I spent my Friday afternoon at Kam Nam in Chinatown buying the necessary tools: plastic pail, check; cleaver, check. I perused my Fergus Henderson book for a brine recipe but I had to make a few adjustments because I didn’t have juniper berries on hand. The Dr. cut Rog in several sections to make him ...
I bought The Food of Spain and Portugal to skim through during my flight back from Barcelona and made marks to the recipes I’d like to test at home. Not wanting to let go of our Catalan experience just yet, I picked Extramadura’s puchero de castañas con garbanzos, or chestnut and chickpea hotpot to get ...
For a less challenging dish, I skipped over the cow’s penis at Dynasty Supermarket and opted for the pig’s heart instead. I could have used pig’s lungs, too, but they weren’t available during my visit. Moving away from Spain, I chose bopis [boh-peace] to show the Chinese influence in Filipino cooking. The ethnic Chinese settled ...
Adapted from a cooksrecipes.com recipe using bourbon Ingredients: 2-pound pork tenderloin 1/2 cup extra virgin olive oil 1/4 cup whiskey 1/4 cup sherry vinegar 1/4 cup soy sauce half an onion, chopped 2 tbsps honey 4 cloves of garlic, crushed and minced 2 tbsps ginger, crushed and minced 2 tbsps fresh sage, chopped 1/4 tsp ...
Adapted from Marcus Samuelsson, Aquavit Restaurant Ingredients: For the meatballs: 3/4 pound ground beef 3/4 pound ground pork 1/2 cup dry bread crumbs 1/4 cup heavy cream 1 medium red onion, finely chopped 2 tbsps honey 1 egg 3 tbsps unsalted butter salt, pepper, olive oil For the sauce: 1 cup chicken stock 1/2 cup ...