Smoked Pig Jowls, the ultimate Dude Food

Smoked Pig Jowls You can order them via this link.

We just had the Food Show here in NY. I was on the hunt for the ultimate Dude Foods and I found several, but nothing beats pig jowls.

Those of you who are older remember Granny on The Beverly Hillbillies talking about greens and jowls. It was not uncommon in the old south to use jowls to season a pot of greens or beans.

In Italy it is the most prized cut of meat  the unsmoked version is called Guanciale and is prized in dishes like Spaghetti Carbonara.

In my opinion Jowciale is more prized.

It really is the ultimate Dude Food.

Just a little bit (with all the fat) can season an entire dish.

Shells and Peas

4 ounces of thinly sliced Pig Jowl
1 lb of fresh shelled peas
1 lb of pasta
4 cloves garlic
4 tablespoons olive oil
Black pepper
Pasta water

Brown your pig jowl in the pan and remove, leaving all the good fat behind.

Saute garlic in leftover oil plus added olive oil, just til fragrant, not brown.

Shell the peas in to a colander and cook the pasta in boiling salted water, when pasta is almost done take out a cup of pasta water. Drain pasta over peas, that is all that is needed to cook them.

Turn pan on high and add pasta and peas to fat, stir back in the jowl and grind with black pepper, taste for salt,  add water of liquid is needed, turn off pan and serve.

This is the simplest of summer pasta dishes, loaded with flavor.

Who knew Granny's pig jowls would some day be a highly prized item?

Dude Food: Cooking in your underwear, Braised Rabbit

I recently began Dude Food classes.

They are for folks who have little to no skill and not much kitchen experience.

Wives and girlfriends often buy the classes for the men as a 'gift', they then select the menu they would want.

Being a southern boy, one of the menu choices is braised rabbit with mushrooms.

Saturday's class 4 men showed up, sent by wives and dressed for church. Clearly they had not dressed themselves. I suggested they hang the shirts and wear their t shirts and aprons and kick off the binding dress shoes.

Relieved they came to the kitchen ready for fun.

As a man I believe we SHOULD be able to cook in our underwear, especially breakfast. We can put on pants to sit down at the table with you, but keep it casual in the kitchen. It prevents staining of that nice shirt we got for our birthday.

You can buy Rabbit whole or cut up. I get mine whole from a good butcher, it is a lean inexpensive meat and I prefer it to chicken.

Once it is cut into pieces soak for one day in either Kefir or buttermilk.

Put your seasoning mix in a paper bag and shake the rabbit in the seasoning to distribute.

Seasoning
1/2 cup dry mustard
4 tablespoons Italian Seasoning
2 tablespoons black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt

Take the rabbit from the wet marinade and shake off, but don't dry it. Toss first in seasoning mix, and then in another bag with flour.

You are now ready to rock and roll.

No cast Iron pan for this once since we are braising. Best is a ceramic skillet.

Put about 1/4 cup sunflower oil in pan and get smoking hot.

Carefully place the rabbit in the skillet (do not crowd) and lower the heat. Keep an eye on it and let it get a nice brown color. Turn over browning on all sides.

1 bottle Hard Cider or beer

Open the bottle and add to the rabbit CAREFULLY so you don't totally get splattered. (see why we cook in underwear and not dress clothes)

Keep pan on low and cover for 30 minutes.

Mushrooms

After 30 minutes add 1 lb of mushrooms (any kind) to your braising liquid. Check your liquid level, your sauce should be thickening but not totally reduced.

At 45 minutes remove the lid, if the sauce is thin turn the heat up for a couple of minutes to boil away excess liquid, it should be like a gravy that made itself.

This meal is so impressive, no one will know you made it in your underwear.

Dude Food: Mom Tacos for Father's Day

I got this in my e mail the other day.

"Dude,

My husband recently lost his mother and I want to make him a special meal for Father's day (we have two little ones).

