Rouxbe Cooking School and the Path to Chefdom at Home

Chefdom is a real word -- it must be because it counts in a game of Scrabble.  Folks ask me questions about how I got started cooking, so I thought I'd just share the short story about my personal journey to "chefdom."

 

I was a typical meat and potatoes guy growing up.  Anything that had an onion or tomato or anything else that wasn't on a relatively short list of approved food items was not getting past my lips.  And as strange as that seems to me now, it was a simple matter of "don't know no better; can't do no better."

 

That aside, I knew what I liked and didn't.  I was always branded as a picky eater.  Textures and flavors are things I've always had a very keen sense for.  As it turns out, tastes can and do change.  After being encouraged by my new bride to try some new foods -- like vegetables -- I decided it was only fair I cooked things she enjoyed.  So I started to experiment with flavors in the kitchen and I started to try new things.  I was amazed to discover that I could make broccoli that was edible.  I discovered fresh green beans (again).  I particularly enjoyed cooking for friends and family.  Later on, I made friends with a guy who knew a thing or two about food culture.  I discovered the way pairing great food with wine elevates both.  It was amazing to see simple ingredients transformed.  I started to focus on fresh ingredients and the more creative side of food and cooking.  Soon what started as a means to an end started to become a creative outlet.  Behind every success in the kitchen was a smiling face, a good time, an empty plate, and a full stomach. 

I wanted more.  I knew I lacked a foundation of technique.  But who has the time or money for culinary school?  One day, while scouring the web for recipes and new techniques, I discovered Rouxbe.com.  I watched a video lesson on seared scallops with bacon sherry vinaigrette over spinach and having had great success and being impressed by the quality of the material, I decided to purchase a 1-year membership, which was $99 at the time.  What I learned from the video lessons over the course of that next year changed my life in the kitchen.  I successfully learned knife skills, how to make the "mother sauces", how to select ingredients, the importance of tempering meats, how to make bread, how to make a perfect risotto, etc, etc.  I built a whole new foundation based on solid technique.  This allows me to create new and unique dishes with consistency and without depending on recipes.  I am fast and efficient in the kitchen, which means I cook quickly and I don't make as much of a mess doing it.  I am now a lifetime member of Rouxbe Online Cooking School.

I tell this story because behind the pictures I post of my food is not an intent to be boastful.  No, the point I can't emphasize enough is that there is no special talent here.  There is passion, method, practice, and a little imagination.  You can do it!  What I've learned is that great cooking isn't a mystical art.  There is genius in cooking but you don't have to be one to make amazing meals.  I don't think of myself as a chef or a genius, but I make great food and I do it at home!  I am no longer afraid to try new things and I delight in cooking for friends and family because I am proud of the end product.  So in the words of my little girls, "Let's get cooking!!"

*** I am NOT affiliated with, nor am I paid, by Rouxbe.com.

Fusion Eggs Diablo - Amazing Brunch

The best of the South East meets the flavors of the South West in this brunch meal.  This is my take on eggs diablo for brunch -- with a Southern twist!

The prep starts with homemade buttermilk biscuits made by noneother than my wife, Byrd Mill stone ground grits from Ashland, VA slow cooked and flavored with a little red and chipotle pepper, smoked paprika, sharp cheddar, and a few other goodies, then topped with a perfectly cooked fried egg, fresh chunky salsa, fresh chopped avocado, and a dollop of sour cream.  The dynamic of flavors, colors, textures, hot and cold, spicy and mild is a really killer combination that I highly recommend.  This meal comes together in about about 15-20 minutes but total cooking time is a minimum of 2 hours due to the time required for the stone ground grits. 

Tip:  start the grits on the stove until al dente and then transfer them to a small slow cooker.  This way you can start them early in the morning and let them cook until brunch time.  With a little advanced planning, this meal comes together really fast.

