Remember the clarified butter that Jaybill and I made to poach pork loin? Well, when we got some ultra-delicious looking lamb sausage from New Seasons, so did we. After poaching about twenty minutes in 140 degree butter these babies were bursting with buttery goodness. So we lightly browned them, then devoured them. This is the first time we made sausage that Jaybill was only able to eat one. I on the other hand, ate two, and then butter poached bacon the following morning. When I die way too young from massive heart failure, it will be with a big smile on my face.
[...] I wanted to do something a little outrageous, but also nailing that comfort food niche. Stuffed Butter Poached Pears Wrapped in Brioche were born, Thanks Charlie. Figs, candied walnuts, and marscapone made up [...]
[...] butter where at a perfect temperature, and all melted in out mouths like…well, like butter. Butter Rules!! We enjoyed our outdoor seats with cheap carafes of red wine, despite the chill air. The bistro [...]