Chocolate Mousse A classic rich chocolate mousse, lightened up a bit by using whole milk instead of cream. Double boiler / bain-marie 6 oz chocolate ((high quality, 60-70% cacao is ideal))⅓ cup...
Pico de Gallo by Emeril Lagasse A nice pico de gallo for quesedillas or other uses. 1½ lbs plum tomatoes (cored, seeded, diced)¾ cup white onion (finely chopped)½ cup cilantro leaves (fresh,...
Salsa by Mike Deneweth A lovely salsa that Mike Deneweth has been making at ACUS (Ambercon US) for years, borrowing a blender from a local friend. Blender, hand blender, or food processor 2 large...
Wet-brining Pork Ham 1 whole pork ham (bone-in pork shoulder ("picnic ham") ham roast, skin on, typically about 7 pounds.)6 qt water (divided)18 oz koshering salt2 cups brown sugar (or 1...
Wet-brining Pork Belly 5 lbs pork belly (skin off)2 qt apple cider (fresh-pressed, not hard)2 qt water1 cup sugar1 cup koshering salt8 oz molasses6 tbsp black pepper (cracked) In a large...
Dry-brining Pork Belly Meat5 lbs pork belly (skin off; works for pork ham or roast)Curing Mixture¼ cup koshering salt2 tsp pink curing salt (Pink curing salt is a mix of salt and sodium nitrite. It...
Cauliflower and Chicken Curry Wok 2 heads of cauliflower (cut in florets and chunks the size of the florets' stems)2 lbs boneless, skinless chicken thighs3 large onions (coarsely chopped)6 each...
Cabbage and Beef over Rice 1 green cabbage (thin sliced)1 lb ground meat (beef, pork, or a 50/50 mixture, coarse ground) Sauté meat on the side,Add turmeric and other spices to the cabbageMix beef...
Crème Brûlée A light and airy crème brûlée, simple, easy, and quick to make using a stand mixer. Stand mixer with balloon whisk 1 qt heavy whipping cream1 tbsp vanilla extract1 cup granulated...
