From the Chefs Notebook during pandemic == Rhubarb Cobbler and Burnt Ends
The recipe of the day is roasted Rhubarb Cobbler and burnt pork ends
Jump to RecipeToday’s note comes from the Denver Post 2021-04-28. ‘What I had learned from my parents’ from Bill St. John – caught my eye. I guess that is the spark for writing. What is write in the notes during the pandemic is not what i learned from my parents – but what I wish to pass on…
Margaux Laskey @ the New York Time Co. writes you might be feeling a bit of spring right now: there’s a whisper of chill in the air, but sun is bright, and maybe it’s time to think about planting pansies and begonias in pots outside. It feels like a hopeful moment. Amen. Nothing quite like the snow on the ground with defiant Spring Tulips..
The book of the week is from Adrian Miller ‘Black Smoke’. Adrian Miller is Denver -based food historian and James Beard Award Winner 2014. His book ‘Soul Food: the surprising story of an American Cuisine, One Plate at a time. the note of the day is ‘old author’s pork Belly Burnt Ends’. Burnt ends are off the traditional burnt ends of beef brisket. this process call for 3 steps that candies the pork belly by smoking, then rendering and adding barbeque sauce at the end of the smoking process.
Burnt Ends
Ingredients
- 6 pounds pork belly
- dry rub
- butter
- 1 cup brown sugar
- 1/2 cup apple juice
- 1/3 cup fig jam
- bbq sauce
Instructions
- smoker to approximately 250F
- smoke for 3 -1/2 hours
- place the pork belly in pan and braise w butter, apple juice, jam, dry rub, bbq sauce (#Covered)
- cook for 2 more hours @ 250F
- remove into a clean pan with the rest of the BBQ Sauce and cook for 15 minutes
Roasted Rhubarb Cobbler
Ingredients
- 1 vanilla bean , split lengthwise
- 2 pounds rhubarb, trimmed and cut into 1/2" pieces about 7 cups
- 3/4 cup sugar
- 1 tea spoon grated orange zest
- 3 finger pinch salt
Biscuit topping
- 3/4 cup flour 3/4 cup flour + 1 table spoon
- 2 tablespoons sugar
- 1-3/4 tea spoons baking powered
- 3 tablespoons butter cold unsalted cut into 1/2 inch cubes
- 1/3 cup heavy whipping cream
- demerara sugar
Instructions
- heat the over to 450F
- scrape the vanilla pulp out of the bean and into a gratin dish
- add rubarb, sugar, zest and salt. Toss well and let rest.
Biscuit
- add the flour, sugar, baking powder, salt into the processor.
- add the butter and pulse.
- add 1/3 cup of cream and pulse until it clumps together.
- form the dough into 6 balls.
- let rest for 30 minutes.
- roast the rhubarb, for about 30 minutes
- lower the oven to 375 F.
- arrange the biscuits on top of the rhubarb
- brush the biscuits with the remaining cream and Demerara sugar.
- Bake until golden brown. about 30 minutes.
Notes
defiant spring tulips in snow. It feels like a hopeful moment.