There’s a visual trick at the heart of this dish. You take a whole napa cabbage, tie it off with butcher twine in two places, and cut it into two discs. This let’s you create a gorgeous sear on each side while keeping the whole thing together. Baste it with butter, garlic, and herbs like you would a steak. Serve it with pork chops, or again, with whatever, and drizzled in a sage and cream gravy. Perfection.

Let’s cook.

Prep: 20 minutesCook: 20 minutesServinges: 4

Ingredients

* 2 pork chops, about 1.5 inches thick

* 1 whole napa cabbage, medium

* 200g lardons, cut into small cubes

* 1 large white onion, halved

* 4 cloves garlic, sliced

* 1 large red chili, halved lengthwise, seeds and pith removed

* 1.5 cups chicken stock

* 1 cup heavy cream

* 2 large handfuls fresh sage

* 3 tablespoons butter, divided

* 2 tablespoons olive oil

* 2 sprigs fresh thyme

* Salt and pepper to taste

* Butcher twine

Equipment

* Carbon steel or cast iron pan

* Medium saucepan

* Shallow serving bowls

Method

Step 1: Render the Lardons

* Cube the lardons and place in a medium saucepan over low heat.

* Allow them to render slowly, releasing their fat, while you prepare the remaining ingredients.

* This should take about 5 to 10 minutes.

Step 2: Prepare the Cabbage and Pork

* Tie the whole napa cabbage with butcher twine in two places.

* Cut off the top and bottom, then slice through the middle to create two discs.

* Season your pork chops generously with salt and pepper and set aside.

Step 3: Build the Gravy

* Once the lardons have rendered, add the halved onion flesh side down, sliced garlic, and halved chili to the pan.

* Sauté for about two minutes.

* Pour in the chicken stock and heavy cream, then add a large handful of fresh sage.

* Bring to a quick simmer, then reduce heat to low.

* Let the gravy gently reduce until it coats the back of a spoon, allowing the flavours to meld. Keep warm on the side.

Step 4: Sear the Pork Chops

* Heat your carbon steel or cast iron pan over medium-high heat.

* Sear the pork chops for about two and a half minutes per side until golden and still slightly pink in the middle.

* Transfer to a plate and rest.

Step 5: Braise the Cabbage

* In the same pan, add the olive oil and heat until shimmering.

* Place both cabbage discs flat-side down and sear until golden and crusted on the first side. Flip carefully and repeat on the other side.

* Add butter, garlic, and thyme sprigs. Baste the cabbage continuously, tilting the pan to gather the butter and juices.

* Flip gently as needed, being careful not to split the cabbage as it shrinks.

* Continue until deeply golden and tender, about 8 to 10 minutes total.

Step 6: Finish and Serve

* Remove the cabbage from heat and carefully snip away the butcher twine.

* Using the tip of a knife or scissors, gently cut each disc in half.

* Ladle a generous amount of sage gravy into the bottom of a shallow bowl.

* Place one half of a cabbage disc in the centre, then lay three or four slices of pork chop alongside.

* Spoon a little more gravy over the top and serve immediately.

Personal Update

I want to also apologize for being a little light on the recipes lately. As many of you know, my dog and best friend of the last 16 years has been battling illnesses that come up at this stage of their lives. He’s still with us and doing the best he can – he has great days and not so great days, but he always seems to be enjoying life. So, as long as he’s going I’m there to give him a ton of my time.

Which is why I have been struggling to write! I’m getting back into the swing of things and promise to try and not only catch up, but deliver on a more consistent basis.

You’re the best. Thanks for being here. :)

Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Today started the way most of mine do: stumbling into the kitchen half-awake and reaching for the coffee grinder as another late night with Angus needing to go out every two hours had pretty much wiped me out. I had a morning remote meeting with the team at Authenticom (my day job, more on that later), and once that wrapped I headed out to P.A.T. Central Market on Bloor — one of my favourite Korean grocery stores in Toronto — to pick up what I needed for tonight’s dinner.

From there, Angus and I hit the road for his daily drive and his ever shortening walks. Watch the video to see how he selects what park we hit on any particular day.

Back home, I made Japanese Oden for the first time. Well, a version of it anyhow. It’s a brothy, slow-simmered one-pot dish that I amped up with some great chicken and trotter stock I made, plus with the addition of ginger which is essential for asian soups in my opinion. This soup is just fantastic. I’ve made it twice since filming this video if that’s any indication as to how much the fam loves it.

The recipe is below (including a recipe-only version of the video). Thanks for being here for the start of this.

Let’s cook!

Prep: 10 minutesCook: 20 MinutesServings: 6

Ingredients

* 800 ml chicken stock

* 1 tsp Hondashi (or 1 dashi packet)

* 4 tbsp cooking sake or shaoxin wine

* 4 tbsp mirin

* 4 tbsp soy sauce

* 1 large knob of ginger, peeled and thinly sliced

* 1 daikon, peeled and cut into thick rounds

* 1 block konnyaku, cut into triangles

* 4 boiled eggs, peeled

* Assorted Japanese fish cakes (pre-packaged from a Japanese grocer)

* Optional: artificial crab

* To serve: karashi (Japanese hot mustard)

* Optional base: blanched udon or chow mein noodles

Equipment

* Large pot or donabe

* Cutting board and sharp knife

* Vegetable peeler

* Slotted spoon

* Ladle

Method

Step 1: Prep The Ingredients

* Cut everything into bite-size pieces.

* Peel the daikon and slice it into thick rounds.

* Score the konnyaku lightly on both sides and cut into triangles.

* Peel and thinly slice the ginger.

Step 2: Blanch The Konnyaku

* Boil the konnyaku for a few minutes, then drain.

* This step removes its natural odour and helps it absorb the broth.

Step 3: Build The Broth

* In a large pot, combine the chicken stock and Hondashi.

* Add the sake, mirin, soy sauce, and sliced ginger.

* Bring to a gentle simmer.

Step 4: Add The Firm Ingredients

* Add the daikon, konnyaku, and boiled eggs to the pot.

* Simmer gently until the daikon is tender for at least 20 minutes to really let the flavours develop.

* Add the assorted fish cakes (and artificial crab, if using) last.

* Simmer gently for another 10 minutes.

Step 5: Serve

* Place a portion of blanched udon or chow mein noodles in the bottom of each bowl.

* Ladle the oden and broth over top.

Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

You can find the original publication here:

Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Did I ever nail this one. It was one of those moments that, while I was eating it, I had to open up my Notes app and quickly jot down everything I put into the recipe before I forgot. Now we can all benefit from that moment of self awareness!

One small note: I’m pretty sure I used two cans of coconut milk. So, feel free to use one or two, depending on how much you like coconut milk. Next time, I will definitely use two cans.

Also, feel free to use whatever ground meat you have. Below you’ll see I used beef and pork, but next time I’ll be doing lamb meatballs. Oh, I also threw in a litre of shrimp stock, because that’s what I had. It gave it some a real extra kick of flavour. But you can use whatever kind of stock you have or prefer.

