#012

THE BIBLE:
A FEW YEARS AGO, I DISCOVERED TWO COOKBOOKS THAT I NOW CONSIDER THE OLD AND NEW TESTAMENT OF GOOD COOKING. IN NO PARTICULAR ORDER, THESE BOOKS ARE... PAUL BERTOLLI'S, "COOKING BY HAND" AND JAMES BEARD'S, "AMERICAN COOKERY."

NO COOK SHOULD LIVE WITHOUT THESE TWO TREASURES.


TODAY I'M SHARING A PIECE FROM BEARD'S BOOK. THIS ONE IS FOR SAUTEED RABBIT WITH BACON AND SOUR CREAM. I DECIDED TO INCLUDE HIS INTRO TO THE DISH, AS THEY CAN OFTEN BE JUST AS MUCH FUN AS TRYING OUT THE RECIPE.

A QUICK WORD ON RABBIT:
WILD RABBIT OR YOUNG HARE USED TO BE EXTREMELY PLENTIFUL AND STILL IS IN SOME PARTS OF THIS COUNTRY. IT HAS NEVER BEEN AS POPULAR A GAME FOOD HERE AS IT HAS BEEN IN EUROPE OR EVEN IN MEXICO, OR CANADA. MAYBE IT'S DUE TO OUR WORSHIP OF THE EASTER BUNNY, OR POSSIBLY TO OUR MAKING PETS OF RABBITS. AT ANY RATE, IT IS AS DELICIOUS AS SQUIRREL, IF YOU LIKE SQUIRREL, AND IF YOU ARE IN A REGION WHERE IT IS OF GOOD SUPPLY, AVAIL YOURSELF THE OPPORTUNITY TO EAT A GREAT DEAL OF IT.

RABBIT SEASON:
1 YOUNG RABBIT OR HARE
1/2 C. FLOUR SEASONED WITH; 1 tsp. SALT, 1/2 tsp. FRESH GROUND PEPPER, 1 1/2 tsp. DRY MUSTARD, 1 tsp. THYME
5-6 RATHER THICK SLICES OF BACON
1/2 C. CHICKEN OR BEEF STOCK
1 C. SOUR CREAM
2 tbsp. CHOPPED PARSLEY

THE EASTER BUNNY, OR, "WHAT HAPPENED TO FLUFFY?":
CUT THE RABBIT INTO SERVING PIECES. SHAKE THE PIECES WELL IN A PLASTIC BAG WITH THE SEASONED FLOUR. SAUTE THE BACON UNTIL JUST CRISP. REMOVE THE MEAT AND KEEP IT WARM IN SOME ABSORBENT PAPER. HEAT THE BACON FAT AND BROWN THE RABBIT PIECES IN THE FAT ON BOTH SIDES. REDUCE THE HEAT AND ADD THE STOCK. COVER THE PAN AND SIMMER 10-15 MINUTES, OR UNTIL TENDER. TRANSFER TO A HOT PLATE AND SKIM OFF ALL BUT 2 TBSP. FAT FROM THE PAN. ADD THE SOUR CREAM, CHOPPED PARSLEY AND SALT. STIR OVER MEDIUM HEAT TILL WELL MIXED AND HEATED THROUGH, DO NOT BOIL.

SPOON THE SAUCE AROUND THE RABBIT AND SERVE WITH MASHED POTATOES AND CORN OYSTERS.

HAPPY HUNTING!
-PETE

#011

IT'S A TODDY, IT'S A TODDY, IT'S A TODDY!
HATS OFF TO MARIE A.K.A "THE WIFEY" FOR THE TITLE. WE'VE BEEN DRINKING THE LIONS' SHARE OF BOURBON, HONEY, HOT WATER AND LEMON AROUND HERE LATELY. ONCE IN A WHILE I ADD FRESH GRATED GINGER, OR THIS MUTANT GINSENG WE GET FROM THE KOREAN HOMIE AROUND THE WAY.


