That it feels like spring and applying these bad boys to the grill.
So now we know Red Apron makes fantastic lardo. Woot!!
Last weekend we bought some pork cheeks at Red Apron. I tossed them in a Dutch oven with a beer, some chicken broth, cilantro, garlic, green and red onions a dried chili, fresh oregano and some dried cumin and coriander. I cooked them in a 200 degree oven until super tender and shredding and then fried in a cast iron until there were some crunchy bits. Topped with pickled onions and nestled into good tortillas sent from CA by the Bob’s dad and Janet I was almost transported back to LA.
Oysters and fabulous chowder at Hog Island, white truffles at the always fantastic Perbacco, soup dumplings from Yank Sing, and organic spices from Spicely.