Offal Good

Delicious pig parts

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?

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!!

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

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.