A TRADITIONAL HOT TODDY IS SIMPLY WHISKEY, HOT WATER, HONEY/SUGAR AND LEMON. WE LIKE TO USE OLD GRAND DAD 100. GOOD OLD SPOILED MARIE HAS TO HAVE HERS WITH JAMESON 12 YR. I ALSO PREFER SOME GOOD, RAW HONEY AND FRESH SQUEEZED LEMON JUICE.


WE'RE GOING TO SHARE TWO RECIPES HERE TODAY. THE FIRST IS A POTENT HEALER. IT BRINGS THE MUTANT GINSENG, LEMONGRASS, ALL TYPES OF GOOD SH*T. THE SECOND IS FOR THE BOOOOOZE HOUNDS. A FISTFUL OF BOURBON, A BIT OF WATER, LEMON AND SWEETNESS... DONESIES.


THE FREE CLINIC:
CABIN STILL WHISKEY
LEMON JUICE
GOOD, RAW HONEY
FILTERED, COLD WATER
GINSENG 
GINGER
LEMONGRASS


THE PILL:
START BY HEATING THE WATER TO A DECENT SIMMER. ONCE THAT'S WORKING,  GATHER THE REST OF THE INGREDIENTS. I HAVEN'T LISTED AMOUNTS IN THE GROCERY LIST BECAUSE I USUALLY BUY IN BULK AND DRINK MYSELF TO SLEEP. HERE'S THE FORMULA FOR A SINGLE SERVING. YOU CAN MULTIPLY IT FROM HERE.


IN A PINT GLASS, COMBINE 2oz. WHISKEY, 1oz. LEMON JUICE AND HONEY TO TASTE. USE THE SIDE OF A SPOON TO PEEL THE GINGER. GRATE OR ZEST THE PEELED ROOT OVER THE GLASS AND INTO THIS MIRACLE DRINK BASE. I LIKE TO USE ABOUT AN INCH WORTH. 


ONCE THE WATER IS AT A GOOD SIMMER, CUT A FEW PIECES OFF THE LEMONGRASS STALK. ADD THESE TO THE POT. TURN OFF THE FLAME. COVER AND ALLOW TO STEEP FOR 5-10 MINUTES. WHEN THE WATER IS FRAGRANT AND READY, REMOVE THE LEMONGRASS, ADD THE TEA TO THE DRINK BASE.


IF YOU HAVE THE GOOD FORTUNE OF HAVING A HOMIE WHOSE MOM HOOKS IT UP WITH THE MOST HIGHLY PRIZED GINSENG IN THE WORLD, CUT OPEN A POUCH AND ADD THAT TO THE MIX. IF NOT, DON'T SWEAT IT. THE JOONG BOO ON KIMBALL AVE. HAS SOME PRETTY SERIOUS JUICE.

I LIKE TO STIR ALL THE INGREDIENTS WITH A COOKING CHOPSTICK AND DRINK IT AS IS. SOME OF YOU MAY WANT TO GET YOURSELF A FINE STRAINER AND GET THE GINGER OUT. I WOULD SUGGEST ROUGH CHOPPING THE GINGER AND THROWING IT IN WITH THE LEMONGRASS INSTEAD.





CRUNK NITE:
OLD GRAND DAD 100,  BONDED
COLD, FILTERED WATER
LEMON JUICE
GOOD,  RAW HONEY

SAME THING. START THE WATER. BUILD THE TODDY BASE IN A PINT GLASS. WHEN THE WATER IS SIMMERING, REMOVE IT FROM THE HEAT AND TOP OFF THE PINT GLASS. STIR AND ENJOY. 


NOTE: THIS ONE IS UP TO YOU. I'VE BEEN KNOWN TO ADD 4-5 OUNCES OF BOURBON AND A BEEHIVE WORTH OF HONEY. JUST POUR IT UP AND GET TO SIPPING.




