
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The 24th of December is when we celebrate Christmas dinner. Roasting the pig began two weeks prior to Noche Buena. For many years we had a family friend who would slaughter the pig and
hang to age and firm up the meat. Two days prior to the 24th we would harvest the sour
orange off the tree in my back yard to make the traditional Mojo. <o:p></o:p></div>
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This mojo is the major flavoring in
making a Lechon. Once the pig reaches our home, we would create pockets with the tip of a kinfe into the ham and shoulder area. To then plunge
smashed garlic and salt into.<b> </b>We would heavily season the pork with salt. The
key is to marinate skin side down. Abuelo always told me to be very careful not to pierce through the skin. By heavily salting the skin it would draw out
moisture so to help achieve the crispy skin. Having crispy skin is very important, simply because its the best part.<b> </b>After salting the pig, the prepared mojo is then poured over the entire pig and between the pockets. The pig would then marinate for 2 days until the big day for roasting!<o:p></o:p></div>
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<span style="mso-tab-count: 1;"> As a child, </span>sleep would not come lightly with the anticipation of starting the roast. Waking in the early hours we would to start the day long process. We'd start by lighting the fire. My Abuelo would tell me that the fire was
the most important part of cooking the pig, slow, low, and indirect heat was
the key to success. Once the we light the fire, you must let the ember turn grayish color, we lift the pig and place the pig in-between two large roasting racks on top of rebar. The pig is suspended the air from the direct fire. The pig is always started skin side
down to insure a slow render on the skin. After 2-3 hours the skin should be
golden brown and ready to flip. Once flipped another 3 hours of slow roasting is
needed. When finished the meat should fall off the bone.<o:p></o:p></div>
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<span style="mso-tab-count: 1;">Needless to say, when Arolin eagerly asked to roast a pig I eagerly took the opportuntiy to share a piece of my childhood and Cuban Tradition. </span></div>
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<span style="mso-tab-count: 1;"></span>Up-holding
my family traditions, I made some modification to my roasted pig. I began with
finding a 40# pig from Vermont. I still seasoned my pig with a mojo but added some thyme and sage. The pit was a free-form structure made by my MIT
housemates. The day started as a small gathering
that turned into a larger gathering of local cooks and MIT students talking about the science of
food. We topped off the party with a left over beer keg, tomato corn salad, black beans, and yellow rice. A few Cuban cigars later, we all had a great time!<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 14.0pt;">Traditional Mojo<o:p></o:p></span></u></b></div>
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3 cups Sour Orange Juice<o:p></o:p></div>
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10 cloves Garlic<o:p></o:p></div>
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½ Olive Oil<o:p></o:p></div>
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1 Tbsp. Oregano<o:p></o:p></div>
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2 Tsp. Cumin<o:p></o:p></div>
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¼ cup Salt</div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Or this is another sauce that could be used<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;"><br /></span></div>
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<u><span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">Marinado de Batidora
“Cuban Chimichurri Marinade”<o:p></o:p></span></u></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">1/2 bun Parsley<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">½ bun Cilantro<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">1/2 bun Oregano<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">3 ea. Bay leaf, fresh (dry ground)<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">6 cloves Garlic<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">1 med Onion<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">1 med Red Onion<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">6 whole Black peppercorns<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">1 c White Vinegar<o:p></o:p></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">3 C Olive Oil<o:p></o:p></span></div>