OK, let’s make some meatballs!

Prep: 20 minutesCook: 25 minutesServings: 4-6

Ingredients

For the Meatballs:

* 2 lbs ground beef and pork mix

* 2 eggs (1 per pound of meat)

* ½ cup panko breadcrumbs (or soaked bread in cream)

* 2 tbsp heavy cream

* 1 tbsp Madras curry powder

* 2 big pinches kosher salt

For the Sauce:

* 1 large onion, diced

* 1 big knob of ginger (about thumb-sized), diced

* 4–5 cloves garlic, smashed and roughly chopped

* 3 Yukon Gold potatoes, peeled and cut into chunks (about half the size of the meatballs)

* 2 carrots, peeled and cut into similar chunks

* 3 tbsp Madras curry powder

* 1 L beef stock

* 1 L pork or chicken stock (or just use all beef stock)

* 2 tbsp soy sauce

* 2 tbsp fish sauce

* 2 tbsp Shaoxing wine

* 2 tbsp butter

* 2 tbsp heavy cream

* 1 cup fresh parsley stems, chopped

* 1–2 cans coconut milk (added near the end)

* 2 tbsp cornstarch mixed with a little cold water (for slurry)

To Serve:

* Steamed Japanese or Thai jasmine rice

* Optional greens: gai lan, rapini, or broccoli rabe

Method

Step 1: Prep Your Aromatics

* Dice one onion, peel and dice a large knob of ginger, and smash and roughly chop four or five cloves of garlic.

* Have everything ready before you start cooking. Once your meatballs are browned, you’ll want to drop these straight in.

Step 2: Prep Your Vegetables

* Peel and chop the potatoes and carrots into chunks slightly smaller than your meatballs.

* Keep them submerged in water until you’re ready to cook to prevent browning.

Step 3: Mix and Brown The Meatballs

* In a large bowl, combine the beef and pork mix with eggs, salt, breadcrumbs (or soaked bread), cream, and curry powder. Mix until just combined.

* Roll into slightly larger-than-golf-ball-sized meatballs.

* Sear them in a large pan or Dutch oven over medium-high heat until browned on all sides. They don’t need to be fully cooked, just get some colour and flavour on them.

Step 4: Build the Base

* Add all the aromatics directly into the pan with the browned meatballs. Let them settle in and cook gently for a couple of minutes.

* Midway through, add 3 tbsp of curry powder to start building the sauce base. Stir everything together.

Step 5: Add the Vegetables and Stock

* Gently drop in your potatoes and carrots.

* Pour in the beef and pork/chicken stock until everything is mostly submerged.

* Add the parsley stems here—this gives the sauce its depth and brightness as it cooks.

Step 6: Flavour and Simmer

* Add soy sauce, fish sauce, Shaoxing wine, cream, and butter. Stir gently to combine.

* Let the meatballs simmer gently until cooked through and the vegetables are tender, at least 20–25 minutes. Let simmer for a few hours if you can.

Step 7: Add Coconut Milk and Thicken

* When there’s about 15 minutes left, pour in the coconut milk and stir.

* Mix a quick cornstarch slurry (2 tbsp cornstarch with a splash of water), pour it in, and simmer for a few minutes until the sauce thickens and turns glossy.

Step 8: Taste and serve

* Check the sauce—it should coat the back of a spoon.

* Adjust with more soy, fish sauce, or salt if needed.

Serve over rice with your favourite greens and fresh parsley leaves on top.

The Holidays Are Coming Fast!

And I’m here to take away all the stress.

Make the holidays easy.Get both my digital cookbooks, Thanksgiving + Christmas for just $8.🎄 Simple, foolproof, and stress-free recipes for every table.👉 Download now — and if you love the work I do here, please consider picking up my Holiday Bundle. It’s the best way to support what I do. Thank you!

Let’s cook!

Prep: 20 minutes + 24–48 hours dryingCook: 1 hour 15 minutesServings: 4–6

Ingredients

For the Pork Belly Marinade

* 2–3 lb pork belly, skin-on

* 1 tbsp kosher salt

* 1 tsp white pepper

* 2 tsp Chinese five-spice powder

* 2 tsp sugar

* 2 tbsp Shaoxing wine

For the Salt Crust

* 1 cup kosher salt

* 1 egg white, beaten

* 1 tbsp white vinegar

Equipment

* Sharp paring knife or fork for poking

* Wire rack and sheet pan

* Mixing bowls

* Pastry brush

* Oven

Method

Step 1: Prepare the Pork Belly

* Pat the skin completely dry using paper towels.

* Using the tip of a knife or a sharp fork, poke small holes all over the skin—just enough to pierce through, but not deep enough to hit the meat.

* Flip the pork belly over and lightly score the meat side in a crosshatch pattern, about ½-inch apart.

* In a small bowl, mix salt, white pepper, five-spice powder, sugar, and Shaoxing wine into a paste.

* Rub this paste evenly over the meat side, making sure to work it into the crevices. Keep the skin clean and untouched.

* Place the pork belly on a wire rack set over a baking sheet. Refrigerate uncovered for at least 24 hours (48 is even better) to let the skin dry out completely. This is the most important step for crispiness.

Step 2: Prepare for Baking

* Once the pork belly is dry, preheat your oven to 300°F (150°C). In a small bowl, combine 1 cup kosher salt with the beaten egg white—it should have the texture of damp sand.

* Brush the skin with a thin layer of vinegar, then pack the salt mixture over the top, spreading it edge to edge. This forms a seal that allows the meat to cook gently without steaming the skin.

Step 3: Bake the Pork Belly

* Place the tray in the oven and bake for 30 minutes. The salt crust will harden into a shell. Remove from the oven, carefully lift off the crust, and brush away any remaining salt. At this stage, the skin will look soft and pale—that’s normal.

Step 4: Crisp the Skin

* Increase the oven temperature to 450°F (230°C).

* Using a sharp knife, poke small holes again across the softened skin. Return the pork belly to the oven and roast for 30–45 minutes, or until the skin puffs and turns golden brown.

Step 5: Rest and Serve

* Let the pork belly rest for 10 minutes. Slice into thick strips, then into squares.

Serve it over simple chow mein or alongside steamed rice and greens. Finish with a drizzle of chili oil or a small dish of hoisin on the side.

Tips:

* Crispy pork belly tastes best when it’s eaten right after slicing. If you need to reheat it later, use an air fryer or oven—not the microwave.

Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

I have recently discovered the joy of making your own homemade butter, and I honestly couldn’t wait to share the process with you. This is so simple and makes the greatest tasting butter.

At this point, I think everyone is familiar with the joy I get from making really simple dishes and peasant foods. Whether it’s something as simple as Maroulosalata or my 15-year-long obsession with paella, and whether it’s quick or low-and-slow prep, this really is my comfort zone and happy place. Well, making homemade butter might be vying for the top spot. Super simple, one ingredient, and you can pretty much nail it in 15 minutes flat.

