Roast Pork

So I came up with this roast pork concoction.  It's not the prettiest dish I've ever made but it turned out great.

I started by searing the pork loin.  I then sauteed carrots and onions and deglazed with some vermouth and added a bit of chicken stock.  The pork was placed back on top of the veg and I roasted the pork for about an hour at a really low temp.

Once the pork was done I sliced it thin and added it back with some diced tomatoes and canellini beans.  Again, not the prettiest of dishes but it was very good; definitely something to work on and refine.

Roast Chicken Crepes with Creole Cream Sauce

I filled crepes with Roasted chicken and caramelized shallots that were mixed a creole cream sauce. 

Creole cream sauce is made by reducing cream down and adding worcestershire, hot sauce, smoked paprika and garlic.  Once it is reduced some parmesan was added.

Peanut Chicken Pizza

I tried combining two of my favorite dishes, Peanut Chicken Pasta and Pizza.  I used my usual pizza dough and topped with some grilled chicken, green pepper, mushrooms and peanut sauce.

It turned out good except that the dough rolled out a little funny (kinda shaped like a European country - Austria, no?).  I'm thinking next time I might take it a bit further and add some edamame and possible bean sprouts ( a little of this wouldn't hurt either).

Braised Short Ribs

I braised some short ribs and reduced the wine they simmered in to make a Cabernet Sauce.  Short ribs are the perfect braising meat as they have a good amount of fat and they have the bone (rib) still in.  As the ribs cook the marrow inside comes out and flavors the sauce.

I just used the typical braising method: sear the meat, then simmer in the oven at a low temp for a couple of hours.