Author: The Epicurean Pig
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Charred Octopus with White Beans and Goat Chorizo
To some, staring down a plate featuring a tentacle, might prove nerve racking, prompting nightmares of Captain Nemo and his giant squid. Others might find the idea simply unappetizing or “unusual”, far exceeding their epicurean comfort zone. Thankfully, the octopus hate is on the decline, as you see it cropping up on menus throughout the…
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Roasted Wild Boar Belly
What can I say? This post has been long over due. Having a pork-centric website without a post on the glories of pork belly is a crime to the swine. I plan on fixing that RIGHT NOW. The use for pork belly is endless. The most common form we see: bacon (recipe for that coming…
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Braised Wild Boar Pig Cheeks
Porkalicious meat scallops… That’s what is hiding away in the cheek cavity of that delicious swine. Those circular, meltingly tender pieces of meat know as pork cheeks are so often forgotten, especially in the case of hunted, wild game. As if skinning the entire animal wasn’t enough, now you are forced to skin the head…
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Simple Gumbo Recipe
I have always wanted to go to New Orleans, yet the opportunity has alluded me so far. So my goal was to visit there via my tongue. Most of the time, entertaining the taste buds is a much cheaper, time efficient alternative to a plane ticket. And so my journey and inspiration towards Gumbo began with a…
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Austin: Qui Review
Paul Qui is as close to Austin royalty as it gets. His East Side Kings have dominated the food truck scene, to the tune of three trucks and two brick and mortar restaurants. But the former Top Chef winner and Uchi and Uchiko chef de cuisine isn’t content with the culinary throne he’s carved out…
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Chicken Thighs with Collard Greens and Black Eyed Peas
As a precursor to an upcoming trip to Austin and the desire to recreate some childhood flavors I grew up with, I wanted to “go Southern” for a night. My grandparents were from Texas and braised greens and black eyed peas was a tradition they brought with them when they moved to Northern California. My…
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Cauliflower Soup with Truffle, Lemon & Thyme
People either like or dislike (hate or love) this brother of broccoli. I’ve always viewed cauliflower as a versatile vegetable that can take on many different flavors and forms. Roasted you have the sweet, rustic nuttiness that comes from carmelization. Or in this case, with a soup, you have an elegant, earthy dish, courtesy of…
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Crispy Skinned Salmon with Lime, Chili, Garlic Butter
It brings a tear to my eye when I see someone discard fish skin (or chicken skin for that matter). They don’t realize they are throwing out Mother Nature’s perfect, protein chip. When rendered properly, fish skin has the ability to provide that salty, crunch to an otherwise flaky, buttery smooth piece of fish. And…
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Morrocan Braised Goat Recipe
The mere mention of eating goat tends to illicit a head tilting, bewildered look, normally followed with a half smile and something along the lines of: “Eh, really?” or “Goat huh, um… why?”. To most, there is a stigma or stereotype when it comes to goat meat: Only poor, ethnic people eat it. Or it’s…
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Healdsburg: Pizzando Review
Short, savory and simple is the best way to describe the menu at the Pizzando in Healdsburg. The former coffee shop and newsstand that occupied the busy corner on Healdsburg Avenue has been transformed into a casual eatery headed by Top Chef winner Louis Maldanado. The menu barely stretches a page long and is broken…