This is more of the fabulous beef that Paul from Jack Sprat's has been dry-aging.I thought I'd give it some Mexican flavours. A bed of black beans finished in home-rendered pork lard. Lard is brilliant. Not healthy, just brilliant. There's no substitute - no matter what people might say. Vegetable shortening, butter, olive oil ... great in their proper places. But no stand-in for lard. The beef was rubbed with a dry adobo spice mix. Huge field mushrooms were roasted with olive oil and garlic. Zucchinis were sauteed in ghee. Pretty simple meal. Home Cooking 101.
Friday, July 2, 2010
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Home cooking 101 can be so simple . Pity so many fail it .
ReplyDeleteOff to Hawaii in a few hours , hope to have some Mahi Mahi in 101 dishes .
Amr
Remind me to tell you about the mahi mahi done 101 ways in Puerto Vallarta. Enjoy. Have a mai tai for me
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