Recipes tagged with #Norm
105 recipes
Sous-B-Q: Smoked Pork Belly
Smoking fresh pork belly creates a versatile flavor profile quite different than that of the cured product commonly known as "bacon."
Sous-B-Q: Pork Belly, Part Two--Double Smoked
Bacon is always pork belly, but not all pork belly becomes bacon. This recipe shows how sous vide benefits the uncured version.
Brown Stock (Pork)
While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.
Stovetop Brown Stock (Vegetarian)
This multi-purpose sauce is commonly made in quality dining establishments. Or at least it used to be.
Sous Vide: Beef Top Round "London Broil"
Top round is deceptively marketed as being tender if seared quickly and sliced thin on the bias--sous vide processing validates the claim.
Sous Vide: Chicken Thighs with Red Wine Sauce and Mushrooms
Relegating the unassuming dark meat to the kids' menu while adults eat "gourmet" entrées is a culinary paradox. Thighs have much to offer.