This recipe channels the traditional flavors of the Peruvian anticuchos de corazon. The accompanying skewers feature zucchini, tomatoes, shallots, and queso de frier to create an array of flavors ranging from tangy to sweet to buttery, unified and brightened up by the acidity of lemon juice.
Tag: offal
Gras Double (Tripe Lyonnaise)
Gras double, or tripe lyonnaise, is a staple in the bouchons of Lyon, France. The name gras double describes the method of cooking it in two helpings of fat, which not only makes the tripe tender while still slightly chewy (about the same texture as really good calamari) but also gives it a subtle richness.
Chopped Liver: Amending America’s Distaste for the Humble Organ, and a Recipe for Georgian-Spiced Chicken Liver with Eggplant and Chickpeas
Liver is a nutritious, economical, and, most of all, tasty protein that takes almost no cook-time to prepare. In this recipe, the spices bring complexity and balance to the iron-y flavor of the liver, and the meat plays nicely with the textures of the eggplant and chickpeas.
Forgotten Feast II: Offal Rising
Offal’s descent into ignominy is a mainly Western, modern phenomenon that is tightly bound up with issues of class. But there are pockets of our food culture that have either never stopped eating the “humble” parts or who have returned to it, finding something wholesome, exotic, or even erotic about it.
Forgotten Feast I: The Descent of Offal
Offal occupies a central place in my kitchen–but many Americans would never even try it, let alone attempt to cook with it themselves. In this article, I explore how offal used to be an integral part of the Western diet, and why it has suffered a fall from grace in modern times.
Nettle Soup with Beef Tongue, Chives, and Croutons
Earthy, velvety nettle purée and hearty bites of potato, luscious beef tongue, and crispy croutons come together to make the ultimate spring-time soup. The best part? You can forage the purple dead nettle right from your own yard.
Luscious Lingua: Speaking the Language of Flavor (A Recipe for Beef Tongue Sandwiches)
Seared slices of beef tongue, fresh peppery arugula, and a tangy tarragon sauce between two crusty slices of baguette. I swoon.
A Dish to Die For—Roasted Marrow on Crostini
Bone marrow is a buttery, decadently rich substance that is utter bliss on a piece of crostini with a dash of sea salt. Indeed, Anthony Bourdain once declared that if he had to have one last meal on earth, it would be exactly this dish.
Hot Pies: On the Eroticism of Food, and a Recipe for Kidney, Pork Belly, and Mushroom Pie
A meal, like sex, is an exercise in which desires are aroused and fulfilled. In this post, I give a recipe for a meat pie that may be better than sex: rich pork belly that melts on the tongue; the savory, slightly wild flavor of beef kidney; and succulent mushrooms with their meaty mouth-feel–all wrapped in a hot, flaky crust.