I love salted butter, but you can leave it unsalted. Flakey sea salt or kosher will do the trick, but feel free to experiment with a variety of combos to impress your guests–I left a few suggestions below after the recipe.

Oh and one last thing! This recipe not only produces about 385g of the most delicious butter you’ve ever had, but you also get about 750ml of fantastic buttermilk. Just strain it and store it in a mason jar in the fridge for 7-10 days. I’ve also included a modification to my Simple Baguettes recipe below as a suggestion if you’re wondering what to first make with it.

Let’s go!

Ingredients

* 1 L 35% cream (or 500 ml for a smaller batch)

* Kosher salt, to taste

Equipment

* Stand mixer with whisk and paddle attachments

* Clean work surface

* Parchment paper

Method

Step 1: Whip the Cream

* Fit the stand mixer with the whisk attachment.

* Pour in the cream and whip until it forms stiff peaks.

* I typically use speed setting #6 on my KitchenAid, but use your own discretion and whatever your model suggests

Step 2: Switch to the Paddle

* Change to the paddle attachment so the butter is easier to remove.

* Keep mixing (on speed setting #4) until the cream thickens, turns slightly yellow, and separates into butter solids and buttermilk.

* As soon as it separates, stop the mixer and set the bowl aside.

Step 3: Ice Water Bath

* In a mixing bowl or hotel pan, add two trays of ice and enough cold water to cover.

* This will act as a clean area to finish working with the butter and will also help firm it up so it’s easier to handle.

Step 4: Gather the Butter

* Collect all the butter solids from the mixer bowl, squeezing out as much buttermilk as you can directly into the bowl with the rest of the liquid.

* Once you’ve pressed out most of the buttermilk, transfer the butter ball into the ice water bath.

* Pour all of the buttermilk into a mason jar and refrigerate it for up to a week.

* Keep squeezing and folding the butter under the ice water until it firms up and more buttermilk is released. Discard the cloudy ice water.

Step 5: Season the Butter

* Remove the butter from the ice bath and place it on a clean work surface. Press it out into a flat disc.

* Sprinkle lightly with kosher salt.

* Working fast, fold it over itself a few times to work the salt in and press out any last liquid.

Step 6: Shape and Chill

* Form the butter into a log or block.

* Wrap tightly in parchment and refrigerate until firm.

Enjoy however you want! Will keep in the fridge for a few weeks and in the freezer for a few months.

Try it with Buttermilk Baguettes

Don’t waste the buttermilk — bake with it. Pancakes and waffles are typically my go-to things to make, but lately I have been changing up my Simple Baguettes recipe by using a bit of buttermilk. Swapping 150 ml of the buttermilk for part of the water (use 150 ml buttermilk + 600 ml water instead of the usual 750 ml water). Everything else stays exactly the same. The result is an extra soft crumb and a super crispy crust that oddly has notes of popcorn. Of course, you want to use some of your freshly made butter and maybe a bit of honey.

Get Creative

Once you’ve mastered the base recipe, try adding different seasonings:

* Fresh rosemary and Himalayan pink salt

* Smoked salt (great over roasted potatoes)

* Garlic and finely diced dill (roll up and freeze for later)

* Cracked black pepper and lemon zest

* Chili flakes and a drizzle of honey

This is where you can really make it your own.

As long as you’ve got the right aromatics, seasonings, and a protein, you’re set. It’s always better to have some fresh pork, beef, fish, or chicken as your main ingredient, but if all you have is yesterday’s fried chicken, this recipe will turn it into the best leftovers you’ve had all month.

Here’s what I like to keep on hand for fried rice at a moment’s notice:

* Aromatics – ginger, scallions, garlic

* Seasonings – kosher salt, white pepper, sugar, MSG

* Flavours – oyster sauce, soy sauce, chili crisp, sesame oil

These are affordable and available in almost any grocery store, and they form the foundation of every great fried rice dish. Even if you are missing one or two, as you will see in the video, the whole thing still comes together beautifully.

OK, let’s turn some fried chicken into one of the bigger hits we had in my house this week.

Let’s cook!

Ingredients

* 2–4 cups day-old steamed rice

* 4 eggs, lightly scrambled

* 1-3 tbsp canola oil

* 1 thumb-sized piece of ginger, peeled and finely diced

* 3–4 garlic cloves, smashed and diced

* 3–4 scallions, finely diced

* 1 medium white onion, finely diced

* 2-4 carrots, peeled and diced

* ½ cup peas (optional, frozen)

* 1 tbsp soy sauce

* 1 tbsp oyster sauce

* 4 tbsp water

* 1 tsp salt

* 1 tsp MSG

* 1 tsp white pepper

* 1 tsp sugar

* 1 tsp fish sauce (optional, to taste)

* Sesame oil (optional)

* Leftover fried chicken, diced (or any cooked protein: fish, grilled chicken, etc.)

For serving:

* Ginger–scallion sauce

* Chili crisp

Equipment

* Wok or large skillet

* Mixing bowls

* Whisk

* Wooden spoon or spatula

Method

Step 1: Prep Everything

* In a small bowl, combine salt, sugar, MSG, and white pepper. Set aside.

* Prep all vegetables and dice your protein.

* Scramble the eggs in a separate bowl and set aside.

* In a small bowl, mix soy sauce, oyster sauce, and water.

Step 2: Scramble the Eggs

* Heat a wok over maximum heat until smoking. Add about 1 tbsp of canola oil and swirl to coat all sides.

* Quickly scramble the eggs in the wok, then remove and set back in the mixing bowl.

Step 3: Everything Else

* Add a little more oil to the wok. Toss in the ginger, garlic, scallions, onion, and carrots.

* Stir-fry for about 2 minutes until fragrant and lightly softened.

* Add the day-old rice, breaking it apart as you stir. Toss until the rice is fully incorporated with the vegetables and coated in oil.

* Return the scrambled eggs to the wok. Sprinkle in the spice mix (salt, sugar, MSG, white pepper). Toss well.

* Add your diced protein and continue tossing until heated through. Optional: add your frozen peas if you got ‘em.

* Pour the soy/oyster sauce mixture into the wok and stir-fry until everything is evenly coated.

* Taste, and add fish sauce or a little extra soy sauce if needed.

* Feel free to finish with a little drizzle of sesame oil.

Serve hot with ginger–scallion sauce and chili crisp on the side.

Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

The video is fairly self-explanatory, but let’s go through it properly so you can ensure you have everything you need.

Ingredients

* Tinned fish (sardines, octopus, cod, razor clams, anything works)

* Fresh bread or crackers

* Manchego cheese

* Canned tomatoes

* Maldon Salt

* Basil

* Garlic

* Olive oil

Equipment

* Charcuterie board or cutting board

* One sheet of paper towel per tin

* Small metal sheet pan to extinguish the flames, or something similar

* Lighter

* Tongs

* Cheese knife

* Spoons

Method

Step 1: Prep the Board

* Arrange the bread, cheese, and whatever else you have on the board.

