Tonight’s craft cocktail
A Rosemary Fashioned: Bulleit Bourbon, house-extracted rosemary syrup, Pechaud’s Bitters, rocks, sprig of rosemary garnish
Clockwise from left: au gratin with russets, leeks, jalapeños, cumin, and crumbled paneer; green beans with olive oil, kosher salt, and sautéed garlic; Memphis-style pulled pork pressure cooked with dried cascabel chili, then simmered in BBQ sauce.
Pressure cooked, halved, grilled, then stuffed with cream cheese, prosciutto, onions, sweet red peppers and panko, then finished in the broiler
Pepperjack sour boules!
This time instead of putting the cheese in the dough, I dropped a handful on top with five minutes left in the baking cycle. Cheese in the dough melts into oils that enrich the flavor of the bread, but those oils also make the crumb heavier and more dense. With this method, I still get to appreciate the cheese, too! A medley of house-pickled jalapeños and red, orange, and yellow peppers dot the inside.
Making my own cola syrup with alcohol, sugar, and pressure extraction