I read about this technique on the Ideas in Food Blog and had to give it a try. The watermelon was placed in a food dehydrator for 1 hour at 152F. It was then vacuum sealed, frozen and thawed twice. The freezing process destroys the cell walls and completely changes the texture. It strangely resembles the feel of tuna.
The new workhorse of the kitchen – the water circulator.
These Soprasetta are aging very slowly in the walk in refrigerator. Not necessarily the ideal drying environment. I really need to build a proper drying chamber.
Summer is Peach season. These are some locals ones.
Grilled Diver Scallops
South Carolina Peaches, Sweet Onions, Pearl Pasta, Basil
Let the oppressive chains of cookbook slavery be broken. Put down your measuring devices and scales. This just baffles me:
I just got back from a grueling 5 day trip to Indian Wells California where Matt Bolus and I prepared a traditional Low country pig picking for the members at the El Dorado Country Club. After flying into San Diego on Wednesday morning, we took a quick trip into Mexico with help from one of Matt’s friends. The Mexico trip was brief but we did get a fantastic lunch and the chance to poke around an open air market. We ate at La Querencia where Chef Guerrero has gained reputation creating a menu combining styles and techniques of the Mediterranean with local Baja California ingredients. The meal started off with a platter of sliced baguette and an assortment of dipping sauces. We were then presented with a duck and pheasant chorizo taco. The chef informed us that he had shot the birds himself. Not only is the chef a hunter, but also an experienced cheese maker. The next course was a selection of cheeses he had made on his farm. The cheeses were both Mexican and European in style. The final course included both Tuna and 21 day aged prime beef.
After the brief play day in Mexico, we drove into Indian Wells, Ca. Thursday, Friday, and Saturday were a whirlwind of work, work, and very little sleep. Although the menu was very simple (see below), the number of people eating kept growing to around 300. Although we received some support from the El Dorado staff, they were busy with their normal day to day operations leaving Matt and Myself with the bulk of the prep. The week culminated with an overnight vigil of the roasting pig who after 18 hours of cooking still was not ready. A little last minute hustling and damage control left the members with a fall from the bone tender pig. The event went off with success even though Matt and I were beat to a pulp.
Traditional low country pig picking
Whole smoked Hog
Sweet Tea Glazed Chicken
Shrimp and Grits with Fresh Stuffed Andouille
Macaroni and Pimiento Cheese
Fried Green Tomatoes