Herb Roasted Chicken Legs with Butternut Squash Rissotto

The key to cooking dark meat in the oven is the right amount of heat and cooking time.  For my oven, I typically cook leg/ thigh portions at 425 degrees for about 35-45 minutes, turning once to caramelize both sides nicely.  Before cooking, the meat should be as dried as well as possible and then given a light coat of vegetable or olive oil before seasoning.  For chicken, I roast on a heavy sheet pan lined with parchment paper, which prevents sticking and allows the caramelization to stick to the meat instead of the pan (as aluminum foil often has the tendency to do).  Anyhow, the meat comes out perfectly crusted and amazingly juicy inside.

I served this dish with a delicious butternut squash risotto.  I used some flavors to complement the fall weather:  ginger, cinnamon, and a little fresh ground nutmeg.  It is important to use these seasonings sparingly as they could be easily overdone.  Always go easy and taste!  I also vary the textures in the risotto by adding a roasted butternut squash puree as well as cubed portions of raw butternut squash as the same time as I add the rice (which comes after you have properly prepared the aromatics -- in this case onion and garlic).  This dish goes nicely with the same Chardonnay or Sauvignon Blanc used when making the risotto. 

Mmm, mmm.  Ready for dinner?

Sun Dried Tomato Risotto with Mozzarella

This dish starts with a pretty basic risotto - olive oil, white onion, fresh garlic, Arborio rice, dry white wine, homemade white chicken stock, and fresh Parmesan Reggiano.  I added a bit of fresh thyme and just a dash of freshly grated nutmeg for a bit more complexity.  The nutmeg is optional but the thyme is not IMHO. 

Once the risotto is ready, stir in just a small splash of heavy cream and ~ tsp unsalted butter. Taste to make sure your seasoning (salt) is balanced, then crumble whole milk mozzarella cheese over the top and cover to speed up melting.  Finally, plate the risotto in a bowl and place *prepared cherry tomatoes in the center and drizzle EVOO infused with basil over top.  Finish by shaving a bit of Parmesan Reggiano on top and serve.  Risotto should be served in a consistency that cannot stand in a heap.  If your risotto does this, it is too dehydrated.  This dish can be served as an appetizer or in a large portion for an entree.  If you give this a try, let me know.

*Before starting the risotto, preheat your oven to 375.  Then halve some sweet cherry tomatoes and put them on a cookie sheet covered in foil.  Brush the tomatoes with EVOO and season with sea salt, grated black pepper, garlic powder, and fresh thyme.  Cook the tomatoes until they start to dehydrate.

Linguine with Ragù Sauce

This Ragù starts with whole San Marzano tomatoes, whole garlic cloves, diced onion, homegrown herbs, lean ground beef, quality double concentrated tomato paste, a splash of bold red wine, EVOO, Kosher salt, and ground black pepper.  You can also vary the sauce with crunchy veggies like diced carrots.  The secret to this great sauce is understanding the combination of techniques which build the flavors, including sautéing, sweating, and braising. Since this sauce is traditionally served with a wide pasta like tagliatelle, I prefer to use linguine over spagetti.  I like a more substantial pasta because when cooked al dente, you really notice the bite.  A healthy dose of Parmesan Reggiano and dinner is served.

Meatloaf Sandwich with Sweet Potato Fries

This isn't exactly what you might call a healthy meal but it sure is a delicious one.  Start with some left over homemade meatloaf (worth it's weight in gold, some say).  Slice and sear in a pan then pop it in the oven, melting muenster cheese over top.  Take a loaf of sour dough and toast it in a pan with a little butter until golden.  Then assemble with freshly sliced tomato with S&P and a little Inglehoffer's stone ground mustard.  Serve with piping hot homemade sweet potato fries.  Shazam!

Roasted Pork Tenderloin with Penne in Sage Butter Sauce (aka Simple Mother's Day Meal)

Pork tenderloin is quite possibly the perfect meat.  It's lean, extremely tender, inexpensive, works with all sorts of flavor profiles, and is easy to prepare (just don't overcook it, please).  A simple preparartion is the best.  I used all fresh herbs from our potted garden for this meal.

