View Single Post
Old 12-27-2012, 02:38 PM   #22
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Sour Cream Horseradish sauce is not served with brisket often enough if you ask me.

And as long as I am going down this road, gastrique goes so well with pulled pork. A cherry or apple gastrique, served with a nice rich pulled pork (but not shredded, left in chunks) and some white bean puree, or a sweet corn polenta (to allude to cornbread) would be lovely.

Also, I have often thought about riffing on collards, going either with kale or baby collards in salads and/or as a side dish. I love collards with vinegar, there has to be a way to take that and elevate it.

Oh, and if you chose to go with the elevated Steak house idea, all the rage lately, I would love to see someone finally do a chuck rib right. Cooked in smoke until absolutely tender, with the bone attached, not short ribs, something along the lines of an 8" rib, served with a dark fruit and jus reduction.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

landarc is offline   Reply With Quote

Thanks from:--->