WEEK 32
Your Best Nose to Tail Recipe
You asked for it, and you got it. This week we're looking for your best recipe featuring the "other" parts of the beast -- we're open to anything from liver to sweetbreads to tripe to cockscombs. This is your opportunity to celebrate the entire animal, nose to tail!
41 entries
About the
Contests
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Contest Slideshow
Your Best Nose to Tail Recipe
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These pickled onions are pink from beets, sweet and tangy from sugar and cider vinegar, and fresh and herbal from cilantro.
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A reconstituted ancho chili, sans seeds, is one of the many marinade ingredients.
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Drizzling honey into the food processor (that's instant espresso and peanut butter below it).
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Smoked sweet paprika -- the ingredient of choice these days -- goes in as well. Sarah pointed out that the spice oddly matches Merrill's lipstick in this shot.
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Everything gets whizzed in the food processor, and you have a complex, incredible smelling marinade.
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Amanda can't resist stealing a closer sniff.
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She then dons her Ice Milk apron for the tough task of browning the marinated beef cheeks -- tongs at the ready.
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Once the beef is richly caramelized, it's time for braising.
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The juice of three limes, one cup of chicken stock and the rest of the marinade go into the pot. Nothing goes to waste here!
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3 1/2 hours later...
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Merrill coaxes the butter-tender meat into bite-sized chunks with two forks, while Amanda prepares to slice an avocado for the tacos.
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Some beef cheek, a slice or two of avocado, several strips of pickled onion and a pinch of fresh cilantro: et viola!
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Contest Slideshow
Your Best Nose to Tail Recipe
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Had to include this one.
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Us fussing over the ingredient shot.
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Merrill bravely washes the tripe, which feels vaguely like a shower cap.
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Merrill keeps a safe distance.
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Is that a cow's stomach or a beautiful piece of fabric? Slice your tripe about this size (Amanda has average size hands).
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Into the pot!
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That is some green celery.
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Merrill works while Amanda has a work-out, running lids to and from the pantry, like sprinting suicides on a basketball court. Not really, but she fantasizes.
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Our tripe and its sauce. You can't tell by the photo, but that simmering tripe -- oooh! is it "aromatic"!
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That's Kristen in the background -- she's cooking up beet fusilli for the Wildcard photo.
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Waiting to add the celery and celery leaves to the onions.
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Our tripe passes the tender test.
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Tripe all tangled up with the celery and onion.
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The tomato sauce seeps into the tripe.
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Our tools.
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pierino -- have we done you proud?
All Entries
-
Five-Spice Oxtail Stew
added by vrunka
over 3 years ago -
Moela (Portugese Chicken Gizzard Stew)
added by vrunka
over 3 years ago -
Pan-Fried Sweetbreads Piccata
added by lastnightsdinner
over 3 years ago -
Posole with Tripe
added by coffeefoodwritergirl
over 3 years ago -
Braised oxtail in coconut sauce
added by crispywaffle
over 3 years ago -
Oxtails with Port and Porcini Sauce
added by lastnightsdinner
over 3 years ago -
Tuscan Liver Crostini - Crostini di fegatini...
added by Maria Teresa Jorge
over 3 years ago -
Vietnamese-Style Spicy Pig Ear Salad
added by vrunka
over 3 years ago -
Sautéed Frog Legs w/ Chubritza
added by coffeefoodwritergirl
over 3 years ago -
Pan Seared Pork Belly
added by mrslarkin
over 3 years ago -
Braised Veal Tongue
added by Maria Teresa Jorge
over 3 years ago -
Portuguese Marinated Liver – Iscas com...
added by Maria Teresa Jorge
over 3 years ago
