cooking Halibut Poached in Duck Fat with Corn Salad My riff on a recipe from Anthony Bourdain’s Appetites cookbook: Halibut Recipe:2 halibut fillets (about 12 ounces each; ask your fishmonger to remove the white belly skin but to leave the dark dorsal skin attached)1 quart rendered duck fat (available at various gourmet retailers and some butcher
cooking Macau-style Pork Chop Sandwich Came out a bit dry, but the sauce was to die for. Ingredients [serves 4] 4 boneless pork rib chops or cutlets (about 6 ounces each)¼ cup soy sauce¼ cup Chinese rice wine¼ cup black vinegar1 tablespoon sesame oil4 garlic cloves, peeled and coarsely chopped1 tablespoon five-spice powder1 tablespoon dark
