Last Sunday dinner at B&O for me….went out on a high note. Snagged some kohlrabi and bison bacon from the farmers market, found some pork tenderloin on the deep freezer, and boom! 🙂
Pork tenderloin with kohlrabi two ways – sauteed greens with bison bacon and root puree.
Two events this week…both required 500 pieces of sausage. Who made it? This gal….
1/4 of the massive bacon sausage project
And then I decided to make beef kielbasa with scrap beef laying around. Cured and hot smoked ended up tasting like a high quality hot dog.
Who says duck confit has to be fancy? Served cookout style at B&O last week with potato salad, bbq glaze, and compressed then grilled watermelon.
Yesterday I woke up early, went yo the Baltimore farmers market, picked out a few things, and then cooked them for chefs dinner at B&O.
Spring onion romanesco cauliflower, purple broccoli, and squash blossoms.
Soft shell crab, ricotta-spring onion-crab stuffed squash blossom, corn puree, and sauteed cauliflower.
Glazed with orange bell pepper jus, with sweet potato puree and roasted Brussels sprouts
Mizuna salad, crispy guanciale, 63 degree egg, and raspberry vinaigrette
Crispy skin leg/thigh, pork belly croquette, pea tendrils, pickled radish, and ramp-pea puree