[Behold My Butt! (2007– )]

Cooked on the grill with smoke from a pan of wood chips (hickory and alder).

Pulled Pork Tacos:

[Croquettes: Cook-Off 37]

Holy crap, menuinprogress. That ranks among the top first posts ever!

Say more about the interior. The exterior is perfect.

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Thanks!

This is the dish that we used the leftovers from:

In this instance the fish was salmon, but we've used mahi mahi, sea bass, etc.

The base is red lentils and yellow split peas cooked in chicken and fish stock and highly spiced with fresh ginger, cumin seed and cayenne. There is also lemon juice which adds another flavor element (we also squeezed lemon juice on the fish balls just before eating).

The fish gets poached in the cooked lentil mixture.

To make the balls, we mixed the fish and lentils together and added gram flour, panko and an egg white.

[Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 5)]

I just found this thread. Great stuff!

Here are some pics of our charcuterie adventures.

Coppa di Testa:

Testa served warm:

Pancetta whole:

and cut:

Duck Prosciutto:

and finally, the humble Italian Sausage:

[Croquettes: Cook-Off 37]

We made these fish and lentil balls as part of our "Feast of the Seven Fishes" on xmas eve:

They are made using leftovers from a fish and lentil main dish. The crust is gram flour and panko.