Hog Butchering

This week I will continue the video streak by posting Rob Levitt's whole hog butchering demo.  I've taken many of his classes, and am a better person for it.  The same result can be said for eating at his restaurant, Mado.  If you're not in Chicago, watching this video is a good start to atonement.  

Update on Wednesday, August 18, 2010 at 12:33AM by Stash

Like the video?  Don't forget to vote for Rob in the Protien U video contest!

Been Caught Stealing

Tati's Chocolate Chip Cookies (halved in video):

• 2.5 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1.5 sticks unsalted butter, melted
• 1 cup dark brown sugar, firmly packed
• 1/2 cup granulated sugar
• 2 lg eggs
• 2 tsp good vanilla
• 10 oz bittersweet chocolate cut into chunks or bittersweet chips

1. Preheat an oven to 350 Dg.
2. Whisk the flour, baking soda, and salt together.
3. In a seperate bowl, whisk the butter and sugars together.
4. Whisk in eggs, one at a time, in the butter/sugar bowl.  Then add vanilla.
5. Add the dry ingredients to the wet.
6. Fold in the chocolate chips and nuts if any.
7. Using a 1/4 cup measure, place the dough on the lined baking sheet.
8. Bake for 15-18 minutes, switching the pan positions halfway through for even baking.
9. Cool completely on the baking sheet.  The center of the cookies should be soft and puffy.
10. Devour.

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

Rillettes

Update on Tuesday, November 10, 2009 at 5:51PM by Stash

I know this isn't super traditional, but I'm not intending on serving it to Charlie Palmer, or anyone from France.  The tuna, also known as prickly pear, from cacti, has very little pectin in it.  This is why, third party pectin is required to make a jelly.  Since tuna jelly was made long before liquid pectin was available in stores, I attempted to stew the rinds to get more pectin into the mixture.  This created more of a thick syrup.

I asked Rick Bayless about the matter, and he replied, "To my knowledge you have to use pectin. Doubt there's enough pectin in rind. Could use apple cores."  I think this is a good workaround for the jelly.  Also, I've theorized that the term jelly meant something different 100+ years ago compared to today.  So when I say tuna jelly, be open-minded, and don't think about fish.