No-boil Mac and Cheese with white truffle oil (slightly modified from p30 Bon Appetit January 2013) (really this time I'll use the truffle oil)

So I added less spice, and added about 1/4 a cup of white truffle oil.  It turned out very bold truffle flavor.  So maybe it would be better to reduce the white truffle oil a bit, to be not so bold and more subtle.  Still, turned out well and disappeared quickly.

Pan Roasted Brined Pork Chop (modified from p52 Bon Appetit January 2013)

Second time around, it still came out great, even greater, because the pork was closer to the temperature that it should've been.  Serveed with mashed potatoes and a nice honey mustard vinaigrette.

So last time and this time I used some of the left over butter and rendered pork fat to bring the mash together.  This is truly a fantastic thing to do.  It carries over the pork flavor to the mashed potatoes with the extra butter that makes a truly great mashed potatoes.  I used a combination of Yukon Gold and Russet.

The baby greens remind how much I miss my local greens.

Scrambled Eggs with Chorizo Secco

So this Chorizo has a wonderful flavor, and I want to find more things to use it with.  This was great., nice flavor to the already good eggs.

Surprise, more awful burgers to use, putting them in Sloppy Sammy's with other beef

This worked.  Bury that awful beef burgers in spices, onions and some other beef.  Good stuffs.

Bratwurst from Big Boy Meats

These were pretty good.  Nice taste, texture and flavor.  I think they may have even been made by hand, because they were still connected together.

Green Onion Sausage Pizza

Delayed until Sunday.