Long-Cooked Pork Shoulder with Fennel Seed

One three-pound pork shoulder, preferably skin on and bone in
8 garlic cloves, peeled
3 tablespoons chopped salted anchovies
3 tablespoons fennel seeds
1 tablespoon dried chili flakes
2 tablespoons lemon zest
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste

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Fennel Salad with Olive Oil and Lemon Juice
Chris Fischer

One fennel bulb, trimmed of stem
2 tablespoons good quality olive oil
2 tablespoons fresh squeezed lemon juice
1 teaspoon salt
Fresh ground pepper

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Undercooked Pork Loin

1 three lb. pork loin, preferably bone-in
3 cloves garlic, peeled
2 anchovy filets
1/2 cup fresh Rosemary, removed from its stem and minced
2 tbsp olive oil
Salt and pepper to taste

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Overcooked Chicken
Chris Fischer

Any amount of overcooked chicken
2 tablespoons butter
1 teaspoon dried chili flakes
1 lemon

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Spicy Yogurt and Cilantro Marinade
Chris Fischer

This is perfect for lamb or all grilled or roasted meats.

2 cloves garlic, peeled and finely chopped
1 bunch cilantro, washed with stems left on
2 or 3 jalapeno peppers, depending on your tolerance for heat
1 cup plain yogurt
Juice from half a lemon

Recipe makes enough for about one normal sized leg of lamb. In a food processor or blender, combine all ingredients so you have a nice green sauce. Do not blend for too long as the cilantro will oxidize and turn brown and bitter.

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Garlic and Rosemary Marinade for Lamb
Chris Fischer
Marinade is perfect for grilled or roasted lamb.
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Cassoulet in Two Parts
Chris Fischer

Day One, White Beans

1 pound dried white beans, available at almost any supermarket
1 large white onion, peeled and cut into 1-inch pieces
6 cloves garlic, skin removed and left whole
2 carrots, cut into one-inch pieces
4 stalks of celery, cut into one-inch pieces
Any assortment of herbs, dried or fresh

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Steamed Parsnips with Hot Sauce and Vinegar
Chris Fischer

6 cups parsnips, peeled and cut into one-inch pieces
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons canola oil
Sriracha hot sauce

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Parsnips Braised in Chicken Stock with Garlic and Thyme
Chris Fischer

6 cups parsnips, peeled and cut into one-inch pieces
2 tablespoons salted butter
3 cups high-quality chicken stock, preferably homemade
6 cloves garlic, peeled
3 stems of thyme
salt and pepper
a big pinch of dried chili flakes

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Venison Loin with Fried Rosemary

Half lobes of boneless venison loin, three per person, pounded as flat as     possible between two sheets of parchment paper
1 cup canola oil
Salt and pepper
Two tablespoons fresh rosemary, stripped from its stalk

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