Lamb Chops with Parsnip Puree

Herb marinated double-cut lamb chops with creamy parsnip puree and a fig port reduction. For this dish, I partially deboned a rack of lamb to make thick-cut chops. I utilized the bones I removed to make a stock that fortified the finished sauce. I realize this is a lot of work! Not everyone is into […]

Porchetta

Crispy-skinned pork belly roast, filled with roasted poblano, garlic-rubbed pork butt. Porchetta is an Italian pork roast, traditionally stuffed with garlic and wild fennel. This porchetta is a little different. It’s filling is made of roasted poblanos, garlic, smoked paprika, and some extra pork! Getting evenly crispy skin on the pork belly is probably the […]

Pumpkin Apple Slaw

Shaved kabocha pumpkin, gala apples, and brussels sprouts, with black pepper honey pumpkin seeds, bourbon macerated craisins and orange dressing. The majority of people probably aren’t used to eating raw pumpkin. It is a hard, starchy fruit that most often requires boiling or baking. But when shaved, shredded, or spiralized, the pumpkin’s texture becomes crisp […]