Category Archives: charcuterie

  1. Stick!

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    April 24, 2008 by seanbrock

    Foie Gras destined for the center of a country pate. Advertisements

  2. Housemade Bacon

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    April 24, 2008 by seanbrock

    this cured for 4 months, thanks to my friend Alan Benton for the inspiration!

  3. Snacks

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    April 16, 2008 by seanbrock

    this is a fun way to start a tasting menu..it’s crispy foie gras croquant with truffled chicken liver mousse

  4. Country Pate

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    April 16, 2008 by seanbrock

      preppin the country pate….using housemade bacon for pate work is rewarding..this came out really good.  can’t wait to make …
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  5. Star Provisions

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    April 4, 2008 by seanbrock

    I was recently invited to cook dinner service at The Quinones Room at Bacchanalia with my friend Andy Carson.  Wow, …
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  6. Chorizo Grouper

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    March 11, 2008 by seanbrock

    Chorizo glued to Grouper….this is then poached at 60 C for 12 minutes and finished on the plancha.

  7. Sausage

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    February 27, 2008 by seanbrock

    The last couple of days Travis, Timmy and I were able to make lots of great sausage.  We were lucky enough to use …
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