Posts in the Recipes Category
You want Fries with that?
May 16, 2007 on 9:40 pm | In Recipes | 14 CommentsEver since I put fries on the menu, we get alot of guests that think they are French fries cooked in duck fat. Boy are they surprised when the server tells them they are duck testicles. After the initial shock a growing number of guests are ordering them, and really enjoying them.
Continue reading You want Fries with that?…
Let them eat pigs head!!
December 20, 2006 on 1:12 am | In Recipes | 39 CommentsLet them eat cake, what the hell did marie antoinette know, they cut off her head. My thought is let them eat pigs head in as many ways as possible. Just recently I was trying to put some new cooked meats on the antipasto platter and came up with this one.
Its royal name is: Porchetta Di Testa – Translation a pigs head that is boned out then marinated for 2 days with rosemary and garlic rolled and tied then braised for 14 hours in a sous vide bag at 200 degrees to keep it all together.
Here is a photo journal of the process.
Start with one square cut berkshire pigs head.
Continue reading Let them eat pigs head!!…
Whole Fish
July 12, 2006 on 10:22 am | In Recipes | 2 CommentsJust today in the San Francisco Chronicle in their new feature called “Chef’s Night In” I give a recipe for cooking whole fish and talk about why its better to cook fish on the bone. I know it dosent talk about offal but it goes back to the whole animal idea of not being afraid of your food. There is also a podcast (direct link to audio) where I talk about offalgood, eating innards and why whole animal eating is sustainable.
Delicious Tripe!!!
June 29, 2006 on 9:58 pm | In Recipes | 17 CommentsWhat else can I say, it’s tasty stuff. But I can tell you when I was a kid I can remember smelling my great grandmother Rosalie cooking tripe and my brother and I running away in fear. How ironic is it that one of my big goals is to get more people to eat offal, especially tripe since it is higher in protein and lower in fat then a T-Bone steak. Continue reading Delicious Tripe!!!…
Star Chefs Offal Article
June 21, 2006 on 11:23 pm | In Recipes | No CommentsThis past year I wrote an article called Head to Tail cooking for Star Chefs an online food magazine . Working with the staff there to get this article published was alot of fun. Take a look at the article and see what you think. It has 4 recipes each with a different organ meat, and even a dessert using pork blood.
Recipe for Beef Heart
June 21, 2006 on 10:51 pm | In Recipes | 19 Comments
By taking this forgoten muscle and giving it a little love you can have a great range of dishes, here is just one of the many I serve at Incanto.The combination of beets and horseradish is a classic. It is the balance of sweet and spicy that works so well. When combined with the grilled heart, this classic pairing is elevated by the richness and intensity of the meat. Continue reading Recipe for Beef Heart…
Categories:
Archives:
- July 2010 (2)
- April 2010 (1)
- March 2010 (4)
- February 2010 (5)
- January 2010 (1)
- December 2009 (2)
- November 2009 (4)
- August 2009 (4)
- July 2009 (9)
- June 2009 (1)
- April 2009 (4)
- March 2009 (5)
- February 2009 (5)
- January 2009 (7)
- December 2008 (11)
- November 2008 (8)
- October 2008 (7)
- September 2008 (4)
- August 2008 (1)
- July 2008 (4)
- May 2008 (3)
- April 2008 (4)
- March 2008 (2)
- February 2008 (5)
- January 2008 (6)
- December 2007 (5)
- November 2007 (6)
- October 2007 (4)
- September 2007 (3)
- August 2007 (3)
- July 2007 (1)
- June 2007 (1)
- May 2007 (2)
- April 2007 (1)
- March 2007 (2)
- January 2007 (2)
- December 2006 (5)
- November 2006 (2)
- October 2006 (2)
- September 2006 (2)
- August 2006 (4)
- July 2006 (5)
- June 2006 (11)
Become a Fan
Sign Up:
Follow Me
Powered by WordPress
Entries and comments feeds.
Valid XHTML and CSS. ^Top^