Fried Tilapia Banh Mi/Torta

Sandwiches really are a beautiful thing… and when they’re done right they really are perfect in so many ways. I’ve realized that try as I may, I just can’t deny the fact that I love bread – it’s really not possible to make a good sandwich with bad bread… it just isn’t. And similarly, good bread makes a sandwich. Continue reading

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Posted in Bread, Carrot, Daikon, Experimentation & Discoveries, Fish, Mexican, Pickles, Vietnamese | Tagged , , , , | 2 Comments

Easter Lamb

Had a little Easter BBQ in the beautiful SF rain today. Roasted a 6lb bone in leg of lamb on the grill, among other things. We did the Easter/Passover mashup with the leg of lamb dueling a nice 5lb brisket on side by side grills. Continue reading

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Posted in Greek, Lamb | 1 Comment

GOT Pizza?

My all time favorite pizza topping combination is bacon onion and tomato. To me it’s the perfect combination of flavors on a pizza. It’s really all about the simplicity and the quality of the ingredients… for this one I used dough from Pizzeria Delfina, roasted garlic, Muir Glen Yolo Gold canned tomatoes, Calabro mozzarella, homemade guanciale, and scallions. Continue reading

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Posted in Baking, Italian, Recipes/Instruction | Tagged | 2 Comments

Liege Waffles

I’ll just put this out there right now – I love Eggo waffles. You can hate all you want but Eggo waffles with Log Cabin syrup is the shit. Part of the reason I think I like them so much is because homemade waffles have never done it for me. They just suck… too dry, no flavor, and just can’t compete with those frozen wonders of modern preservation. Continue reading

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Posted in Baking, Breakfast, Recipes/Instruction | Tagged , , , | 1 Comment

Gougeres

Right in time for your Sunday brunch…

I really really want to keep this a secret to myself (and the thousands of other people who own the Tartine book, of course) but I just don’t think it’s fair…

These are maybe the easiest, yet most impressive little puffs of amazing-ness. They’re really great and there are so many ways you could take them… I’m thinking savory eclairs… Continue reading

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Cuban Roast Chicken + Crack Sauce

And now, back to the bird. Every so often I get a serious craving for this chicken… The thing I miss the most about lunch in New York is Sophie’s. If you live there and you haven’t been, do yourself a favor and go for lunch sometime. If you work anywhere near the financial district and you haven’t been… shame on you. Continue reading

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Posted in Carrot, Cheap eats, Chicken, Cuban | Tagged , , , , | 6 Comments

Pho Sho

As a cold wages war on my body I’m in need of some serious sick food. Chicken noodle soup was the obvious answer. One of my favorite noodle soups, chicken or not, is pho. Pho is the perfect example of Vietnamese food combining some of the best flavors – salty, umami, sour, spicy, sweet… and so many more. Pho traditionally contains rice noodles but I didn’t have any around. I did, however, have soba – Japanese buckwheat noodles – which are a little more healthy anyway so I decided to give em a shot. Good move. Continue reading

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Posted in Asian, Chicken, Soup, Vietnamese | Tagged , , , | 3 Comments

Foodbuzz 24, 24, 24: Snout-to-Tail, Stout-to-Pale

photo by Phil

When you see those blue Eating About Beer napkins, you know you’re in for an adventure…

 
Earlier this month I was selected to participate in Foodbuzz’s 24 24 24 event that showcases posts from 24 different bloggers on 24 different meals in a 24-hour period. My dinner theme was a head-to-tail pork dinner with beer pairings for each course. I got together with a couple of the other guys from Eating About Beer to help make it happen. Eating About Beer is a group of friends focused on elevating food and beer pairing and just general beer and food awesomeness. To read about our first dinner that took place last November, click here. Continue reading

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Posted in Asian, Baking, Beer, Eating About Beer, Experimentation & Discoveries, French, German, Head, Korean, Meat, Mexican, Pork, Recipes/Instruction, Shoulder, Soup, Trotters | Tagged | 12 Comments

Head

Just a little preview of what’s to come… tonight I de-boned the head of what appears to have been an absolute behemoth of a hog. And boy was she a beaut. This pretty much means removing the skull while trying to keep everything else in one big butterflied piece. Fun stuff. It sounds way more gross than it really was. It’s actually pretty interesting once you get over the fact that it’s a massive head. I used Chris Cosentino’s Porchetta di Testa video tutorial as a bit of training to prepare myself… Continue reading

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Posted in Butchery, Eating About Beer, Head, Meat, Pork, Stock Making | Tagged , | 7 Comments

I’m Still Here…

I’m still here! I’ve been busy. Out of town, girlfriend in town, work… lots going on. I’m preparing for a pretty awesome dinner this weekend that you’ll definitely be hearing about on Sunday. I was selected by Foodbuzz to be part of their 24 24 24 monthly dinners segment so look forward to reading about my “Head to Tail” pork paired with beer dinner this weekend. I’m doing 6 pork-centric courses each paried with a specific brew from craft breweries around the world. Continue reading

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Posted in Beer, Eating About Beer | 1 Comment