Phubar
somebody shut me the fark up.
- Joined
- Apr 24, 2009
- Location
- Utrecht...
-starter gilt head bream and tower of apple slices with avocado sauce (Padawan)
-main course wild boar ribs with red cabbage/apple stampot and wild gravy (Padawan,Phubar)
-dessert apple crumble with spiked coPhee (Dennessey)
Theme of last Phriday was that apple had to be in every course.
Phish was brined in salt and water for 40 minutes.
StuPhed it with some sage,rozemary,thyme and a slice of lemon...smoked with some Jack Daniel's woodchips.
Served with a tower of apple slices baked in bacon Phat,smoked avocado sauce,bacon bits,scallion,horseradish mayo sauce.
Also made a vinigraitte dressing from the cooked/smoked herbs that were in the Phish...this was sprinkled all over the plate.
I made this out of the sage,rozemary,thyme,lemon juice,garlic,olive oil,white wine vinigar,salt,pepper.
Wild boar ribs were rubbed with Big Bad Byron's Butt rub.
These were smoked over an oven dish that was Philled with onion,garlic,celery,tomato,red Spanish pepper,cloves,bayleafs,wild broth.
APhter a couple hours of smoking I braised the ribs in the oven dish...out of the juice I made an au jus for the meat and potato dish.
Stampot was made out of smoked red cabbage,potatoes,apple,Phried porkbelly chops,Phried porkbelly Phat,butter,salt,pepper.
-main course wild boar ribs with red cabbage/apple stampot and wild gravy (Padawan,Phubar)
-dessert apple crumble with spiked coPhee (Dennessey)
Theme of last Phriday was that apple had to be in every course.
Phish was brined in salt and water for 40 minutes.
StuPhed it with some sage,rozemary,thyme and a slice of lemon...smoked with some Jack Daniel's woodchips.
Served with a tower of apple slices baked in bacon Phat,smoked avocado sauce,bacon bits,scallion,horseradish mayo sauce.
Also made a vinigraitte dressing from the cooked/smoked herbs that were in the Phish...this was sprinkled all over the plate.
I made this out of the sage,rozemary,thyme,lemon juice,garlic,olive oil,white wine vinigar,salt,pepper.
Wild boar ribs were rubbed with Big Bad Byron's Butt rub.
These were smoked over an oven dish that was Philled with onion,garlic,celery,tomato,red Spanish pepper,cloves,bayleafs,wild broth.
APhter a couple hours of smoking I braised the ribs in the oven dish...out of the juice I made an au jus for the meat and potato dish.
Stampot was made out of smoked red cabbage,potatoes,apple,Phried porkbelly chops,Phried porkbelly Phat,butter,salt,pepper.