He said he wanted 'American tacos'. I am second generation from Mexico and so I asked him, like taco bell. No...not like taco bell.

He said they kind of have a sauce, but not like a big sauce.

I am lost.

I called his father who called them Mom tacos, the kind that all moms make.

Help me!!!!

Okay...

I totally know what he is talking about. My mom made them too.

Crisp hard shell tacos with ground beef, pork, or turkey.

I add beans to mine to make them healthier, but if he does not want that smash the beans, cover with cheese and bake til bubbly.

1 lb of ground meat
3 fresh, ripe tomatoes
Large onion
Chopped garlic
1 ripe avocado
Cabbage or lettuce for shredding
Can of pinto beans or re-fried beans
Greek Yogurt or sour cream for topping
Yellow cheddar cheese for grating (not in my recipe, but offer it as a toss on.
Cumin
Chili powder
Red pepper
Black pepper
Hot sauce
Salt

Brown your meat and onion together in a hot skillet. I used turkey for mine.

when the meat is done add a chopped tomato and a good tablespoon of garlic

Then the seasoning. Begin with a tablespoon of the Chili powder and a teaspoon of everything else. You can taste and adjust later. Once it is seasoned add in 1/2 cup water, the tomatoes and the water make the 'sauce' but keep cooking you want most of it to evaporate so they are not dry, but not wet.

At this point I add the beans. I like them in the taco mix (yes I know it looks unappealing like this.) Then taste and adjust your seasoning. I would invite him to taste at this point. He may not know the 'recipe' but he will know if it needs more hot pepper.

Prepare little containers of your add ons.

For mine, chopped tomato, avocado, shredded cabbage and greek yogurt. Most men will appreciate the addition of cheddar cheese.

Warm your shells (I suggest Trader Joe's organic as they are made with non GMO corn) and put your filling in a warm bowl letting everyone stuff and dress as they prefer.

This is a Mom taco.

It is great dude food for Father's Day.

Dude Food: A restaurant Find

I am not going to start 'reviewing' restaurants, but I will share one with you.

367-A Broadway, Brooklyn New York, right off the M train.


Literally under the tracks of the Hughes or Hewes street stop. I can't remember how to spell it.

This was a FIND.

I got wheel locks for my bike from Amazon. I ended up with the wrong ones. I was able to track down the store and went to exchange them for the right ones since it was just over in Brooklyn.

I was having a nice chat with the store manager and asked if there was anything in the neighborhood I should check out.

He told me to go to this Mexican grocery store, tiny but interesting with great food.

I go in, beautiful avocados, some dried peppers peppers, I move back and hidden way in the back behind all of the clutter are 4 tables and a counter.

The food was super cheap, the kitchen clean and run by a tiny Mexican woman. What could I do but order.

I had a salted tongue taco and this delicious soapa. Fortunately Monsanto has yet to destroy white grain corn for me so I was able to enjoy this hand rolled thick tortilla with relish.

You add salt, hot sauce, green sauce and I guarantee this creamy bean soapa will make you very happy.

As I was slowly enjoying every single bite I noticed a rapid take out business, mostly Mexicans but a few white dudes, but no women.

This is a dude food retreat. I think women tend to look for things like  permits and health department grades etc.

I am sure they had them (not) but none were on display.

This food was so good I will actually on purpose take the 3 train to the M and head to Brooklyn again. Dudes, it is better than the 96th Street taco truck.

Dude Food: Salsa

I just read your comment and hope I am not to late for the party.

Americans often confuse pico de gallo with salsa. Those chopped chunky concoctions, while delicious are not a true salsa.

In Mexico you will get real salsa.

You need tomatoes, onions, and jalapenos (whole seeds and all)

For mild

One Onion
Three tomatoes
One Jalapeño
Handful of cilantro
Salt

I however like it HOT and do two pepper for every tomato.

If your skillet is small roast in batches if you need salsa for a crowd.

Char the outside of all your vegetables. Brown to black puffy skin is ideal.