THIS HANDSOME DEVIL IS DEREK ALEXANDER. HE'S PRETTY HOT SH*T IN LOGAN SQUARE. THIS IS VINTAGE FOOTAGE FROM LIKE 100 YEARS AGO... BEARS!


NITEY NITE.
-PETE        

#010

GET YOUR MIND RIGHT, GET YOUR HEART OPEN.


THERE'S A SOUTHERN TRADITION OF EATING BLACK-EYED PEAS AND GREENS TO BRING GOOD FORTUNE IN THE NEW YEAR. LAST NIGHT, I CELEBRATED THIS TRADITION WITH A FEW CLOSE FRIENDS AND THE WIFEY. TODAY, I'M SHARING OUR RECIPE WITH YOU. HAPPY NEW YEAR!


PORK & BEANS:
1.5 LBS PORK SIDE, BACON, WHATEVER
3 16oz. CANS/6C. DRIED, BLACK-EYED PEAS
2 BUNCHES GREENS (COLLARDS, KALE, WHATEVER)
1 SWEET ONION
5-6 STALKS OF CELERY
1 RUTABAGA
1 CELERY ROOT
2 YUKON GOLD POTATOES
6-PACK OF BEER, DEALER'S CHOICE
SALT & PEPPER
LEMONS, FOR THE SQUEEZING
SAMBAL (OPTIONAL)


LET'S GO:
START BY GETTING EVERYTHING IN PLACE. THINLY SLICE THE ONION. CUT THE CELERY ON THE BIAS. PICK AND CLEAN THE GREENS. SHAVE THE CELERY ROOT, RUTABAGA AND POTATO. YADDA YADDA YADDA. IF USING DRIED LEGUMES, IT IS GOOD TO GIVE THEM AN OVERNIGHT SOAK OR QUICK BOIL.

THE TRABAJO:
BRING THE PORK PRODUCT AND A GOOD SIZED SOUP POT. GENTLY BROWN THE MEAT AND RENDER THE FAT. FROM HERE, GOOD COOKS WILL DRAIN AND RESERVE THE FAT. AFTERWARDS, ROUGHLY CHOP THE PORK AND RETURN IT TO THE POT. LIFT THE FOND WITH THE CELERY AND ONION. SCRAPE REMAINING BROWN BITS FROM THE BOTTOM WITH A WOODEN SPOON.


ONCE THE ONION AND CELERY ARE SOFTENED, GO IN WITH THE REST OF THE VEG, PEAS, ETC. GIVE EVERYTHING A STIR, GET IT GLISTENING WITH THAT GOOD FAT.


NEXT THE BEER. THE RECIPE CALLS FOR A 6-PACK. WHEN I MADE THIS DISH, I BOUGHT A BUBBA KEG OF STEIGL, POURED THE BEER TO COVER EVERYTHING AND TOOK THE REST TO THE DOME. ALL BEER. NO WATER. NO STOCK. YOU CAN SUBSTITUTE THOSE IF NEEDED, BUT I THINK THIS WAS A DAMN FINE SOUP.


ONCE THE BEER IS IN, BRING EVERYTHING TO A SIMMER AND GENTLY COOK THE SOUP UNTIL EVERYTHING IS TENDER AND DELICIOUS. FINISH WITH A SQUEEZE OF LEMON JUICE AND A SPOONFUL OF SAMBAL, IF DESIRED.


WE FED 4-5 PEOPLE, HAD SECONDS AND LEFTOVERS OFF ONE POT.  

HAPPY NEW YEAR BEEEE-ITCHES!
-PETE

#009

"BUTTER THAT BACON BOY."

MANY OF MY FRIENDS OFTEN ASK ME WHEN I'M GOING TO START MAKING BACONS AGAIN. I KEEP TELLING THEM IT'LL HAPPEN AS SOON AS I GET DONE WITH ONE THING OR ANOTHER.


