Sandwich Saturday 3.0

The grilled cheese sandwich, an American classic. I astounds me how few people make a proper grilled cheese. So many times I have been told to expect grilled cheese and been offered instead cold cheese between burned bread. Above you see some beautifully grilled cheese, buttered with rich English butter, muddled with a clove of garlic and a dash sea salt, and filled with gooey, melted white american cheese.

Charcuterie

Charcuterie, French for a butcher or deli. Charcuterie also refers to a particularly decadent cuisine which is focused on the enjoyment of cured meats paired with bread and cheese. Above you see an assortment of fine meats enjoyed by myself and my dear friend Christopher. From left to right you have procutto de parma, bresola, jamon iberico, guanciale, and serrano jamon. Each meat cured and sliced paper thin held its own unique texture and flavor. Most memorable among them the precious jamon imberico. Perhaps the most rich, savory, and incredibly intense meat to ever pass my lips, jamon imberico has forever impacted the way that I will taste.

Pork Belly Two Ways

The belly of the pig. The forbidden meat. The magical beast who births bacon, sausage, pork chops, procuttio, and ham. The belly of a pig. Thick, crisp, soft, savory, sticky and sweet. All at once. Here you have pork belly two ways. Sage and Salt cured on the left, slow braised in beer until tender soft and pan finished for the perfect crispy skin. Coffee braised on the right, and pan finished for the perfect crispy skin. Served along wild rice and steamed broccoli. These morsels of flavor melt with savory richness in your mouth, leaving your tongue coated with their intensity. 

Mozzarella and Smoked Gouda Spicy Sweet Game Hen Quesadilla

Got home from work, opened up the fridge, pulled out the dark meat from a Cornish Hen, grated some smoked Gouda and mozzarella, butter, tortilla, salt, garlic, chili, Heaven... Oh an I may have done a little bit of chili honey glazing on the game hen.

Zucchini and Squash Omelette with smoked Gouda

Zucchini, Squash, Rosemary, Garlic, Shallots and smoked Gouda. As if a higher force had brought all these things together, my Saturday morning (loosely) held together by perfect fluffy buttery eggs. What have I always said is the most important thing? Breakfast. Also some bits of a French loaf, and some rich creamy English butter.