Only place i have been where they have literal pallets of spam in your small local grocer.NYC, but grew up in Hawaii where SPAM musubi are high on the local food pyramid.
Steamed buns, filling is lechon belly (pork belly in sort of a porchetta cooking method but stuffed with garlic and lemongrass. Lime, chilli's, soy sauce, Kewpie mayo, shrirasha, cilantro, and scallions on top.What is it? Pork? And what kind of bun? (It’s very pale.)
That really sounds excellent, thanks!Steamed buns, filling is lechon belly (pork belly in sort of a porchetta cooking method but stuffed with garlic and lemongrass. Lime, chilli's, soy sauce, Kewpie mayo, shrirasha, cilantro, and scallions on top.
Yeah...Banitsa. The ingredients for the stuffing are not traditional (Bulgarian) indeed, but I am sure it tastes good.Today's post is brought to you by the letter 'B'.
B for Banitsa.... and B for butter.
Improvised and non-traditional. Potato, caramelised onion and garlic butter. Of course... with goat's cheese and yogurt.
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slathered the top with more butter...
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out of the oven
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You can use lard for pretty much anything you would use oil or butter for. Use it for frying, as shortening, or as spread on bread. Try frying some potatoes in lard. It creates a nice mouth feel and flavour.Please educate me, good folkes. What are some of your favorite things to cook with lard? It is readily available and pretty cheap around here, but for some reason I never use it..
Please educate me, good folkes. What are some of your favorite things to cook with lard? It is readily available and pretty cheap around here, but for some reason I never use it..
Awesome looking feast!An Xmas/Xmas Eve photo dump
All grilling was done over binchotan.
Lasanga
Pan Seared Scallops, Grilled Maitake, Romesco Sauce, Basil oil
Vegan Plate: Quinoa with Roasted Veggies, Romesco Sauce, Basil Oil
Reverse Grilled Prime NY's, Grilled Brocolini and Eryngi Mushrooms
Steamed Lobster with Herbed Butter
Mixed Green Salad, Yuzu Honey Vin, topped with Leftover Sliced Steak
Pan Seared Shrimp with Roasted Potatos, Shitake, Romesco Sauce, Basil Oil
You’ve inspired me to try this, thanks!
Yeah...Banitsa. The ingredients for the stuffing are not traditional (Bulgarian) indeed, but I am sure it tastes good.
You can try with caramelized onion and spinach, but best it would be with chopped caramelized leek. The other secret - cook it with refined lard.
Happy you prepared it so nice, @Luftmensch !
Awesome looking feast!
This turned out really nice. Was a hit with the family, too. Definitely going into the rotationYou’ve inspired me to try this, thanks!
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