Tuesday, December 28, 2010

Oxtail-Cassava Terrine
Tamarind Consommé
Blistered Okra
Cilantro
Soy Sauce & Chili Oil

Tuesday, December 21, 2010

Monday, December 13, 2010

Mini Me

You know those miniature pumpkins used to make the office more festive or replace the apple on your elementary school teacher's desk? Those decorative gourds are very edible and before November is over, you should confiscate them and decorate the inside of your stomach with easy and delicious fall flavor.

I'm looking closer at personal-sized proteins and serving them whole. Thai eggplant is another great example. What if we stuffed them with other meats and fish before roasting them, to make an even greater presentation and impart flavor from surrounding vegetable?

Above I've roasted two baby pumpkins @ 350F for about 1 hour.

One with licorice/chili oil/brown sugar
The other with nothing.

Cut 'em open. Handheld enjoyment with a little salt a long the way

Wednesday, December 8, 2010

Fat


is a beautiful thing
be it swine or poultry

I always reserve rendered fat from bacon or when crisping chicken skin.
Keep it in the fridge and use it as you would butter or oil.
Imparts flavor in an easy way.