February 1, 2005
It's Variety Meats Week!
Normally I would have had my annual Variety Meats Festival this past weekend, in which I cook up all the interesting stuff off of pigs, lambs, and cattle. Past dishes have included homemade French headcheese, trippa alla fiorentina, kidneys, sweetbreads with chestnuts, cream and port wine sauce, lamb tongue salad, beef tongue in sweet and sour sauce, etc.
Last year I was too booked up on any of the weekends that fall before the weekend immediately before Mardi Gras, and this year Mardi Gras came too soon, so instead, I will be offering recipes here until my birthday, which happens to be on Mardi Gras this year.
So, please read, enjoy, post your own recipes for the tastier cuts of meat, and, if you experiment, please report!
Posted by erik at February 1, 2005 10:01 PM | TrackBackHmmmmm ... I don't have many but definitely must post my favorite chicken liver recipes ... one for a pate (we called it that though it isn't baked in a terrine so I don't know if it still counts) and another for a sauce which we always had over gnocci.
Posted by: Julie D, at February 2, 2005 6:25 AMAs one whose birthday falls on Ash Wednesday this year, I'm not looking forward to celebrating. My wife and I had a slightly heated discussion last night about whether or not we would go out on the day to celebrate. We were thinking to try the River Cafe or Moro but neither are very conducive to fasting and abstinence.
The duck recipe sounds fantastic. We can get tins of duck confit (French) here in the UK. I use it, or goose if I can find it, for cassoulet.
Posted by: stephen at February 2, 2005 3:16 AMErik:
Your sweetbreads with cream, chestnuts, and porto was perhaps the best dish I have eaten. Anywhere.
SC