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Skipping down the isles of Whole Foods in University Heights (@WholeFoodsUHts) yesterday, I am so glad to see Chris.

Whole Foods in University Heights (corner of Warrensville Cntr Rd x Cedar Rd)

Her smile and orange overalls amongst the fishes all day long is a very comforting sight.

Did I ever tell you that you should forge a close relationship with your local fishmonger? Trust me and Alton on this one-just do it.

So with special guests in town for a birthday celebration, we decided on turning this….

Fresh NEVER frozen Ahi (aka tuna)

…now everyone in the pool…

now mixamixa

…into this.

Ahi Shoyu Tobiko Poke

Who doesn’t love Ahi Shoyu Tobiko Poke?!!?!?

BTW-As you can see, ahem Fire, I won’t spell Haupia incorrectly (Haupio my ass). Haole. #notgoingtonight

Reporting live from QuarryLaneFarms…

Happy Easter everyone!

In honor of this joyous holiday and Chef Jennifer Carroll, we cooked him….yes we made your Easter Bunny.

You too can cook your Easter Bunny!

Half a pound of diced salted pork (Pro Tip: If you semi-freeze, it will make it easier to cut).

Salted pork = delicious fat/flavor

Make sure you get fresh wabbit (ours was from southern Ohio). I don’t advocate frozen wabbits.

Fresh not frozen

Lay your wabbit out. Position it on your cutting board…make funny Cadburry bunny noises.

Hippity hip hip hop…rabbit!

Chop the legs and “wings” from your rabbit. Separate the side from the bones. There isn’t alot of meat on wabbits, so be careful.

Get some rabbit meat

Keep the sides thinner to roll

Sides of rabbit

With your leftover carcass, chop up into chunks and make some stock (Ruhlman should be so proud).

Rabbit carcas

Before you throw in your water, don’t forget to brown the rabbit x3 minutes per side. More browning gives you more flavor.

Brown your carcass/bones

BTW-If some bits fall off, place into the sides and use in your roll.

Sautee your salted pork.

Salty pork

Salt/pepper your rabbit.

salt and pepper your rabbit

After your salted pork gets slightly brown and releases some of its oil goodness, add your rabbit in one layer.

Rabbit and pork

Let sit for 2-3 minutes per side or till it gets slightly GBD. Slightly.

Just slightly GBD

Remember to put fresh rosemary in your rolled pieces of rabbit. Embrace your inner herbies.

Fresh rosemary in the rolled pieces

Once rabbit is browned remove rabbit and salted pork pieces. Let rabbit rest on covered plate.

rabbit resting

Feed your salted pork chunks to your hungry patrons…tell them its French.

Now that's an app (kidding)

Into the pool goes your mirepoix (2 onions, 1 celery, 1 carrots).

MirePoix in the pool

Mixamixa 11 minutes on medium. Try to get some of the browned bits from the bottom.

Add a bunch of gaaaaarlick.

garlic in

Mixamixa 1 minute.

Add 1 cup dry white wine and really scrap the bits from the bottom. Mixamixa 1 minute.

Take your wabbit stock.

stock bubbling

Add 2 cups rabbit stock and really really scrap the bits from the bottom. Mixamixa 1 minute.

Add fresh rosemary, fresh thyme, one bay leaf to pan.

fresh herbies

Lightly dust your rabbit with flour.

light EVEN flouring (Pro Tip: Bourbon while dusting = not a good idea)

Rabbit pieces back into the pool. Cover and simmer x30 minutes. In the last 5 minutes, add 1 tsp of tomato paste and a generous dollop of whole grain mustard to the party. mixamixa.

For the plating:

Pan sauces on the bottom. Place rabbit pieces on top of sauce. Top rabbit with arugula tossed with olive oil, and thin navel orange slices. Light pinch of truffle salt on top to finish.

Rabbit

Of course we opted to serve with 2 scoops rice.

plate it and send it

Expedite immediately.

The sweet citrus and slightly bitter arugula is a great contrast to the savory/salty rabbit.

You can now order rabbit on our menu – you can eat the Easter Bunny too. Tell the kids.

From our staff to your families – Happy Easter everyone!

Reporting live from QuarryLaneFarms…

Has it really been one year since we started this blog?

Happy Blogoversary!

Blogoversary! uncha-uncha-uncha

We started this blog on February 2nd, 2010: so what better way to recap one year in the blog-o-sphere with a list of my favorite posts, sexy time posts, and of course our favorite food porn.

Most favorite posts:

1. Boeuf Bourguignon and guest Chef Fornication Francois : This is one of my favorite posts because I actually write a character evolution piece using food and Julia Child as the vehicle. Brings me back to my creative writing class in college. I am most proud of this post.

 2. Cantankerous Clams – Cause you’re gonna want to lick the bowl clean : Start to finish, step by step, almost all pictures. Keepin it real yo.

3. What is the best part of a McDonalds cheeseburger? : This post/memory drove me back to childhood…like hanabata days kine. Almost like that moment in Ratatouille where one is thrust back into childhood. The post obv not so much about the actual food itself, but the actions around food that drives us to eat.

4. Iron Chef Cat Cora meets a stoned stager and photographer : My attention to gas station details are second to none.

5. Chef Rick Bayless, as an orphan, were you found on the steps of a church wrapped in a tortilla shell? : Did you just picture Chef Bayless IN a tortilla shell? I did.

Sexy time posts:

1. Top Chef Jennifer Carroll in a bikini, Bacon bikini, Padma licking BBQ sauce sweaty-naked or https://quarrylanefarms.wordpress.com/2011/01/16/beach-fufu-drink-top-chef-boobs-thanks-chefjencarroll-damn-you-ericripert-caymancookout/ : The first started out as we mocked another Cleveland blogger. But with the popularity of Top Chef and BravoTV, these two posts seem to be very popular thanks to the bikini pictures, Chef Eric Ripert’s je ne sais quoi, and of course Host Padma Lakshmi licking. Grab a kleenex.

2. Wear your bikini for the 120lbs of pig Happy 4th of July – #oinkfest2010 : Cause our foodie friends are way cool esp since the piggy was so. damn. good. and the hot chicks in bikinis were outstanding. Love America on the 4th of July.

3. Symon Fieri QuarryLaneFarms Brown and DeLaurentiis: All in one place – Cleveland : One picture at the end (thanks HD) makes this post worth visiting. You’ll need a moment.

Food porn:



1. The Best Burger in the world is… : This post is still causing plenty of controversy. Food porn indeed as my vote for the best burger in the world.

2. Gigantic smoked turkey leg…Disneyland style. : Lotsa people with large pieces of meat. Nuff said.

3. @Nomnomtruck – The best banh mi sandwich ever #perfection #hotchick : The detail and close up/macro shots we took of this amazing sandwich is enough to get you a “culinary boner”.

Bonus: B-Y-O-Bacon at Mhenry in Chicago #eggslut : Just look at the last picture post. Happens to me all the time. “Don’t move, I’ll get you a towel…”

Entree the proverbial Bourdain phrase: “So what have we learned?” Well, I can easily say we here at QuarryLaneFarms enjoy our successes/failures of cooking, writing, photography, and of course eating. Our belief remains: Sharing your food is really sharing your soul, your thoughts, your imagination, and most importantly, the history of your family.

Thank you to all of our readers.

Special thanks to Joolie, Snoozie, Curtis, Giner, Sneakerhead, KHWattz, Ms. Veggie, Mr. Drenalin and of course all of our families. We’d be lost without you.

A wise friend said to me, “Keep drinking cause it gets better!”

Wilco

Reporting live from QuarryLaneFarms…

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