“Brothers show off their cooking skills” April 20, 2009
Posted by Max in : Press, TODAY Show , add a commentVisit msnbc.com for Breaking News, World News, and News about the Economy
Yes! Here is the video from the TODAY Show! Thanks again to all who watched and thanks to Kathie Lee and Hoda for having us on the show.
Welcome TODAY Show Viewers! April 18, 2009
Posted by Max in : TODAY Show , add a commentGreetings to everyone who saw us on the TODAY Show on Friday! We cooked our Salmon and Goat Cheese Napoleon (recipe available in the cookbook of course) and had a great time with Kathie Lee and Hoda. For those of you in the New York area there are a limited number of signed copies of Freshman in the Kitchen at the 46th and 5th Ave. Barnes and Noble so get yours quick!
Book Signing at Barnes and Noble April 11, 2009
Posted by Max in : Events , add a commentEli and Max will be signing books at the Fifth Avenue and 46th Barnes and Noble in New York City from 12-1PM on Saturday April 18th! Come out, pick up a book and say hi to the authors!
Pork Belly Cross-Continental Cookoff! April 4, 2009
Posted by Max in : Recipes , add a commentPurely by coincidence (or Max simply stealing Eli’s idea after he asked him so many questions concerning preperation), this weekend ended up being a cross-continental Sussman brothers cook off, this time the dish was: Pork Belly. With Max cooking his at eve in Michigan and Eli executing his for a dinner party in LA, we engaged in our very own, very different preparations of Pork Belly.
At Eve – The Restaurant in Ann Arbor, Max prepared pork belly braised 3 ways with 3 complimenting slaws while Eli made steamed buns with pork belly, picked vegetables and a spicy hoison/chili sauce paste for the SupperClub’s appetizer night at 8449.
Eli: Pork Belly is “so hot right now” as every cool chef in America seems to be using pork products in every dish no matter how extremely unhealthy or absurd the execution.
So, as the great trend follower that I am, I wanted to jump on this Pork Belly train and ride it straight to flavor town. I braised my PB in a mixture of chicken broth, soy, srracha chili sauce, hoison sauce, diced onions, chopped green onions,finely diced garlic and grated ginger for about 4 hours at 275 degrees. I pickled Daikon, cucumber and carrots in a rice wine vinegar, sugar, soy, terriyaki and chili pepper marinade.
I love diving head first into a product and preperation I have no experience with. As a young cook trying to push myself to try new applications in the kitchen, winging it with the PB was invigorating.
Max: I knew I wanted to do pork belly for a while but it was a matter of getting the technique down and coming up with a preparation that would match with the menu at eve. We couldn’t settle on any one flavor we ended up coming up with Pork Belly 3 Ways. First belly gets rubbed with fresh minced lemongrass, ginger, shallot, curry powders and brown sugar overnight and then gets braised in coconut milk, chicken stock and a little fish sauce. Second belly gets a hoisin and garlic rub and then is braised in an aromatic marinade (one of my favorite sauces at eve). Last belly goes BBQ style with chipotle, brown sugar, and smoked paprika and then is braised in our house made BBQ sauce. I could go on for another paragraph about the matching slaws but who wants to read about slaw. Just come to eve and order the Pork Belly 3 Ways!
