Midnight snackin’ Thumbs up for a tender filet mignon at midnight. I like to crust one side hard and then lightly sear the other side, so there’s a complete range of textures and doneness in the steak, from charred to rare. It makes for very interesting depth of flavors. We do the same with scallops …
I’ve made duck pasta twice and it is definitely one of my favorite pastas. I usually write my recipes not too specific but with general guidelines, because everyone has a different salt tolerance or taste or spiciness tolerance, so I give general frameworks to work within in order to be adjusted. The basic of this …
I’ve posted my original philosophy here, which also included Thomas Keller’s philosophy on the importance of Rabbits. I would like to expand and refine it because refinement is by definition improvement, no? I think every so often, it’s necessary to bring it around again and further it as The Pursuit grows and I grow. …
Read more “On the importance and quality of WILD. Foodie's perspective.”
Dear mom, Thank you for making me eat my broccoli. It’s epic meal time tonight!! Happy mother’s day.
a few screencaps from a Sea urchin/Uni video. low res since they’re screengrabs… crevice with urchins in them got the big one on the very left 🙂
WARNING: [no train of thought here, get off stream of consciousness…chooo choo…gtfo if you don’t have wine in hand] Ever since I was little, I loved anchovies on my pizza. I must have been one of the odd ones because everyone would think… eww. I really didn’t (and still don’t) understand it. But looking back, …
What I did here was take a nice dry aged prime rib (Bos Creek) from Montana and cut the bone and began making a stock: red wine w/ sauteed leeks, onions, carrots, celery, bay leaf, peppercorns, thyme. here’s 3 bones with the tomahawk bone 🙂 Had to get a new cutting board to fit. puff …
Sooo, I was craving rice like a good Chinese boy and began roasting a Jidori chicken @ 500F (they’re tasty, natural, and much smaller than “normal” chickens) then I got ADD and instead diverted plans. Stir fried lemongrass, curry powder, garlic, ginger…etc and coconut milk and wanted to pressure cook this thing. I was hoping …
I really wanted to use the Sea Urchin shell as the vehicle for serving the dish because… 1… it’s beautiful and 2… it’s genius 😛 When I dip my fat face into the shell and go at it with my pitchfork, I get that whole waft of ocean air in my face. It’s like when …
Quick Mise en Place… Bos Creek tomahawk meets Pursuit of Food Could eat both raw… The bright gold urchins are from Red Sea urchins, and paler ones are from black sea urchins. After cracking into the urchins with a cleaver and separating the shells with a fork and spoon, I used tweezers to get the …
Totally missed the SoCAL weather and nice beaches on my trip to Northern California for Wild Turkeys and Dungeness Crab. Palos Verdes has a nice number of sea urchins and for more information on which ones are good….click HERE for a conversation with Urchin Diver Rene Rojas. the trail is not so slippery as others but, …
Lamb chops – specifically – great lamb chops like Colorado or Sonoma = Nokia’s favorite 🙂 Colorado Lamb chops, over 3 pounds for the rack, fat cap on. (is there any other way?). See how the fat goes all the way to the top? I don’t understand why they’re ever cut without this. In a …