The pork tenderloin is marinaded only about 30 minutes in advance seasoned with EVOO, kosher salt, fresh ground black pepper, fresh minced garlic, fresh minced rosemary, and red wine vinegar.  I cook it at 500 degrees in a well seasoned 12" bare cast iron skillet for ~20 minutes or until the internal temperature reaches 140-145 degrees. I preheat the cast iron along with the oven.  Carefully place the pork on the cast iron (I add about 1 Tbsp of Canola Oil).  Be sure to turn the pork about half way through to get that yummy caramelized crust all around.  Once finished, remove and wrap in foil and allow to rest for at least 10 minutes - 15-20 is better - before slicing.

For the penne, cook the pasta al dente, drain leaving a small bit of water at the bottom, and toss in a light coat of EVOO.  Next prepare a sage white wine butter sauce infused with fresh sage.  I also like to add some fresh flat leaf parsley and plenty of Parmesan Reggiano once sauce and pasta are combined.  The kids love this pasta and so does Mommy!  The perfectly cooked tender pork also pairs well with the sage butter, so there is no need for any extra sauce to finish it.

The entire meal comes together pretty quickly and although it's really simple, it's a crowd pleaser.  Enjoy!

Ultimate Southern Brunch - Meatloaf with Stone Ground Grits

I recently ordered 10 lbs of Bryd Mill Stone Ground Grits (which I highly recommend) and so I decided to take some left-over meatloaf I made to construct an interesting brunch.  In the spirit of giving credit where credit is due, this recipe is loosely inspired by a recipe I saw by Chef Ed Lee. He made an open faced meatloaf sandwich with a fried egg and thick cut of tomato.

The grits are made with a bit of sweet cream butter, heavy cream, parmesan reggiano, kosher salt, pepper, and a dash of sugar.  I also happened to have some baby heirloom tomatoes and asparagus, so I broiled these very simply with a bit of EVOO, sea salt, and white pepper.  To top it all off, a soft poached egg cooked to perfection (about 3-4 minutes).  The only thing that might have improved the whole combo would have been a creamy Hollandaise, but I'm not sure I missed it enough to matter.  Serve with coffee or milk; you won't leave the table hungry.

Frittata with Baby Heirloom Tomatoes in Ramekins

This is a great frittata recipe that is easy, healthy, and delicious.  Using the freshest cage free, grass fed chicken eggs you can find, start by preparing ramekins by greasing well with unsalted butter.  Next take 2-3 eggs (per ramekin) in a mixing bowl adding a dash of sea salt, fresh ground black pepper, and a tablespoon or so of fresh grated parmesan reggiano.  Combine with a fork.  Next, pour the eggs into the prepared ramekins and drop in some sauted bell peppers, yellow onions, and uncooked halved heirloom tomatoes.  Place the ramekins in a preheated oven on the top rack on broil at 425.  The eggs should cook until they rise but are still very moist in the center (about 13-15 minutes).  The eggs will continue to cook after you remove from the oven, so it is better to pull them out when they seem slightly underdone.  

I love serving eggs this way because the ramekins will keep the eggs piping hot.  But be careful or you'll burn the mess out of your tongue!  You can vary this recipe in endless ways, so enjoy and post a comment if you try it.  I'd love to hear from you.

Chicken Fajitas in Cast Iron Skillet

This is a favorite one skillet meal that comes together quickly on a week night and tastes amazing.  Break out ye ol' 12 inch cast iron skillet over medium heat with a bit of canola oil.  Season sliced chicken breast strips (dry them well) lightly with smoked paprika, red pepper, garlic, ground cumin, and S&P.  Sear chicken in the pan until golden, then remove the chicken from the pan with a spatula. 

