Offal Good

European Markets

I took most of these photos in Turino at the Slow Food Terra Madre tasting halls. Also at Bourough Market in London, which has a great amount of beautiful meats and products when i was there they were celebrating there anniversary with a parade in period dress.

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The Next Iron Chef!!

The Next Iron Chef premiers this Sunday, Oct 7th at 9PM/8C. You can watch a preview here:

This reality show is going to outdo all the others. The teaser will give you a glimpse of what it was like–it was fucking hard! (watch and see how often they have to bleep me). The other chefs have huge talent and a ton of experience. It’s a great group, and I was honored to compete with them. You can view all of their sites by clicking the names below:

Morou Ouattara of Alexandria, VA
Jill Davie of Los Angeles, CA
Traci Des Jardins of San Francisco, CA
Aaron Sanchez of New York, NY
Michael Symon of Cleveland, Ohio
Gavin Kaysen of San Diego, CA
John Besh of New Orleans, LA
Watch Sunday night as we all get ripped apart by the three esteemed judges; “The Mauler” Andrew Knowlton, “The Brawler” Donatella Arpaia, and “The Stickler” Michael Ruhlman. So, dear readers, place your bets in Vegas, set your tivo or whatever you may use to record, because you don’t want to miss this show!

I would also like to thank the staff of Food Network and Triage Entertainment who made this show possible. I can’t name you all, but you know I love you (especially you, Bruce). Continue reading The Next Iron Chef!!…

Brains!!!

The idea for most of eating brains brings back memories of the original movie Return of the living dead.

Raw calfs brain about to be poached.

So most people moan and scream like a zombie and act like an ass instead of having the opportunity to enjoy this beautiful creamy cut. Here I will show a recipe for brains, so order your brain fork which any self respecting offal eater should own one of these. Turn on your favorite zombie flick and get ready to eat some delicious brains.
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Delicious pig parts

To me every part of a pig is absolutely delicious. This head and some bits were dropped off to me on Friday. They came from a duroc hog from biagio a Sonoma meat co-op run by Michael. These parts were put to use quickly for a new dish for the menu Saturday.

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Delicious Cocks combs

The mighty rooster and his bright red gelatinous crest.

The defination of a cockscombb from Larousse Gastronomique is as follows:
A cockscomb, cock’s-comb, or (less commonly) coxcomb is a fleshy growth, caruncle, or crest on the top of the head of many gallinaceous birds, notably turkeys, pheasants, and domestic chickens. It is generally larger on males than on females.
Rooster cockscombs are red, but in other species the color may vary from light grey to deep blue or red.

I have included 2 different dishes for the cocks combs as well as the basics on how to work with them.

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Ruhlmans Ceasar Salad Challenge

As seen here, a challenge has been throw my way by Michael Ruhlman to make a pork belly ceasar salad for the menu at Incanto. Since this all started because he despises the ever-present chicken ceasar salad, I decided to make just that, but my own way of course. Click below to see my version of the chicken ceasar. Top that, Ruhlman.
Continue reading Ruhlmans Ceasar Salad Challenge…

Innards Working streaming video.

So most of you know I have alot of opinions about things, especially about Offal. Here is a chance for you to hear it straight from the horses mouth me. Chow.com filmed me a few months back for 2 days and got a whole bunch of great video footage, it has been turned into 8 clips which include my thoughts on PETA , factory farming and my first offal experience.
Here is the direct link to Innards Working.

Continue reading Innards Working streaming video….

Blood, Sweat and Tripe!!

Thanks to the brilliant photography of Michael Harlan Turkell, I have the ability to show you this photo essay of Incanto’s 4th annual head to tail event.

Hungry Magazine has posted a video essay and photo journal of the evening from the kitchen prospective. Take a look at the video below or at Brightcove.tv. You can also check out the photo journal. Enjoy the video its a nice show of what the kitchen was like that day. And for those of you who joined us that evening thank you and I cant wait until next year.

Continue reading Blood, Sweat and Tripe!!…

15 Green Chefs around the world

I feel honored to be on this list with the likes of Fergus Henderson and Dan Barber who push the limits every day. These are some amazing chefs who put their necks on the line to do the right thing and I am pround to be among them. Congratulations to all the other chefs who have been bestowed this honor. View the link and read all about some of the greenest chefs in the world. But keep in mind, this list just scratches the surface of all the chefs who are working hard to make things right in the food world.
Grist, 15 green chefs Continue reading 15 Green Chefs around the world…