Month: December 2009

By the way,

/ Ren

There are lots of bloggers (including many friends) for whom compensated reviews are a modest source of household income.  The majority of these folks conduct themselves completely openly and honestly (indeed, informatively); these real-food bloggers deserve our thanks and our support for diligently vetting each and every product on our behalf before deciding whether or not to offer a personal recommendation.

As regards the solicitations sent to my attention, please understand that I choose neither to accept payment or gifts for the articles which appear on my blog, nor do I participate in services providing advertising revenue for those things that I do write about.  That having been said, I continue to look forward to hearing about the many amazing, healthy and sustainable goods and services that are available.  Cool?  Cool.

With a tip of the toque to Local Nourishment and an awesome toes-to-the-fire set of ground rules from Sustainable Eats then, here is the pledge that I’ve signed..

BLOG with INTEGRITY

By displaying the Blog with Integrity badge or signing the pledge, I assert that the trust of my readers and the blogging community is important to me.

I treat others respectfully, attacking ideas and not people. I also welcome respectful disagreement with my own ideas.

I believe in intellectual property rights, providing links, citing sources, and crediting inspiration where appropriate.

I disclose my material relationships, policies and business practices. My readers will know the difference between editorial, advertorial, and advertising, should I choose to have it. If I do sponsored or paid posts, they are clearly marked.

When collaborating with marketers and PR professionals, I handle myself professionally and abide by basic journalistic standards.

I always present my honest opinions to the best of my ability.

I own my words. Even if I occasionally have to eat them..

Blog with Integrity

Smoked Duck Tostadas with Guajillo Salsa, Fried Black Beans and Avocado

/ Ren

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.  If this doesn’t wake up your senses, you may need to consult a trained medical professional..

Smoked Duck Tostadas

For the Fried Beans

2 tablespoons leaf lard
1 cup cooked black beans
1 teaspoon cumin seeds
2 cloves garlic, minced
1/2 teaspoon epazote
1/2 teaspoon Mexican oregano
1 teaspoon sea salt

Melt lard in a heavy skillet over medium heat and sauté cumin and garlic until fragrant, about 1 minute.  Add beans with a little of their cooking liquid and mash with potato masher or the back of a spoon.  Stir in epazote, oregano and salt and cook until much of the liquid has been absorbed.  Cover and hold.

For the Salsa (adapted from a recipe by Rick Bayless)

2 tablespoons fat or oil (I’m using leaf lard)
3 guajillo chiles, stemmed
3 cloves garlic, peeled
1/2 pound tomatillos, husked, rinsed and cut in half
1 teaspoon coarse sea salt
filtered water

Heat fat in a heavy skillet over medium heat.  Split the chiles and remove the seeds.  Place the chiles flat in the pan and cook, turning continuously, until bright red and fragrant, about 30 seconds.  Transfer to a napkin and drain.

Pour off fat, then add tomatillos and garlic.  Cook until browned, about 3 minutes, then turn, sprinkle with salt and brown on the other side.   Add all ingredients to the bowl of a food processor and pulse until slightly chunky.  Add water as necessary to form a thick but pour-able salsa.  Taste and adjust accordingly.

For the Vinaigrette

3 oz pumpkin seed oil
1 oz aged balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon guajillo honey

Slowly whisk the oil into the vinegar to form an emulsion, then whisk in honey and season to taste with salt and pepper.

To Assemble

Shallow-fry pumpkin tortillas (I got these from my local tortilleria) in a little very hot leaf lard until crisp, about 30 seconds per side, then transfer to a napkin to drain.  Be sure the fat is hot, otherwise the tortillas will be greasy.

Thinly slice smoked duck breast, season with pepper and heat briefly in the tortilla pan.

Spread one tostada with guajillo salsa and crèma Mexicana, then arrange duck slices on top. Dress with pickled red onions and garnish with pickled jalapeños and fresh cilantro.

Toss assorted fresh field greens (thanks, Meredith!) in vinaigrette and place on top of the other tostada.  Spoon fried beans over the top and garnish with slices of fresh avocado.  Drizzle a little more vinaigrette over all.

Place the tostada with the duck on top the the one with the avocado and serve immediately.

Keep Austin Weird!

This post is part of the Nourishing Gourmet’s Pennywise Thursday

Pan-Grilled Pork Cheeks with Toasted Guajillo Salsa

/ Ren

Heritage Berkshire cheeks are marinated with lime, garlic, red onions, smoked chile powder and cumin before being pan-grilled and served with sweet potato wedges, jalapeños and toasted guajillo salsa..

Pan-Grilled Pork Cheeks with Toasted Guajillo Salsa

For the Salsa (adapted from a recipe by Rick Bayless)

2 tablespoons fat or oil (I’m using leaf lard)
3 guajillo chiles, stemmed
3 cloves garlic, peeled
1/2 pound tomatillos, husked, rinsed and cut in half
1 teaspoon coarse sea salt
filtered water

Heat fat in a heavy skillet over medium heat.  Split the chiles and remove the seeds.  Place the chiles flat in the pan and cook, turning continuously, until bright red and fragrant, about 30 seconds.  Transfer to a napkin and drain.