Now add a bit of butter and then add bell peppers and yellow onion with a pinch of salt.  There is little need to season further as the pan will have plenty of seasoning from the chicken.  Once lightly browned where veggies still have some crunch, push them to the edges of the pan and add large chunks of fresh sliced tomatoes with the seeds and gooey insides removed (the tomatoes should be dry with a bit of salt to season).  Do not cook tomatoes for more than about a minute or they will begin to break down.  Now add chicken back to the pan and integrate the veggies.  Remove from the heat and fill warm tortillas, adding sour cream, cilantro, fresh avocado, a squeeze of lime, or whatever else you might like.  Perfect every time.

The Miracle of Bread Making and Rouxbe Online Cooking School

It's hard to imagine more humble ingredients than those that combine to make a lean bread dough, which can then be shaped into a baguette or many other classic shapes.  It is really quite miraculous that the simple combination of flour, water, yeast, and salt are all the elements needed to make delicious homemade bread, as pictured above.  Obviously, while the ingredients are very inexpensive and few, successful bread making requires understanding and applying proper techniques.  If you learn the process and practice it, anyone can make artisan breads at home.  I can attest that you will find this very rewarding.

It's been a while since I sang the praises of Rouxbe.com (online video based cooking school) but once again I find myself needing to give credit where credit is due.  Rather than reinvent the wheel in a lengthy recipe, I feel the need to point you to a much betteer source for learning to make bread and dozens of other techniques which have helped take my cooking to a level even I never would have imagined.  To preview the lesson to make a baguette, go to "Stages of Bread Making."


I consider my annual subscription to Rouxbe.com some of the best money I have spent to date.  It gives my family unlimited access to professional culinary curriculum through high quality instructional videos.  I really like the fact that they continue to add new content and techniques to the curriculum.  Rouxbe was founded in 2005 by two professional chefs and was developed in partnership with Northwest Culinary Academy - an accredited culinary school.  If you are interested in learning the core foundations of proper cooking technique -- the same ones employed by classically trained chefs including everything from knife skills, to making mother sauces, to how to make artisan breads, pasta, making chocolate, proper plating, as well as access to hundreds of amazing recipes -- then do yourself a favor and check them out.

Arugula Salad with Heirloom Tomatoes

Who doesn't love a simple, salad?  We eat with our eyes first, so I like the plate to be inviting.  I also prefer darker greens for my salads like arugula, water cress, and spinach.  And a good tomato...forget about it.  This salad brings together baby arugula, a variety of cherry heirloom tomatoes lightly seasoned with sea salt, a simple vinaigrette made with a high quality EVOO, diced shallots, a mix of red wine and basalmic vinegar, dash of sea salt, white pepper, and a little honey.  The salad is topped with shaved parmesan reggiano and toasted Stuart Pecans from my aunt's orchard in Georgia. 

This salad is every bit as tasty as it looks, it comes together quickly, and is obviously very healthy.  Arugula is high in vitamins A and C and a cup pf it contains about 4 calories.  Arugula is also an easy to grow veggie at home.  It grows quickly and can be harvested repeatedly.

Gourmet Southern New Year's Day Meal

As I began to prepare yet another New Year's Day meal, I decided to see if I could elevate these ingredients a bit.  This is a favorite meal but, let's just be honest, it can be a little boring.  You may recall, I posted the traditional version of this Southern New Year's meal least year, along with a history and explanation of the meaning behind the ingredients (click here to read).

This year, I began with all the traditional ingredients.  I did deviate on the preparation in quite a few ways.  My goal was to demonstrate multiple techniques, textures, and minimal treatment of fresh ingredients in order to preserve and highlight each while also creating a harmonious plate.

First I made a Cornish Hen confit, however I did not get to cure the meat for days or weeks, as is often the case.  If you're not familiar, confit is the French word translated "preserve" and is one of the oldest methods used for centuries to preserve meats and flavors.  You do this by curing the meat in salt for about 24-48 hours then poaching it in its fat, infused with flavorful aromatics, on a very low heat.  The meat is then carefully removed and placed in a container and the fat is strained over the meat until it is completely covered.  It can then be stored and cured in a cool place for up to several months.  When ready to eat, you just pull the meat out of the fat, remove excess fat, and cook in the oven until browned.  As you can see, the meat has a lovely color, it is extremely tender and flavorful.  I was really happy with the result and I didn't miss the pork a bit. 