Add cilantro and salt and puree in food processor.

Dude, seriously it is that simple.

It costs little and you can make it for the fraction of what store or deli bought would cost.

If you like a brighter flavor squeeze in a lime.

You make this and you can be a hero at any party or gathering.

Chill the beer and cider and invite me over.

Dude Food: How to make a GREAT Burger (Memorial Day BBQ favorites)

No ketchup, ever, seriously.

Ketchup masks flavor and that's why it is on Fast Food Burgers. When you use good meat ketchup is not desired.

Let's talk about the meat.

Whether you grill or sear do not buy grocery store hamburger. As you have read it can be anything these days and worst of all this meat has no flavor. Grass fed is best, home ground is best. A food processor can grind a blend of meats and give you a beautiful patty. Otherwise go to a good butcher and ask him to grind the cut(s) you choose. Never buy what is in the case.

Fat is key. Lean beef is death to burgers. I chose grass fed beef, that I ground with a little pork fat for extra flavor.

Make a loose patty, do not work it too much, place on a plate.

Your burger should be bigger than your bun or roll (I like Kaiser) and you need to indent it with a large spoon on both sides. Salt well and give it a grind of pepper if you like.

I like onion so I saute an onion in a separate skillet to soften.

I used a smoking hot cast iron skillet, I put a touch of sunflower oil on the burger with my finger and tossed it into the pan.

Now leave it alone. Never smash or play, you can watch but don't turn. You want a good strong sear on the burger, give it a few minutes while you make your sauce.

This is the best burger sauce ever, it makes the beef beefier and does not mask the flavor.

Mayo, mustard and soy sauce. See the proportion here, you can make it for any sized crowd just keep the proportions.

Great add ins include chopped chive or green onion and capers. Stir to mix, slice your bun and begin to layer the burger.

After at least 4 minutes you can lift the edge of the burger with a spatula, if it sticks it is not ready to turn, focus on  your condiments.

I build my burger with sauce on both sides, onions on the bottom, then chopped lettuce, tomato and ultimately the beef.

I go for Rare to Medium, I consider well done the death of the burger.

When ready to turn, it needs only a scant time before it is done.

Do the finger test, soft is rare, slightly firm is medium rare to medium, and firm is well done. A hard burger is overcooked.

This is my completed sandwich.

My mouth cannot begin to deal with that, so I cut it in half.

Dude, I am not kidding when I tell you this is one of the best burgers I have ever eaten.

Make this sauce for your next burger event, choosing and grinding meat carefully and get back to me with your reaction.

Dude Food: What oil should I use?

Today GMO's are on people's minds as all over the United States there are Marches against Monsanto. I have been on twitter inviting folks to the one at Union Square this afternoon.

One of your readers heard that Canola Oil was GMO and wrote worried because it is in so many recipes and he has been using it for years.

He's right. Canola is bad stuff if you want to avoid GMO's. Many oils are GMO.

So how can you tell?

http://www.buycott.com/

Those seeking to avoid GMO's can download this app on your smart phone.

You have to join the campaigns you like so do that first or the app won't give you any information. Once you have decided what matters to you,take the app to the store and scan the barcode of the products. It's that easy.

Back to oil...there is no such thing as vegetable oil. Squeeze some broccoli and see for yourself. Vegetable oil is typically cottonseed, corn, soy, and canola blended.

Corn and Soy are the other two big culprits in the GMO sequence.

What oil can you use?

Sunflower, Grapeseed, Peanut and carefully chosen Extra Virgin Olive Oil. counterfeit-products-we-commonly-consume yea, much EVOO is fake.

It's  a tough world out there.

Make the choices that are right for you, and if avoiding GMO's is on your list use the linked app.

If you want to come to the NY March against Monsanto it is at Union Square 50 East 17th at 1 p.m. Come say hello, look for the little short guy with the blue back pack.

Tomorrow, we get to a great burger as requested.