Monday, January 21, 2008

Fatty Butt (part II) the beauty of a cut like this is all of the marbled fat which flavors it. You can keep your lean-ass chops, in fact, you may as well eat tofu! If you're gonna die from meat, make it fatty.

After eight hours of slow roasting, the rosemary and garlic infused meat was falling off the bone. A quick sauce was deglazed and reduced from the sugary-spicy drippings, and all was right with the world. A potato gratin, rich with Pecorino Romano, cream, and parsely, and a salad of grape tomatoes and cucumbers rounded fatty out. Carmenere/Cab was a good choice to brace the richness.