If you're new here, you may want to subscribe to my RSS feed. If you are unfamiliar with RSS feeds, click here. Thanks for visiting!
After finding success with breakfast sausage, the Grub Blogger continued his march through Michael Ruhlman and Brian Polcyn’s Charcuterie: The Craft of Salting, Smoking, and Curing by making Mexican chorizo. At this point I still hadn’t picked up a sausage stuffer, as I wanted to make sure I could get the grinding down first. As soon as I tasted my homemade chorizo, I went online and ordered a stuffer. The freshness and intensity of spices was better than any fresh chorizo I had eaten, and using the small die on the grinder made sure there were no large pieces of fat like in some of the stuff I had bought in Mexican markets. For the primer on my experience with basic sausage making, check out my post on Breakfast Sausage Patties. Read more…
Charcuterie, Mexican, Porcine Revolution, Sausage
Posole is right there in the front ranks of the Porcine Revolution. Caldo gallego is great – really great – but it has some beef and chicken. Posole goes straight to the essence of pork, mostly by the use of pig’s feet, whose gelatinous loveliness gives this stew its rich, deep pork flavor without the thickness that comes from the salt pork used in caldo gallego. Posole is a Mexican stew, that comes in red, white and green (like their flag). I like the red version, so that is what I have made here. Posole is a fixture on weekend menus at real deal Mexican restaurants. I used to enjoy it at the Red Hook Ballfields, before that scene died out. I give a big shout out to nathanscomida.blogspot.com. Nathan’s got a good thing going on over there with detailed photos and recipes from the heart, one of which inspired my posole rojo. I started off with an assortment of the most inexpensive cuts of pork from the local supermarket.
Read more…
Mexican, Porcine Revolution, Posole
I fell in love with the (mostly pork action) food scene at the soccer fields after seeing a short video on some webpage, going down to Red Hook pretty much every weekend to chow down on the Mexican, Central American and Colombian grub dished up by the vendors who lined the outskirts of a soccer field. The soccer fields have been documented very well by J. Slab on the Porkchop Express, and I suggest you check out his site for the full run down. The Grub Blogger will say that he was part of the initial rush of folk who likely lead to the evisceration of this great scene, which was reduced to trucks vending out grub from the street adjacent to where the real action used to be. There is definitely a feeling of guilt for having told everyone who would listen about this special scene, and then watching as it got overwhelmed, and eventually on to the radar of the health department and food licensing agency of the City of New York. Still, I had many good times there, and was introduced the to the huarache, a sort of super-taco made from fresh masa and filled with whatever was on the griddle. Read more…
Mexican, NYC Food Places, Porcine Revolution
