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Menu by committee

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Home Cooking 9

Menu by committee

kjpeppers | Nov 15, 2011 07:08 AM

Hello Foodie Friends.

My friends and I have created a tradition of escaping our families late after Thanksgiving dinner to meet and spend the weekend cooking (and drinking). We are on our fifth year and we try to up the kitchen adventure each year. Someday we might be able to top the braised short ribs we did the third year.

In an attempt we are going to try doing pork shanks this year. I was able to get my hands on a good amount of duck fat from a local gourmet shop with the hope of doing a confit with the shanks.

This is where you all come in. We have never done a confit before, so any tips and thoughts are GREATLY appreciated. From pans to seasoning, I'm all open.

Also, what do you recommend to go with it? I was thinking wild mushrooms and maybe a bed of grits. I would love to add an unexpected or simple and fresh side or salad to make us feel less guilty for the confit.

Please don't be shy and I look forward to hearing all of your ideas.

Oh, and how could I forget. Wine pairing?

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