Salmon with Citrus Chile Sauce

Ingredients

4 jalapeños, seeds removed (leave some seeds in if you like more heat)

2 garlic cloves

Kosher salt

Zest of ½ grapefruit

2 tsp. honey

6 Tbsp. extra-virgin olive oil, divided

2 bunches broccolini, cut into 2" pieces

4 (5–6-oz.) skin-on, boneless salmon fillets

2 Belgian endive, leaves separated, cut into large pieces

¼ cup fresh grapefruit juice

3 Tbsp. unseasoned rice vinegar

Toasted sesame seeds (for serving)

1. Step 1

   Pulse jalapeños, garlic, and a pinch of salt in a food processor to a coarse paste (you can also smash with a mortar and pestle or finely chop jalapeños and garlic on a cutting board, sprinkle with a pinch of salt, and crush with the side of a chef’s knife).

   Step 2

   Transfer paste to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Set sauce aside.

   Step 3

   Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until crisp-tender and charred in spots, about 5 minutes. Divide among plates.

   Step 4

   Heat remaining 2 Tbsp. oil in same skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6–8 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.

   Step 5

   Add endive to broccolini on plates; season with salt. Set salmon on top. Stir grapefruit juice and vinegar into reserved sauce and spoon over salmon and vegetables. Sprinkle with sesame seeds.

Homemade Italian Capicola

 

INGREDIENTS

  

• For the Curing Rub:
• 3 pounds pork coppa or pork loin (coppa is the traditional and preferred cut (we highly recommend it if you can get one from your butcher), see blog post for description)
• 2 1/2 tablespoons sea salt
• 2 tablespoons sugar
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon curing salt #1 (aka Prague powder) (this is essential for maintaining the pink color of the meat as opposed to brown/gray once it's cooked)
• For the Seasoning Rub (feel free to tweak according to preference):
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 1/2 teaspoons black peppercorns
• 3/4 teaspoons anise seeds
• 1/2 teaspoon red pepper flakes
• You'll also need:
• meat netting, size 24

INSTRUCTIONS

 

• To make the cure, place the sea salt, sugar, red pepper flakes and pink curing salt in a coffee/spice grinder or use a mortar and pestle to grind them.  (It is essential that the pink salt is evenly distributed in the rub.)

  Place the pork in a large bowl or on a work surface and massage the rub into the pork, making sure to get every nook and cranny.

  Wrap the pork tightly in plastic wrap and refrigerate it for 5 days.  After 5 days flip it over so the bottom side is up and refrigerate it for another 5 days.
• After 10 days unwrap the meat. It will be firmer to the touch. Thoroughly rinse it under cold water to remove all the spices and set it aside while you prepare the final rub.

  To make the rub, place the fennel seeds, coriander seeds, anise seeds, red pepper flakes and black peppercorns in a coffee/spice grinder or use a mortal and pestle to grind the spices until you get a coarse rub. Lightly blot the coppa with a paper towel.

  Spread the rub out onto a plate or work surface and roll the coppa in it, coating all sides. Use up all the spice rub to coat the meat.
• Next you'll need a #24 netting roll. Cut a piece of netting off the roll that is a few inches longer than your coppa.

  Stretch the netting and feed the coppa through it (unless you have a ham-stuffing funnel, it's easiest to do this with two people).
• Preheat the oven to 250 degrees F. Fill a pan up with water and place it on the middle rack of the oven. This will create humidity as the coppa cooks to keep the coppa moist. Place the coppa on a roasting pan fitted with a wire rack and place the pan on the top rack of the oven. Cook the coppa for 1 hour, then turn the coppa over so the bottom side is up and bake it for another hour or until the internal temperature reaches 145-150 degrees F. Don't overcook or the meat will be dry.
• Be patient, it's not quite ready yet!  Remove the coppa, place it on a plate and refrigerate uncovered for 4 hours.
• At that point your homemade Italian capicola is ready to eat! Slice it thinly and enjoy it on your sandwiches, pizzas or eaten on its own!  (For professional looking deli meat slices, use an electric meat slicer.)  

  To store, keep it wrapped tightly in plastic wrap in the refrigerator where it will keep for up to 2 weeks.

  The sliced capicola can also be frozen for up to a couple of months.

