Thursday, July 29, 2010

GO RAMEN!: Hangin' with gramps...

GO RAMEN!: Hangin' with gramps... Check out this cool RAMEN Blog MMM RAMEN :)

Wednesday, July 28, 2010

NOAA Reopens Part of Gulf to Fishing

NOAA Reopens Part of Gulf to Fishing

Food Porn

Some tasty dishes. Do you know what they are?

Tuesday, July 13, 2010

My Taco de lengua project

As I promised here is the finished product. I removed the tongue for the liquid and sliced it into thin slices. I place a saute pan over a medium high flame, and added a drizzle of extra virgin olive oil. I seasoned the slices with salt and pepper then placed them in the pan. It reminded me of searing foie gras, I was surprised as to the amount of fat that rendered from the tongue. After searing I cut the meat into strips and then cut them into squares. I placed some of the tongue in the center of a grilled flour tortilla and topped it with avocados, red onion, salsa verde, cilantro and a fresh diced tomato lime salsa.

Friday, July 9, 2010

My Taco de lengua project.

It turns out that beef tongue is not something that most grocery stores carry. I checked out Kings Red and White Market on Roxboro Rd in Durham and they did not have any on display. I did not inquire about it because I wanted to be able to just walk in some place and pick up some tongue. I know that doesn't sound quite right, but nobody said I was right. I bought my tongue at Compare Foods on Avondale Dr. what a cool store. Anyway back to the Tongue. I had a choice between frozen and fresh I chose the fresh. It was about three pounds and cost about $12.00.

As suggested by several recipes I cooked my tongue with various aromatics and water for three or four hours. I used the following for my poaching liquid
  • 4 Shallots sliced
  • 1 bay leaf
  • 1/2 teaspoon whole black pepper corns
  • 2 small celery stalks
  • 1 medium carrot slice on a bias
  • 20 cloves of crushed garlic
  • 1/2 teaspoon of apple cider vinegar
  • A few stalks of parsley
  • 1 small jalapeno chili split in half
  • 2 Thai chilies or cayenne chilies split

After cooking the tongue I remove it from the poaching liquid and allowed it to cool. After cooling I peeled the outer rubbery skin.

I strained the liquid and reserved it to store the tongue over night. I trimmed and removed the section of mussel as described in the previous article I posted. I figured if that persons mom did that then who am I to argue with what is probably generations of know how.

Check back to see the finish product. I must admit that this is one of the strangest things I have ever chose to cook. I am really hoping that it will taste good. It smelled incredible as it poached.

new. phone

The. learning. curve is actually a big. fat circle.

Published with Blogger-droid v1.4.4

Tuesday, July 6, 2010

Shitake mushrooms for sauce.
Some sweet tomatoes from the restaurant garden. Just as sweet as candy.

Just started blogging today. Here is some wreck fish that I grilled on the 4th.