THE AWESOME STRESS AND SPENDING SPREE WE CALL CHRISTMAS IS MY MOST RECENT ALIBI FOR NOT GETTING AROUND TO IT. SINCE I WANTED TO GET AT LEAST ONE NEW BATCH UP BY THE END OF THE YEAR, AND I HAVEN'T AND THERE'S NOT A SNOWBALL'S CHANCE IN HELL I'M GOING TO, THE LEAST I CAN DO IS SHARE A RECIPE.


READERS PLANNING TO ATTEMPT THIS RECIPE SHOULD KNOW THIS IS JUST ONE RECIPE. THIS IS NOT MY SECRET RECIPE, OR ANYONE ELSE'S FOR THAT MATTER. THIS A STARTER KIT. ONCE YOU UNDERSTAND THE PROCESS, YOU CAN BEGIN EXPERIMENTING WITH NEW IDEAS. 


BRINES, CURES AND GLAZES ARE A FEW ELEMENTS TO TOY WITH. YOU CAN ALSO WORK WITH DIFFERENT TYPES OF WOOD. I USED TO TRADE BACON FOR FALLEN FRUIT WOODS FROM KLUG FARM. APPLE. CHERRY. EVEN PEACH. EACH ONE GIVES THE BACON A SUBTLE, NEW FLAVOR. I ENDED UP PREFERRING CHERRY.


THE CURE:
1g PINK SALT:1# MEAT
GROUND BAY/PEPPERCORN, BROWN SUGAR, KOSHER SALT


*NOTE: I USUALLY EYEBALL THE BAY, PEPPERCORN, ETC. BASED ON THE AMOUNT OF MEAT I'M WORKING WITH. BUT, IT IS IMPORTANT TO REMEMBER THAT THE PINK SALT IS A CURING AGENT. IT DOES NOT ADD FLAVOR.


IF YOU ARE WORKING WITH 25# OF PORK BELLY, AND YOU ADD 25g PINK SALT TO THE CURE, YOU HAVE ADDED ZERO FLAVOR.

BACON CITY:
1. PORK BELLY 
2. BACON CURE
3. APPROPRIATE SHEET TRAYS/RESTING RACKS
4. FRIDGE SPACE TO HOLD TRAYS/BACON FOR 1 WEEK 
3. A SMOKER
4. WOOD FOR THE SMOKER
5. FIRE


FIRST, THE BELLY. IF THE SKIN HASN'T BEEN REMOVED, START THERE. IF IT HAS, SHAME ON YOU. WE COULD'VE MADE CRACKLINGS. THOSE REMOVING THE SKIN MAY RESERVE, DEHYDRATE AND DEEP-FRY IT INTO SNACKS. 


WHEN SKINNING LARGER CUTS, IT'S HELPFUL TO SCORE THE SKIN INTO SMALLER SECTIONS AND GENTLY REMOVE IT WITH AS FEW EVEN MOVEMENTS AS POSSIBLE. WORKING THIS WAY WILL CREATE LESS WASTE AND A SMOOTH SURFACE ON THE BELLY. ALSO, HUMAN BODY HEAT IS HIGH ENOUGH TO RENDER FAT AND LEAVE DENTS IN THE SURFACE OF THE BACON. HANDLE THE BELLY AS LITTLE AS POSSIBLE TO GUARANTEE GOOD RESULTS.


NOW THE CURE. THOSE WORKING WITH MORE THAN ONE SECTION OF BELLY WILL FIND IT BEST TO DEAL WITH ONE AT A TIME. WEIGH THE PIECES INDIVIDUALLY. SET ASIDE. MULTIPLY 1g PINK SALT x 1# MEAT. RECORD THE RESULTS. BACK TO THE LAB.


BRING THE PINK SALT AND A GOOD AMOUNT OF THE CURE BASE. WEIGH OUT THE APPROPRIATE AMOUNT OF PINK SALT, BASED ON THE RESULTS FROM THE FIRST EQUATION. COMBINE THIS WITH THE FIRST BIT OF THE CURE. WHEN MIXED WELL, GIVE IT THE OL' RUB DOWN.


