Chewsday
I’m a day late… yesterday’s whisky story took precedence 🙂
This is a part reblog from yesterday’s post on Life I thought it may interest you.
Recently I have made reference to queijo coalho (coalho cheese) when talking about BBQs and stuff. It usually comes on a skewer ready for the BBQ.
BBQing cheese
And doesn’t melt and run everywhere. Exactly what and how it’s made, I have no idea; I just know that it’s delicious. The name coalho means rennet and it is a product of northeastern Brazil. Often it is served or even grilled with a sprinkle of oregano.
The Aussie BBQ…or Russian Roulette for food
Reblog, link below
Anyone can cook meat, all you need is a frypan, temperature controlled stove and a dash of oil.
It takes a real man to cook on raging flames, with the temperature fluctuating between burn and incinerate, when even getting close enough to flip the meat might cost you an eyebrow..thats what makes it ‘Mans work’.
* Perfect, the meat should go on NOW
With a beer in one hand (to put yourself out when you catch fire) and tongs in the other you dash headlong into the flames, turning that which seems scorched enough and moving to the side that which is still on fire, then dash back checking for burning eyebrows and forearms as you do. A long slurp on the beer about now will cool your burning throat..
Now stand back for a few minutes as you recover from the incineration, slurp a few more times on the beer still in your hand and laugh with friends, telling jokes about women, cars, work or the weather. All to soon it’s time to tackle the flames again as you prepare by drinking more beer for the upcoming fight, thankful for the fireproof apron and burn cream already rubbed into the groin.
Before long though the cooking is over as most of the meat is set and shrunk like a rubber shoe sole, a sure sign that it’s cooked enough. Regardless of the amount of carbon on the surface the cook declares the meat ‘cooked’ and ‘perfect’.
*Of course you’ve locked the dog away in the back room…
Want to read more? Do you dare read more? Then hop across to Set the Tempo if you want to see how this ends.
Wednesday Whine
Yes, I know it’s Thursday… again.
I’ll try again next week to get it right.
This week’s peek into my wine rack I found two bottles of the same wine.
Rouge de France
Cuvée Brouchard Aîné
Rouge de France
Grape types: A blend based mainly on Syrah and Gamay.
Food pairings: Ideal with red meats, grilled meats, spicy dishes, wild game and cream cheeses.
Source: Brouchard Aîné for more info
My view: Fits in the pocket R$25 and tastes good with BBQ, that’s why I bought another two bottles.
I can’t be wrong, because this wine is considered the ‘ambassador’ of Cuvée Brouchard.
Atomic Buffalo Turds
Reblog from Patrons of the Pit
A Hint of Warm: Jalapeno Poppers
“The Sun, with all those planets revolving around it and dependent upon it, can still ripen a bunch of grapes as if it had nothing else in the Universe to do.” – Galileo Galilei
Atomic Buffalo Turds. Yup, that’s a fact. That is what the under ground grilling community calls them anyways. Now I can’t quite figure out why they call it that, for I have on occasion made the acquaintanceship of a buffalo, and I can assure you that their back end tokens look nothing like what we’re about to cook! But who cares I guess. The name is catchy if not down right deplorable. And it is kind of fun to serve up a plate of declared buffalo turds and see how your guests thus roll their collective eyes. You might, I suppose, be better off calling them by their politically correct name, jalapeno poppers. In the end, it doesn’t matter I guess, because good is good, and these things are fabulous if you haven’t had the opportunity. Cream cheese stuffed jalapeno peppers wrapped in bacon and smoked on the pit. Glory! Lets get after it!
Read the rest of this great post on the link above.
Would you eat this?
A small hagfish complete with slime
Hagfish or Myxine glutinosa, they are fish, not eels.
Koreans and Korean markets and restaurants in New York City have been buying, selling, cooking, and eating hagfish for the last 30 years.
Hagfish are usually not eaten owing to their repugnant looks, as well as their viscosity and unpleasant habits. However, a particular species, the inshore hagfish, found in the Northwest Pacific, is valued as food in the Korean Peninsula.
