Category Archives: recipes

Soojin’s Vegetarian Bibimbap

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I have no qualms in admitting that this blog is decidedly meat-centric. But, in the interest of greater balance (and healthier bowels) I’ll sometimes include an entry sans meat.  So in that vein, my friend Soojin brings to you a vegetarian option: vegetarian bibimbap. “But,” you say, ” how can this classic rice dish from Korea – home of one of the great meat eating culinary traditions – hold up without meat?”  Well, I’m hear to say it holds up quite well. In fact it’s delicious and Soojin’s version is rather light and refreshing if one can consider a big bowl of rice with a bunch of stuff in it light and refreshing. Click on the photo below for the full recipe and to watch Soojin prepare her delightful version of bibimbap.

Fresh and delicious

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C’s Cole Slaw

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Alright, here’s a little bonus video for the four or five people who actually looked at the last pork butt post. As you’ll recall, I served it with a red cabbage cole slaw.  Well, dear reader, here’s the recipe and the instructional video.  Now I must be honest.  This cole slaw  recipe has a couple of key inspirations: 1) the pickled cabbage served on top of Salvadoran pupusas; 2) the cole slaw at  Bake Sale Betty’s in Oakland  that comes on top of their ridiculous fried chicken sandwiches –  and by ridiculous I mean fucking good.  The cole slaw is really simple to make and because of the  freshness of the cabbage and acidity of the dressing it is a nice counterbalance to grilled or fried meats.  It’s also good on tacos and pupusas or anything else you want to eat.  Without further ado, here’s the cole slaw recipe and the video. Enjoy.

Recipe
1 head of cabbage (red of regular)
1 medium to large jalapeño pepper
2-3 tablespoons of olive oil
1-2 tablespoons of vinegar (or to taste)
1/2 teaspoon of sea salt (or to taste)
1/4 teaspoon of black pepper (or to taste)
1/4- 1/2 teaspoon of oregano

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I Like Pig Butts and I cannot lie…

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… so delicious you can’t deny!
This is the story of how one and a half pork shoulders (butts) became numerous pulled pork sandwiches that were consumed by many people whom upon tasting the tender meat looked towards the heavens and asked the Creator, “Is this, oh All Knowing One, the secret to life?”

Intrigued?  Well, click on the photo below for the full story and the video of how this transcendent meal came to be.

Tender pulled pork sandwhich with homemade barbecues sauce dill pickles and red cabbage cole slaw.

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Pigging Out With Family and Friends

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Alright, as promised, here’s the post about what we did after we watched the pig breakdown at Kokkari.  Though this post is a week later than the previous one, in reality the events about which you will soon read and see an amazing video occurred a  few days after our tutorial when the lesson and the excitement was still fresh.  You see, we got our very own little pig to play with!  And by “play with”  I mean, butcher and cook delicious pig dishes out of.  Hmm, that sounds a little messed up doesn’t it? Well anyway, it was fun and judging by the grunts and the way our friends’ eyes rolled back in ecstasy as they feasted on the meal we prepared, it was indeed delicious.  Click on the photo below for the full story.

Porchetta!

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Pig Breakdown!

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Alright, so a couple weeks ago I was back in the Bay Area for yet another food inspired visit.  And as usual, I ate myself silly.  But as it turns out, I didn’t just get food for my belly.  I also got some food for my brain.   More specifically, me, Matt and Minh got schooled on how to break down a whole pig from the chefs at Kokkari, an awesome Greek restaurant in SF.  It was a real treat to watch professionals in action and see where the different cuts we all see in grocery stores come from on the actual animal. And it was a lesson we would put to good use a few days later.  But that’s for another post.  For now, click on the picture below for the full story and video.

This little piggy went to the kitchen...

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