FOLLOW THESE STEPS UNTIL THE BELLY HAS CURE APPLIED ALL AROUND. NOW, IT'S READY FOR REFRIGERATION.


SET UP THE TRAYS AND RACKS. ONE LAYER OF FUTURE BACON PER RACK, PER TRAY. ONCE ALL THE BACON IS LINED UP AND GOOD TO GO, COVER AND WRAP. THE BACON CAN SIT ON CURE FOR UP TO 7 DAYS. THE PROCESS SHOULD END NO EARLIER THAN 5, NO LATER THAN 7. 

SMOKEFEST:

GATHER THE WOOD. SOAK A BIT OF IT IN WATER. SET ASIDE. ADD SOME OF THE DRY WOOD TO THE SMOKER. GET A FIRE GOING. BACON NINJAS WITH FANCIER WEAPONRY MAY HAVE AN ELECTRIC START OR SOME OTHER GUCCI FEATURE. IF THAT'S THE CASE, GOOD FOR YOUS. LET'S SMOKE.


ONCE THE FIRE IS GOING AND THINGS ARE STARTING TO SMOKE PRETTY WELL, BRING THE WET WOOD. ADD THIS TO THE SMOKER. NICE, RIGHT.?


NOW THE BELLIES. AGAIN, THOSE WORKING WITH LARGER QUANTITIES MAY HAVE TO WORK IN BATCHES. I USUALLY HAVE TO DO AT LEAST 2 RUNS IF I'M WORKING WITH MORE THAN 1 BELLY. JUST MAKE SURE THAT EVERYONE HAS ROOM TO BREATHE AND THE SMOKER ISN'T OVERCROWDED. A TYPICAL BELLY, WEIGHING ABOUT 10-ISH LBS., TAKES ME A COUPLE HOURS. RESULTS MAY VARY.


IF EVERYTHING HAS GONE WELL UP UNTIL NOW, THE DEAL IS PRETTY MUCH SEALED. KEEP AN EYE ON THE SMOKER. DON'T LET THE BACON BURN. IF YOU HAVE MULTIPLE RACKS, AND ONE IS CLOSER TO THE HEAT THAN ANOTHER... IT'S GOOD TO ROTATE THE PIECES ONCE IN A WHILE.


ONCE THE BACONS ARE FINISHED, REMOVE, REST ON A RACK AND ALLOW TO COOL.

GET SOME.
-PETE

#008

"FLEMISH ROULETTE"
ME, THE MOMS AND THE WIFEY WERE OUT ON AN ALMOST BOXING DAY ADVENTURE THIS WEEKEND. WE STARTED THINGS OFF AT "JAM" IN LOGAN SQUARE. SOFT SCRAMBLED EGG AND CAVIAR.? YES, PLEASE.


BALLIN' OUT ASIDE, WE END UP AT LONGMAN WITH OUR GOOD FRIEND CHAD. CHAD GOES ON TO LAY THE FOLLOWING GEM ON US. WE ENDED UP NAMING IT "FLEMISH ROULETTE," EARLIER TODAY.


GET YOUR MIND RIGHT:
1 OZ. BITTER TRUTH E.X.R
1/2 OZ. CYNAR
3/4 OZ. ROSEMARY SIMPLE SYRUP
"MONK'S" FLEMISH SOUR ALE, TO FINISH


DO IT BIG:
POUR UP THE E.X.R, CYNAR AND ROSEMARY SIMPLE SYRUP IN A COLLINS GLASS WITH A FEW NICE CUBES. GIVE THE DRINK A GOOD STIR AND TOP IT WITH THE FLEMISH SOUR ALE. 


LESS ADVANCED STUDENTS MAY REQUIRE DIRECTIONS FOR THE SYRUP...


BASIC MATH:
COMBINE EQUAL PARTS COLD, FILTERED WATER AND RAW CANE SUGAR. BRING THE MIXTURE TO THE BOIL AND REMOVE FROM THE HEAT. THROW IN A FEW ROSEMARY SPRIGS, COVER AND ALLOW THE HERBS AND SYRUP TO GET ACQUAINTED.