Next the turnip roots were prepared in two ways: first, the raw root was very thinly sliced in a mandolin and seasoned in red and white wine vinegar, sugar, sea salt, and olive oil.  The acid of th vinegar acts as a pickling agent and actually cooks the vegetable a bit.  Next I cut them into pieces a little larger than a matchstick. The remaining large turnip roots were peeled, simmered half immersed in water and seasoned generously with sea salt, sugar, and a tiny dash of white wine vinegar just to preserve the bright white color.  They are cooked covered by a cartouche, or circle made from parchment paper.  The result is two very different flavors and textures.  The pickled turnip was really nice with the black eyed peas.

I treated the greens very simply.  Usually, turnip greens are boiled for long periods of time with bacon or ham until there is almost no resemblance to the original bright leafy green.  I assure you this cooking method is not necessary to achieve good flavor and tenderness and it certainly isn't as healthy for you.  By adding a small amount of water and butter to a stainless skillet over medium heat and seasoning lightly with sea salt and white pepper, the greens become very tender in just a few minutes and have a very good flavor.  As you can see they also retain their beautiful color.

Next, I made a really yummy and light fried cornbread using a cast iron skillet.  There really isn't anything super magical here.  I do like to use a piping bag to put the batter into the hot oil.  This allows me to actually make a really interesting shape (a pretzel shape for example) vs. just a cornbread pancake.

The blackeyed peas are easy.  I prefer to use frozen blackeyed peas as they are flash frozen fresh from the field and tend to hold up better to cooking for the length of time they require.  We season them very simply when they are nearly finished simmering and add a bit of pork because...well it's tradition.  Lastly, I had some left-over homemade cranberry sauce, which is made by taking fresh cranberries and simmering them in simple syrup (equal parts sugar/water).  I add a splash of orange liqueur or triple sec and some orange zest.  The pectin in the fruit and the sugar cause the sauce to thicken as it cools.  The sauce is really yummy by itself or with pretty much everything on the plate.

Anyhow, I was inspired to do something a little different this year, so I thought I would share.  I know a lot of people who read these posts wonder how the heck I can find the time to do this stuff.  The truth is, it really doesn't take long.  If you know the techniques and plan in advance, these meals come together rather quickly.  Trust me, if I can do it, so can you.

Happy New Year, All!

Cuisine Culture TV Series

I recently caught an episode of this new series that started in the fall called Cuisine Culture with Chef Ashley Charles James.  This appears to be a great series based on gastronomic cuisine and contemporary restaurants.  The series features some of the worlds best chefs and their Michelin-rated restaurants.  You'll get to see a real kitchen, detailed step by step preparations, and explanations of the techniques being employed - check it out.

Butternut Squash Risotto and Risotto Technique

I really enjoy good risotto and, at the risk of sounding a little inflated, I feel I've pretty well mastered the technique of both making and serving it.  Part of the problem I find with ordering risotto at a restaurant is not so much that the flavor is bad, rather they often seem to have no concept of the proper consistency which is then further complicated by the fact they don't know how to serve it.

Risotto should be a very creamy rice dish (nothing like rice pilaf) and is made using an Italian rice called Aborio, which has just the right starch content to create a creamy sauce when cooked by gradually adding a hot liquid like stock.  Risotto can be varied in endless ways using diced or pureed vegetables, herbs, spices, cheeses, flavored oils, etc.

