Smoked leidy’s pork belly, soubise, smoked raisin, pickled beech mushrooms, brussel leaves
Archive for the The Greatest Animal Category
Massachusetts Scallops
Posted in bacon, braise, charcuterie, Chef, confit, farm, fruit, mushrooms, My Work, scallops, smoke, The Greatest Animal, vegetables, Wilbur Cox Jr. with tags Baltimore, chefs, chefs of wordpress, cooking, farm, gastronomy, Maryland, Mushroom, pickled beech mushrooms, Pork Belly, scallos, seafood, smoked, smoked raisin, surf and turf on March 6, 2016 by wilburcoxjrVeal “meatloaf”
Posted in beef, charcuterie, Chef, farm, Herbs, My Work, Pastry, The Greatest Animal, Wilbur Cox Jr. with tags Baltimore, carnivore, chefs, chefs of wordpress, cooking, gastronomy, LA quercia acorn prosciutto, Maryland, meat, pomme dauphine, romanesco, truffle, veal, veal meatloaf on March 6, 2016 by wilburcoxjrIowa prosciutto wrapped veal meatloaf, pomme dauphine, romanesco, sauce perigord, Sorrell
Pork Tenderloin
Posted in Chef, confit, My Work, The Greatest Animal, vegetables, Wilbur Cox Jr. with tags blood orange, confit vegetables, eggplant, pickled fennel, Pork Tenderloin, sous vide, the art of plating on January 6, 2016 by wilburcoxjrEggplant, pickled fennel, blood orange 3 ways, and pork fat confit rutabaga
Duo of Confit
Posted in bacon, braise, Chef, confit, farm, My Work, smoke, The Greatest Animal, vegetables, Wilbur Cox Jr. with tags bacon jus, cabbage, confit cabbage, frilly mustard, mustard seeds, Pork Belly, Smoked Bacon on November 4, 2015 by wilburcoxjrCrispy Confit Apple Wood Smoked Bacon, Confit Red Cabbage, Bacon Jus, Mustard Seeds, Zahradka Farm Baby Frilly Mustard Greens
Sausages
Posted in charcuterie, Chef, My Work, smoke, The Greatest Animal, Wilbur Cox Jr. with tags Boudin, Bratwurst, Charcuterie, Sausage, smoked sausage, Wilbur Cox Jr. on October 22, 2015 by wilburcoxjrSmoked Boudin with rice
House made bratwurst
Parisienne Gnocchi
Posted in a chefs kitchen, bacon, braise, charcuterie, Chef, chicken, eggs, foraged, Herbs, mushrooms, My Work, Pasta, Pastry, The Greatest Animal, Wilbur Cox Jr. with tags chanterelles, chicken, crispy chicken skin, parisienne gnocchi on September 11, 2015 by wilburcoxjrParisienne style gnocchi, braised smoked bacon, chanterelles, braised chicken thigh, crispy chicken skin, garlic puree thickened chicken jus, herbs
Cheshire Pork Terrine
Posted in a chefs kitchen, charcuterie, Chef, My Work, The Greatest Animal, Wilbur Cox Jr. with tags Cheshchesire pork, pork, pork loin, terrine on September 11, 2015 by wilburcoxjr
Wrapped in leidy’s bacon from Pennsylvania, and North Carolina pork loin inlay
