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!

Seasoning and cooking in claypot, Sinigang Na Isda

This post is a continuation of claypot cookware that I made a few weeks ago. Now we get to the serious stuff....cooking!

After the pot has been fired (1800deg) and cooled enough to handle it is soaked in water for 2hrs.

Remove from the water and dry. Rub interior surface with 2 cloves of garlic.

Preheat oven to 225deg and fill pot with water

Cover and place in oven for 3hrs.

Being earthenware the pot can not tolerate extreme fluctuations in temperature, it it does it can crack or explode. So prior to cooking soak pot for 1hr in water. Drain and add your ingredients.

I'm preparing Sinigang Na Isda (Filipino sour fish stew). The broth is made from 35g tamarind pulp, to that 50g eggplant, 1 tomato, 50g daikon radish, 30g scallions and 2cups water.

Cover and bring to a boil, about 30min over hot coals. Once steam starts to escape continue cooking for 10min. Uncover and add 200g milkfish and 50g spinach. Replace lid and cook for another 5min.

Garnish with scallion tops and Thai chilies, season with fish sauce then serve.

Smoky, sour, salty, spicy and very good! Can't wait to cook another dish this way.

Grilling Beef

An hour before grilling ribeye's are removed from the package dried with a paper towel, placed on a wire rack and put back into the fridge to dry a bit. Fire up some coals, 45min later make an even layer ashen coal under the grates. Close the lid and prepare the steaks. Get 4 cloves garlic, peel and smash. Remove ribeye's from the fridge and rub surface with garlic, one clove per side. Sprinkle both sides with kosher salt and place on the hot grill. Do not not touch for 3min!

 After 3min turn over and continue grilling for another 3min. Remove and place on a plate, season with black pepper and rest for 15min. This technique produced a rare warm interior that was tender, juicy and flavorful!!

These wonderful cuts came from Pleasant Valley Beef, a local farm that sells at the Vacaville farmers market Saturday mornings. I have to say these have been the best grass fed steaks I have had so far! 

Chocolate Salty Balls

1/2c shredded coconut

1/3c toasted shredded coconut
1/4 cup coconut oil
2tbsp cacao powder or 1 square (1 oz) unsweetened baking chocolate chopped
1/4 cup coconut butter softened
1 tsp sea salt (or to taste)

1/4 tsp ghost chili powder (optional)

Melt coconut oil with the chocolate. Add the coconut butter and stir until well incorporated. Add 1/2 cup shredded coconut and  (chili too if used), mix well and place in the freezer to cool and firm up. Meanwhile pour the toasted coconut on to a plate and add salt & mix together.

When the chocolate mixture is firm and scoopable, use a tablespoon to scoop it out and roll it into the coconut. Makes 12 balls

Claypot cookery

I've been wanting to try some Asian claypot recipes and instead of going to Chinatown to purchase I decided to make one. The contents of each pot will feed 2-3 people.

These are the pieces after throwing on the pottery wheel

After drying 24hrs the pieces are assembled

Next it has to dry completely and slowly so it does not crack. Then bisque fired, a glaze or stain applied then fired again.