This July I'll be cooking at Meatopia!
Tickets just went on sale..
An outdoor festival of meat held on the water in Brooklyn.
Lots of great chefs.. Lots of meat!
Come say Hi!
Buy tickets online here:
Meatopia
Monday, May 30, 2011
Meat Party!
This July I'll be cooking at Meatopia!
Tickets just went on sale..
An outdoor festival of meat held on the water in Brooklyn.
Lots of great chefs.. Lots of meat!
Come say Hi!
Buy tickets online here:
Meatopia
Thursday, May 5, 2011
Schnitzel.. Schnitzel.
I love a dish that starts somewhere and goes on to take over the world..
Each culture putting their own mark on it.
I love Schnitzel and so do all these places..
Argentina, Australia, Bosnia and Herzegovina, Brazil, Bulgaria, Canada, Chile, Columbia, Croatia, Cuba, Czech Republic, Denmark, Finland, Germany, Hungary, Iran, Israel, Italy, Japan, Macedonia, Mexico, Namibia, Poland, Portugal, Romania, Russia, Serbia, Slovakia, Slovenia, South Africa, Spain, Sweden, Switzerland, Turkey, United Kingdom, United States, and Venezuela.
The original dish has its roots in Viennese cuisine, originally called Wiener Schnitzel in Austria.
It's Veal pounded really thin. coated in breadcrumbs and served with a lemon wedge.
It can also come with a Sardine filet, capers and either potato salad or potatoes with parsley and butter.
In Germany and Austria Wiener Schnitzel is protected by law to always be made from Veal.. so if you'd like to use Pork you'll have to call it something different..
Of course someone else would like to take responsibility for such a tasty creation.. there have been rumors since the late 1800s that Milan was the birth place of this perfect dish.
Whoever invented this.. we are all glad they did!
Schnitzel has evolved to include just about any meat pounded thin and breaded.
From Chicken to Pork..to Peasant to Alligator.
And can be accompanied by garnishes like Eggs, Plantains, Melted Cheese, French Fries, or Pasta.
I like mine with Mashed Potatoes and Lemon..
Each culture putting their own mark on it.
I love Schnitzel and so do all these places..
Argentina, Australia, Bosnia and Herzegovina, Brazil, Bulgaria, Canada, Chile, Columbia, Croatia, Cuba, Czech Republic, Denmark, Finland, Germany, Hungary, Iran, Israel, Italy, Japan, Macedonia, Mexico, Namibia, Poland, Portugal, Romania, Russia, Serbia, Slovakia, Slovenia, South Africa, Spain, Sweden, Switzerland, Turkey, United Kingdom, United States, and Venezuela.
The original dish has its roots in Viennese cuisine, originally called Wiener Schnitzel in Austria.
It's Veal pounded really thin. coated in breadcrumbs and served with a lemon wedge.
It can also come with a Sardine filet, capers and either potato salad or potatoes with parsley and butter.
In Germany and Austria Wiener Schnitzel is protected by law to always be made from Veal.. so if you'd like to use Pork you'll have to call it something different..
Of course someone else would like to take responsibility for such a tasty creation.. there have been rumors since the late 1800s that Milan was the birth place of this perfect dish.
Whoever invented this.. we are all glad they did!
Schnitzel has evolved to include just about any meat pounded thin and breaded.
From Chicken to Pork..to Peasant to Alligator.
And can be accompanied by garnishes like Eggs, Plantains, Melted Cheese, French Fries, or Pasta.
I like mine with Mashed Potatoes and Lemon..
Friday, April 8, 2011
Bravo
Food Curated made this amazing video of an upstate slaughter house.
A super honest and truthful look at how our animals turn into our meat.
Enjoy!
To watch more visit their site Food Curated
A super honest and truthful look at how our animals turn into our meat.
Enjoy!
To watch more visit their site Food Curated
Thursday, March 31, 2011
Curly, Wooly, Hairy.
Mangalitsa.. or Mangalitza.. or Mangalica.
They all refer to the same breed of pig from Hungary and raised throughout the Balkans.
The great thing besides their cuddly coat..
is that instead of being raised for meat.. they're raised for Lard!
