"No food is intrinsically disgusting; if it were, then nobody would eat it. With this in mind, the question begging to be asked is what causes such a wide range of likes and dislikes when it comes to the food that we put in our mouths? " - Chef Heston Blumenthal, The Fat Duck
I am here to give you the offal truth, and nothing but the truth!
I am a meat eater! Yes, I am a true carnivore, and make no apologies about it. I also favor vegetables, fruits and grains, so truly then I am an omnivore. However, this past Saturday I had a feast of meat on several levels. It all started with my morning breakfast at the farmer's market. Other than my own kitchen my favorite place for a homemade Mexican breakfast is at Primavera. Primavera sets up a stall every Saturday at the back end of the Farmer's Market. They offer freshly made chorizo as well as tamales, aguas frescas and salsa and masas to go. I enjoyed a deliciously plump and moist tamale studded with shredded chicken that was lovingly ladled with a rich Oaxacan style red mole sauce. The tamale was a Yucatan style tamale steamed in a banana leaf rather than the more traditional corn husk. The banana leaf imparts an herbacious flavor and retains more moisture than a corn husk. The tamale was accompanied by a serving of stewed black beans. The beans are slow cooked with onion and epazote, which lends an earthy , grassy note to the tender beans. Queso fresco was sprinkled over the beans and I had a few pickled jalapenos and carrots along side the tamale as well. My friends I tell you it was muy bueno!
After consuming my delicious tamale, I walked around the market and checked out the produce that was available. I searched out beautiful spring onions, wild mushrooms and tart and tangy citrus. I will be featuring all of this wonderful produce in my CUESA cooking demo next week. It was great to interact with the farmer's and to get them excited about how I would be using there products in my recipe. I met Eva of Bruins Farms. She had beautiful heirloom tomatoes for sale. Knowing that it is truly not yet tomato season I was seeking something that would yield a meaty and sweet tomato that would be great in my salsa negra. Bruins Farms features greenhouse products such as bell peppers, cucumbers and hothouse tomatoes. I know, I know it's not seasonal. However, I believe in supporting local farmers. When something is seasonally not available, make a substitution to the recipe. I would much rather utilize a hothouse tomato that was farmed locally, than a can of tomatoes that perhaps was packed during the peak season. However, will taste of tin or other metalics, be watery and mushed up. Eva pointed out some amazingly grand Purple Cherokees. These tomatoes are large like a beefsteak, and meaty like a Roma with a dark red skin and swirls of deep purple. Oven roasted with olive oil, they will make an amazing salsa.
At 10:30 Steve McCarthy, General Manager of Prather Ranch Meat Company, had a grilling demo. He talked about the various meats that are sold through Prather as well as the raising and handling of the animals on the ranches. Prather offers humanely raised meats from animals that are raised on ranches that are environmentally sustainable. He grilled up some mildly spicy Moroccan lamb sausages which he served with honey yogurt and mint. The sausages were juicy and sweet from the addition of pomegranate juice and garlic. Prather Ranch fires up the grill every Tuesday and Saturday at the Ferry Plaza Farmer's Market. Some of their specialties include, grass fed beef burgers, buffalo tacos and lamb sausages.
At 11 am, Chef Chris Cosentino of Incanto restaurant in San Francisco, followed up with a demo of lamb tartare. His recipe featured fresh lamb shoulder from Prather Ranch. Chef Cosentino discussed the proper way to handle raw meat as well as the type of grind that is preferable for tartare. He shared some great information on various seasonings that he used in his recipes such as fresh horseradish, smoked sea salt and Aleppo pepper. Most recently Chef Cosentino battled it out with Chef Mario Batali on Iron Chef America. Tripe, squab and pork belly all fared well in Battle Garlic. For more info on Chef Cosentino visit his site Offal Good.
Still reeling from my taste of raw lamb, I wanted more meat! I was shopping in the Mission for some chiles and masa harina. Before heading home I stopped at my favorite spot for tacos. The shiny silver truck on 17th and Shotwell, home of El Tonayense. Now, I'm not Andrew Zimmern, host of Bizarre Foods, but I've been known to put away some funky eats. On today's agenda some odds and ends on a tortilla. I had tripitas, cabeza, and lengua, in English tripe, head and tongue. All very distinct in flavor and texture. The cabeza has tender meat from the cow's head and cheeks. Very buttery and velvety with a high impact of beef flavor. The tripitas are crispy on the outside with a soft, slightly chewy interior. If not cleaned properly they may have a very chalky taste to them. And lastly the lengua, is studded with tiny taste buds, I know it sounds weird, but that's half the intrigue of consuming these meats. The texture is tender with a slightly fatty mouth feel and mild beef flavor.
On Sunday the meat debauchery continued. I had a severe craving for flame broiled meat. I headed to my absolute fave burger place, Burgermeister. Known for serving Niman Ranch beef, that is free of hormones and antibiotics, Burgermeister was recently nominated for a Food Network Best Burger Award. Famous throughout the Bay Area and recognized in the nation as one of the best burgers. I always have a smile when I leave. Besides the already deliciously juicy and meaty burgers, served with choice of fries, slaw or mixed greens, Burgermeister offers an array of condiments. Toppings include red oak lettuce, red onions, tomatoes, and a dill pickle slice. Now for a condiment queen like myself taste and flavor are never lacking on my burger. Goodies to choose from include, mayo, yellow mustard, Dijon mustard, BBQ sauce, ketchup, Tabasco and Chalula hot sauce. All uniformly placed on each table, lined up like toy soldiers. I enjoy the variety. If you have not ventured into Burgermeister I highly recommend you paying them a visit.
Well friends tomorrow it's back to fresh berries with flax seed and greens for lunch!
Happy Eating and get out there and try new things. Life is too short to be afraid of food!
The Food Diva
A true Leo, meat eating lion!
When the pizza arrived we first marveled at all the glorious sauce mounted on top. The cheese was melted perfectly, and the crust was golden with a nutty, buttery aroma. I served myself a slice, and took a bite. This was divine! My cousin's eye were filled with anticipation. She took her first bite and said" this is great pizza, even better than in Chicago". If that's not a compliment I don't know what is. The pizza was perfectly seasoned, and cooked. The sauce had the right amount of tang and sweetness. The sausage tasted mildly of fennel, and the crust was kissed with olive oil. I had another slice. Then another. Yes, that's right I had three slices!