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-4680146052587096242013-04-19T09:24:00.002-07:002013-04-19T09:24:47.034-07:00Belly Cure Black Bass<div class="separator" style="clear: both; text-align: center;">
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<b><span class="Apple-style-span" style="font-size: x-large;">S</span></b>ometimes we create new dishes or approaches out of want to change. This was out of need of using a product. After doing some research and talking with a co-worker. We decided to try a technique we read about on Ideas in Foods site. We wanted to see how the application of a cure pork product would influence the taste, texture, and aesthetics. In this test we use cured pork belly, Black bass fillet, and activa to bond the fish together. The first step is to remove the skin. Then split the Black Bass fillet down the center and remove all bones. Dust the two half with activa, glue the head to tail (ying and yang). Roll in plastic wrap and allow 2 hours to rest. Then wrap with cured belly with a light dusting in-between the belly and fish. Wrap the secure the bind of the activa.</div>
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Once Wrapped with belly, after one of resting.</div>
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toothsome</div>
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This is a slice, we found the flavor of the fish to be a little over powered by the cure belly. I feel we could have sliced the belly thiner. Also the fish had a slight, toothsome texture than normal. I think we need to re-look at the amount of the activa used. As the activa adds protein and could make in tough.</div>
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We decided to cook the log and found it to be a great application for this particular occasion. Even thou we were looking to serve raw, cooked was a great result. It gave me a different look for Black Bass and new ideas for plating. To cook; we placed the log into a 70C c-vap oven for 15 minutes, then finished by searing in a pan and butter basting.<br />
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Note- this could work with just about any fish, the best would be firm fatty fish.<br />
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-87708740873854697102013-04-18T17:59:00.001-07:002013-04-18T17:59:37.772-07:00Archer Red Wine Beef Shrort Ribs<div class="separator" style="clear: both; text-align: center;">
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<b><u>Red Wine Braised Beef Short Ribs</u></b></div>
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12# Beef Short Rib, cut into 3' slabs</div>
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300g Prunes</div>
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300 ml Red wine</div>
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400g Onion, large dice</div>
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300g Carrots, batons</div>
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200g Turnips, large dice</div>
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250g Leeks, large dice</div>
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1# Smoked Beef Sausage</div>
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10oz Porchini Mushrooms, dried (soaked)</div>
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300g Panchetta, diced</div>
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1/2 # Marrow Bone, cut into chunks</div>
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2qt Veal Stock</div>
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1qt Beef Stock</div>
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150g Tomato Product</div>
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Thyme, Bayleaf, Parsely</div>
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150g Roux</div>
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-The day before soak the short ribs in 1 bottle red wine.</div>
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Toss the vegtables and marrow bones with salt and pepper. Roast in a 425F oven until well colored. </div>
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Remove the short rib out of the wine, season and sear in a pan. Deglaze the pan with wine each batch of searing. Render the panchetta and remove. Add the tomato product and cooked until a paste. Add the stock and bring to a boil. Stri in the roux, bring to a boil and simmer for 20 minutes. Place the meat and all vegtable into a roasting pan pour the liquid over to cover 3/4 of the way up the side of the meat. Bring to just a boil on the stove, cover with foil and brasie in an oven at 325F. This will take 3 to 3 1/2 hours, cook until tender.</div>
