Bill Schultz
TVWBB Hall of Fame
Awhile back I watched a Anthony Bourdain episode in which he visited family in Provence France and these two dishes looked superb so I researched and found the original recipes and went full Frenchy. Superb stuff. The CEO and #3 already told me this is a must repeat. Here is how I did it.
The ingredients lined up. Swiss Chard, Scallions, one whole onion diced, four cloves of garlic diced, Pork Belly, Pork Shoulder, fresh Tarragon, Parsley and Oregano from the garden, fresh ground Nutmeg, Kosher and fresh ground Pepper, Chicken Livers, EVOO and fresh Caul.
( Caul is a mesh like fat that surrounds the pig intestines and keeps them together. Got to search out a Butcher who slaughters Pigs or a well supplied Gourmet Shop for it. It has been used for many centuries to make fresh sausages, Taurines and other dishes. The fat breaks down and makes incredible flavor and crust on your roast.)
Double ground the Pork Belly and Shoulder
Saute onions garlic and scallions, add the Chard and saute till soft but still fully green, set aside and let cool
I put six whole chicken livers in and pulsed them till smooth, then the ground Pork and pulsed till mixed. Then add the herbs and the spices along with the sauteed ingredients
Form into a log and wrap with the Caul
On the Genny for 1.5 hours at 375, the scent will make everyone in the house come outside
The Tapanade
Olives, Anchovies, Capers and EVOO blended
Some good French bread toasted on the Genny, some nice Cheese and the Tapanade
The Cayette came out superb
Continued next page
The ingredients lined up. Swiss Chard, Scallions, one whole onion diced, four cloves of garlic diced, Pork Belly, Pork Shoulder, fresh Tarragon, Parsley and Oregano from the garden, fresh ground Nutmeg, Kosher and fresh ground Pepper, Chicken Livers, EVOO and fresh Caul.
( Caul is a mesh like fat that surrounds the pig intestines and keeps them together. Got to search out a Butcher who slaughters Pigs or a well supplied Gourmet Shop for it. It has been used for many centuries to make fresh sausages, Taurines and other dishes. The fat breaks down and makes incredible flavor and crust on your roast.)
Double ground the Pork Belly and Shoulder
Saute onions garlic and scallions, add the Chard and saute till soft but still fully green, set aside and let cool
I put six whole chicken livers in and pulsed them till smooth, then the ground Pork and pulsed till mixed. Then add the herbs and the spices along with the sauteed ingredients
Form into a log and wrap with the Caul
On the Genny for 1.5 hours at 375, the scent will make everyone in the house come outside
The Tapanade
Olives, Anchovies, Capers and EVOO blended
Some good French bread toasted on the Genny, some nice Cheese and the Tapanade
The Cayette came out superb
Continued next page