* For the tomato spread:

* Place 3-4 canned tomatoes in a small bowl.

* Add some pressed garlic, a big pinch of Maldon salt, a generous glug of olive oil, and a few torn-up basil leaves. I like to mix everything up by snipping a pair of scissors through the tomatoes and kind of stirring it around. Leave it to rest for at least 10 minutes.

Step 2: For the Tins

* Open your tinned fish. Make sure that you remove the lids completely. The first time I left them on for the photoshoot, but nope, get rid of them.

* Take a piece of paper towel, fold it in half, and rip it so that about 1” hangs over every side of the tins.

* Press them down into the tins so they soak up a bit of the oil.

* Once they look ready, carefully light the edge of the paper and let them burn down until the middle of the oil-soaked paper starts to blacken.

* This process is heating the oil, crisping up the skin on the fish, and amplifying any herbs, spices, citrus, or other flavours that are in your tins.

* Once it looks ready, carefully place the small pan on top of the tins to snuff them out.

That’s it! Pop some cava, open a bottle of chilled white wine, or crack a beer. We’ve still got three solid weeks of summer ahead of us – let’s make them count!

Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

So, mark it in your calendar this Friday morning. Get up about 10 minutes earlier than normal, prep the dough, get it in the fridge, and you’ll have fresh mini baguettes to enjoy all weekend long.

Grab some great butter and cheese, prepare your favourite soft-scrambled eggs, or maybe even pick up some tinned fish to enjoy this with.

Let’s bake!

Prep: 15 minutesBake: 18 minutesServings: 8 mini baguettes

*Note: You can cut this recipe in half if you need to feed one or two people

Ingredients

* 900 g wheat flour

* 100 g whole wheat flour

* 8 g active dry yeast

* 750 g water

* 20 g kosher salt

Equipment

* Large mixing bowl

* Dough scraper

* Bench knife

* Parchment paper

* Pizza stone or baking sheet

* Small cast-iron pan (for steam)

* Razor blade or sharp knife (for scoring)

* Kitchen scale

Method

Step 1: Make the Dough

* In a large bowl, mix all ingredients until well combined. Let the dough sit for 30 minutes.

* Perform 3 sets of stretch and folds, resting the dough for 20 minutes between sets.

* One set = with a wet hand, grab a corner of the dough, pull up, and fold it over onto itself. Rotate and repeat for 3–4 corners.

* Wrap the bowl with cellophane and place it in the fridge to ferment for 24 hours.

Step 2: Shape the Baguettes

* Preheat your oven to 485°F with either a pizza stone or a baking sheet inside. Place a small cast-iron pan on the rack below to preheat as well.

* Using a dough scraper, knock the dough out of the bowl and place it on a clean work surface.

* Using a bench knife or a dough scraper, cut the dough in half down the middle, and then cut each half into approximately four equal pieces (doesn’t have to be exact).

* Clear a spot in the middle of your workstation and generously dust it with flour. Dust your hands lightly to start, and add more if you find the dough sticking too much.

* For each of the eight pieces, shape the baguette by folding small edges of the dough over onto itself towards the middle from each side. Then roll the dough gently, making sure to taper the ends. This gives the baguette its signature shape.

* Place each baguette on a sheet of parchment paper and cover with a clean cloth to let proof for ~20 minutes.

Step 3: Score and Bake

* Score the baguettes with a razor blade or sharp knife.

* Using a pizza peel, slide them (with the parchment) onto the hot pizza stone or baking sheet. If you don’t have a peel, use the back of a baking sheet — lay the parchment on it and slide the whole thing onto the stone or tray.

* Just before baking, pour ¾ cup of water into the preheated cast-iron pan to create steam. This should make about ~8 minutes of steam.

* Bake for 18 minutes until golden brown.

Step 4: Cool & Serve

* Let the baguettes cool for at least 10 minutes before slicing. I should say 30 minutes, but who are we kidding? You’re barely going to wait 10.

Enjoy!!

Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

I add a little MSG to the rub and I treat the 3-2-1 as a ratio, not a rule.

The 3-2-1 method is straightforward: cook the ribs low and slow for 3 hours uncovered over indirect heat, 2 hours wrapped tightly in foil over that same heat, and finish with 1 hour unwrapped over low direct heat with sauce.

My spin is this: if you don’t have six hours, scale it down and use the 3-2-1 rule as a ratio. If you’ve only got 4 hours, go 2 hours uncovered, 1 hour and 20 minutes wrapped, and 40 minutes unwrapped. Just work with the time you’ve got, and adjust the temperature as needed. When I’m rushing it, I usually bump the heat slightly during the wrapped phase.

Grab the best ribs you can find, and let’s cook! (If you click that link, you get 10% off from The Butcher Shoppe)

Ingredients

For the meat:

* 2 racks of baby back ribs, membrane removed

* Optional: 4–6 bone-in, skin-on chicken legs

For the rub:

* 3 tbsp light brown sugar

* 3 tbsp kosher salt

* 1 tbsp smoked paprika

* 1 tbsp Spanish or hot paprika

* 1 tbsp Kashmiri chili powder

* 1 tbsp MSG

* 1 tbsp garlic powder

* 1 tbsp onion powder

* 1 tbsp Korean chili flakes

* 2–3 tbsp freshly ground coffee

For the finish:

* Your favourite BBQ sauce

Equipment

* Grill with lid (set up for indirect heat)

* Paper towels (to remove membrane)

* Wire rack and sheet tray

* Aluminum foil

* Small mixing bowl (for the rub)

* Basting brush (for BBQ sauce)

* Tongs

Method

Step 1: Prep the Ribs

* Remove the membrane from the back of each rib rack. Use a paper towel to get a good grip and peel it off. This helps the rub penetrate the meat.

Step 2: Prep the Rub

* In a small bowl, mix all rub ingredients by hand.

* Apply generously to both sides of the ribs. Don’t be afraid to overapply and really grind it in–you can brush off the excess later.

* Place the ribs on a wire rack set over a tray and refrigerate uncovered for at least 2 hours–overnight is best.

Step 3: Grill Time!

* Preheat your grill to 220°F (indirect heat). Use the 3-2-1 method:

* 3 hours uncovered on the grill. Lay the ribs flat on the grill, bone side down.

* 2 hours wrapped in foil. Remove the ribs from the grill and tighly wrap them in at least one layer of foil. I always do two, but if you have a super-duty BBQ foil, that works great.

* If you're adding chicken, about halfway through this step is the time to place the rubbed chicken legs on the grill, alongside the wrapped ribs. Let them cook low and slow during this phase.

* 1 hour unwrapped with your favourite BBQ sauce brushed over both ribs and chicken.