ONCE THE SYRUP IS COOL, DISCARD THE ROSEMARY, FIND AN APPROPRIATE CONTAINER AND ADD THE WORK TO THE PANTRY.

CHEERS CHAD. DUST YOUR SHOULDER OFF.
-PETE

#007

CLOSED FOR THE HOLIDAYS. GONE FISHING.

HAPPY CHRISTMAS.
-PETE  

#006

"THE SAUCE IS BOSS."


IT WAS YESTERDAY WHEN MY BARTENDER FRIEND SUGGESTED I ADD A MARINARA RECIPE TO FOLLOW UP THE PASTA CHITARRA BLURBS. I SAID I WOULD TRADE THE RECIPE FOR FOLLOWER-HOOD HERE ON THE BLOG.


HERE WE ARE TODAY, NO FOLLOWERS. BUT, I THINK A SAUCE RECIPE TO FOLLOW THE PASTA BIT IS A GOOD IDEA. SO, I'M GONNA HOLD UP MY END OF THE BARGAIN. HERE WE GO...


MARINARA:


THE GOODS:
1 LB. GROUND PORK
1 BOTTLE ITALIAN RED WINE, DEALER'S CHOICE
2 MED. YELLOW ONION, SMALL DICE
3-4 CLOVES GARLIC, MINCED
1 GAL. SAN MARZANO CANNED TOMATO, BUY WHOLE, HAND-CRUSH
2-3 DRY ARBOL CHILE
1 LEEK, FOR HERB BOUQUET
2-3 BAY LEAVES
5-6 SPRIGS THYME
5-6 SPRIGS OREGANO
1 HANDFUL FRESH PARSLEY
SALT & PEPPER
OLIVE OIL


THE WORK:


START WITH MISE...


GRAB YOUR RONDO. OPEN ALL THE CANS OF TOMATO. BUILD THE HERB BOUQUET. GET EVERYTHING IN IT'S PLACE. NOW, LET'S BEGIN.


BROWN THE GROUND PORK WITH A BIT OF THE OLIVE OIL IN THE RONDO. ONCE A FOND IS BUILT, GO IN WITH THE DICED ONION. WITH A WOODEN SPOON, GIVE THE PORK AND ONION A STIR. ALLOW THE MOISTURE FROM THE ONION TO LIFT THE FOND. ONCE THE ONION IS SOFTENED AND THE FOND HAS BEEN RAISED, ADD THE GARLIC. WHEN EVERYTHING IS FRAGRANT, AND EVERYONE IS GETTING ALONG, INCREASE THE HEAT A BIT. ADD A GENEROUS POUR FROM THE BOTTLE OF WINE, FIRST TO THE FUTURE SAUCE, THEN TO YOURSELF. COOK IT DOWN A BIT. NOW THE TOMATO, CHILES AND HERBS. TASTE AND SEASON ACCORDINGLY.


BRING THE SAUCE TO A GENTLE SIMMER. REDUCE THE FLAME. LET IT COOK "SLOW & LOW," GIVING AN OCCASIONAL STIR TO PREVENT BURNING THE BOTTOM.


THE WHOLE THING WILL PROBABLY TAKE ABOUT 4 OR 5 HOURS FROM START TO FINISH. THE SAUCE IS READY WHEN IT HAS BECOME DEEPLY CARAMELIZED, SWEET AND FULL OF FLAVOR.


I RECOMMEND FINISHING OFF THE BOTTLE OF ITALIAN RED AND NOSHING A BIT OF RUSTIC BREAD WHILE YOU WAIT. MAYBE EVEN SPREAD SOME BUTTER FROM THE COWS OF PARMA AND A SPOONFUL OF YOUNG SAUCE OUT...
IT HELPS THE TIME PASS. 

CIAO.
-PETE