Stunt Foodways
Showing posts with label acorn edition. Show all posts
Showing posts with label acorn edition. Show all posts
Wednesday, March 23, 2011
Wednesday, November 3, 2010
La Quercia acorn edition ribs
My brother was the recipient of the ribs of our La Quercia acorn edtion pig share. He went full acorn edition on it. Smoking the ribs with cherry wood and acorn shells.
for six hours at under 275 deg
It was to be served with jalapeno corn bread from their garden
The final result moist, tasty with the fat full of acorn flavor
for six hours at under 275 deg
It was to be served with jalapeno corn bread from their garden
The final result moist, tasty with the fat full of acorn flavor
Thursday, October 21, 2010
One Egg Tortilla de Patata... Ostrich Egg
I received an ostrich egg for my birthday.
It was an odd but extremely funny gift and of course presented a bit of a challenge as to what to do with it. I was very wary of going too straight forward, ie scrambled or fried egg as I wasn't sure if it would taste just like a chicken egg. I chose to make a one egg tortilla de patata. A quintissential spanish dish served in homes and bars around the country.
Basically it is cooked potato, onion and garlic salt and pepper set in egg. I added some chopped chorizo, and pancetta as well as a tsp of pimenton.
The first job was to open the egg. The family threw out reccomendations, hole saw, screwdriver, mallet, but we ended up scoring the top with a saw and cracking it open with a wooden pestle.
The egg cracked presented the contents still safely hidden behind a thick membrane (amniotic sac) which I cut into and then poured the egg into a large glass bowl. My wife about lost her lunch at that moment as the egg gurgled, squashed and slithered out of it's shell. I will post video at the end of the post cause it's not a very appetizing moment. Having said that she did take my daughter and go out to dinner instead of waiting for the tortilla. The white and yolk are very intermingled with an orangy color, It smelled sweet, almost with a hint of vanilla, strange but pleasant.
Ok then I was on my own from here. I peeled 4 yukon gold potatoes 2 onions and 6 cloves of garlic and diced them. I sauteed them in olive oil some chorizo and a tsp of pimenton.
and pancetta
I sauteed it till it was almost done, the potato still had a bit of crunch but barely. I seasoned this with salt and pepper.
I initially thought I could cook all this in my large cast iron skillet, but the side isn't very high... and I had a ton of egg. I decided to transfer it all to the oven and use my relatively new clay pot from La Tienda.
I put the empty cazuela in the oven and preheated the oven to 350. When both the oven and cazuela were at 350 I added another bit of olive oil to the pot, half the potato, the now scrambled egg and the rest of the potato.
I then increased the temp to 400 and cooked for 10 min. At 10 minutes I mixed the ingredients which were partially set and cooked for another 10 minutes. After the total 20 min it was set so I switched to low broil for 4 minutes till it looked like this.
I flipped it onto a serving platter (the tortilla is 12 inches in diameter)
I summoned some pac-man vibe with a slice
It tasted great, very close to a chicken egg, no longer sweetly fragrant as it was before but with a nice pimenton aroma. Clearly have a bunch left over for breakfast and some snacks.
The egg cracking video is below, sorry if it is gross
It was an odd but extremely funny gift and of course presented a bit of a challenge as to what to do with it. I was very wary of going too straight forward, ie scrambled or fried egg as I wasn't sure if it would taste just like a chicken egg. I chose to make a one egg tortilla de patata. A quintissential spanish dish served in homes and bars around the country.
Basically it is cooked potato, onion and garlic salt and pepper set in egg. I added some chopped chorizo, and pancetta as well as a tsp of pimenton.
The first job was to open the egg. The family threw out reccomendations, hole saw, screwdriver, mallet, but we ended up scoring the top with a saw and cracking it open with a wooden pestle.
The egg cracked presented the contents still safely hidden behind a thick membrane (amniotic sac) which I cut into and then poured the egg into a large glass bowl. My wife about lost her lunch at that moment as the egg gurgled, squashed and slithered out of it's shell. I will post video at the end of the post cause it's not a very appetizing moment. Having said that she did take my daughter and go out to dinner instead of waiting for the tortilla. The white and yolk are very intermingled with an orangy color, It smelled sweet, almost with a hint of vanilla, strange but pleasant.
Ok then I was on my own from here. I peeled 4 yukon gold potatoes 2 onions and 6 cloves of garlic and diced them. I sauteed them in olive oil some chorizo and a tsp of pimenton.
and pancetta
I sauteed it till it was almost done, the potato still had a bit of crunch but barely. I seasoned this with salt and pepper.
I initially thought I could cook all this in my large cast iron skillet, but the side isn't very high... and I had a ton of egg. I decided to transfer it all to the oven and use my relatively new clay pot from La Tienda.
I put the empty cazuela in the oven and preheated the oven to 350. When both the oven and cazuela were at 350 I added another bit of olive oil to the pot, half the potato, the now scrambled egg and the rest of the potato.
I then increased the temp to 400 and cooked for 10 min. At 10 minutes I mixed the ingredients which were partially set and cooked for another 10 minutes. After the total 20 min it was set so I switched to low broil for 4 minutes till it looked like this.
I flipped it onto a serving platter (the tortilla is 12 inches in diameter)
I summoned some pac-man vibe with a slice
It tasted great, very close to a chicken egg, no longer sweetly fragrant as it was before but with a nice pimenton aroma. Clearly have a bunch left over for breakfast and some snacks.
The egg cracking video is below, sorry if it is gross
ostrich egg open from Eugenio Monasterio on Vimeo.
Thursday, April 15, 2010
Acorn Edition Salumi
I received our second shipment from La Quercia today (Acorn Edition hog share). This box contains cured items.