* This stage is done over direct heat! So, depending on the type of grill you are using you may have to remove the grill to adjust things. I’ll trust you know what you are doing.

Step 4: Make Your Sides

* Keep flipping the chicken and ribs, and coating with any remaining BBQ sauce, while you prep any sides.

* I highly recommend some grilled asparagus, a salad, and maybe some butter steamed potatoes.

Serve outside with some ice-cold beer or chilled wine and let the good times roll. Cheers!

It didn't take me long to find the right chorizo, blood sausage, and some great crusty fresh bread, and a shop down on Dundas. I ripped back home and got to work. This was all while prepping for a huge Butcher Shoppe shoot (you can read about it here).

So, let's get into it. A little ambitious, definitely needs some time, but here is the BEST street-style Spanish stew you will ever try.

Prep time: 30 minutesCook time: 4 hoursServes: 6–8

Ingredients

* 2 lbs (1 kg) beef tripe, preferably honeycomb, cut into spoon-sized pieces

* 1 pig trotter, halved and split (ask your butcher)

* 2 yellow onions, halved

* 1 white onion, chopped

* 5 cloves garlic, smashed and chopped

* 3 bay leaves

* 10–12 black peppercorns

* 2 L pork stock

* Water

* 3 tbsp olive oil

* 170g serrano ham, chopped

* 250g Spanish chorizo

* 250g Spanish morcilla (blood sausage), sweet or hot

* 1–2 tbsp tomato paste

* 1-2 tbsp Spanish paprika

* 1 tbsp smoked paprika (optional)

* 1 (16 oz) can chickpeas, drained and rinsed

* Kosher salt (to taste)

* Freshly cracked black pepper (optional)

Equipment

* Large stock pot (for blanching and braising)

* Heavy-bottomed sauté pan or large chicken fryer

* Slotted spoon

* Ladle

Method

Step 1: Prep the Tripe and Trotters

* Rinse the tripe well under cold water, then cut into spoon-sized pieces.

* Add the tripe and pig trotters to a large pot and cover with water. Bring to a boil and let it roll for 5 minutes. Drain and rinse to remove any scum or impurities.

Step 2: Braise the Tripe and Trotters

* Return the tripe and trotters to the pot. Add the yellow onions, bay leaves, and peppercorns.

* Pour in the pork stock and top up with water to cover. Bring to a boil, then lower to a gentle simmer.

* Braise uncovered for 3 hours.

* In the last 20 minutes of braising, add the whole blood sausages to the pot to gently firm them up. Remove and set aside to cool before slicing.

* Use a slotted spoon to remove the tripe from the stock. Discard the bay leaves and peppercorns.

* Remove the bones and skin from the trotters, scraping out any soft meat or fat if you want to include it (optional). Set aside.

Step 3: Prep the Stew

* Chop the white onion, reserved garlic, and serrano ham.

* In a large sauté pan or chicken fryer over medium-high heat, add olive oil and sauté until softened. Add freshly cracked pepper.

* Add tomato paste and paprika. Stir and let it cook for 1–2 minutes until it darkens slightly. Add smoked paprika if using.

* Slice the chorizo and blood sausage into thin discs. Add chorizo to the pan and sauté briefly. Add a ladle of braising stock to loosen the mixture.

Step 4: Add Tripe, Trotters, and Simmer

* Add tripe, chickpeas, and optional trotter meat to the sauté pan. Stir to combine.

* Salt the braising stock to taste—make sure it tastes like something you’d happily eat on its own. Then ladle it into the pan to just cover everything.

* Gently fold in the sliced blood sausage. Bring to a simmer and let it cook gently for at least 20–30 minutes, or longer if you have time. The longer it goes, the better it gets.

Serve hot with crusty bread and a cold drink. It’s a dish that tastes even better the next day—so don’t be afraid to make it ahead.

Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

My version is about simplicity, patience, and technique. You’ll need some great butter, quality eggs, and about 20 minutes of your undivided attention. That’s it.

Go grab yourself a dozen eggs and spoil your family this weekend. Make these once and you’ll never look at scrambled eggs the same way again.

Let’s cook!

Prep: 5 minutesCook: 20 minutesServings: 4 (12 eggs)

Ingredients

* 12 eggs (feel free to cut this recipe in half, but no fewer than 6 eggs)

* 60g cold salted butter

* Kosher salt (to taste)

* Optional: chives, finely chopped

* Optional: sourdough or baguette, for toast

* Optional: flaky sea salt, for finishing

Equipment

* Small nonstick or hybrid pan (a mini wok or deep-sided skillet works best)

* Rubber spatula

* Small bowl (for serving)

* Knife and board (if using chives)

* Toaster or second pan (for bread)

Method

Step 1: Prep the ingredients

* Crack your eggs into a bowl and set aside.

* If using chives, finely chop 1–2 tablespoons.

* Whisk together the eggs, chives, and a big pinch of kosher salt.

* Cut and prep your bread for toasting.

* Cold butter should be cubed or broken up for easier melting.

Step 2: Start cold

* Add the butter and egg mixture to a cold pan.

* Set the heat to low—just above the lowest setting (around 1 to 1.5 if using a dial).

* This process is about gently coaxing the eggs into a custardy texture.

Step 3: Stir, stir, stir

* Begin stirring immediately with a rubber spatula and continue stirring almost constantly. Think of this like making a risotto—slow, intentional movement.

* Don’t walk away. If you must, take the pan off the heat entirely until you return.

Step 4: Monitor and adjust

* You’ll be stirring for a while before anything happens. But after about 15 minutes, you’ll start seeing gentle streaks and curds forming.

* You can raise the heat slightly if needed (no more than 2 on the dial), but keep it gentle.

Step 5: Toast the bread

* While the eggs are just starting to set, turn on your second pan or toaster and prep your bread.

* Timing it so that your toast is hot when the eggs are done is a skill you’ll get better at over time.

Step 6: Finish and serve

* At around the 20-minute mark, your eggs should be thickening but still soft and loose.

* Pull them off heat just before they’re where you want them—they’ll continue to cook from residual heat.

Serve in a bowl alongside your toast. Top with a sprinkle of flaky sea salt if you like.

Suggestions

* These are best eaten with a spoon, not a fork.

* You can go even looser and wetter if you prefer—just pull them off the heat a minute earlier.

Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

I had to take a short break from my long-form, how-to YouTube videos while I focused on a few projects—most notably, getting the new sizes ready for my line of spices (more on that soon). But we’re back.

To ease back into the flow, I’m starting with something simple and delicious: the perfect soft-boiled egg. It’s one of those small wins that pays off all week. Great for meal prep, ideal for mid-afternoon snacking, or tossed into a homemade rice bowl when you need something quick and satisfying.

The timing here is key. I find exactly 7 minutes and 30 seconds gives you that ideal jammy yolk—but that’s for, very specifically, large eggs. If you’re using medium ones, pull back 30–45 seconds.

