Crabby Balls

Decades ago, in a land far, far away, a housemate introduced me to several Asian-inspired dishes. I wasn’t as fluent in cooking back then, but this recipe has stuck with me throughout the years without much modification. Marcotte called them Pork & Crab Meatballs.

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BigDMcC, another old friend, calls them John’s Crabby Balls. The name seems to fit.

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Project: Kitchen

Posted by johngl

I got tired of looking at a Thanksgiving post as the latest thing on this site.

Remember that destruction I did several months back? Probably not. I know you have slept since then.

Here we are now, still in progress. Maybe there is a song in there somewhere.

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Before After

The other end of the kitchen has yet to be touched. It is a labor of love.

Thanksgiving Day Duck

Posted by johngl

Home demolition and Thanksgiving turkey just do not make for a good combination, especially since said demolition takes place within several feet of the food preparation area.

Seeking out a simple, yet delicious substitute for the spared gobbling fowl, most glorious spousal unit and myself, in true Pilgrim tradition, rummaged around the freezer and, what ho! a pre-roasted duck appeared.

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Above, the prepared duck halves are submerged in just over a quart of duck fat. If you don’t have this in your larder, you should be ashamed.

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Bakin’ Atlantic Salmon and Fryin’ Potatoes

Posted by johngl

One of my (many) pet peeves is over-cooked fish. For whatever reason, even the best of cooks can’t seem to get it quite right. This piece of salmon was baked at 150°F for twenty minutes.

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Before seasoning, I gave the fish a rub down with some freshly squeezed keylime juice, then seasoned with kosher salt, paprika, crushed red pepper, chili pepper, oregano, basil, and coriander. It’s a spicy, tangy mix that I’ve grown quite fond of over the years.

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Bakin’ Bacon

Posted by johngl

Last weekend, most glorious spousal unit and I ventured out to do some exploring and came across a small Farmers’ Market not too far from the house. There aren’t too many vendors there, but the ones that are carry most of what I am seeking: pork, beef, chicken, eggs, salad greens, and tomatoes. Most of the fare is organic in nature.

Noticing one of the vendors has applewood smoked bacon, I made a beeline while fishing out a tenner from my pocket.

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Whoever it was that discovered bacon, I bow deeply to your genius. Combining salt curing with smoky goodness with pork fat is just a wondrous thing.

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Pan Seared Center Cut Top Sirloin

Posted by johngl

A few weeks ago, I was wandering the Costco Isles and happened upon a whole top sirloin with the cap intact. This was prime grade beef and around five bucks a pound. Still, it’s a lot of meat. Some butchery was in order. There’s a guide offered here, but I adhere the general rule of follow the muscle.

After I removed the cap, I followed the tissue and found this little beauty:

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Okay, so it wasn’t seared off yet, but you get the idea. This is a muscle in the center portion of the sirloin, all trimmed up and seared at blistering temperatures in a cast iron skillet.

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