Mardi Gras is synonymous with New Orleans for many folks, as it is a long standing tradition and point of pride for the city. Mardi Gras is New Orleans’ own version of the global celebration of Carnival. Heritage Foods has some incredible offerings to celebrate Fat Tuesday, and we are excited to share them with you, along with a great recipe idea for deliciously tempting and authentic New Orleans cuisine. Celebrate Mardi Gras with us!
Chef Jonah Miller of Huertas in NYC shares a delicious recipe excerpt from his new book The New Spanish: Bites, Feasts, and Drinks with us! Piperrada, like romesco, is one of the Spanish sauces that has made it beyond Spanish restaurants and can be frequently found in all sorts of places. To complement pork chops, which at their best have a healthy layer of fat, in this variation of our piperrada, we added some extra heat and acid in the form of pickled cherry peppers and a splash of their brine. Fresh oregano replaces the thyme for its more assertive flavor.
The double cut tomahawk chop looks like something cut by God’s own butcher — it is as powerful a presentation as it is elegant, the kind of thing that makes meat lovers genuflect with love even as they wonder how to cook the darn thing. It’s over two inches thick and it takes some secret knowledge to nail it at a perfect medium while getting all the flavor, juice and texture out of the chop without incineration the outside, without having to go lower slower… the finished product must be seared to perfection, and when cut open, be as pretty and pink as any thing ever to grace your plate.
It's always fun and interesting for us to see what the chefs in our network are cooking up for their off-the-menu Family Meals. Our chefs from Untitled in NYC have provided the first recipe for our new Family Meal series. Although brining before cooking is not absolutely necessary, we have added their optional instructions on how to brine the shanks for incredible flavor and texture!
Our good friend Mary O'Grady has been an invaluable resource for cooking tips and recipes since we first met in the early days of Slow Food USA. Most recently Mary shared a recipe she developed for Chicharrones Guisados (stewed pork skin) using the extra bits of skin and fat trimmed from a holiday porchetta. The perfect recipe for anyone who likes a little spicy kick!
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