Sunday, October 18, 2009

Cabrito Cabesa Pictoral









Fat Crabs, Lean Lambs & Jean-Claude Canned Ham Part 1




So, I'm in NYC again. We've got Howard, Humberto & Hann with Humberto's 15 year old stepsister, Laura. Enjoying a brisk walk (very brisk!). Excited for the culinary adventures ahead, we casually walk through Madison Square park. Feeding Laura's desire for a real city street cart hot dog, Humberto kindly assists her...well, no...coldly points in the direction of a hot dog cart and as he puts his arm down something beautiful comes into focus. A large spitfire with a whole, semi-gutted lamb that would make Shari Lewis rotate in her grave in sync with our little friend. Basted beautifully in a greek blend of yogurt, cumin & coriander it stood out amongst the culturally confusing crepe stand and campy "Viking" cuisine. With every rotation, we got a good view of the melting innards that just screamed to be consumed! Humberto politely asks Steve the Greek (one of the chefs) the cost of having some innards on toast. Liking our style, I saw the excitement in everyone's eyes. But the real excitement was in the lamb's eyes. Which were gracefully shucked  out of the head and handed to us to pop back as sort of an innards inititation. The head chef of Fatty Crab (who hosted this food stand along with sister restaurant Cabrito) gladly took a cleaver to split the head in two. Chef Dave (of Cabrito) gladly tweeted our readiness to chow down on cabrito's cabesa. Meanwhile, Steve revealed a separate container of reserved offal that was not in the fire. Heart, Liver, Testicles? maybe. Thinly sliced and sandwiched in a baguette with cilantro, tomato's and more of the yogurt sauce sort of represented a Banh Mi at first glance. Like dandy savages we took to that head and scarfed down the sandwiches. People walked by in disgust and interest, but if they knew what went into a hot dog, they may think twice. However, we were not through with our friend. So after thanking the rock star chefs of Fatty Crab & Cabrito we wrapped it in aluminum foil and took it around town. All I have to say is that we ended up at Grand Sichuan restaurant ordering a hot pot and having the lamb's head at our side, you might be able to piece together the temptation at hand. Stay tuned for Part 2 of this entry to see what we did with the lamb's head later that night.

Part 3 will involve us making a stock out of the head and a meal to follow.

Lamb's Head Pumpkin Soup with Preserved Eggs and Chive Flower.

Very Halloween. But  even if you have a hollow ween, grow some balls and eat some too.

Thursday, October 8, 2009

Sichwannabe

Boiled Chicken . Sichuan Peanut Chili Oil . Fennel & Apple
Served Cold


Tuesday, October 6, 2009

Before I Forget

Malta for braising
Powdered Parmalat
Cocktails as dishes
Yogurt from scratch
Angostura bitters broth
Short Rib Nihari
Truffled Truffles
Malta for sauces
Gravlax-wrapped
-potato
-olives
-tomato
-asparagus
-braised spinach

Thursday, October 1, 2009

Gravlax & Black Radish

First attempt at incorporating these radishes from the previous post.
Also first attempt at incorporating gravlax. As you may or may not know,
gravlax is salmon cured in scandinavian flavors. I had made some weeks
ago. Finding it too salty, I put it in the freezer and figured i'd take it out
when I feel ready to use it. That day came, so after taking them out I
immediately introduced them to the mandoline. Right out of the freezer makes for easier slicing.
Mandolined the radish as well and let it marinate in a dressing of
olive oil, coconut vinegar, sesame oil, black pepper, balsamic, chili oil and sugar.
Garnished with cilantro. Tasted okay. The radish has an overwhelming
rooty flavor that i'd like to subdue. i added some thin-sliced granny smiths
to add sweetness. Next time: jalapeno, red apple, less dressing, fine dice of radish instead of thin slice. Maybe fennel.