More step-by-step videos are coming soon, and I’ll be sharing the updated spice jars and blends once they’re ready—shouldn’t be long now.

Enjoy the rest of your weekend, and give this one a go.

Ingredients

* Large eggs (as many as you'd like)

Equipment

* Large pot

* Slotted spoon

* Large bowl filled with ice and cold water (for the ice bath)

* Timer

* Spoon (for tapping shells)

* Small paring knife

* Flaky sea salt (for serving)

Method

Step 1: Prep your ice bath

* Fill a large bowl with plenty of ice and cold water. You want this ready before the eggs go in—it’s key to stopping the cooking instantly.

Step 2: Boil the eggs

* Bring a pot of water to a rolling boil. Once it’s boiling rapidly, gently lower the eggs into the pot using a spoon or mixing bowl to prevent cracking.

* As soon as the eggs go in, set your timer for 7 minutes and 30 seconds—no more, no less.

Step 3: Shock the eggs

* The moment your timer goes off, scoop out the eggs and give each one a gentle tap on the shell with a spoon before dropping it into the ice bath. This little crack helps the shell loosen up and peel more easily.

* Let the eggs cool in the ice bath for at least 5–10 minutes. Or leave them longer if you’re busy—they’ll be just fine.

Step 4: Peel and slice

* When ready, peel the eggs. That small crack you made earlier should help the shell pop right off, but still give them a few more taps on your counter first before peeling.

* Slice them in half with a damp knife to keep things neat.

* Top with a pinch of flaky sea salt and serve immediately. That golden jammy yolk should be centre stage.

Serve them on their own or with a slice of buttered sourdough.

Suggestions

* Add them to ramen. Take it one extra step and marinate them in soy sauce first!

Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

I, for one, love getting out there to enjoy a laborious walk through the deep snow with my dog and the rest of the family–well, those that I can convince to come with me. I'll be heading out this afternoon with Angus and a shopping list to prepare a few new recipes I’m working on. I will be sure to head to one of his favourite parks to let him drudge through the deep snow until he’s too exhausted to continue.

This clay pot tofu recipe is the perfect way to warm up after a day of winter fun. I did my best to edit this one down to a super easy-to-follow 6-minute video. I encourage you to give it a shot, warm yourself up, and let me know how it goes!

Happy Family Day weekend to my fellow Canadians, and just a general happy weekend to our American friends–which you will always be, no matter who tries to convince us otherwise.

Please enjoy this video of Angus checking out the new path my son dug out for him in our backyard.

Prep: 15 minutesCook: 20 minutesServings: 4

Ingredients

* 1 large thumb-sized knob of ginger

* 1 bunch green onions

* 5 cloves garlic

* 3 cups high-quality chicken or vegetable stock

* 1 block of firm tofu

* 2 eggs, beaten

* 1 cup all-purpose flour

* Neutral oil (for frying)

* 2 tbsp sesame oil

* ¼ cup light soy sauce

* ¼ cup Shaoxing wine

* 1 tsp white pepper

* Salt, to taste

* Optional: 1 tsp MSG

* Optional: Dried Chinese mushrooms, rehydrated

Equipment

* 7” or 10” clay pot, or any shallow pot

* Medium frying pan

Method

Step 1: Prepare the Aromatics and Broth

* Peel the ginger and slice into thin discs.

* Smash the garlic and roughly chop.

* Thinly slice the white part of the green onions, saving the green tops for later.

* Heat a clay pot over medium heat and add 1 tablespoon of neutral oil.

* Sauté the ginger, white parts of the green onions, and garlic for 1–2 minutes until fragrant.

* Add the chicken stock, soy sauce, Shaoxing wine, white pepper, salt, and optional MSG and mushrooms. Bring to a boil and immediately reduce to a simmer.

Step 2: Add the Tofu and Braise

* Remove the tofu from its packaging and cut into equal 1 cm thick slices.

* Dredge each slice in flour, shaking off the excess, then coat in the beaten eggs.

* In a shallow frying pan, heat 2-3 tablespoons of neutral oil over medium heat. Fry the tofu in batches until golden brown on both sides. Add them directly into the simmering broth.

* Add the tops of the green onions to the pot and finish with a drizzle of sesame oil. Cover with a lid and simmer for about 20 minutes.

Step 3: Sides

* While the tofu braises, blanch gai lan or your preferred greens in salted boiling water for 2 minutes. Drain and coat with a drizzle of oyster sauce thinned out with a bit of water.

* Prepare some steamed Thai Jasmine rice as you normally would.

Serve the braised tofu in your favourite soup bowl with your greens and rice on the side!

Ingredients

Crust

* 2.5 cups AP flour

* 5 tbsp butter, cold

* 5 tbsp lard

* 1 tsp kosher salt

* 1 tsp baking powder

* 8-10 tbsp cold water

* 1 tbsp apple cider vinegar

* 1 egg + a little cream for the egg wash

Filling

* 900g ground pork

* 350g potato

* 5-7 cloves, ground

* 5-10 twigs of thyme, tied together

* Handful of fresh sage

* 2 tsp allspice

* ½ nutmeg, grated

* Kosher salt

* Pepper

* 1 large onion

* 4 cloves garlic

* 2L of chicken or pork stock

* Olive oil

Method

Step 1: Prepare the Pie Crust

* Combine 2 ½ cups flour, 1 tsp salt, and 1 tsp baking powder in a food processor. Pulse a few times to combine.

* Add the 5 tbsp cold butter and 5 tbsp lard. Pulse a few times until the mixture resembles coarse crumbs.

* Slowly add the 8 tbsp water and 1 tbsp vinegar while pulsing until the dough just comes together.

* Knock the dough out onto a clean work surface and finish kneading with clean, wet hands. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Ready the Potatoes

* Peel and dice the potatoes into large pieces.

* Add the potatoes, and a few pinches of salt to the 2L of chicken stock and bring to a boil. Remove from the stock when they are fork tender. Set aside to cool.

* Continue boiling the stock to reduce. The stock will now have clouded from the starch released from the potatoes. This just adds to the flavour of the pie filling. When it has reduced by 75% remove from heat and set aside.

Step 3: Make the Filling

* In a large, heavy bottom pot, add a few big glugs of olive oil over medium-high heat, add in the onion, and saute for about 5 minutes. Add the garlic and sauté another 2 minutes.

* Add in the ground pork and start to brown. You want to keep browning and stirring until the liquid has released and mostly evaporated.

* Add the spices, thyme, and sage. Stir to combine. Next, add the reduced stock and continue simmering on low until the liquid has evaporated - about 20 minutes. Keep testing for salt levels.

* Add the fork mashed potatoes and stir well until everything is combined. Set aside and let cool.

Step 4: Assemble and Bake the Pie

* In a small mixing bowl, make an egg wash by beating one egg with 1 tsp of milk. Set aside.