Homemade Bacon

 

INGREDIENTS

  

• For the Wet Cure Method:
• 5 pounds pork belly , skin removed
• 6 cups cool water
• 1/2 cup kosher salt
• 1/2 cup packed dark brown sugar (optional, if you want a sweet bacon)
• 2 teaspoons Prague powder #1 (measure carefully)
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• For the Dry Cure Method:
• 5 pounds pork belly , skin removed
• 1/4 cup kosher salt
• 1/4 cup packed dark brown sugar (optional, if you want a sweet bacon)
• 1 teaspoon Prague powder #1 (measure carefully)
• Coarsely crushed black peppercorns (optional and amount according to personal preference)

INSTRUCTIONS

 

• For the Wet Cure Method:

  Add all the cure ingredients together in a large bowl and stir.  Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it.  If using a ziplock bag, place the bag in a container in case there is any leakage.  Place it in the refrigerator for 7 days, flipping the bag over (or the pork belly itself if curing it in a container) every 2 days to ensure both sides of the pork belly are equally cured.

  **A one-gallon bag will hold a 3-pound pork belly.  If you're following the recipe to use a 5 pound pork belly and plan on using the wet cure method with ziplock bags you can cut the pork belly in half and divide the brine equally between the two bags.
• After 7 days the pork belly will have firmed up. Remove the pork belly from the brine and thoroughly rinse it off. Some people say you should let the slab of bacon air dry for up to 24 hours before you smoke it. But many experts agree there is no need to do this. These experts argue that in leaving it wet the smoke actually sticks to the bacon better than if it's dry.  At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup.  Proceed to smoking (see below).  
• For the Dry Cure Method:

  Place all the dry cure ingredients in bowl and stir to thoroughly combine them.  It is essential that the pink curing salt is evenly distributed across the whole pork belly.  We recommend using a spice/coffee grinder, a small blender or a mortar and pestle.   

  Thoroughly and evenly rub down all sides of the pork belly with the dry rub.  Place it in a ziplock bag or container (like a casserole dish), with the fatty layer side down, and cover it with plastic wrap.  Refrigerate it for 5 days.  Flip the bacon over, redistribute the liquid that will have formed (if it's in a ziplock bag simply turn the bag over and give it a massage), and refrigerate for another 5 days. After 10 days the pork belly will have become quite firm and stiff.  Remove it from the the container or bag, rinse thoroughly, and pat dry with paper towels. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup.  Proceed to smoking.
• To Smoke the Bacon:

  Preheat your smoker to 175-180 degrees F (do not exceed 200 F).  (We use and love the Masterbuilt Digital Smoker).  Smoke the bacon fat side up (as the fat renders it will run down over the meat) for 3+ hours or until the internal temperature of the bacon reaches 150 degrees F.  (We use and recommend this instant read thermometer.)  Add a handful of wood chips a couple of times during the smoking process. (Good options include hickory, apple or cherry.)

  If you're using a grill, set up it up for 2-zone cooking and smoke the bacon over indirect heat at 175-180 degrees F (don't exceed 200 F) for about 3 hours or until the internal temperature of the bacon reaches 150 degrees F.

  Once the bacon reaches an internal temperature of 150 degrees F, transfer the bacon to a plate and immediately place it in the fridge to cool down.
• To slice the bacon, slice it across the grain.  You can use a large sharp knife or, for perfectly uniform/professional slices use a meat slicer.

Miso Ramen

 

Ingredients

• 4 teaspoons vegetable oil, divided

• 1 lb shiitake mushrooms, stems removed

• 6 bunch scallions, sliced, white and green parts separated

• 1 inch piece fresh ginger, peeled and finely chopped

• 5 cloves garlic, chopped

• 8 cups vegetable broth

• 3 tablespoons white miso

• 2 tablespoons soy sauce

• 2 tablespoon toasted sesame oil

• 4 large eggs

• 16 oz. fresh ramen noodles or 5 3-oz. packets dry ramen

• 2 heads baby bok choy, quartered lengthwise

• 2 teaspoons toasted sesame seeds

• 2 teaspoons crushed red pepper flakes

• Toasted nori, for garnish (optional)

Directions

1. Heat 2 teaspoons vegetable oil in a large saucepan over medium-high. Add mushrooms and cook until beginning to brown, about 4 minutes. Remove from pot.

2. Reduce heat to medium and add remaining 2 teaspoons oil to pot. Add scallion whites, ginger, and garlic. Cook, stirring, until fragrant, about 2 minutes. Add broth and bring to a simmer.

3. Remove a ladleful of broth from the pot and transfer to a small bowl; add miso and whisk until smooth. Return to pot; add tamari and sesame oil.

4. Lower eggs into a large pot of gently boiling water; cook for 6 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water. Set aside.

5. Return water to a boil. Add noodles and bok choy; cook until noodles are al dente and bok choy turns bright green, 2 to 3 minutes. Drain; remove bok choy. Rinse noodles under cold water, then drain again. Divide noodles and bok choy among bowls.

6. Peel eggs and halve lengthwise.

7. Pour broth over noodles. Top with mushrooms, eggs, and scallion greens. Roughly chop sesame seeds and red pepper flakes; sprinkle over bowls. Crumble nori over each bowl, if desired.