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<br />Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0tag:blogger.com,1999:blog-4773653646620694886.post-16037938344905655662013-04-18T16:35:00.001-07:002013-04-18T16:37:27.577-07:00Pork Belly "Ways"<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvz69v-y2RdScQ5u3Y0AlEjnw12LJGYkjGLiYv3m71HQmqkk1WWvy5_0iSe_DXGgUlfAzpjJCUGW4FgJ6RlIi4_k2LSSvnWmP4kDvc-0uNjyVoKAoet4-0KrpB2Up4v3wxhyphenhyphenUUwD9lVA/s1600/P1000223.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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Pork belly is something dear to many cooks hearts. I really love working with belly of pork or any belly. I think that the best way of showing it off is to brine, cure, slow-cook, roast, or smoke. Here are a few ways of treating belly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ffy2MlWqnnZzBK-FwiZq7D-8tv78skbXNOwZHKWMs4LxewteTL5KV6aEee6jsZGoxDhwnBUNRa9s0K_WJGCjRu5zJaH6fgqxAs9TRQIvgDsJDn2wPsZ59cVy0bTjdVbSDjMlM3lhOQ/s1600/P1000222.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ffy2MlWqnnZzBK-FwiZq7D-8tv78skbXNOwZHKWMs4LxewteTL5KV6aEee6jsZGoxDhwnBUNRa9s0K_WJGCjRu5zJaH6fgqxAs9TRQIvgDsJDn2wPsZ59cVy0bTjdVbSDjMlM3lhOQ/s400/P1000222.JPG" width="300" /></a>This is the Sexy Pork Belly form Vermont.</div>
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<li style="text-align: left;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvz69v-y2RdScQ5u3Y0AlEjnw12LJGYkjGLiYv3m71HQmqkk1WWvy5_0iSe_DXGgUlfAzpjJCUGW4FgJ6RlIi4_k2LSSvnWmP4kDvc-0uNjyVoKAoet4-0KrpB2Up4v3wxhyphenhyphenUUwD9lVA/s400/P1000223.JPG" width="400" /></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUD1_uNPo3YoBSk2YYWaMTAHZVpHGY5_yy3FmwDulkhkdW4gtF9Nc1J2vjlhCvDek162uA0f2BQ65bFT_ODC59t9EADnjlxbMoB_M01SN2cEy9svK_sTouLmXZqJzobsUPYM306_BiQ/s1600/P1000261.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">Not Pork- Lamb Belly</span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUD1_uNPo3YoBSk2YYWaMTAHZVpHGY5_yy3FmwDulkhkdW4gtF9Nc1J2vjlhCvDek162uA0f2BQ65bFT_ODC59t9EADnjlxbMoB_M01SN2cEy9svK_sTouLmXZqJzobsUPYM306_BiQ/s1600/P1000261.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUD1_uNPo3YoBSk2YYWaMTAHZVpHGY5_yy3FmwDulkhkdW4gtF9Nc1J2vjlhCvDek162uA0f2BQ65bFT_ODC59t9EADnjlxbMoB_M01SN2cEy9svK_sTouLmXZqJzobsUPYM306_BiQ/s400/P1000261.JPG" width="400" /></a></div>
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This is cured pork belly, used to wrap terrine, monkfish tails, or roulades.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuDQnggqiUwalcqZQyfAyN8Je6E_aLrLIzn4pLXUz6rT-OiChlCXzOJWxbLlHQuaR_BHSZdtWs9kzcIKX7ABGU1VwnScCrNDWU_65KODXsmdOwlR4G9yuFIWchHDizZlkjkGnZ3Fi2w/s1600/P1010157.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuDQnggqiUwalcqZQyfAyN8Je6E_aLrLIzn4pLXUz6rT-OiChlCXzOJWxbLlHQuaR_BHSZdtWs9kzcIKX7ABGU1VwnScCrNDWU_65KODXsmdOwlR4G9yuFIWchHDizZlkjkGnZ3Fi2w/s400/P1010157.JPG" width="400" /></a></div>
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Moroccan Spiced Slow-roasted Pork belly with Tamrid Golden Raisin puree, pickled apple and grapes</div>
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Slow-cooked Pork Belly, this one has been brined for 5 day </div>
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then cooked sous-vide for 24 hours.</div>
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Milk-fed Porchetta stuffed with mushroom spinach sausage,</div>
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buckwheat polenta and blood orange marmalade.</div>
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This is Slow-cooked Smokey Pork Belly, at Craigie we served the belly with braised persimmon, candied walnuts and maitaki mushrooms.</div>
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Basic Cure for Bacon</div>
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1 ea. 10# Pork Belly</div>
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360g Honey/maple syrup</div>
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200g Kosher Salt</div>
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200g brown Sugar</div>
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21g TCM</div>
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-Rub pork belly with mixture and place in a non-reactive container for 5-7 day. Flip and rub, with excess liquid produce by cure process in container, every other day. After, remove excess rub and air dry in refrigerator for 24 hour, next day cold smoke for 90 minutes. Or hot smoke until internal temp of 155 F. </div>
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Note- the sweetners can be subsituted and herb/spices can be added.</div>
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Chef Carlos Villanuevahttp://www.blogger.com/profile/07482426762131542175noreply@blogger.com0