Just made the most delicious hamburgers i have ever had!!!!
ground hanger steak, chopped calfs liver, thyme, shallots, one egg, some milk and old raisin challa bread. oh and some crimini mushrooms all chopped up, seared in a skillett and finnished in the oven. topped with a hen egg and some racclett


Delicious

This is Jason (named after one of my cooks who didn't show up to a meeting this morning). I have all the mirpoix in the background ready to go into a big pot.
Shortly after this photo I trimmed all the hairs off and took off the ears. Everything then was simmered in the pot for about 8 hours. The ears where removed at about 2 hours and set aside to use as garnish later. The broth was strained and the meat from the head pulled and chopped. I took care to get all the good stuff (tongue, cheeks, etc...) skin was saved for cracklings. After chopping the meat coarsely I tossed it while still warm in a mixture of diced Meyer lemons, roasted garlic, grain mustard, and day old brioche. After which I rolled it tightly in plastic wrap and put in the fridge. The broth is now a delicious split pea broth that will be the sauce for the final dish. I will post more on the final dish once it is done tomorrow.
Cheers
Tim

Pigs Head

I am getting a fresh pigs head this Thursday. I will be posting pictures and details on what I am going to do with it. Cheeks are the best! I will use everything!

Stay tuned.

Me and my pig

Hi all,
This is my first post. I am a chef in Bronx, NY at the Greentree restaurant. At the restaurant I create well prepared pub food. everything from house made herb fish sticks, quiche, and utilizing everything I can from meat. I enjoy curing my own pancetta, copa, and whatever else I can use salt, sugar and herbs to preserve. This blog is my way of communicating to people what I love and enjoy doing every day.
cheers
Tim