Fried bitter melon

Picked up a couple bitter melon at the farmers market to try. Had it once years ago at a restaurant and thought I'd give it a try 

Slice in half and remove pulp and seeds

Chop into 1/4 thick pieces

Heat cast iron pan for 5min over medium high heat. Add 1tbsp lard, then spread melon into single layer. Stir occasionally, not too often because you want pieces to caramelize and stay crisp. When most pieces are browned add another tablespoon lard and 3cloves chopped garlic. Stir fry for to garlic is fragrant. Next comes fish sauce, 1tbsp (was not enough for me, 2tbsp was just about right) and 2 serrano chilies chopped

Definitely an acquired taste, strongly bitter, garlicky, salty with a little heat. Will try again!

2 small bitter melon (200g)

2tbsp lard

3 cloves garlic chopped

1tbsp fish sauce (or too taste)

2 serrano chilies chopped (optional)

Fermented Pico de Gallo

It's that time of year...for local tomatoes! and fresh salsa or pico de gallo. 

Every summer I make several batches, this time I wanted to try fermenting. Everything else is the same, ingredients and amounts. It just sits on the counter for 3-7days depending on the level of tang you like.

6 large tomatoes chopped
1 large red onion chopped
10 serrano chilies
1 bunch cilantro chopped
juice from half lemon
2-3tbsp sea salt
1-2tsp habanero chili flakes (optional)

Place all ingredient in your processor and pulse to the desired chunkiness. Adjust seasonings (salt and heat level). Pour into a gallon mason jar and leave on counter, start checking tartness at 3days.

Serve with your favorite dipping vehicle. I used potato slices sous vide to 130deg, giving that resistant starch a try. Actually wasn't bad, similar texture to cucumbers.

Beyond Bacon

Got my copy a day earlier than expected!

 

As we all know the book is gorgeous and while it's great to look at yummy food photography I'm more interested in recipes. Just thumbing through their are quite a few I want to try. The Pho with chitterling noodles does look intriguing...I want to make something now but we are going out of town tomorrow (4th of July). 

Rummaging through the freezer to see what I have...pig tongue, Perfect! I'm making Lengua carnitas!! Instead of the crockpot I'm going to Sous vide for easier transport (just leave it vacuum sealed till ready to caramelize and eat). Being tongue no one else in the family will touch it, so there will be more for me!

If I had one nit to pick....I wish there were more offal recipes. Likes uses for liver, kidney, spleen and other odd bits. The book does give me plenty of ideas to expand to offal consumption.

Great work Stacy and Matt!