Saturday, September 29, 2012

Pheasant & Grits

Photo not so tasty yet the pheasant was spectacular. This bird came fresh from Griggstown at Headhouse last Sunday $20 about 2.5#. Super delicious with grits, guanciale, cippolini... 

Wednesday, September 26, 2012

Ahmadinejad for Yom Kippur

You have become a babbling loudmouth
Your insolent ranting, something to joke about.

The lies you have found, you have woven together,
The rope you have crafted, you will find around your neck.

Pride has swollen your head, your faith has grown blind.
The elephant that falls will not rise.

Poetry by Simin Behbahani.

Wednesday, September 19, 2012

Choricero Peppers

Choricero is the pepper that gives chorizo its name. When the peppers are very ripe they are red and impart that color and a smoky note to the sausage.

This pepper is indispensable to the Basque cuisine and is the foundation of salsa vizcaina.  

FROM BASQUE FED:

Of the peppers that remain to be discussed, two of them are one in the same. The pimiento de Gernika, a long green pepper picked young and served fresh, fails to be labeled as such when it is left to pass through adolescence into adulthood. In this case, one finally arrives at the bright red pimiento choricero. Though theoretically the same pepper, here we’ll treat them separately due to their distinct and inimitable place in Basque cooking and manner of eating.
The pimiento de Gernika, or Gernika pepper, enjoys pride of place as the companion to the protein-laden entrée it usually accompanies. Served on a plate all their own, pimientos de Gernika are typically fried in olive oil with garlic until they’re shriveled and slightly browned. They are finally sprinkled with a generous hand of fat salt grains. Slightly bitter, these peppers are great with steak or on their own as a ración (small plate), eaten with a cold beer.
A ración of fried and salted pimientos de Gernika, served with a basket of bread.
A ración of fried and salted pimientos de Gernika, always served with a basket of bread.
The pimiento choricero, on the other hand, is a red pepper utilized in cooking and the elaboration of sausages like chorizo. Coveted for its meaty interior, the pimiento choricero is typically sold dried. To use it, it must be rehydrated over the course of a few hours, after which time the flesh is scraped out. It is also sold in glass jars as a paste, in which case the flesh has already been extracted for you. Once obtained, the meat is employed in the preparation of stews and sauces, adding a characteristic red color and sweet or spicy flavor (depending on whether it is of the dulce or picante variety) to the dish.
A jar of carne de pimiento choricero, the meaty interior of the pepper.
A jar of carne de pimiento choricero, the meaty interior of the pepper.

Monday, September 17, 2012

West Cape May & Cape May Point

Previously Lounging Rat Snake

Traditional Start of the weekend, post market dinner

Tasty crab and tomato soup from Cape May Point General Store

Huevos Rancheros, Cape May Point General Store


Excellent burger Cape May Point General Store

Cape May Point scene

Monachs in migration all over the Cape area

General Store

Onions


Cippolinis and leeks from Fair Food Farm Stand.

Thursday, September 13, 2012

Figs


Saturday, September 8, 2012

Chicago, Africa

Romney: "His campaign and his surrogates have made wild and reckless accusations that disgrace the office of the presidency "



Romney: "So, Mr. President, take your campaign of division and anger and hate back to Chicago, and let us get about rebuilding and reuniting America."

 Obama "campaign of hate"  what?  

Romney says ""hate", "disgrace", "division" "back to Chicago" what type of bigot embodies the very characteristics he decries while numb to the plain hypocrisy? 

Discovered I was a little late to the party here.