Comments on: Weekend Eats (and Drinks)

By: BushwickBK.com » Blog Archive » The Bushwick Food and Drink Power Couple

Tue, 13 Nov 2007 15:31:20 +0000

[...] as well as how the final product tastes. We’re sometimes taken on what Jen calls a “food safari“: a weekend trip to hunt for the next week’s meal [...]

By: Jennifer Hess

Jennifer Hess — Thu, 08 Nov 2007 18:16:01 +0000

Thanks, Todd!

By: Last Night’s Dinner » Strrrrrrretch

Last Night’s Dinner » Strrrrrrretch — Thu, 08 Nov 2007 18:14:54 +0000

[...] it for several hours on Sunday, and served some of the meat with a pan reduction that night for the first meal of the cycle. The pork shoulder was just shy of 4 lbs. at the start, so we had quite a bit of meat left over to [...]

By: Todd Kennedy

Todd Kennedy — Wed, 07 Nov 2007 19:37:57 +0000

I love Marlo and Sons a ton as well and that Coq Au Vin looks seriously amazing.

By: Jennifer Hess

Jennifer Hess — Tue, 06 Nov 2007 00:01:51 +0000

Hillary – you should definitely try coq au vin. It’s really rich but absolutely delicious on cold fall or winter nights with a hunk of baguette. The croquettes were an experiment – I winged it, working without a recipe, and they were tasty but need more work. I would probably go with a sharper cheese next time, because the gruyere flavor wasn’t as strong as I had hoped. But I will definitely try them again!

By: Hillary

Hillary — Mon, 05 Nov 2007 23:02:01 +0000

All of those dishes sound great. I have never had a coq au vin and have been intrigued by the mention of such a dish ever since Casey made it in season 3 of Top Chef! The potato croquettes with gruyere cheese sound fabulous as well.

By: Jennifer Hess

Jennifer Hess — Mon, 05 Nov 2007 19:46:03 +0000

Hi Amanda! I think browning the pork before adding all of the veggies and liquid was the most difficult part – it was a pretty big chunk of meat, so I had to use tongs and spear it with a fork as I turned to brown all sides. But it was well worth it, and really easy after that step – it just required occasional checking/tasting.

By: Amanda

Amanda — Mon, 05 Nov 2007 19:36:03 +0000

Wow that looks delicious. The pork looks so juicy. Now if only I could muster up the courage to prep something other than chicken and fish….

By: Jennifer Hess

Jennifer Hess — Mon, 05 Nov 2007 19:13:26 +0000

Amy – I will definitely let you know if we find a source.

By: Amy

Amy — Mon, 05 Nov 2007 17:38:29 +0000

Is there anything better than porky leftovers? Mmmm. Looks delicious, as usual.

Hey, if you decide to duplicate that tongue recipe, let me know where you get your supplies. My butcher turned out to be not-so-reliable.