My new sous chef and I went out for grub in Miami and for some reason it turned into offal (guts) fest. We ate liver, sweetbreads(pancreas), kidneys, tripe and so on. First we started at Pubbelly and then ended up at Sugarcane. I have to say that eating these things isn't really as bad as some may make it seem on tv. It's obviously shock value. The kidneys were delicious and I have never had them before. The cochinillo (suckling pig with skin) was my least fave only because the rest of the dish was very disparate. The pig was great but the other things were off. All in all a great meal(s). We are going to have a great season coming up. My new sous fits the bill and I am looking forward to it all.
Thought I'd share some good books with you all from my summer reads:
Keys to Good Cooking - Harold Mcgee
Great book for all levels of cooks; this book explains in short concise terms the tricks of the trade. This a very valuable reference guide and good for people with A.D.D. ;-)
Blood, Bones and Butter - Gabrielle Hamilton
Really well written look at the kitchen from a woman's perspective. The book was often poetic in the way it was written. It is hard to describe food and the business of it and she nailed it. She is one of America's best chefs.
On the Line - Eric Ripert
Just read this again today. It's great for pros and those who dare to get into this business. Although not as rough and tumble as some books like this, it shows the side of a GREAT restaurant and what it takes to stay great after many years.
The Backcountry Housewife - Kay Moss and Kathryn Hoffman
This is a study of eighteenth century foods and I got this from my uncle who used to work at the Shiele Museum of Natural History (thank you L). This is a great look back into our food history in America. You would be amazed at what we ate back then.
Ferran - Colman Andrews
Can someone tell me how this ends. The book keeps putting me to sleep. I just can't get into it...
Summer Salad
2 nice peaches cut into sixths skin on
1 cup cubed watermelon
2 good slices of GOOD brie cheese
a salad bowl full of fresh baby arugula
16 toasted almonds
oil and vinegar (red wine or sherry)
salt and pepper
rub peaches with canola oil and grill in advance and allow to cool
toss greens with enough oil and vinegar to coat
add the goodies and season to taste and eat with some grilled chicken
Another healthy one for ya.
P.S. I am still off the cigs and I have lost about 7 pounds.
05 Steve Miller Band Fly Like An Eagle Remix
THE ABOVE REMIX IS BY A GUY CALLED: Pretty Lights
They were playing his stuff in a deli in Colorado and I dig it.
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