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lobsterchurch's Profile

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Smoked Duck and Cherry Pressed Sandwich

I learned of Bahn Mi here on Chow. Have you seen this one?http://www.chow.com/recipes/11211-por...

Jun 30, 2014
lobsterchurch in Recipes

Loukaniko recipe suggestions

I use it on a breakfast sandwich with a fried egg or omelette with onions, red bell pepper, jalapenos, artichoke hearts and olives.

Aug 02, 2013
lobsterchurch in Home Cooking

The Great Caper Caper

They're pretty good on Italian style chicken liver crostinis. Also, put em in nicoise salad, put the salad on a baguette and you got a pan bagnat; good w/ bruschetta, anything with tomatoes really. Just remembered great with lox and bagel. I always have a jar in the fridge. Also, good with smoked herring.

Mar 15, 2013
lobsterchurch in Home Cooking

Where to buy fresh/frozen anchovies ?

Cool, Whole Foods? man I wish I had one of those near me. I'm in Youngtown. How were the anchovies? what did you use them for? I have certain obsession with these fish becasue I love Mediterranean cooking and they're a staple for that part of the world.

Aug 12, 2011
lobsterchurch in Phoenix

Where to buy fresh/frozen anchovies ?

Wow, this is one I've been wondering about too. There's the little salties you can find in the grocery store. Then the canned Italian ones packed in salt. But Fresh? I've worked with the frozen ones from the Asian markets around town and you're right, they're off. Are you making something Mediteranean? I have tons of cool recipes particularily Provencal (Richard Olney's Provencal cookbook) that require the salted anchovies, they throw anchovies in everything. The Spanish food website LA Tienda has Boquerones but they're in Jars I think, http://www.tienda.com/food/seafood_bo.... Maybe ask on the main CHOW board if you want info on online fresh anchovies. Good Luck. I'd love to know the answer as well.

Aug 12, 2011
lobsterchurch in Phoenix

Canned Beets -- Talk to Me!

I like the sound of the herring, whipped cream, beet salad. Is that Dutch or Scandinavian, German? Reminds me of the Scandinavian, Herring sour cream dish they have around Christmas.

Aug 01, 2011
lobsterchurch in Home Cooking

what do you prefer that most foodies would scoff at?

I like to think I'm a fan of high and low. Not to be postmodern but good food is good food it's just a matter of difference. A taste different than B which taste different than foie gras which tastes different than a whataburger with bacon cheese and jalapenos with that greasy shiny bun, love those things.

Jul 31, 2011
lobsterchurch in General Topics

Smoked Duck and Cherry Pressed Sandwich

OMFrickin'G , You guys are the bomb again. I smoked a duck in my smoker just to put this thing together. All ingredients like you said, put the sandwich on the grill under a brick panini-style, Miles Davis Kinda Blue on the Stereo, glass of Oregon Pinot Noir like you said. This is the best thing I've put in my smacker since your Bahn Mi Recipe. You made my weekend. How do I stop myself from throwing together another one

Jul 31, 2011
lobsterchurch in Recipes

Why Are Banh Mi So Addictive?

I just discovered these a few months ago when Chow sent me that recipe. I have to say it's one of the most interesting things I've put in my smacker in the last year. Love the cross-cultural vibe.

Mar 18, 2011
lobsterchurch in Features

Canned Beets -- Talk to Me!

I have a friend from Pennsylvania and she said the Amish pickle beets with eggs. I've seen recipes on line for it using canned beets. Sounds like an interesting combo.

Feb 18, 2011
lobsterchurch in Home Cooking

Pork and Pâté Vietnamese Sandwich (Banh Mi)

I've been obsessed with these sandwiches since I got the recipe from Chow via email last week. I didn't have all the authentic Vietnamese ingredients: I used grilled pork shoulder in a sort of teriyaki style marinade and Trader Joe's chicken liver pate, I combined the pickled carrots with daikon radish, and used fish sauce instead of the soy sauce but everything else was from the Chow recipe --- best thing I've put in my smacker in awhile. Then the Irony: I noticed my local Asian market has a Bahn Mi shop right in the store. I got to try one of their's one of these days and compare it to my Chow-adaptated homemade sandwich. Thanks for the recipe and even more for the knowledge of these crazy little cross-cultural yummies.

