What's On the Stove This Morning?

Well, the brined beef tongues, for one thing, are simmering in a pot of seasoned water, on their way to becoming pastrami. Sandwiches will be available to all comers! When is the last time you enjoyed a plate of pastrami, eh? Perhaps it will be today at BT.

And here we have Kevin's new favorite way to cook the pork shoulders. The latest pork item on the dinner menu features confit of pork with goat cheese, walnuts and honey. It has been much more popular than the last one, which was basically pork on pork (and what could be wrong with that, you ask?). This time Kevin is poaching the shoulders in rendered pork fat - exactly the way you make duck confit, with the legs of duck poached in duck fat. It keeps the pork moist, and the slow cooking keeps it tender, with the end result being succulent and full of meaty pork flavor. We have been getting much better comments on this dish and Kevin is very pleased with the technique he is using to get those results. I'll try to get a picture of the plated pork tonight.