* Preheat the oven to 375°F

* Remove the dough from the fridge and let it sit for 5-10 minutes if it’s too firm to roll. Cut it into two pieces, roughly 2/3rd and 1/3rd.

* Roll out the larger piece (2/3rd) into a round shape large enough to fill your pie plate, leaving about an inch of overhang after pressing it into the dish.

* Pour the cooled tourtiere filling into the crust, spreading it out evenly.

* Roll out the second dough disc (1/3rd) and place it over the top of the pie. Trim any excess dough and crimp the edges to seal—use a fork, or pinch and twist with your fingers for a classic crimp.

* Cut a few slits in the top of the crust to allow steam to escape.

* Brush the top of the crust with the egg wash.

* Place the pie in the preheated oven and bake for 45 minutes until the crust is golden brown. Let cool for 10-15 minutes

* Serve with a simple side salad and your favourite condiment such as ketchup, cranberry sauce, or mustard.

Enjoy!

You can find the original full recipe here:

https://jeremypotvin.substack.com/p/classic-christmas-tourtiere

…and the rabbit version here:https://jeremypotvin.substack.com/p/ring-in-the-new-year-with-rabbit

The episode went live a few days ago, and the response has been overwhelming. People who’ve known me my whole life have reached out to say how much it moved them—that they had no idea I’d been through even half of the stuff Rocky and I talk about.

That really got me thinking. If some of my closest friends didn’t know the full story, then for sure most of my cooking community has no idea either.

So, I wanted to share it with you too. And I’ll give you a little spoiler—if you’ve ever thought you were too old, or that you missed your chance, or even if you just needed a push to finally start that dream project, I promise this conversation will inspire you. I’m 54 years old, and I can tell you firsthand—it’s never too late. This conversation will change the way you look at time as it relates to your own story arc, and by the end of it, you’ll feel like you’re in your mid-20s with all the time in the world ahead of you.

This is my story.

https://jeremypotvin.substack.com/p/classic-beef-stew-the-winter-warmer

Prep: 30 minutesCook: 3.5 hoursServings: +8

Ingredients

* 4 pounds beef (a mixture of beef cheeks, chuck, and shanks)

* 1 pound beef sugar bones

* 5 shallots, halved and peeled

* 4-5 medium yellow potatoes, peeled and cubed

* 5 cloves garlic, smashed and diced

* 1 bunch thyme, tied with butcher's twine

* 2–3 bay leaves

* ½ bottle red wine (Chianti works well)

* 3–4 medium carrots, peeled and diced on an angle

* ~3 litres beef stock

* 2 tablespoons tomato paste

* 1 tsp Worcestershire sauce

* Kosher salt

* Cracked black pepper

* ½ cup flour (for coating the meat)

* Olive oil or beef tallow (for browning)

* Optional: Cornstarch slurry for thickening

Equipment

* Heavy-bottomed pot or Dutch oven

* Wooden spoon or spatula

* Butcher’s twine

* Large mixing bowl

* Ladle

* Chef’s knife

Method

Step One: Prepare the Beef

* Place the chuck and sugar bones in a large mixing bowl.

* Cube the cheeks to roughly the same size as the chuck pieces, and place them in the mixing bowl.

* Using a sharp knife, carefully remove the meat from the shanks and cube it the same size as the other pieces. Place the shank bones and meat in the mixing bowl.

* Toss the beef and bones in kosher salt first, and then add the 1/2 cup of flour. Toss until evenly coated.

Step Two: Brown the Meat and Bones

* Heat olive oil or beef tallow in a heavy-bottomed pot over medium-high heat.

* Brown the beef in batches, making sure not to overcrowd the pot. Remove the beef and set aside.

Step Three: Sauté the Vegetables

* In the same pot, add the halved shallots cut-side down and cook until caramelized.

* Add the diced garlic and cook until fragrant, about 1-2 minutes.

* Stir in the tomato paste and cook for about 1 minute.

* Add the red wine and deglaze the pot by scraping up the browned bits on the bottom. Reduce the wine by about one-third.

Step Four: Stock and Seasoning

* Return the browned beef and sugar bones to the pot. Pour in enough beef stock to fully cover the meat.

* Add the carrots, thyme bundle, bay leaves, Worcestershire sauce, a generous pinch of salt, and a few good cracks of ground pepper.

* Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer for about 2½ hours.

Step Five: Potatoes and Finish

* Remove all of the bones. Make sure to pull any bone marrow out first, and then discard the bones. Add the bone marrow back into the stew.

* Check the tenderness of the beef. It should be nice and soft at this point. If not, you could delay the next step for another 30-45 minutes.

* Add the potatoes and bring the heat up to medium low. Cover and simmer for another 45 minutes until the potatoes are tender and the broth has thickened slightly.

* Taste and adjust seasoning as needed.

* If you prefer a thicker stew, as I do, stir in a cornstarch slurry.

* Mix 2 tbsp cornstarch with about a cup of cold water and whisk so there are no lumps.

* Add it to the stew, bring the liquid up to a quick boil and then reduce to medium-low again. Let thicken for another ~10 minutes.

Serve with some warmed sourdough baguette slices or some King’s Hawaiian dinner rolls and a little bit of butter.

https://jeremypotvin.substack.com/p/christmas-eve-austrian-cheese-fondue

https://jeremypotvin.substack.com/p/italian-potato-meatballs-in-white

https://jeremypotvin.substack.com/p/southern-comfort-perfect-shrimp-and

https://jeremypotvin.substack.com/p/pasta-alla-norma

https://jeremypotvin.substack.com/p/jar-tomatoes-like-a-pro-your-guide

https://jeremypotvin.substack.com/p/authentic-chinese-beef-and-broccoli

https://jeremypotvin.substack.com/p/grilled-sirloin-crispy-rosti-and

https://jeremypotvin.substack.com/p/spaghettini-with-kale-and-basil-pesto

https://jeremypotvin.substack.com/p/corn-fritters-and-chili-crisp-dip

https://jeremypotvin.substack.com/p/cherry-pie

https://jeremypotvin.substack.com/p/grilled-veal-chops-with-smoked-mashed

https://jeremypotvin.substack.com/p/simple-lasagna-with-san-marzano-tomatoes

https://jeremypotvin.substack.com/p/easy-poke-bowls

https://jeremypotvin.substack.com/p/summer-strawberry-salad-with-greek

https://jeremypotvin.substack.com/p/spicy-lamb-and-hummus-for-brunch

https://jeremypotvin.substack.com/p/katsu-curry

We will be cooking the bavette with a few sides from my Spring Cookbook. Get ready for tallow potatoes, green beans, and everyone’s favourite, the grilled Caesar salad. The recipe below is for a family of four but I’ll be cooking about 2.5x these quantities because I have the entire world coming over for dinner and couldn’t be happier about it!

Let’s gooooo!

