Batter Licker

March 8, 2012

chinese barbecue (char siu) pork cowboy steak

The night before Valentine’s Day, Jay and I got more intimate than usual – with a pig.

That might sound gruesome and not in the least bit romantic, but I still feel like I’m under some sort of meaty love spell weeks after we eagerly watched Ryan Farr of 4505 Meats skillfully butcher the whole pig and explain the perks of each cut and his use-the-whole-animal philosophy during San Francisco Beer Week’s Butchers and Beers event.

Clearly, I’m my Great Depression era grandmother’s granddaughter; I’m a sucker for reducing, if not eliminating, waste. I get an intense thrill out of embracing resourcefulness and the creativity that inevitably plays a role in finding uses for less popular animal parts, apple peels, and vegetable scraps.

Perhaps it’s needless to say in this context, but once the Butchers and Beers silent auction benefiting The Food Pantry came to a close, we walked home with the bones and offal – and a large hunk of pork known as a cowboy steak.

Hilarious-and-ironic-to-me story from the auction: while waiting patiently to increase our bids, I overheard two guys in front of me whine “ewwwwwwww” when they came across the offal bid card; they were much more enamored with the super popular and trendy pork belly. (more…)

March 24, 2011

asian cabbage rolls with spicy lentils

When I saw Faith Durand’s recipe for Asian Cabbage Rolls with Spicy Pork, I immediately decided that I had to make it, but with lentils in lieu of pork. Lentils work very well with garlic and ginger in Indian food, so I expected them to do just as well with the same base flavors augmented by the quintessentially Asian combination of sesame, soy, green onion, and cilantro. And they did.

SAM_4571-250 SAM_4573-250
SAM_4577-250 SAM_4579-250

These spicy lentil-stuffed cabbage rolls were so packed with flavor (not to mention nutrients and other healthful qualities) and so satisfying that I craved them for a few days afterwards. (more…)

Powered by WordPress