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

I've made this type of dish several times with several variances. We were over at a friends house and she added something I have never added to mine before… Kaffir leaves (She's from Thailand too). Wow it made such a difference. Anyhow this is less of a recipe and more of a how to. This dish will work with chicken and any curry paste you have on hand. There are quite a few different curry pastes on the market and they're all unique so chose which one you want. If you are willing to take on the task of making your own curry and you have access to unique ingredients that would be awesome to do because you can customize the curry to reflect your own palate. What makes my dish unique to many is my use of Sous-Vide. I've become very spoiled with Sous-Vide and if you know anything about this cooking method you understand why. SV makes dishes like this very easy to prepare. When you SV beef specifically the tenderness has no equal. Is this a tr...

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  (my Cured Meats) . So with that, I needed a meat that was high in fat and tasted divine. Hence my creation of Beef-Guanciale  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 Guanciale chopped up (or more….Love this stuff) 28 grams to toasted finely chopped/grounded up pine nuts 50 grams of Pureed Sundried Tom packs in olive oil 1.5 ts...

  As most of you know, Burnt-Ends are the caviar of Smoked-Foods. Having done this several times now, I can emphatically say I prefer the point (Second Cut) to the flat. The point has so much more fat!!!! I've documented this process before, which can be found  HERE .  Note: IMO, there are two ways to make SV-Processed Burnt-Ends, and one is slightly better than the other. Of course, it depends on how much time you have and if you are willing to go the extra step. In this version, I skipped the extra-step because of time constraints. The extra step, which I will outline for you, is slightly better.  In this Version-  Dry-Brined with your favorite Rub and place in the refrigerator for 48-72 hours. Sous-Vide-Processed at 135f for 48 hours. Shocked and refrigerated for a bit. Additional steps will be outlined below.  Superior Version-   Dry-Brined with your favorite Rub and placed in the refrigerator for 48-72 hours. Smoked at 225f until an internal ...