Offal Good » Recipes

A Carnivores Cookout at Prather Ranch

Chris — Wed, 23 Jul 2008 06:32:16 +0000

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!!

Chris — Thu, 14 Feb 2008 05:57:27 +0000

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.

Brains!!!

Chris — Wed, 05 Sep 2007 00:34:28 +0000

The idea for most of eating brains brings back memories of the original movie Return of the living dead.

Raw calfs brain about to be poached.

So most people moan and scream like a zombie and act like an ass instead of having the opportunity to enjoy this beautiful creamy cut. Here I will show a recipe for brains, so order your brain fork which any self respecting offal eater should own one of these. Turn on your favorite zombie flick and get ready to eat some delicious brains.
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Delicious pig parts

Chris — Mon, 03 Sep 2007 05:43:37 +0000

To me every part of a pig is absolutely delicious. This head and some bits were dropped off to me on Friday. They came from a duroc hog from biagio a Sonoma meat co-op run by Michael. These parts were put to use quickly for a new dish for the menu Saturday.

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You want Fries with that?

Chris — Thu, 17 May 2007 04:40:10 +0000

Ever 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.

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Let them eat pigs head!!

Chris — Wed, 20 Dec 2006 08:12:06 +0000

Let 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.

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Whole Fish

Chris — Wed, 12 Jul 2006 17:22:56 +0000

Just 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!!!

Chris — Fri, 30 Jun 2006 04:58:35 +0000

What 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. (more…)

Star Chefs Offal Article

Chris — Thu, 22 Jun 2006 06:23:31 +0000

This 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

Chris — Thu, 22 Jun 2006 05:51:55 +0000

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. (more…)