Results for category "Food"

45 Articles

Kalua Pig, First Test Batch.


Kalua Pig

My first test batch of Kalua Pig, freshly shredded. It’s amazing! I got that flavor I love. I remember eating this every Tuesday in the elementary school cafeteria on Kaneohe Marine Base as a child. Forever my favorite Hawaiian dish. It’s traditionally cooked underground in a special oven, but you can achieve a remarkable hack of the dish by slow-cooking a pork shoulder that’s been rubbed in sea salt (or Hawaiian red salt, if you can find it), and a generous coating of a liquid smoke product, then cooked in a crock pot until it shreds easily with a fork. A good enough piece of pork shoulder will not even require water to be added in the crock, creating a nice juice, but if you need to add more moisture, a half a cup or so of salted water boiled with liquid smoke added can be mixed into the finished product.

Seafood Stew, Salt Cod.


Seafood stew with fire-roasted tomatoes, based in an amazing salt cod and wine demi-glace I made awhile back. I was pretty excited to find salt cod in my store. It was quite salty, as expected. You’ll need to wash it before use, and even then, it packs quite a kick. I eventually used the majority for creating a demi-glace that I froze and later revitalized for a seafood stew. It tasted absolutely amazing.



Thanksgiving 2009: A Medieval TV Dinner.



Game Hen Pottage in Bread Bowl

Inspired by a series of Dutch Golden Age Still Life paintings, I became fascinated with the sometimes simple, sometimes complex oil paintings of feasts loaded with symbolism. Meat pies topped with reconstructed birds such as peacocks, plates of raw oysters and simple breads, ales and overflowing piles of fruits. I created this as a culinary nod to the often elaborate meat pies and garnished meats: a game hen pottage nestled within its own bread bowl and covered.


I selected several loaves of both sourdough and honey wheat, sliced them in half horizontally, and spooned the bread out to form hollow bowls. They were lightly toasted before the finished hen pottage was inserted, with the hen first followed by enough pottage to cover.