Even James, the guy who handed me a bag of 20 pig ears, gave me a funny look. “What do you do with ‘em?” It’s not obvious, even to farmers, not in America. It wasn’t obvious to me till I had my first one several years ago at Michael Symon’s Lola, fried crispy on the outside, gelatinous and chewy on the inside, their richness offset by the sweet-sour heat of pickled chillis. Michael said he’d had a similar reaction when he’d first had one from Mario Batali. Where did Mario first have them? “The ears were a prized part of eating whole suckling pigs on weekend lunches in Segovia, Spain, near where we lived in Madrid throughout high school,” he said in an email yesterday. “I’ve lived for ears and cheeks ever since!” How Read On »
Posts Categorized: Appetizers
Just about anything can be grilled that won’t slip through the grate or grilling basket. You can’t grill batter, you can’t grill soup (though you could keep it hot on a grill). I don’t know that I’d grill a tough vegetable, like cabbage or kale, but you could try. One of my favorite vegetables to grill is radicchio. Its natural bitter notes take on the smokey charred flavors of hot open flames deliciously. And when paired with the acidic sweetness of balasamic vinegar, it’s a great side dish. I’d like to underscore the importance of balsamic vinegar here. Its intense sweet acidity offsets the natural (pleasing) bitterness all foods grilled over high heat pick up. I love a product called Crema di Balsamico, which is basically pre-reduced balsamic. Just a few drops of it are Read On »
Video: watch the Kocurek Family discuss the history of charcuterie and their business, via Huffington Post.
Taking a breather and have have been eating load upon load of NC clams. So good and so delicious. The Perfect Way To Cook Clams Use the little guys, little necks or cherrystones. Saute some garlic in a big pot in some butter or oil. Add a cup of white wine and a cup of water (all depends on your pot, you want plenty of steam). Throw in some fresh thyme, dump in your clams, cover and cook on medium high or high. Melt some butter. When the clams open they’re done. If you have a lot, take out the open ones so they don’t over cook. Eat them standing up, dipping clams in butter. If you want, strain the pot liquor through a coffee filter and use to make a clam chowder or Read On »
I’ve known of Dorie Greenspan for ages, author of numerous books, highly respected and well-liked in the food world, even has large group of blogs at Tuesdays with Dorie, dedicated to her book, Baking: From My Home To Yours. But it wasn’t till last fall at a BlogHer gathering did I get to see for myself what a sweetheart she is. She looks like and reads just like who she is, a genuine cook and wonderful spritely soul. Last fall she published Around My French Table, an exquisite book of her favorite recipes (and a steal at $22 from Amazon—how do they do it?!). My dear friend Lee asked for and received this book for Christmas. When we had Lee and her husband Les over for that spatchcocked grilled turkey, Lee appeared with an hors d’oeuvres from Read On »