Feb 08, 2011
lobsterchurch in Recipes

Making sausage without a sausage stuffer?

I would definitely pick up a stuffer If you want your sausages in casings. you can get one for about $30.00. Maybe even find a deal on Craig's list. Even with a stuffer it can be a pretty laborious and challenging. eg. trying to keep the casing from bursting, getting the casing stuffed adequately, Probably the reason the German ruler Bismarck said 'law making is like sausage making, the end product is great but it's something you'd rather not be involved in.'(paraphrase) But it is worth it if you really love sausage. You can try recipes for sausages that are difficult to find in stores, ie Spanish Morcilla(a very challenging sausage to make) As far as curing that's tricky. Get educated about it. The word botulism is etymologically related to sausage (in latin I think). This website has tons of awesome recipes and information on the world of sausage making: http://home.pacbell.net/lpoli/index.htm.

Oct 19, 2010
lobsterchurch in Home Cooking

Any goat meat recipes? And what does goat taste like?

I haven't had kid but the goat I've had reminds me of a cross between say lamb shanks and maybe beef brisket -- classic recipes, try : Birria(Mexican goat stew), Jamaican jerked goat, goat also makes a really good rogan josh but it needs more braising time than lamb. Goat is usually pretty tough so it needs long cooking but it makes a crazy good stew. You could probably use it in any recipe that calls for lamb shanks. I hear kid is more tender like lamb.

Oct 08, 2010
lobsterchurch in Home Cooking

Cooking Goat Meat

Goat makes killer stews no matter what continent, Moroccan goat tagine with ras en al hanout for the curry, really good; Birria(Mexican goat stew), awesome; rogan josh using goat instead of lamb is really good but you need to stew it longer; you could probably get away with substituting goat in place of lamb shanks in many recipes and have pretty good results.

Oct 08, 2010
lobsterchurch in Features

Morcilla Sausage

Morcilla’s an ingredient in many classic Spanish recipes and it’s expensive if you have to order it and have it shipped so I've taken a bash at making it twice and it's a challenge and definitely not for the squeamish. It’s really bloody. First finding a recipe in English is pretty tricky. I adapted several recipes I found online. The first time I tried it, I used a recipe where you use just pork blood which you can find at Asian markets usually, and diced pork fat and onions as filler. I really don't recommend it. My kitchen looked like a MASH unit after stuffing the casings. The sausage did come out OK. Second time I added bread crumbs to the recipe and it was much easier to handle and stuff the casings but many of them burst when I poached them. My advice is a good filler is really important to get the blood and fillers at the right consistency for stuffing the casings and don’t overfill the casings. Also don’t poach at too hot a temperature. It seems the blood and fillers swell as they cook. I notice the spices for morcilla vary a lot from recipe to recipe, some have nutmeg, others have cloves and cinnamon and oregano. The recipe at http://www.wedlinydomowe.com/sausage-... looks pretty good. I wish I had that when I started making morcilla. If it sounds like too much hassle, the Spanish food website, La Tienda has morcilla but after shipping you’re looking at sausage that’s about $20.00/lb or more.

Feb 22, 2010
lobsterchurch in Home Cooking

Question about sardines...

Try them Mexican ceviche style, with chopped tomatoes, onions, jalapenos, cilantro, a squeeze of lemon or lime juice, salt and pepper. Serve on tostadas, preferably freshly fried. Mui Deliciosa.

Oct 09, 2009
lobsterchurch in General Topics

This Food Is Offal!

Yeah, that's true. I think we've lost some of our cultural links. Offal and Blood sausage is popular all over Europe for example. Duck liver pate', one of France's delicacies is just glorified offal. It's usually on the yuck list for the average American fast food consumer.

Jul 31, 2009
lobsterchurch in General Topics

canned sardines for a newbie

I usually make them sort of Spanish style Escebeche but what's also good is Mexican ceviche style with lemon juice, a diced jalapeno or serrano pepper, some chopped cilantro, green onion, red onion, a tomato, and some diced cucumber if you want, some salt and pepper. Use sardines in water. mix it up a little. Fry a few corn tortillas in canola oil until they're tostadas, drain them. Serve it on tostadas with some Tapatio or other Mexican hot sauce if you need more ka-bang. Pop a few Cerveza. Mui Deliciosa.

Jul 15, 2009
lobsterchurch in General Topics