Tag Archives: Pork

Fatty ‘Cue (PIG’S HEAD)

17 Mar

Hey guys!

I wanted to share with you some photos of my most recent trip to Fatty ‘Cue. My good friend Samantha of Krauted Haus was in town from Berlin last week, and, as a fellow foodie, she wanted to try as many places as possible that she had been missing out on since leaving NY. We went back and forth for awhile about whether to go to Fatty ‘Cue or Momofuku Noodle Bar, but, having had Ramen just two nights before (and also one night before for me…) we landed on Fatty ‘Cue.

For those of you who don’t know, Fatty ‘Cue is a restaurant in South Williamsburg that serves a cross between Southeast Asian and American Southern BBQ food. From their website:

“Our goal is to balance quivering fatty morsels of deliciousness with bright citrus notes, fiery chili heat, rich fermented and briny washes and complex, unrefined, natural sweetness. Or, in a less obtuse manner, fun, tasty food! Our two Ole Hickory smokers are the main cooking elements in the restaurant, even providing the bar with many of their condiments”.

I’m gonna have to start using the phrase “quivering fatty morsels of deliciousness” more often.

 

Please enjoy your Nice Chinese Food with Chopsticks the traditional and typical of Chinese glorious history and culture.

The minute we sat down and glanced over the menu, Sam said, “Guys, I want to get the Pig’s Head. My friend said they give you rubber gloves and lots of bao buns”. Clearly, that’s all it took to convince us.

Now, Pig’s Head isn’t normally on the menu – you usually have to call ahead and reserve it. We asked him to check if they “had any pig heads just lying around” and our waiter (whose name I don’t think we caught but who was FABULOUS) went into the kitchen and returned with a smirk on his face telling us that indeed they DID have a pig’s head, and if we wanted it, it was ours. We immediately ordered it and they stuck it into the smoker for us. We ordered a couple of appetizers and some blue points, since we had a 45 minute wait. The appetizers we ordered were:

-Coriander Bacon

-Dragon Pullman Toast with a Side of Master Fat (yup.)

CORIANDER BACON. NOT THE BEST SHOT. I TOOK IT QUICKLY.

 

Ten minutes later, our server showed up to our table with round of  gingery shots and a Smoked Catfish Nam Prik – which is essentially a catfish “dip” or “salad” if you will, into which you dip pork rinds, carrots, ginger, etc. He told us it was his favorite dish on the menu and I can see why – the dip is smoky tasting with the texture of whitefish salad, and um, who doesn’t love pork rinds? Upon our waiter’s recommendation, we tried different combinations of pork rinds and veggies to dip it in, and it was amazing.

Ten minutes after we finished that…a bowl of ribs. Apparently we had become the hit of the kitchen, being a table of five 20 something females specifically requesting a pig’s head to eat. The ribs were obviously delicious. Better than you are imagining.

Finally the Pig’s Head arrived (but not before our latex gloves arrived) and I’m not going to go into detail (you have to try it yourself) but I’ll just say that its not for the faint of heart. You really have to “get in there” (phrase of the night) and find the meat. You have to be willing to just embrace the fact that you are eating a pig’s head. Blue Point helps.

All in all, it was a successful dinner out. Megan caught her hair on fire. Amanda had the chicken.

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Prosciutto Flatbread

17 Dec

I’m finally back to cooking again after the Chaos that was the last two weeks. There’s no big grocery stores near us, so it looks like this year I am going to be doing a lot of shopping at Farmer’s Markets or small specialty shops, which I think will be fun! We are also going to join a CSA when June rolls around. My friend Zoe used to work at Hearty Roots and recommended that one to me (who better to trust that a trusty farmer friend!). Others I’ve been looking into are Southside CSA and Greenpoint-Williamsburg CSA. Anybody who has experience with any of these, I would love to hear your feedback!

