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View from the office at the Paulina Food Show. What a perfect day to spend three hours playing music outdoors. It was a pleasure being part of this last year too, their first show. Now it's officially any annual event. Thanks Paulina Market! See ya next year! #foodandtunes #paulinamarket #chicagofoodstuff #chicagomusicscene #livemusic #patreon #patronage #guitar #singersongwriter (at Paulina Meat Market)
Pork belly
If you have the patience, this is a fine simple pleasure.
Whenever Paulina Market has fresh pork belly I grab some even if I had something else in mind. This was a roughly 2 lb. chunk, so not even that expensive. And really easy to fix. First, oven pre-heated to 225°. Then the flesh side of the meat was scored into diamonds and salted with Hepp’s 7-Fire smoked salt and laid into non-stick foil in a cooking tray. The topside was hit with the same smoked salt, fresh-ground smoked black pepper and drizzled with BBQ sauce with crushed raspberries. Once prepped it went into the oven for three hours.
New Year’s breakfast
Paulina Market English bacon, basil-fried potatoes and fried eggs. Write me if you need advice on how to put this together, but on a morning like this it’s about the easiest thing you can put together.
Pork belly
They don't always have it, but when Paulina Market has fresh pork belly I grab some. This one was browned in olive oil and braised in Guinness and chicken broth for two hours. Plated with mashed white sweet potato, grilled radicchio and topped with the Guinness reduction.
Tomahawk steak, and then some
Here's a carnivore's delight of Paulina Market meats! And some sides. The start is the tomahawk steak, cooked over a peach wood fire for 30 minutes, then finished off for three minutes a side on a 500° Weber grille, and garnished with a roasted-red pepper/garlic coulis. Also on the plate are the tomahawk's little cousins, lamb ribs grilled on that 500° Weber for those same three minutes a side, then dipped in mint pesto.
Those other plates? Well, if you're cooking over peach wood fire you gotta have grilled peach halves. Oven fries. A great salad of radicchio, arugula, red bell peppers and tomatoes, with a lemon/olive oil/salt/pepper dressing. And to drink: a Sicilian Nero D'Avila and a growler of Half Acre Space IPA.
Sunday breakfast of lamb & eggs. Again.
Yes, been done before. But I did a couple of things different this time. Top to bottom. Poached eggs by a new method I read about a week or so ago. Bring eggs to room temperature by leaving them in a shallow bowl of warm water. Crack them into a smaller shallow bow. Bring water almost to a boil in a deep skillet, add two tablespoons of a white vinegar. Slide the eggs into the skillet water, turn off the heat, then cover the skillet. Four minutes later, perfection. Next level, Paulina Market lamb bacon, cooked as you would any bacon. The greenery, spinach sautéed with garlic in butter. Bottom layer, 9-grain bread toasted. All topped with red sea salt and fresh-ground pepper.
Paulina Market pork brats.
More great pork in a tube. Dressed with some of the tangy BBQ sauce from last Saturday's big bash, plus chopped tomato, grapes, nice peppery arugula and fresh figs. And on a beautiful day like today, eaten al fresco of course.