A basic risotto usually begins with finely diced onions softened over a low heat in olive oil.  This usually takes a bit of time as the onions should be very tender. Then the heat is increased to medium/medium high and fresh finely diced garlic is added.  After about 30 seconds, the dry rice is added to the pan without liquid to lightly coat each rice grain with hot oil to prevent them from sticking and to lock in the starches.  Then the pan is deglazed to release the starch with a cup of dry white wine and stirred vigorously.  Once the liquid is mostly absorbed, the stock is integrated one cup at a time with very frequent (not quite constant) stirring.  The friction of the rice grains against each other causes the starch to mix with the liquid to form a creamy sauce.  The risotto is finished when rice is cooked through and still has a bit of bite to it - it should not be mushy; herbs, Parmesan Reggiano, salt, pepper, and a little butter are stirred in to finish.  Some recipes call for cream but if you use proper technique, this is totally unnecessary and can even be detracting. 

In addition to this basic risotto technique, the one dish above is varied using roasted butternut squash puree with fresh thyme, a little diced rosemary, a small amount of grated ginger, grated nutmeg, and a dash of cinnamon.  It smells and tastes like this time of year.

Now for the important part: the consistency of risotto.  It should be very creamy.  When plated, it should not stand in a heap (too thick) but rather flatten out on the plate when moved shifted side to side just once.  It should be served on a hot plate, which will help prevent it from congealing.  Also, the sauce should not separate on the plate from the rice (too runny).  Risotto does not keep well and should be served immediately.  If any of the considerations above are ignored, the risotto will not be as good.

It's really not as intimidating as it sounds, you just have to pay attention.  If you've never had risotto, it may sound crazy but making it yourself is likely the best way to try it the first time.  It will be cheaper than going to a restaurant that knows how to make it and yours will likely turn out nearly as good, if not every bit as good, if you follow this advice.  Cheers.

Meatballs with Marinara from Scratch

I'm pretty sure meatballs with marinara, made from scratch, is listed somewhere in my definition of all time greatest comfort foods.  It's a meal that brings me great satisfaction because it is unbelievably delicious.   An added bonus is that it is easy and pretty healthy for you.  In a modern world of conveniently frozen (processed) food products and canned sauces, a meal like this is seldom "made" anymore.  And while I don't blame folks -- after all, time is something we're all a little short on -- what a shame that we don't take the time to learn, to teach, to create, and just enjoy simple things like cooking.

Meatballs made from scratch are not difficult, but they do require a little well spent time.  Ideally a good meatball should include 1/2 ground beef, 1/4 rough ground pork shoulder, and 1/4 ground veal (although beef alone will work), bread crumbs made from a baguette that's a few days old, sauteed onion and garlic, dried and fresh oregano, fresh thyme, fresh grated Parmesan Reggiano, fresh ground S&P, and one egg.  Some people add a  bit of ricotta cheese for a smoother texture but I find this unnecessary when using the baguette. I make the meatballs a bit on the large side.  The meatballs are then sauteed in a little olive oil until browned (locking those juices inside), then add a bit of water to the pan and cover with a lid until cooked through.  For the final step, the meatballs are added to the homemade marinara sauce and slow braised on the stove top for about 20-30 minutes.  Any longer and the meatballs will begin to deconstruct.  Finally serve meatballs and marinara over al dente pasta tossed lightly with EVOO then finished with fresh grated Parmesan. 

I know...it sounds like a lot more effort than it's worth, huh?  Not so much. Consider that if you make the marinara (see my recipe here) in advance, the entire preparation can be done in about 45 minutes.  I promise, you'll never think about meatballs the same ever again.

Classic Mac N Cheese

Well, I say "classic" but that's only because it's a basic recipe.  I don't care how old you are, a good mac n cheese is hard to pass up.  Don't be deceived by the simplistic appearance, this dish is a real crowd pleaser and can be varied in endless ways.  It also only takes about 25 minutes to make.