As you know, I was somewhat-recently gifted “New American Table” with recipes by Marcus Samuelsson. I love this cookbook so much. First of all, he organizes it in such a cook-friendly way, making separate sections for ‘Everyday’ and ‘Weekend’. There’s an amazing section of sauces and rubs. And I absolutely love the photographs he uses. Photos of restaurants and scenes around small towns in America and images of his family cooking various dishes give you a feeling of really being part of a great food culture and also tell the story of his personal journey. He was actually born in Ethiopia, his mother passed away from tuberculosis when he was 3 years old, and he and his older sister were adopted by a Swedish couple.  The book includes everything from comfort food and Southern cooking to new twists on Middle Eastern and Japanese. Its an amazingly eclectic collection of recipes and you can find something in there for almost any occasion. I haven’t had a failed recipe yet. Marcus Samuelsson has 3 restaurants in New York: AquavitRiingo, and Red Rooster . He was named Best Chef: New York City by the James Beard Foundation in 2003.

So the other night I flipped through his cookbook to make my grocery list for the week. And the other night, I made his Prosciutto Flatbread. This is like PIZZA times WHOA. The crust itself its shoved with spices. And the topping is a mixture of cooked and raw ingredients. Almost every time I follow a recipe, I use more of everything that adds flavor. One clove of garlic means 2-3. 2 shallots means 3. A pinch of paprika often means a large pinch, or a couple small pinches. I just generally find a lot of recipes to be on the bland side, and its better to add some extra zing with spices than to pile it with some condiment or sauce or salt and pepper later.

I never have to do that with these recipes. Marcus really knows how to make a dish that is full of flavor, and doesn’t skimp on anything. This recipe is absolutely no exception. It’s great for both dinner or cutting up into little bite-size pieces and serving as an hors d’oeuvre.

Prosciutto Flatbread

Adapted (just slightly) from New American Table

 

For the topping

Ingredients

3/4 pint mixed cherry tomatoes, sliced thinly

2 garlic cloves

4 shallots

2 teaspoons crushed red pepper flakes

1/4 cup olive oil

1 Flatbread recipe (see below)

Salt and freshly ground black pepper

1 lb fresh mozzarella, cut into 12 slices

5 basil leaves, chopped

1/4 cup baby arugula, chopped

1/4 cup kalamata olives, pitted and finely chopped

8 thin slices prosciutto

Preheat the oven to 400°. Combine the tomatoes, garlic, shallots, 1 teaspoons of the red pepper flakes, and 2 tablespoons of the olive oil in a bowl. Spread the mixture over the baked flatbread. Season with salt and pepper and top with 6 slices of the mozzarella. Place on a baking sheet and bake until the cheese is golden and bubbly, about 10 minutes.

While the pizza is baking, toss the basil, arugula, and olives with the remaining 2 tablespoons olive oil. Remove the pizza from the oven. Place the remaining 6 slices of mozzarella on the baked pizza and top with the basil-arugula mixture, then the prosciutto slices.

Flatbread

(makes 1 flatbread)

Ingredients

2 teaspoons coriander seeds, crushed

2 teaspoons fennel seeds, crushed

2 teaspoons dried oregano

1/2 cup whole milk

1/2 cup olive oil

2 large egg yolks

1 large egg

3 cups unbleached all-purpose flour

1 tablespoon confectioners’ sugar

2 teaspoons salt

Preheat the oven to 400°. Heat a small saute pan over low heat. Add the coriander seeds, fennel seeds, and oregano and toast until fragrant, about 5 minutes. Remove from the heat and stir in the milk, olive oil, and 2 tablespoons water. Let cool slightly.

Lightly whisk the egg yolks and egg in a medium bowl. Stir in the spiced milk and set aside.

Combine the flour, confectioners’ sugar, and salt in a large bowl and make a well in the center. Pour the egg mixture into the center. Using a fork or your hands, slowly gather the flour into the liquid, adding more flour as needed, until a dough forms.

Transfer the dough to a floured work surface and knead until smooth, about 10 minutes. Cover with a damp towel and let rest for another 10 minutes.

On a lightly floured work surface, roll out the dough to a 10-inch round. Using a fork, prick holes all over the surface of the dough. If using a baking stone, place the dough directly on the stone. Otherwise, place the dough on an ungreased baking sheet lined with parchment paper. Bake for about 12 minutes, or until golden brown.