Floundering About

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.

Colombian Rub Crusted Flounder

Cuban Salad of Avocado Tomato Cucumber,

Sweet Pickled Garden Peppers, Basil Aioli

For More Spice Information
 www.letsdogourmet.com

The Art of Pâté and Terrine "105" Country Style Pork Blood Terrine

Country Style Blood Terrine

Country Style Pork Blood Terrine 

 Makes: 1 terrine

Liver Marination:

100g Pork Livers, cleaned

900g Pork Shoulder meat, cleaned, cubed 50%

250g Fatback

15g Armagnac

15g Madeira

3g Tbsp Spice Mix

.5 gThyme

.5 g Sage

1g TCM (1 small pinch)

100g Blood, fresh

Pate de Spice

3 ea. Black Cardamon

15 grated Nutmeg

2  st. Cinnamon

9 ea. clove

2 Star Anise

1 Tbsp piment en espelette

2 tsp Coriander

1 tsp Black Pepper

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.