What you need
- pork tenderloin
- salt
- sugar
- cognac - or brandy, bourbon, whatever
- tasso seasoning - let's go NOLA
Rub the pork tenderloin in a 50/50 salt/sugar mix
Throw into a zip lock bag, pour in the rest of the salt sugar and toss into the fridge
Occassionally pour out the accumlated liquid
Let sit for a couple of days
Rinse off salt/sugar
Rub with cognac, whiskey, whatever
Now in Jacques Pepin recipe he uses herbs de provence
I chose to go tasso. Tasso is a New Orleans pork seasoning.
Tasso seasoning
What you need
- brown sugar
- cayenne
- paprika
- salt
- black pepper
- white pepper
- garlic powder
- cinnamon
Portions and amounts to taste, Cher. Laissez le Bon temp rouler.
Rub your loins with tasso, Cher
Wrap in cheesecloth
Truss up with butchers twine
And dangle off a shelf in your fridge
Let it dangle for a couple or three weeks
Slice thinly and enjoy any way you want. Put on some crackers and cream cheese. C'est bon.
What you need
- chicken thighs
- mushrooms - crimini, button, shitake, oyster - whatever floats your boat
- onion
- garlic
- butter
- flour
- buttermilk
- dried sage
- chinese five spice
- salt and pepper
Debone the thighs yourself - you can do it. Season with chinese five spice, salt and pepper.
Put skin side down in a skillet and turn up the heat to high. Put a lid on the skillet. You want the skin crisp and the flesh to be steamed
While the chicken is frying I started to saute the onion and garlic in butter in a separate frying pay. Once the onion is good and soft, throw in the mushrooms.
When the chicken has crispy skin, turn skin side up and finish in the oven. Now I poured the excess chicken fat into the onion/mushroom pan. Oh yes, you know I did.
I added some flour to the onion/mushroom/chicken fat pan to make a bit of roux. I also tossed in some dried sage - that seemed to be right.
Then added the buttermilk.
I placed the chicken on some rice I whipped up and gooped on the mushroom sauce.
There done. Not pretty but oh so good. Another Jacques Pepin rip off.
This is based on a Jacques Pepin recipe. It's just toast and radishes.
What you need
- Radishes
- Bread - sour dough, baguette, whatever
- cream cheese
- olive oil
- salt and pepper
To make toast I like to slice the bread and drizzle some olive oil on it then put it under the broiler.
Slice the radishes with a mandolin to get nice even slices or brush up on your knife skills.
Smear cream cheese on the toasts. I first cut the toast into small two-bite sizes.
Layer the radish slices like scales.
Sprinkle salt and pepper.
There, done. In Jacques' recipie he used butter but I thought cream cheese would work better. You don't need a lot of it either - unless you really want a lot of cream cheese then smear away.