Prep: 45 minutesCook: 45 minutesServings: 4-5

Ingredients

* 3lbs bavette steak, whole

* All ingredients for the following, from my cookbook:

* Grilled Caesar Salad

* Green Beans

* Tallow Potatoes

* Kosher salt

* Olive oil

If you haven’t downloaded the cookbook yet, you can get it here!

Method

Step 1: Prep

* The bavette needs to get up to room temperature, so remove it from the fridge an hour before grilling and place on a cutting board.

* Trim off any thin points or sides of the bavette.

* These thin parts will likely either burn or cook to well done very fast. It’s best to just trim them off and save them for something else later. I typically either grind them or use in a stir fry. Freeze them if you have nothing planned over the weekend.

* Season generously on both sides with kosher salt, about 30 minutes prior to putting it on the grill.

* Right before grilling, coat the steak on both sides with olive oil.

* This serves two purposes. It adds flavour and also adds fat to the surface, which helps char the meat over charcoal or gas flames. You want that charring!

* Light your grill and get it up to ~550°F.

Step 2: Sides

Follow the instructions in the cookbook for the three sides we are making. If you want to make other sides that’s cool, too! For the three I have suggested, here’s how I would time them:

Tallow Potatoes:

* Prep these first

* Boil your potatoes super early and set aside. Meaning, boil the potatoes before you do anything! They can sit for a few hours before you drop them in the tallow.

* When you salt the steak, the potatoes should be going into the oven.

Grilled Caesar Salad:

* Make the dressing for the Caesar while your grill is coming up the proper temperature.

* Grill the lettuce after the steak has been cooked and is resting.

* Chop & toss right before serving.

Green Beans:

* Cook these after the steak is cooked, while it’s resting.

* Right before you grill the lettuce, blanche the beans.

* Add them to the butter, lemon, and garlic. Set aside.

Step 3: Grilling

* Drop your bavette over the hottest section of the grill and shut the lid. You want it to flame up and char the surface of the steak.

* This is a lean steak and unlike a ribeye you will not have a constant drip of rendered fat into the flames - so the charring will be minimal. That is why we coat it in olive oil and aim for the hottest section first.

* Flip the steak often and constantly poke at it. You want to cook it for about 12 minutes max. I’d advise using an instant read thermometer until you are more familiar with the cut – it feels a little different than a typical ribeye or striploin. Pull the bavette off the grill when the internal temperature reads 120°F.

* Let it rest for 15 minutes or so.

Step 4: Serving

* Finish the rest of your sides as suggested above.

* Slice the bavette against the grain on an angle, but not too thin. Keep the slices pretty thick so they don’t lose too much temperature. Transfer the slices to a serving tray and pour the board juices all over them. Finish off with some flakey sea salt and fresh cracked pepper.

* You can either plate or serve family style. I recommend the latter around a big table. Just let your guests dig in!

https://jeremypotvin.substack.com/p/butter-chicken

https://jeremypotvin.substack.com/p/how-to-sharpen-a-japanese-or-any

Brush off your grill and get ready to impress your guest with a dish that is truly far less effort than it appears.

Let’s cook!

Prep: 30 minutesCook: 30 minutesServings: 2

Ingredients

* 1 rack of lamb

* 1 bunch of asparagus, ends snapped off

* 300g new baby potatoes, cut in half

* Butter

* 1⁄4 cup olive oil

* Dijon mustard

* 1 cups fresh mint leaves

* 2 garlic cloves

* Zest from 1⁄2 a lemon

* 1 tbsp lemon juice

* Flat leaf parsley, about a handful

* Kosher salt

* Fresh ground pepper

Method

Step 1: Prep the Lamb Rack

* Season the rack generously with Kosher salt on all sides, including the ends. Let it rest for 15 minutes.

* Rub 1 tbsp of dijon mustard all over the rack. Crack some fresh ground pepper on both sides and finish with a little more salt. This acts as a binder and builds a nice crust when grilling.

* Using a piece of foil as long as the rack, wrap the ends of the rib bones so they don’t burn on the grill. They will probably fall off halfway through the cooking process but that’s ok, you want to prevent them from burning as best as possible.

Step 2: Make the Pesto

* 2:22 Place the mint, parsley, lemon zest, lemon, garlic, and a tsp of salt in an immersion blender jar or a food processor and pulse until fully emulsified.

* 3:18 Taste test for salt levels and consistency. Typically I’ll adjust by adding a tsp or two of water and some more olive oil.

* Set aside.

Step 3: Time to Cook

I’m going to lay this out in a rapid fire sequence. If this seems like too much to control please feel free to cook the items in this order: potatoes - lamb - asparagus. But, I encourage you to try this timing sequence - if you don’t nail it this time, you will next time.

* Light your grill and bring to a medium-high heat (around 450°F). I always like to have an off-heat area set up to keep things under control.

* Set a pot of salted water to boil. Add your potatoes and keep an eye on them while you cook the lamb.

* Drizzle a few tablespoons of olive oil over the asparagus and season with salt and pepper. Set aside.

* Get the lamb on the grill. I go bone side down first and flip often. Every minute.

* Try to keep the foil on the bones as best as possible. If it comes off don’t

* bother trying to put it back on - just keep the foil under the bones every time you flip it.

* Check on your potatoes. As soon as they are perfectly done, turn off the heat, drain them in a colander, and then add them right back to the pot with a big knob of butter. Give them a stir and put a lid on them to keep them hot.

* OK, back to the lamb. Keep flipping! This should only take about a total of 7 minutes per side, so 14-15 minutes of total cook time, but you really do have to eyeball it and judge for yourself. I generally lean on pulling the rack off earlier than later as it will continue to cook as it rests.

* You want to get the internal temp to 120°F before resting. It will continue to cook and rise to a temp of 125-130°F, which is ideal for medium rare. I am constantly poking it while cooking to test for doneness. This is a tricky thing to get perfect so I do recommend using a thermometer if you have one.

* As soon as you feel the lamb is done, get it onto a cutting board, layer a sheet of foil over it, and place a tea towel over top of the foil. Let it rest for a good 15 minutes.

* While the lamb is resting, grill your asparagus 2 minutes per side and put them back on the same plate.

Step 4: Plate and Serve

* Remove the towel and foil from the lamb and stand it up on its end. You want to cut straight down through every second rib, which should give you 4 thick chops.

* Plate two chops for each person with the potatoes and asparagus. Drizzle a healthy amount of the mint pesto over the lamb and potatoes.

Please download my FREE Spring Cookbook and join the community

Rack of Lamb from The Butcher Shoppe

https://butchershoppedirect.com/products/canadian-frenched-lamb-rack

https://jeremypotvin.substack.com/p/italian-family-stew-with-taleggio

https://jeremypotvin.substack.com/p/radiatori-with-wild-leek-and-walnut

https://jeremypotvin.substack.com/p/conchiglie-rigate-and-shrimp-in-a

https://jeremypotvin.substack.com/p/bbq-smash-burgers