Wednesday, February 3, 2010

Momofuku Cooking at Home

Lately I have been slow smoking meats using only salt as a seasoning. This approach has provided nice versatility in including the meats in pretty much any style of cooking. Since Christmas though the inspiration has been David Chang's bold, refined, pork fueled take on Asian/American cooking detailed in his Momofuku cookbook.

First up were Pork Shoulders I used for a Bo Ssam feast with the IQue team a few weeks ago. Slices of pork shoulder garnished with Kimchi, ginger scallion scallion sauce, and freshly harvested Cape Cod oysters wrapped in butter lettuce. I could eat this 7 days a week.

Next up, The Kimchi stew starts with some salted and smoked 1/2 chickens. The backs were used to make a stock.

David Chang's Cabbage Kimchi

Some garnish chopped with my incredibly sharp and incredibly cheap Kiwi Brand knife.

Stock fortified with soy sauce, bacon, baby bok choy and smoked chicken

There are very few dishes that are not improved with the inclusion of a soft cooked egg.


Nickel Jeff said...

Woo Hoo! We got the momofuku book in Dec and haven't had much chance to do anything with it, but I banged out a batch of ramen broth and have a shoulder roast and some belly ready for roasting to complete the dish. The stuff in Chang's book is really inspiring, I love to see fellow bbq'rs jumping on the band wagon.

Nickle City Smokers

炫風 said...
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WhiteTrashBBQ said...

Oh you will Jeff. You will.

Lakeside Smoker said...

Great looking food, Chris.


King Tom said...

Hi there,

Greetings from the UK.

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All the best

(for) Ian Daniels

Dobbies Garden Centres Plc
Melville Nursery
EH18 1AZ
Tel: 0131 663 6778

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