Mofongo. The word alone sounds like something you yell at another person in the height of passionate anger or passionate lub makin. Either way, I want to use it more often. But in real real life? It’s actually fried mashed plantains with garlic aioli, pork bits and fresh cilantro. And let me let you know…
Read more…
And not in a gross, “I’m not eating that” kinda way, but in a “Whoa, this MUST be tomato season” kinda way.
And instead of getting my rocks off about heirloom tomatoes, I thought I would go straight China-import pesticidal, bright reds. Psyche. But really, I did start with some nice looking Sweet Cherry Tomatoes on the vine – you know the kind I’m talking about. They come in a flat plastic container of like 12 or 15. You should do this, it’s a beautiful thing.
Olive Oil Poached Sweet Tomatoes with Garlic
Keeping them on the vine, simply place the tomatoes in a heavy baking dish that fits them all snugly-like. I used an enameled cast iron which worked pretty well, you can also use a glass one which is all kinds of pretty. Shove barely wrapped garlic cloves all up in the cracks and pour in enough olive oil to cover. Using a brush, coat the tomatoes and garlic so its all oiled well, season with salt and pepper. Pop er in a 400 degree oven for 30 minutes-ish or until the tomato skin starts to split but before they completely turn to mush. Bake for less if you want them more firm – up to you. Once or twice while cooking, use a brush to re-coat the veg with the oil.
Now dip!
Alts: add fresh herbals like thyme or basil or the sticky icky.
Serve with crusty bread for dipping and for mashing the juicy (and very hot) tomatoes and soft-as-shit garlic into.
Left overs? We are going to turn it into a lo-fi pasta sauce. Stay tuned bizzes…
Sally sells seafood by the seashore. I can say that easy. I can’t for the effing mother humpin life of me say “shellfish” before or after any other word. Can you? So, in tribute to shellfish and it’s tricky tax on my tongue, I offer a few food affiliated tongues ties right before I present you with a completely non sequitured recipe for steamed clams and mussels marinara. Mm-mm good.
If Peter Piper picked a peck of pickled peppers, where the fuck is the pickled peppers Peter Piper picked?
A box of biscuits, a batch of mixed biscuits. (when my cousin little, he used refer to balls as biscuits and tell everyone he was going to kick em in the biscuits.)
Lily ladles little Letty’s nipple lentil soup.
Irish wristwatch. (ok, not food related but for some reason, but I like.)
Also? What about the whole “bottom feeder thing? Sure, they are at the bottom of the food chain, but what about the fact that they are delicious as all get out? Also, is there a big diff between eating this thing from the sea and eating salmon? Or tuna? Or chicken, for that matter? Or eggs? Where do you draw the line?! Let’s just start over with all the food rules and just remove cucumbers from the whole shebang. And bacon. Just kidding ya fucking hipsters! (I know yalls in gonna blast me next time I post about bacon.)
Anywho! B and I wanted to eat some crab. So we got some. And guess what? We can’t really pay our rent this month. So we are accepting donations in the form of cash or crab. If you are richer than us, I would suggest you eat this shmack every day of your beautiful life. If you are regular folk like us, treat yourself with a couple of them humongous legs and supplement with some tasty bread. Promise – it’s a perfect meal.
Also? Easy as pie. In fact, way easier than pie! No dough and shit. Just some crab legs, which we bought frozen, and then boiled in a large pot for 6 to 8 minutes. Take em out. Crack em. Eat em. Let the butter dribble down your chin in the sexiest way poss.
For the butter sauce, which as you can imagine is as important as anything:
1 stick of salted butter
3 cloves of garlic, pressed (or finely chopped)
1/2 cup of finely chopped parsley (I’m normally a flat leaf kinda girl, but for this we went USA all the way, and now I like! Don’t be afraid to get American-style anything, I promise you loving liberals, you will still be cool!)
1 lemon
Add the butter, garlic and parsley to a heavy, small sauce pot. Heat as low as possible so it slowly melts and mingles without burning. Serve straight out of the pot so that its stays warm. Serve your crab with squeezes of lemon. Then dip your crab, bread, fingers and any other sexy extremity into the butter and thank your momma for a butt like that.
Howdy. I’m K. Longtime pal, and co-hanger outer of J & B. J has been asking me for ages to write a guest post. In fact, she’s been kind of a P in the A about it. But hey, my laziness is no match for her persistent nagging. So, buckle your seatbelts, because guess what,…Today Is The Day.