Oddly their fat is more unsaturated than other breeds.
Meaning its lighter, cleaner, and melts at a lower heat.
And all that equals delicious porky flavor that tastes different than any pig you've had before.
They all refer to the same breed of pig from Hungary and raised throughout the Balkans.
The great thing besides their cuddly coat..
is that instead of being raised for meat.. they're raised for Lard!
Oddly their fat is more unsaturated than other breeds.
Meaning its lighter, cleaner, and melts at a lower heat.
And all that equals delicious porky flavor that tastes different than any pig you've had before.
Thursday, February 10, 2011
a Heart for a Heart
Oh Valentine's Day...
You can go the tried and true Chocolate and Champagne route...
or the Aphrodisiacs.. Oysters and Caviar
But why not go straight to the heart.. Anticuchos!
The popular and delicious street food of Peru..
thinly sliced pieces of cow heart pierced onto skewers and seasoned with vinegar and spices like cumin, garlic, and aji peppers.
They're great with a little boiled potato on the end of the skewer.. or a squeeze of lime.
You can go the tried and true Chocolate and Champagne route...
or the Aphrodisiacs.. Oysters and Caviar
But why not go straight to the heart.. Anticuchos!
The popular and delicious street food of Peru..
thinly sliced pieces of cow heart pierced onto skewers and seasoned with vinegar and spices like cumin, garlic, and aji peppers.
They're great with a little boiled potato on the end of the skewer.. or a squeeze of lime.
Friday, January 28, 2011
I "heart" you Moose
While is Sweden recently I had the pleasure of trying smoked moose heart!
Moose being such a large animal with such a big heart I thought it might be on the chewy side.
To my surprise it was a delicate and lightly smoked treat.
If you ever have the chance don't be scared away! You'll find this one of the most tender and flavorful savory bites!
(the heart was cut in lobes and smoked, served with a traditional line up of Swedish accompaniments)
Moose being such a large animal with such a big heart I thought it might be on the chewy side.
To my surprise it was a delicate and lightly smoked treat.
If you ever have the chance don't be scared away! You'll find this one of the most tender and flavorful savory bites!
(the heart was cut in lobes and smoked, served with a traditional line up of Swedish accompaniments)
Tuesday, November 30, 2010
Black Sheep!
I'm reading a book on the history of color...
currently learning about the color black.
Back in the middle ages it was a difficult and long process to make black clothing..
It usually involved burning wood, roots, or plants and using the ash which even then didn't produce a true black.
But!! Using wool from animals who were naturally black, such as the mutton of black-fleeced Welsh Mountain Sheep guaranteed a true black fabric. And during the mid-19th century, some breeders began to select specifically for the black fleece color which resulted in the Black Welsh Mountain Sheep!
Merchants went crazy for it.. people got to wear black clothes.. and in the end, the actual animals tasted pretty good as well!
Win. Win. Win.
Even to this day it's the only completely black breed of sheep found in the United Kingdom and was brought to the U.S. in 1972.
I was lucky enough to get my hands on one from HeritageFoods USA.. which I broke down and did a series of specials with at EmployeesOnly!
*the whole animal*
*breaking down the quarters*
*cutting out the loin, wish I had a band saw*
currently learning about the color black.
Back in the middle ages it was a difficult and long process to make black clothing..
It usually involved burning wood, roots, or plants and using the ash which even then didn't produce a true black.
But!! Using wool from animals who were naturally black, such as the mutton of black-fleeced Welsh Mountain Sheep guaranteed a true black fabric. And during the mid-19th century, some breeders began to select specifically for the black fleece color which resulted in the Black Welsh Mountain Sheep!
Merchants went crazy for it.. people got to wear black clothes.. and in the end, the actual animals tasted pretty good as well!
Win. Win. Win.
Even to this day it's the only completely black breed of sheep found in the United Kingdom and was brought to the U.S. in 1972.
I was lucky enough to get my hands on one from HeritageFoods USA.. which I broke down and did a series of specials with at EmployeesOnly!
*the whole animal*
*breaking down the quarters*
*cutting out the loin, wish I had a band saw*
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