Kkomjangeo bokkeum, a Korean stir fry hagfish – image: snakebaby
On the BBQ, Kkom-Jang-Eo-Gu-I – image: Look at Korea
Squid
Squid rings, sometimes know as calamari – image: dreamstime
This cuttlefish is best known for squid rings; apart from them, I have never given it further thought.
Squid is also known as calamari.
It’s an ungainly looking ugly beast, and most would immediately discard the idea of eating one.
However, squid rings, battered or crumbed have proved acceptable, if a little rubbery, for most.
Squid, an ugly beast – image: Mama’s Tavern
How to clean squid – A good post on Mama’s Tavern
But here’s a recipe for you:
Nigel Slater’s squid romesco recipe
Tuck into some flavoursome seafood
“Look for Cornish, responsibly caught squid. Avoid any whose provenance is unclear”: Nigel Slater on squid romesco. Photograph: Jonathan Lovekin for the Observer
The recipe
Make the sauce first. Into the bowl of a food processor, put 450g drained weight of canned or bottled red peppers, 5 anchovy fillets, 20g of fresh white bread, 3 tbsp of sherry vinegar, 5 tbsp of olive oil and 2 tsp of smoked paprika. Blitz to a smooth, brick-red sauce. Then prepare the squid. Score the body sacks of 4 medium to smallish squid, which have been cleaned and trimmed, cutting lightly into the flesh in a lattice pattern. Warm a little olive oil in a nonstick pan then add two cloves of garlic, peeled and thinly sliced. Once the garlic has softened, add the squid and cook quickly. Transfer the squid to a plate, put the romesco sauce into the pan, stir briefly to heat, then spoon around the squid. Serves 2.
The trick
If possible look for Cornish, responsibly caught squid. Avoid any whose provenance is unclear, or fish that are too small. Cook the squid for seconds rather than minutes. Once it is opaque and starts to curl in the pan, it is cooked. You can grill, peel and purée your own peppers, but the difference in flavour is negligible.
The twist
Use prawns instead of squid. Grill the squid on a hot griddle pan or over a barbecue instead of frying it. Make a spicy romesco by adding a fresh red chilli to the sauce as you blitz it.
Here’s how it starts – image: squid-world
Other ideas:
Stuffed squid – image credit
Stuffed squid – recipe
BBQ squid – image: 123RF
BBQ squid – no recipe
Calamari Stewed with Tomatoes – image: Simply Recipes
Calamari Stewed with Tomatoes – Recipe
Ojingeo Bokkum – image: Korean Feast
Sauteed Squid and Kimchi – Recipe
It can be served with pasta, in a salad, on rice, even on a pizza or simply pan-fried. Entirely up to one’s imagination.
Sushi, anyone?
Sushi
Or sashimi or makimonos…
What is Picanha?
I live in Brazil and have done on and off for the past 20 years.
Churrasqueiro - BBQ
One of the delights of Brazilian life is the ‘rodizio;’ a dining style pretty much unique to Brazil. I have never heard of it elsewhere unless the idea has been imported by a Brazilian emigrant.
Rodizio doesn’t have a translation, you pay a set price and participate. Salad bar and side dishes are included, but you pay extra for the beer (or your tipple) and dessert. The waiters continually bring meat from the churrasqueiro (BBQ) and slice it off the huge skewer directly on to your plate. This repeats until you are replete. In fact the tendency to waddle as you leave a rodizio is endemic; when the waiter brings along another skewer of delicious meat, it’s so hard to say “No.”
Picanha with the traditional fat
Traditionally the best meat at a rodizio is picanha.
Now all this leads me to question. What part of the cow (okay steer) is picanha? You see if you look up picanha in the dictionary, you won’t find it. Picanha is a cut that you won’t find in a butchers oustide South America, unless one happens to have a Brazilian açougueiro (butcher). Brazilians have different cuts. Picanha is actually the rump cover, a part of the top sirloin. In America and England they cut the layer of fat off, but here that layer of fat is the trademark of picanha. Sliced off the spit in almost paper thin slices, rare to the point of bloody, it melts in your mouth.
Copied from my blog Life is a Labyrinth
If you want more information on this wonderful cut of beef check out the post (in English) on Home Sweet Floripa
argentumvulgaris
Things that Fizz & Stuff 