The Best Part, Better

Ask the Colonel what the best part of his secret recipe is, and he'll say the skin.  The best part of peking duck is the crispy skin.  The best temaki is made with salmon skin.  Hannibal found human skin to be useful for more than masks and lampshades--but variations on Filipino favorites as well.  It should be no surprise that skin is also the best part of the pig; especially when rendered, fried, and puffed.  

What makes pork skin better than all other skins, is that it can be bought without any pesky meat.  There's no skipping the butchering foreplay with chicken--and good luck with the salmon outside of Alaska.  Don't even bother trying with the sapien stuff.  Only pork skins can be bought directly, and every culture gives them a unique special treatment.

Click to read more ...

No Tortillas

This weekend was the 2nd Annual HOA BBQ for my complex.  After last year's success, I had no choice but to go to the animal everyone else strayed from, and to make it awesome.  I decided to braise pork shoulder in salsa verde, which isn't something I'd done previously, but think will work.  Then after braising, I'd pull the shoulder for taco meat, and top with pickled red onions, and cotija cheese.

I already experimented with braising chicken thighs in salsa verde, and it turned out tasty, which is why I think using a superior animal should turn out satisfactory for my neighbors.  The pork fat will richen the salsa/braising liquid, and any leftover will make a good dip for chips.  Since I'm counting on fat to make the dish, I start by picking up a Berkshire's shoulder from Becker Lane Organic, who happens to attend every Green City Market.

Click to read more ...

Bachelor Chilaquiles Verdes

Salsa Verde Ratio:

• 6 Tomatillos, husked
• 2-4 Serranos (2 to please, 3 for the bold, 4 for people you don't like)
• 2 Shallots, peeled
• 2 Garlic cloves, peeled
• Handful of Cilantro

Chilaquiles Ratio:

• 3 parts Salsa Verde
• 1 part Stock of choice
• above two per 6oz Corn Tortillas **Do NOT substitute flour**

Various Toppings/Fillings:

• Crema Rancherito (in video)
• Pickled Red Onions / Escabeche de Cebolla (in video)
• Queso Fresco (in video)
• Braised Animal
• Eggs
• Hot sauce

Dude Food

Tonight [Saturday] is all about UFC 100.  Only thing that can make a fight better, is some serious dude food.  I can't let the TV showcase the all of the  best knockouts of the night-- I need to lay some out on the table.  Since the best sports party food I can think of is Mexican, I'm going to do another tribute to Rick Bayless to get the job done right.

Most of the inspiration comes from whichever episode of Everyday Mexican was on TV Friday morning.  I spyed nose of the dog salsa, featuring tomatoes, habaneros, and radishes.  Habaneros are definitely knock out material.  He also made a really good looking braised pork, but this recipe is too much to remember, so I use the concept as inspiration.  A beef dish should accompany as well-- we all need our daily dose of iron.

Gucamole is going to be another necessity, but it can't be another boring guacamole.  Long ago I made an avocado salad to top skirt steak.  I'm confident that I can refine these flavors to make a great guacamole.  In case the habanero salsa isn't enough for everyone, I'm going to make a salsa verde as well.  I've been craving salsa verde since my neighbors make some of the best, so this better work out.

This isn't as masochistic of a menu as some may think.  I'm going to have a lot of inactive cooking time with the meats.  While they're braising, I can prep the salsas or even clean my home.

Click to read more ...

Guero Cooking

I'm feeling good about being in the kitchen again, but still want to do more.  I want to get dirty, make a mess, really do some damage, and just cook all day long to make really good food.  A guest is coming over and I'd hate to disappoint.

The menu is going to be slow fried pork ribs for carnitas, papas y chorizo, escabeche de cebolla, multiple salsas, guacamole, and various tortilla products.  Just going for really good, soulful flavors.

Click to read more ...