I like to cook, but I especially like to make things that are clashes of different cuisines or cultures that are not meant to mix. For those of you who have attended Berserkerfests in my back yard, you have probably had one of my first such creations, which has definitely stood the test of time - Oxymoron Sandwiches (Smoked Pulled Pork on a Challah Roll with Cole Slaw on top). Other creations include Deep Fried Cajun Matzoh Balls (for the Long Island Kosher BBQ Championships). Today I decided to go at it again. Rolled pork roast stuffed with a hamburger/matzoh meal blend and, just to complete the culture clash, fresh ground Ras el Hanout North African spice blend. It’s going in the smoker as we speak, so to speak.
I mix fountain soda flavors to make my own concoctions.
I put Jumbo shrimp (get it?) salad on matzoh during Passover.
I mix tuna and egg salad.
I sometimes invert pizza so that I get the cheese taste on my tongue instead of the bottom.
nah, squab is great. After you take the breasts out, simmer the carcass, heart, lung and liver in a bit of vermouth and water. cool then pick out the bones, pack into a terrine with butter or duck fat, seasoning and chill with a weight. spread on toast and drink Riesling.
Are they really hard to find? I can think of two places to easily get them in Portland. lamb too, even.
I’ve never had issues cooking them. I do an overnight soak in buttermilk then toss in an Asian fry mix (seasoned rice and potato flours). then fry like fish. I’d rank them easier than Octopus to cook well.