The short of the short is this. A few years back, I read, and instantly forgot, a recipe for shredded pork tacos. Sometime later, remembering only two elements about it 1) the meat was pork shoulder 2) it included apricot preserves, I decided to make the rest up.
Not only did I not embarrass myself, but it was even considered a hit. I’ve done it many more times since, tweaking and adjusting each time.
Fast forward to last Saturday’s 4th of July BBQ. The apricot preserves sat out this time (thank god. –ed.), and I instead brought in a ringer to take this game to the next level. Chipotle Peppers.
*Ahem* Can you say Home Run?? Try sounding it out. “Home” has a long Ō, and the E is silent.
The chipotle is one of my favorite things. It’s a smoked jalapeno. That’s right, some freaking guy (Or girl ya douche bag – ed.) got drunk and amazingly found a way to Improve on the jalapeno.
And well, then I got drunk and used the chipotles to improve on my pork shoulder. Rock and Roll, it most certainly did. The BBQ crowd gave it an A+++.
So, that’s the story, and here’s how you do it. Oh, and did I mention it’s crazy easy? Because it is. It’s CRAZY easy. I mean, on the real. This is the crazy easiest delicious dish you’ll ever make.
What’s in it:
1 (7-8 lb) pork shoulder – WITH THE BONE IN IT
1 big yellow onion
4-5 cloves of garlic
2-3 medium jalapeños
1 small bunch of cilantro
2 cans of chipotles in adobo sauce
1 lime
salt/pepper
Serves 15 fat asses
What’s done with it:
Express yourself with a knife on the onion, garlic, jalapenos and cilantro. You can roughly chop the chipotles too if you want, or you can add them whole. Up to you. Or as Marco Pierre White would say, “You’re choice”.
Put the pork in the middle of a big double layer of foil. (needs to be Big cuz you’re gonna wrap it all up in there). Hit both sides with salt and pepper. Cover the whole thing with the chipotles and adobo. Then throw on the stuff you got all choppy with, plus squeezed lime.
Wrap it up in the foil. Make sure it’s as sealed as you can get it, cuz all those mind blowing juices are gonna do their best to escape.
As an added juice-saving precaution, and to minimize any mess, put the package in a baking dish, throw it in a 450 oven, and leave it for 5 hours. Yes. 5 HOURS. Don’t even ask it a question for anything less than 4 ½ hrs.
When done, take it out and let it rest for another 15 minutes. Then pretend its Christmas, and open this very special present to yourself. Trust me, your jaw will drop. Use forks to pull the pork apart. The meat will totally just fall off the bone.
That’s it. Throw it in a tortilla, squeeze a little more lime on it, add some homemade salsa, and you’re laughing.
Thanks K!! For pics of other mind blowing food from the July 4th BBQ, check these delights.
B and I got Wii and I have been killin it in some mario kart. Sometimes I let him win, but only when I’m trying to get some. But I think our marioluigilove is carrying over in the kitchen cause wea makina somea pizza. Foreal this is easy when you buy the dough from whole foods or your local pizzaria. It’s like, forty cents and you gain a whole freaking day of not watching dough rise. Modernity at its best.
So we thought we would get some kitchen stadium action over in BK. Although there was no secret ingredient, we were going to have a winner. And if cooking was anything like driving a remote control video game, I was clearly going to win.
The Breakdown
5 points for originality
5 points for presentation
5 points for health
10 points for taste
And yes, he and I were both doing the cooking, the judging AND the eating. Guess who won. Just goes to blow ya, a woman’s place is in the kitchen.
Oh yeah, @gomeatyourself - super weird but this morning for some reason I was singing "Don't You Know the Children are the Future..." Congratulations @gomeatyourself and the Mr.! Dagger Wolf Blackman...that kid is gonna kick some ass for sure! So very happy for y'all...
Win 12 Fabulous Gifts in our 12 Days of Gifting Giveaway http://t.co/xthWTXh9 Sennheiser HD 202 Headphones - like new in Carroll Gardens, Brooklyn http://t.co/IyuhccBQ (from @krrbsale)
© 2009 Go Meat Yourself. powered by 
Powered by WordPress | ZillaPress : An Awesem design by Orman
