Field to Table

Saturday, July 7, 2012

Sweet Pea Risotto


		2 cups fresh, shelled peas (frozen work too but they need to be thawed and uncooked) Zest of 1 lemon 4 tbsp lemon juice 5 tbsp olive oil (3 for peas and 2 for risotto) 1 cup Parmesan cheese (1/4 for peas, 3/4 for risotto) 1 tbsp lemon thyme (regular can be used) 1 cup risotto rice (Arborio) 4-5 cups of veggie stock 4 tbsp unsalted butter 1 small shallot, diced In a blender mix, peas, lemon zest, lemon juice, olive oil, Parmesan cheese, lemon thyme. Blitz until smooth, reserve in the fridge. In a large sauce pan over medium heat, add 2 tbsp olive oil, and shallot. sweat until translucent, (don't brown). Add rice to pan and stir until the rice becomes just pearly white ( about 2 minutes). Add enough stock to just cover the rice. Let the stirring begin. Stir the rice until all liquid is absorbed, then add another few ladles until covered (keeping on medium low heat to allow risotto to absorb not too quickly). Repeat this until the rice is just aldente ( a little bite). Add butter and, cheese. It should thicken up a bit at this point. Add the pea pure' and one more ladle of stock and stir. The risotto should be pourable, not a stodgy ball. It should run a bit, with a creamy consistancy. Serve on a flat plate so it cools evenly and eat immediately.

Tuesday, July 3, 2012

State room. Local Filet Mignon. MSU tomatoes. Real restaurant.

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Friday, June 1, 2012

Tuesday, May 15, 2012

Ingredients/Process

Quality, pasture raised baby back ribs

Rub of your choice. I prefer to make my own.

Rub your meat (you heard me) liberally with your spice rub.

Put on cookie sheet, add 1 cup of apple cider vinegar to tray. Cover with another cookie sheet.

Put in oven at 275, cook for 2.5 to 3 hours.

Grill

Get grill going, add water soaked wood chips to charcoal. Put cooked ribs on opposite side away from the heat. Cover and close the grate on the top of the grill (holding in the smoke). Leave the air vent below the grill open. Let smoke for 20 minutes then baste with sauce. I prefer to make my own. Let smoke for an another hour, turning every 15 minutes and reglazing. You should end up with a nice smoke ring and a thick laquer on the ribs.

Let rest for 10 minutes and serve. I've eaten ribs all over the country and these (just saying) are the best. Let the oven do the work and you end up with a nice smoked rib, with no fat that is falling off the bone.

Peace out.