Sometimes it’s hard to stick to a plan

Maybe I’m still getting settled into the new year, but after ordering food delivery 5 days in a row, waking up to the cost of that and the low quality food consumed, I knew I had to get my game back.

So this week I did. Mostly it’s in the planning. A little work on the weekend and we can put some great food on the table for us, for our girls. Instead of Thai, Chinese and Indian delivery, we’ve got hanger steak, duck breast, standing rack of pork, and Cornish game hen. And all for less coin.

Bought these babies at Golden Gate Meat Co. and left them salted in the fridge overnight to dry out the skin.

Then stuffed them with cooked Linguica sausage from 4505 Meats (thank you, Ryan) and rubbed them with Harissa powder made into a paste with rendered Linguica fat. (Stuffed one with chicken sausage and left off the Harissa for our daughter).

I figured they’re too small to brown in the oven before the meat would over-cook, so I browned them in cast iron with the help of a torch. Seemed to work. Put them into a low temp oven and let them come up to 150.

Can’t complain about the result, and the girls . . . big smiles all around.

Tomorrow night – Muscovy Duck Breast. Render off the fat until the skin crisps up without overcooking the meat – that’s all. Then trade the rendered fat to DC for some contraband!

Tomorrow night – Muscovy Duck Breast. Render off the fat until the skin crisps up without overcooking the meat – that’s all. Then trade the rendered fat to DC for some contraband!