To kick off my challenge of cooking through the Modernist Cuisine at Home and also trying my hand at producing a cooking video I’ve decided to keep it simple. The writers of Modernist Cuisine at Home developed some really great uses for the pressure cooker. They realized that it was a kitchen device far too underutilized with home cooks, and chose to dedicate a lot of space in the book discussing different uses and techniques for the pressure cooker. Besides saving cooks time when braising tough cuts of meat, the pressure cooker can be used to speed up browning vegetables and developing intense flavors in stocks and purees. In this case the chef authors are using the advantages of the pressure cooker to quickly produce an intensely flavored confit of garlic in a relative short period of time. The garlic produced in this video is very rich in flavor and spreadably soft in texture, almost like a butter. The olive oil has wonderful garlic flavor and aromas, and can be reused on such things as salads, finishing dishes or to cook things with in hot pans. Take a look at our video and let us know what you think, as our foray into the writings of the Modernist Cuisine at Home begins. Stay Hungry Y’all!
I’ve been working on new Sweet Tea delivery systems and decided it was time to explore brines for my birds. It was a beautiful idea for two great reasons, the first being brining a chicken will help prevent it from drying out during the roasting process and two it will help introduce some great flavor and character to the meat. Besides everyone loves chicken right? Get ready for some super moist Sweet Tea Chicken born in the South that is ready over night.
My all time, most loved and hated, Creole Southern food is Red Beans & Rice , but it’s been an essential part of my Southern culture. Southern Culture, in general, is one giant melting pot, pulling from all continents and cultures, which is most prevalent in our cuisine. Red Beans & Rice is a dish adopted from Latin American beans and rice dishes such as Arroz Moros, and blended with the creole way of life including the addition of the trinity; onion, bell pepper, and celery and creole spices. Red Beans & Rice is also the ubiquitous meal I associate with eating 3 days straight when times were tough, to the point of never wanting to see red beans again. So here is “the”Red Beans & Rice recipe that over came it all.