Pour off fat, then add tomatillos and garlic.  Cook until browned, about 3 minutes, then turn, sprinkle with salt and brown on the other side.   Add all ingredients to the bowl of a food processor and pulse until slightly chunky.  Add water as necessary to form a thick but pour-able salsa.  Taste and adjust accordingly.

For the Pork

1 pound pastured pork cheeks, trimmed
1 quart filtered water
1/2 lime, wedged
3 cloves garlic, slivered
1/2 red onion, chopped
1 teaspoon toasted cumin
1 tablespoon smoked chili powder
1 tablespoon wildflower honey
1/2 teaspoon ground black pepper

Combine all ingredients and pour over pork.  Allow to marinate 4 hours or overnight in the refrigerator

To prepare, drain pork and blot dry.  Rub lightly with melted leaf lard and season with roasted paprika, sea salt and freshly-ground black pepper.  Grill to medium doneness, about 15 minutes.  Serve with grilled sweet potato wedges or bulb onions, guajillo salsa and grilled jalapeño.

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This post is part of Real Food Wednesdays!

Tuesday Twister

/ Ren

Each Tuesday, fellow blogger Wardeh encourages us to share a bit about what sort of GNOWFGLINS have been twisting in our kitchens during the past week.  What are GNOWFGLINS you ask?  They are God’s Natural, Organic, Whole Foods, Grown Locally, In Season.  You know, real food!

1) Wild Halibut en Persillade Thick-cut wild Alaskan halibut with a light coating of homemade coarse mustard and a persillade of chopped parsley and bread crumbs..

2) Wild Blueberry Biscuits with Maple Sugar and Rosemary A little savory and not too sweet. Good any time of day..

3) Pan-Roasted Moulard with Blackberry/Cranberry Chutney Succulent, aged Moulard duck breast with thyme, bay and a hint of freshly-grated nutmeg is pan-seared, then quickly roasted to a perfect medium-rare.  Served with Armagnac-flamed pan juices, asparagus with garlic and parsley root, and gingered wild blackberry and cranberry chutney..

4) Lobster Bisque Maine lobster, cream, dry sherry, aromatic herbs and vegetables and shaved black truffles.  A classic..

5) Fig Jam with Vanilla and Brandy Turkish figs, brandy, vanilla bean, fresh lemon and wildflower honey..

6) Curried Two-Pea Soup with Toasted Garlic and Crème Fraîche Split green and yellow peas are simmered in vegetable stock with Madras curry and fried onions, then topped with crunchy toasted garlic, Maldon sea salt flakes and a dollop of crème fraîche..

7) Poached Pear with Dark Chocolate, Creme Anglaise and Balsamic Port Reduction Organic Starkrimson pear poached in Tawny port wine, vanilla and peppercorns and served with dark chocolate, crème anglaise and a balsamic port reduction..

8) Conchiglie con Salsiccia di Pollo Coarsely-ground pastured chicken, spinach, sweet onions, garlic and yellow tomatoes tossed with conchiglie pasta, cream, saffron, Grana Padano and fresh herbs..

Wild Blueberry Biscuits with Maple Sugar and Rosemary

So, that’s what my week looked like.  Let’s head over to Wardeh’s house to see what wonders await..


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Conchiglie con Salsiccia di Pollo

/ Ren

Coarsely-ground pastured chicken, spinach, sweet onions, garlic and yellow tomatoes tossed with conchiglie pasta, cream, saffron, Grana Padano and fresh herbs..

Conchiglie con Salsiccia di Pollo

Serves 2

10-12 oz chicken meat (I use thigh meat), coarsely ground with 1 1/2 cups fresh spinach
2 tablespoons rendered chicken fat, divided
1 1/2 teaspoons fresh oregano, chopped
1 1/2 teaspoons fresh basil, chopped
2 sweet bulb onions, sliced
2 fresh yellow cluster tomatoes, cored and choped
2 cloves garlic, minced
8 oz spelt conchiglie
1/4 teaspoon saffron threads, soaked in water
1/3 cup fresh cream
1/3 cup grated Grana Padano
sea salt and freshly-ground black pepper
fresh lemon

Grind chicken meat with fresh spinach and stir in 1 tablespoon cold rendered chicken fat.  Heat the other tablespoon of chicken fat in a heavy skillet over medium heat.  Pinch off pieces of chicken sausage and sauté until lightly browned and crispy on the outside.  Add garlic, tomatoes, onions and herbs and sauté, stirring continuously until the tomatoes release their moisture, about 2 minutes.  Season to taste with sea salt and freshly-ground black pepper.

Meanwhile, cook pasta al denté in 1 1/2 quarts salted boiling water, about 8 minutes.  Drain, then return to burner over medium-low heat.  Stir in cream and saffron, then slowly stir in grated cheese until sauce is thick and creamy.

Toss sausage mixture with pasta and sauce, brighten with a squeeze of lemon and serve immediately.