Friday, January 31, 2014
Thursday, January 30, 2014
There are not any real “fine-dining” restaurants in Siracusa, and I spent most of my time wandering the tiny stores and family owned restaurants on the island of Ortigia, soaking up local food and culture. The open-air markets were truly incredible! Each morning several narrow streets would be filled with tables displaying, huge swordfish, urchins, razor clams and dozens of other exotic seafood.
What I enjoyed most about Sicily was the sincere hospitality we experienced. Almost every person we encountered seemed genuinely happy that we were visiting their town and was eager to share their cuisine and culture.
at 4:25 PM
Thursday, January 23, 2014
Thursday, January 9, 2014
Tuesday, January 7, 2014
I have been using Morro Bay oysters for several years. Neil, the owner, has been raising oysters on the far side of Morro Bay for seven years and is starting to get some great national recognition. We use his extra small oysters which are perfectly firm with nice salinity.
at 2:35 PM
Monday, January 6, 2014
We finally figured out the trick to making light as air chicharone. To start, we remove all of the fat and meat from the skin of the pork belly, leaving only a sheet of translucent skin. Next we slowly braise the skin in stock with garlic, chiles and bay leaf for four hours over low heat. After the skins are fully cooked we transfer them to the dehydrator overnight. The next morning we bring rice oil almost to the smoking point and drop in a piece of the dried skin. Using a spoon I gently push on the skin in a rhythmic pattern until it begins to turn white and puff like popcorn. Next I use a small ladle to pour hot oil over the top of the skin that is now out of the oil. Once the skin is completely puffed and light brown I season it with sea salt.
Mangalitsa Pork Belly, Mulato Chile, Crispy Skin, Finger Lime, Pickled Mango, Cilantro
at 3:33 PM