I am probably the most excited to try the Lardo
But we also got some Coppa
Nicely marbled
Guanciale (cheeks!)
Pancetta
Looking tasty
Somehow I missed a picture of the Lonza (cured loin) but it is in there.
Now to portion it out amongst the shareholders (my brothers) and feast!
I am probably the most excited to try the Lardo
But we also got some Coppa
Nicely marbled
Guanciale (cheeks!)
Pancetta
Looking tasty
Somehow I missed a picture of the Lonza (cured loin) but it is in there.
Now to portion it out amongst the shareholders (my brothers) and feast!
Monday, March 22, 2010
Stewed Garbanzos - Cocido de Garbanzos
This is actually a rather simple dish that requres patience and planning. It is a take on galician and madrilenan stews. The first step is to soak your beans overnight. I used garbanzo beans but you could also use large white beans. I used one bag of beans, which pretty much will feed a small army (I'm thinking around 12 adults).
The next day, I drained the remaining water and refilled the pot (large pot) with water and added two onions, one whole head of garlic,
and a pig tail, you could add trotters here as well. I also tied up a large bunch of parsley stems and hung them in the broth. I let the broth cook for 4 hours. I removed the parsley midway through this cooking.
After 4 hours I added one large blood sausage, two chorizos a generous hunk of cured pork loin and a slice of my head cheese.
I let this cook for another 2 hours then added salt pepper and one teaspoon of pimenton (smoked paprika)
After the next 2hrs (6hrs so far)
The tips of the legs of two rabbits along with its livers, heart and kidneys
As well as some blanched collard greens and one small cabbage
This cooks for the remaining two hours, taste for salt. It really doesn't need a side other than some good crusty bread and a nap afterwards. The leftovers keep well. Somehow after 8 hours of cooking and everyone smelling and tasting we missed out on a final shot as we were ravenous. (I'll update with a shot when I heat up some leftovers)
UPDATE
here it is done
and served
The next day, I drained the remaining water and refilled the pot (large pot) with water and added two onions, one whole head of garlic,
and a pig tail, you could add trotters here as well. I also tied up a large bunch of parsley stems and hung them in the broth. I let the broth cook for 4 hours. I removed the parsley midway through this cooking.
After 4 hours I added one large blood sausage, two chorizos a generous hunk of cured pork loin and a slice of my head cheese.
I let this cook for another 2 hours then added salt pepper and one teaspoon of pimenton (smoked paprika)
After the next 2hrs (6hrs so far)
The tips of the legs of two rabbits along with its livers, heart and kidneys
As well as some blanched collard greens and one small cabbage
This cooks for the remaining two hours, taste for salt. It really doesn't need a side other than some good crusty bread and a nap afterwards. The leftovers keep well. Somehow after 8 hours of cooking and everyone smelling and tasting we missed out on a final shot as we were ravenous. (I'll update with a shot when I heat up some leftovers)
UPDATE
here it is done
and served
Friday, March 19, 2010
Fried Pig Ear
This is a followup from my pig head post.
I braised some pig ears in soy sauce, brown sugar, salt and garlic
I cooked them for a good hour
I then cut it into strips
I salted and peppered it and let it sit as I heated the oil to 375 deg. the boy stared at the ears...
Once fried they are crispy and tasty, they fry down to a much smaller volume. Options for use include topings for salad or other dishes in need of cruch. try it.
I braised some pig ears in soy sauce, brown sugar, salt and garlic
I cooked them for a good hour
I then cut it into strips
I salted and peppered it and let it sit as I heated the oil to 375 deg. the boy stared at the ears...
Once fried they are crispy and tasty, they fry down to a much smaller volume. Options for use include topings for salad or other dishes in need of cruch. try it.
Tuesday, March 16, 2010
7 Links of Terror
It cracked me up today to find my blog listed on Sky Full of Bacon's (an awesome site with great video podcats) "7 Links of Terror"
I have been a fan for some time now, well written and fun posts covering mostly chicago food, but the video blogs are outstanding covering fascinating food topics.
My Terror links are
Pig head two ways part 1
Pig head two ways part 2
I have been a fan for some time now, well written and fun posts covering mostly chicago food, but the video blogs are outstanding covering fascinating food topics.
My Terror links are
Pig head two ways part 1
Pig head two ways part 2
Saturday, January 23, 2010
Pig head two ways (part 2)
Ok the second head I boned out,
much to my wifes chagrin, we had an angry skull.
The edible portion though as a bit more agreable
I removed the tongue, I the removed the membrane and stuffed it back in the head.
I seasoned it with garlic, salt, pepper, and wrapped it in cheescloth and tied it up and let it rest in the fridge
I then unwrapped the cheescloth (3 days later) and retied it, and roasted on the grill for 8 hours at as low a temp as I could muster, (ballpark 200-300 deg farenheit)
The skin is very crispy, I tried to render as much fat as I could at a low temp. The meat is tender and flavorfull, better than the head cheese, with awesome crispy skin.
much to my wifes chagrin, we had an angry skull.
The edible portion though as a bit more agreable
I removed the tongue, I the removed the membrane and stuffed it back in the head.
I seasoned it with garlic, salt, pepper, and wrapped it in cheescloth and tied it up and let it rest in the fridge
I then unwrapped the cheescloth (3 days later) and retied it, and roasted on the grill for 8 hours at as low a temp as I could muster, (ballpark 200-300 deg farenheit)
The skin is very crispy, I tried to render as much fat as I could at a low temp. The meat is tender and flavorfull, better than the head cheese, with awesome crispy skin.
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