Offal Good

Goose Intestines

Christmas usually brings a whole bunch of geese to the restaurant to serve for the holidays. This year I got a treat with the geese, I got their intestines as well. There were great as a simple dish with beans, they resembled pasta once they were cooked. Follow the picture recipes and make some great dinner.

Outside magazine winter comfort food

click on the sausage to see the video.

This January issue of Outside magazine has a feature on winter comfort food, and they also put together a video with me cooking a recipe. I have included the recipe here after the break for those who cant find it online.

Continue reading Outside magazine winter comfort food…

How to butcher a beef heart.

I have received a lot of questions about how to butcher a beef heart. I recently made a video to answer these questions. After the break you will find a recipe for beef heart tartare.

Continue reading How to butcher a beef heart….

pre formed turkey eggs

These pre formed eggs are a tasty treat that have been used for years but not normally seen in the US markets. I first had these eggs while on a trip to Asia and it was served to me in a rich heart warming soup. After the turkey slaughter I had a bunch so I made this soup with cauliflower mushrooms, pasta and spinach it was an instant hit.

Turkey Lungs

When most of you are eating turkey left overs I am using turkey lungs in a really tasty way. They are a readily available cut found in Italian markets know as pulmones. The US is the only country who deems lungs unfit for human consumption which went into affect in 1972. I dont know why they did it, rumor is that they felt they couldn’t inspect them properly. I think they taste great so here is what i did with them, ask your local rancher for some.

Outside Magazine Video

In the November issue of Outside magazine there is a story based on nutrition and recovery for athletes. I was asked to give a few recipes and there is a video to boot. Take a look its a solid recipe for Cornish Game hen Fra diavolo with dandelion greens and fennel super simple and nutritional.

Gourmet magazine loves pigs head

I was shocked when Gourmet Magazine asked me to butcher a pigs head for the video section of there website. This is a major push for offal exposure to the mass public, I give them huge credit for going outside the box.

A Carnivores Cookout at Prather Ranch

A full year after we shot the story its here in the august issue of Food and Wine Magazine.

There are so many stories that could be told from that day at the ranch: the sheer beauty of the ranch, the history and stories from The Ralphs, and The Rickerts. Even the morning I spent in the slaughter house helping the Rickerts process cattle, I just got the cow hide back from that day, its been tanned and turned into a carpet. Ultimately I am honored to have a story of this quality and caliber, Thanks Tom for expressing that day so well and Emily for going to bat for my beliefs.

Closer to the bone sweeter is the meat!!

Speaking of using fish guts heres a dish that I prepared for the chefs of Sebo when they came in for dinner on Monday night. Here is a step by step on how I use tuna spines as a great dish. It was great to cook them a dish that is based around food they work with everyday. One chefs trash is another chefs dish.