Muggsy's Brain

The cast of characters: A big ol' bone-in pork chop Jerk Rub Apple-Raisin-Pepper Salsa Parsnip puree Bourbon-brown sugar reduction The salsa is a mixture of finely diced jalapenos, Serranos, poblano, orange bell pepper, red onion, garlic, Fuji apple, raisins, salt, pepper, sugar, cilantro, cumin, white vinegar and lemon juice. The parsnip puree contains a couple of medium parsnips, a small potato, butter, white pepper and chicken stock. The bourbon-brown sugar reduction contains pork drippings, brown sugar, salt and pepper, white vinegar and flour. I rubbed the chop with my homemade jerk rub a couple of hours before dinner to let it really set up in the meat. The jerk rub is as follows (this makes a LOT more than you need, but then you have some around for other meals): 1/4 cup brown sugar; light is best 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground cloves 1 tsp red pepper flakes 1 tbsp allspice 2 tsp Kosher salt 1 tsp freshly ground pepper First...

I found a blog called Cooking for Assholes that has some pretty good recipes in it, but can be way too snarky. If you're not into being insulted as you try new recipes you probably should avoid clicking the link. Seriously, the guy has this "if you can't do this you're too fucking stupid" attitude that gets old pretty quick. Too bad, because the guy knows food and his recipes are, for the most part, pretty awesome. Anyway, reading one of his posts the other day got me thinking about making another quiche, so I looked at his crust recipe, which I am going to reproduce here without all the profanity and only about half the snarkiness. Ingredients: 1-1/4 cup all purpose flour 1/2 tsp salt (If making a sweet crust add 1 tbsp sugar) 1 stick (1/2 cup) cold butter, cut into small cubes 3 tbsp COLD water Use your food processor -- don't have one? Get one. If you don't have one you're on your own for the rest of the recipe. All I know for sure is t...