Stir Fried Napa Cabbage with Mushrooms and Bacon

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To celebrate Chinese New Year, I finished off my hunk of Fatted Calf slab bacon by making a Napa cabbage stir fry with diced bacon, thinly sliced onions and cremini mushrooms. Doesn’t sound like a Chinese dish to you? Tough. Gung Hay Fat Choy, buddy.

Here’s what I assembled:

  • Small head of napa cabbage, sliced crosswise into ½ inch pieces
  • ½ cup diced bacon
  • 1 small onion, thinly sliced
  • 8 ounces of cremini mushrooms, thinly sliced
  • ¼ cup chicken broth

Here’s what I did:

I assembled the ingredients…

…heated a large cast iron skillet to medium and threw in the bacon.

The piece of bacon I had was pretty meaty and I sliced it pretty thick, so it was more like sautéing ham matchsticks as opposed to crisping thin slices of bacon.

Then, I added the onions (with some salt and pepper) and cooked them until they were translucent.

Once the onions were softened, I added the sliced mushrooms (with some salt and pepper) and sautéed them until the moisture had cooked off.

I put in the Napa cabbage…

…and splashed in some chicken broth.

I placed a lid on the skillet and lowered the heat to medium low. I simmered the dish for about 5-10 minutes until the cabbage softened to my preferred tenderness. I did a final taste for seasoning and adjusted with salt and pepper.

Easy and tasty. In the future, I’ll scoop out the bacon before adding the onions and mushrooms because the fatty part gets kind of rubbery. Because the bacon I used was more like ham, it wasn’t a problem. If I were using thin bacon, I’d definitely fish out the bacon and sprinkle the crispy pork bits on top after I finished the dish.

Dinner Back at Home: Smoked Pork Chop, Green Beans, and Braised Cabbage

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For my first meal back home, I heated up a frozen Fatted Calf smoked pork chop in my SousVide Supreme (set at 130 F) for 30 minutes. While the chop heated in the bath, I nuked some leftover braised cabbage and some frozen green beans and butter which I later seasoned with salt and Dukka.

I took the chop out of the vacuum pack, dried it off, and seared it in my cast iron skillet in some melted lard.

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Here’s my final plate (Fitbomb and I split the chop):

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Maybe I’m nuts, but I thought smoked pork chops were already cooked. That’s why I only set my SousVide Supreme to 130 F. Our chop, post-searing, was really rare, especially right near the bone. When I heat up our last chop in the freezer, I’m gonna set the water bath to 140  F before I sear it.

How’d it taste? Nice and smoky with hints of hard cider.

Sous Vide Lamb Chops: It’s What’s For Dinner

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I got six beautiful lamb chops gifted to us last night so I sous vided them for dinner tonight.

Aren’t these pretty?

I seasoned them with some Dukka, salt, and pepper…

… and then vacuum sealed them.

At 3:30 p.m., I popped them in my SousVide Supreme (set at 130 F) so they’d be ready to take out in 2 hours.

Here are the chops straight outta the bath.

Not so pretty but trust me, it gets better.

I heated a couple tablespoons of lard in my cast iron skillet over medium-high heat and I seared them for 1½ minutes on each side..

…and then I seared the fatty edge for about a minute.

See? I told you they’d be pretty again — pretty tasty! (Sorry for the lame pun.)

I served the chops with Tabil seasoned roasted cauliflower in lard. I set the oven to 400 F on convection roast and tossed the florets every 15 minutes until they were nice and toasty on the outside and tender on the inside (~35 minutes total).

From now on, I’m gonna be roasting my veggies with lard in our oven set on convection roast.

For my second veggie side, I took some frozen haricot verts out of the freezer, threw on 2 pats of butter, and nuked the dish for 3 minutes.

Then, I seasoned them with salt and pepper.

Here’s my finished plate:

The chops were yummy. I actually think these lamb lollipops would’ve tasted better if I’d roasted them the  conventional way in the oven (more crispy, rendered fat).  But that would take a skilled chef. Sous vide ensured that I didn’t waste this wonderful meat.

Thanks H & B! You guys are the best!

Best X-mas Gift Ever: Meats from Fatted Calf Charcuterie (San Francisco, CA)

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Our close friends, H & B, dropped off an early X-mas gift last night – a meat bonanza from Fatted Calf Charcuterie! Our haul included prosciutto, a slab of bacon, lamb chops, chorizo, Pâté Rustique, and smoked pork chops.


I love Fatted Calf Charcuterie. Here’s what they say you should give Santa in lieu of milk and cookies:

It’s cold outside so help Santa warm his bones with a proper glass of port and a few decadent bites of foie gras terrine. Protein is a necessity for a long night’s work so an assortment of ciccioli, pate rustique and finocchiona would certainly be welcome. From what I’ve heard Santa is a hearty eater so you will want to give him a whole truffled game hen stuffed with black truffle sausage. To be certain you get everything you wanted you could seal the deal with a little truffled crema di lardo. And since Santa is a man on the go I like to throw in a few fegatelli for his journey across the starry sky.

I have some rocking friends.