Tuesday Twister

Real-food blogger Wardeh is hosting her weekly Tuesday Twister Blog Carnival, the purpose of which is to share through words and pictures what we’ve had going on in our kitchens this past week..

1) Smoked Duck Tostadas Thinly-sliced apple wood-smoked duck breast, toasted guajillo salsa, crèma Mexicana, pickled red onions & jalapeños, field greens with cilantro, fresh avocado, fried black beans and pumpkin-balsamic vinaigrette.

2) BBQ Pork Cheeks with Charro Beans and Vegetable Escabèche Heritage pork cheeks are slow-roasted with tomatoes, onions, peaches and chipotle and served with long-simmered charro beans and vegetable escabèche..

3) Chopped Beefsteak with Mushroom Gravy 70′s-style chopped beefsteak with mushroom gravy, real mashed potatoes and blue lake green beans.

4) Red Lentil Dahl with Spinach and Curried Yogurt Made with spices of Ayurvedic importance, this is a powerfully healthy and healing dish..

5) Thought you might like to see this almost foot-long sweet potato that showed up in my bushel today.  Big enough to feed a small army!

6) This is fresh pork belly that was braised for 1/2 day in stock, aromatic herbs and vegetables, bay, salt, orange and cinnamon.  After it chills overnight in the braising liquid it will be ready for any number of different recipes.

Texas Sweet Potato

It was a pretty OK week but oh, man, that beefsteak sure tasted like home.
I’m off to Twisterville to get some ideas for next week. See ya!

6 thoughts on “Tuesday Twister

  1. Your meals this week are so colorful and tasty looking! How do you get your pickled red onions so vibrant?

    What is with the common Mexican theme in the Tuesday Twister particpants this week, between Sonya’s and my enchiladas and your tostadas?

    1. No idea on the timing on theme, but then again its always Mexican week here :-)

      For the Pickled Onions /(adapted from a recipe by David Lebovitz)/

      3/4 cup organic white vinegar 3 tablespoons rapadura (use the smallest amount that tastes good to you) pinch of sea salt 1 bay leaf 5 allspice berries 5 whole cloves a small, dried chile pepper 1 star aniseseed 1 clove garlic, bruised 1 large red onion, peeled, and thinly sliced into rings

      Bring all ingredient except onions to a boil in a non-reactive saucepan. Reduce heat and add the onions. Simmer 30 seconds, stirring continuously. Remove from heat and allow to cool to room temperature before transferring to the refrigerator for up to 3 months. Pickled onions may be eaten the day they are made, but taste best after 3 days in the refrigerator.

  2. Ren, I just can’t visit your blog without getting really hungry and really inspired! :-) Sorry, but I just laughed out loud at the phrase “Heritage pork cheeks”! :-) Such lingo we have developed in describing our real-food endeavors, eh? Thank you, as always, for sharing your work!
    —Sonya

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