Starting Sunday at midnight, you can submit recipes for Your Best Baked Pasta and Your Best "Nose to Tail" Recipe. (You asked for it!)
Starting Sunday at midnight, you can submit recipes for Your Best Baked Pasta and Your Best "Nose to Tail" Recipe. (You asked for it!)
28 Comments on Preview of Next Week's Themes:
Marcela Hazan wrote: "At one time tripe was so popular that restaurants used to specialize in it...when you know how to prepare it, tripe rewards you with tenderness so succulent...that more expensive cuts of meat cannot match." I will also add that in the first edition of The New York Times Cookbook (1961) there were eight recipes for tripe. In the latest edition that I looked at there was only one. That would be the standard a la Caen. Boring. As Michael Pollan would urge us, eat food that your grandmother would recognize.
I can't do tripe. I grew up poor, in the South, in the country; we had chitterlings (chitlins). I hated them. I refuse to cook or eat anything that vaguely resembles them. (Similarly, I hated turnip greens when I was a kid; won't touch much in the way of cooked greens now, either.)
Does this include liver as well???
Merrill is a co-founder of food52.
added over 2 years agoSure!
Now....a nice chicken liver pate....THAT I can do.
Sooo...bottom line (Amanda and Merrill)...do we have to go whole hog?
Merrill is a co-founder of food52.
added over 2 years agoNope! It's all about the parts.
Oh, thank you. There is a God! I've been waiting for this. I'll be traveling all week but I already have my own recipes down. Quinto quarto here I come!
OK, I'm scared and not to humble to ask what "Nose to Tail" means...Slightly nauseated as I contemplate - but, hey, I eat meat.
Merrill is a co-founder of food52.
added over 2 years agoIt means we're looking for recipes that use the "other" parts of the beast: organ meat, trotters, ears, etc. This contest is not for the faint of heart!
Now, where did I leave those lamb hearts? Oh yeah, and the lungs. I'm thinking haggis now.
pierino, we had the most amazing duck hearts at a local restaurant last summer, grilled on a branch of rosemary - so simple, so good, and I wish like heck I could replicate them for this challenge. Can't wait to see what everyone comes up with!
Can't wait either. If I weren't going to be traveling this week I'd be up to my ears in ears, tails and offal. Oh, and tongue. I grew up with tongue in an eeemmm Catholic household. I didn't taste it again as an adult until I found myself in a Basque restaurant in Bakersfield where they just put plates in front of you. I asked what the "sausage" was and they said, no that's lamb tongue. Divine.
hmmm...we've done one for our harvest party ...I think my guys chopped it up into many pieces , threw in a lot of lard and simmered it for hours. They covered the top with the skin, which they served with lime juice...a little chewwy. Made chicharrone and finally ended up with a carnitas feast ! Does nose to tail mean pig only?
Merrill is a co-founder of food52.
added over 2 years agoNo, not at all. We're open to all sorts of beasts.
@aargersi Do it! Banana leaves = what style? I'm from New Mexico where we dig a pit and cover the porker with coals for a traditional 'matanza'... tripe is used for menudo (tripe stew) and rind makes yummy chicharrón (cracklin's). It's a weekend long process and celebration!
Have never done it, but I have seen the banana leaves at the market, and I have watched it on TV! If I INVITE the neighbors then they definitly won't mind :-)
In fact you might find that a bunch of us here on Food52 flying in for it. Go for it.
Kalua Pork (Hawaiin, at Luaus) uses banana leaves! Do it!
*Hawaiian =)
Awesome.
"Nose to tail" Am I to use the whole pig? animal? or just an "unusual" part? Whichever way, I'm excited!
Merrill is a co-founder of food52.
added over 2 years agoSee comments above!
Do you think the neighbors will mind if we dig a giant hole out front, line it with coals and banana leaves, and stuff a whole piggy in there?
Eating at Incanto tonight in SF where they offer Whole Pig Dining. Hopefully that will lead to some inspiration, or at least inspire me to try a baked pasta recipe instead :)
Have fun at Incanto! A group of us are trying to get our calendars synched so we can do this too.
Isn't baked pasta just your best mac and cheese? Or come to think of it lasagne in the style of Modena. I may have to work on that one too.
Merrill is a co-founder of food52.
added over 2 years agoAny pasta dish that goes in the oven is eligible.
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