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"bird and cleaver"

skillet potatoes + smoked salmon + everything salt


I think that if I was ever forced to pick a desert island breakfast food, an everything bagel with salmon, and the works, would be at the top of the list. I'm certain I could eat it every day and never get bored with it. However, when purchasing all the necessary ingredients this weekend, I had a thought. "Ya know, the bagel itself is really unnecessary!". I know, it's kind of an odd thing to say, but it is certainly not why I love the dish so much. I mean sure, the bagel is tasty and all, but really it's just a vehicle for the good stuff. The good stuff being literally everything else. Especially all the seeds and stuff on top (which there is never enough of)! So, I decided to put my theory to the test with a slightly less portable, and (arguably) tastier, vehicle for all that salty goodness. The results were undeniably delicious. I don't think I am quite ready to change my mind about hypothetical emergency foodstuffs, but options are always good.


skillet potatoes + smoked salmon + everything salt


For the potatoes
  • #1.5 fingerling, or other small potato. Rinsed, and cut into 1/4" slices
  • neutral oil (grapeseed, canola, etc.)
Barely cover the bottom of a large skillet with oil. Over medium high heat, cook potatoes until golden and cooked through. Transfer to serving platter, top with remaining ingredients. Serve immediately.

Everything salt
  • 1/4 cup toasted sesame seeds
  • 3 Tablespoons chopped onion (dried)
  • 1 Tablespoon mined garlic (dried)
  • 1 Tablespoon + 1 tsp poppy seed
  • 1 tsp Kosher salt  
 Combine all ingredients in a small bowl, mix to combine.


Additional topping
  • smoked salmon
  • fresh dill
  • greek yogurt
  • chive, or green onion
   
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pork, tomatillo and pinto bean stew + six minute egg



Look, I know it's almost February, but seriously, enough already. Obviously, being a life long Mid-westerner, I am of course, in the camp of  " In my day, this is what we called winter". But for real, I am done with cold this year! The only redeeming part of these past few weeks (literally, the only), is the food we have been inclined to prepare.


Nothing has even crossed our minds for months, beyond "hot, savory, filling, and delicious"; and this dish definitely meets that criteria. It meets it, and then takes it so much further. For us, it is always the simplest things that make the biggest impression.


Given the list of ingredients, it was pretty much a sure thing that this dish was going to be good. But, it wasn't until I got a taste did that I understood what we had done. Immediately, upon taking the first bite, this dish went from "hey, I bet that would be good" to "ohhhhh, man!". You ever have one of those dishes, that when you take a bite, you really wish no one else was around watching you. Both because, you don't want them to ruin the moment for you, and also because you are slightly embarrassed of yourself? Yeah, it's kind of like that.





pork, tomatillo and pinto bean stew

  • 2 pounds boneless country style ribs, trimmed
  • 7-8 small tomatillos, cleaned ( I left some whole and halved some)
  • 2 1/2 cup chicken or pork stock
  • 2 cans organic pinto beans, rinsed
  • 1 large onion, thinly sliced
  • 6-8 cloves of garlic, thinly sliced
  • 1 tablespoon peppercorns
  • salt tt
  • eggs, as many as you want.
  • cilantro for garnish
  • corn tortillas to mop up all the deliciousness (optional)
  • oil
Preheat oven to 300 degrees.
In large dutch oven,  heat oil over medium high heat.  Add ribs and salt liberally,  Cook until browned.  Add stock, tomatillos, onion, garlic and peppercorns to pan.  Cover and put in oven for 2 hours. 

Remove lid from pan, skim fat from the top.  Add pinto beans.  Cover pan and cook for an additional 30 minutes. 

After half hour has passed, crank heat up to 400 degrees.  Remove lid from pan.  Cook until pork is golden and crispy, about another 15-20 minutes. Remove from oven.

While stew finishes cooking, make your six minute eggs.  In a small to medium saucepan, bring about 4 inches of water to a simmer.  Carefully place eggs in simmering water, and set timer for 6 minutes.  You want to maintain a good simmer, not a boil.  After six minutes, run under cool water for 15-20 seconds.  Peel immediately.  Serve over warm stew.




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