Wiener Schnitzel with Warm Viennese Potato and Cucumber Salad
Veal top round pounded to 4 mm, fried afloat in lard until the crust puffs, with a warm potato and cucumber salad dressed in hot stock.
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Beef Wellington with Porcini Duxelles
Beef wellington with a porcini duxelles, real pull temperatures and a crisp bottom crust, plus how to buy and trim the tenderloin.
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Carne Asada with Charred Spring Onions and Chile Paste
Carne asada cooked to temperature instead of a stopwatch, with a toasted guajillo and ancho paste built into the marinade and spring onions charred alongside.
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Pork Belly Burnt Ends with Gochujang Honey Glaze
Smoked pork belly burnt ends finished by temperature instead of the clock, with a gochujang and honey glaze that cuts the fat instead of piling on more sugar.
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Lamb Tagine with Preserved Lemon and Olives
Lamb tagine braised in a shallow pool rather than submerged, finished with preserved lemon and green olives in the last 30 minutes.
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Beef Bourguignon with Porcini (Braised to Temperature)
Beef bourguignon braised to 195F so the chuck actually turns tender, with dried porcini bloomed into the flour for depth.
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Cast Iron Chicken Thighs with Charred Lemon and Capers
Crisp skinned chicken thighs seared in cast iron, finished with charred lemon, capers, and a butter pan sauce. Ready in about an hour.
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Beef Stroganoff with Wild Mushrooms and Dill, Done Right
Beef stroganoff built on hard-browned wild mushrooms and seared top sirloin, with a tempered sour cream sauce and a heavy hand of fresh dill.
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Cuban Mojo Pork Shoulder with Pickled Red Onion
Bone-in pork shoulder marinated a full day in sour orange and garlic mojo, roasted low then blasted hot for crackling.
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Cuban Mojo Pork Shoulder with Pickled Red Onion
Bone-in pork shoulder marinated a full day in sour orange and garlic mojo, roasted low then blasted hot for crackling.