Directions/ Recipe:
Start with a Béchamel. I season it very simply with sea salt and white pepper, then add Gruyère, Parmesan Reggiano, and Sharp Cheddar to taste which is a twist on a classic Mornay.  If you like a bit of heat, you can also add a little Cayenne or Chipotle.  I can't emphasize enough the importance of tempering the milk when making the Béchamel.  If you don't follow this step, you risk the sauce turning out lumpy from the shock in temperature between the Roux in your sauce pan and the milk, which is not acceptable.  Remember, cook with whole milk.  That's right, Nancy...I said WHOLE milk.

I like the sauce to be on the thin side for mac n' cheese, so if in doubt, thin a bit more with milk.  When dripping the sauce into the pan, it should immediately incorporate without resting on top or forming drip lines.  It should have just slightly more viscosity than milk.  It should also coat the back of a spoon and shine like a coat of paint.  This is perfect.  The sauce should be creamy and smooth, not thick and starchy.  It needs to cook for a bit 15-20 minutes to get rid of the starchiness of the flour.

Once the sauce is ready, set the oven on Broil at 500 degrees.  Now carefully add sauce and noodles (al dente please) into a baking dish or enamel coated cast iron dish.  Be generous with the sauce which should cover the noodles well.  Next take smoked paprika and dash on top which adds great flavor.  Then more shredded Sharp Cheddar, Gruyère, Parmesan Reggiano, and fresh bread crumbs from the center of a baguette.   Bake until the bread crumbs and cheese are golden and bubbling (8-10 minutes).  Serve immediately...it's guaranteed to please.

Stuffed Boneless Chicken Thighs

I find it really satisfying and challenging to take otherwise humble ingredients and use the parts to create a meal that rises above the sum of those parts.  Above you have boneless free-range organic chicken thighs stuffed with Virginia Black Forest Ham, Gruyere and white cheddar cheeses, seasoned with smoked paprika, garlic powder, salt and pepper.  Tie the chicken thighs with butcher twine and sear until golden in a pan lightly coated with canola oil.  Remove chicken and place on a cookie sheet covered with foil.  Brush chicken thighs with Dijon mustard, then place in a preheated oven on 375 degrees for 20 minutes.  The result is amazing: flavorful, tender, lean, and surprisingly light.  Serve with a red wine vinaigrette salad and you have a great weeknight meal in less than 30 minutes.

Pork Tenderloin with Orange Honey Shallot Sauce

Pork tenderloin seasoned, wrapped with butcher twine (to maintain shape), tempered, and seared on medium high heat on all sides in half clarified butter/ olive oil then reduce heat and cover until the internal temperature reaches 140 degrees.  Remove pork from the pan and allow to rest.  It is perfectly safe to eat at this temperature and will actually continue cooking as it rests.  The pork should be distinctly light pink in the center when sliced.  If cooked properly, it will be fork tender.

For the sauce, reserve a few tablespoons of butter and fat and caramelize sliced shallots over medium heat and add 2 tablespoons of honey until it begins to caramelize.  Then add a tablespoon of butter and incorporate.  Finally deglaze the pan with fresh squeezed orange juice and two tablespoons of fresh squeezed lemon juice.  Allow to thicken a bit and remove from heat.  Season with S&P as needed.  Spoon sauce over sliced pork.

I served the pork with arugula salad and roasted ruby beets, toasted almonds, and a white wine vinaigrette with a dab of dijon mustard and a bit of juice from the roasted beet.

Thyme Scented Au Gratin Potatoes

Just in case you're wondering -- these potatoes did NOT come out of a box. 

Yukon gold potatoes sliced in a mandoline and then simmered in heavy cream infused with sauteed leeks until potatoes begin to soften.  Then stir in thyme, white pepper, sea salt, and transfer to a baking dish and pour in cream sauce until the potatoes are just covered. Then top with a few dollops of unsalted butter, Gruyère, and Parmesan Reggiano.  Bake on 375 for 30 minutes then top with freshly sliced chives and thyme.  Be sure to allow the potatoes to cool 3-5 minutes before serving.

Sure, it's a little more involved than boxed potatoes, but trust me -- the results are worth it.