Kosher Dosher...“I am a culinary Heretic"

Growing up in NYC and eating (PORK) was normal for me. Having a Sicilian Grandfather turned me on too many different Italians foods, which I miss and love. That being said, I have not eaten any Treif in almost 18 years. About 8 months ago, I saw a recipe being made on T.V. called, yup, you guessed it, Pasta Carbonara. I remembered eating this many times as a young man. Traditional Carbonara like the one my grandfather cooked was made with Pancetta or Guanciale. So with that, I needed a meat that was high in fat and tasted divine. Well, we all know that's Duck. Hence my creation of Duckcetta was born.  “”” Great Article on Pasta Carbonara and it’s possible History.”""  Recipe  2 whole eggs and 7 yolks 35 grams each of Pecorino Romano and Parmesano Reggiano cheese 200 grams of Duckcetta chopped up 28 grams to toasted finely chopped/grounded up pine nuts 50 grams of Pureed Sundried Tom packs in olive oil 1.5 tsp of pepper  1 lb of Spaghett...

The other night I was thinking about new ways to prepare what I think is the most tender and flavorful cut of meat. In my opinion the Bistro Fillet aka Teres Major is an awe-inspiring and needs to be used in many more recipes. Yes awe-inspiring is the word to describe this cut. This cut has both flavor and tenderness. Although I love serving it as is I believe it could be used in other ways to accompany other creative dishes. I've prepared this cut many times over and now it needs to be combined with something else. It's known for its tenderness and flavor so that makes it easy to pair with just about anything. For several days I contemplated many recipes but the one dish that stuck out at me was curry beef. I love curry!!! Now to create a dish around curry and this meat.  One of my favorite things to do is dream about food. This is where I create some of my best dishes. I can't explain it but when I close my eyes I fall into a relaxed state and dream about food and...