HELLLLLLLLLLLO. We all love food but we don’t all love seeing blood. Gonna keep it real. Animals + meat + eating = bloodshed. Very proud moment, 3 wild boars ranging from 135 pounds to 350 pounds. Gave them my POF business card.
How I thought of this recipe I don’t know, but probably just wanted to take some shrimp pasta from a few days ago to the next level. it’s quite an easy recipe that requires time. brown the guanciale and then lift it and reserve a few TBSP of the guanciale fat to caramelize the red …
The main thing about cooking this octopus this way is not to cook it in boiling or simmering water. Octopi have juices of their own, and by cooking it in garlic and parsley and a few tbsp of olive oil in a heavy casserole dish, you’re able to have the octos cook in their own …
I had a bit of boar left, and wanted to make some stuff that would stay in the freezer. Ravioli is one of the few things that freezes beautifully. i oven roasted the bell peppers then covered them so they would steam for 10 minutes, making the skins easier to peel. Then Purée the …
Most of my recipes are extremely short with general guidelines, decide to write it out as best I knew how… A bit tedious but hopefully easier to follow ; ) Equipment Required: 1. Spatula or Tongs to turn steak (generally Spatula is preferred as pressing too hard with tongs will squeeze the juices out of …
everyone should know how to make pasta just like making good rice. Staples that you can make in 15 minutes. I’m in the midst of making a smoked wild suckling pig ragu, and starving. First meal of the day at midnight… Here, lots of garlic, black pepper and olive oil in a nice pan (triple …
Happy Memorial Day 🙂 I wanted to write about the wild suckling pig that I hunted. Which included the “Importance of Wild” from a Foodie’s perspective. Without getting into too much detail about the hunt, let’s get to the food, because damnit, it’s Memorial day, a good day for enjoying good weather, and grilling hot …
Read more “Happy Memorial Day – from Pursuit of Food – Roasted Wild Suckling Pig”
Bone marrow. It’s something very delicious, and something very prized in the culinary world. It’s fatty, when cooked well, the outside is crispy and the inside has texture and not yet melted. This is done over high heat in a salamander or wood burning oven at the restaurant. Served with homemade green gnochetti/spaetzle, some fennel …
So after the hunt when I caught three wild pigs(two by chasing after them)… first time ever… I called Ori because last year we shaved one. Ori is used to having no hair so again I asked for his advice. 🙂 I know that the Hmong people use hot water and a knife to shave …
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 …
Dear mom, Thank you for making me eat my broccoli. It’s epic meal time tonight!! Happy mother’s day.