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Entries tagged with 'The Nasty Bits'

Chicharrones Guisados (Stewed Fried Pork Rinds)

Serious Eats Chichi Wang Post a comment

Deep fried pork rinds get simmered in a tomatillo and tomato-based sauce. More

Liver Stuffing

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Classic Thanksgiving stuffing augmented with chicken livers. More

Trotters and Hocks Bo Ssam

Serious Eats Chichi Wang 7 comments

Crispy roasted pork trotters with two sauces in fresh Korean-style lettuce wraps. More

Pig Parts Sugo

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Sugo is usually made with guanciale, unsmoked pork jowl, but I wanted to see what would happen if I used any smoked pork, plus a fresh cut. The results were mighty good. The fresh cuts, especially the ones with skin, gave some nice body to the sauce. The smoked parts added depth. More

Beef Trim Sukiyaki

Serious Eats Chichi Wang 2 comments

Sukiyaki is a Japanese dish traditionally served with thin shavings of raw beef that are cooked by dipping them in a hot liquid. This version uses rich, fatty beef trim for a heartier take. More

Trotter Tom Yum Soup

Serious Eats Chichi Wang 1 comment

What can you do with a pig's foot, lemongrass, and a few bird's eye chilies? Make trotter tom yum, that's what! Imagine the spicy and sour flavors of tom yum with the richness of pork. More

Pig's Ear Larb

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Pig ears larb. The pig skin soaks up a marinade of fish sauce and lime, and then you get the crunch of the cartilage with every bite. More

Simmered Quail with Mustard and Capers

Serious Eats Chichi Wang 1 comment

Tender quail browned in butter, then simmered with capers and mustard. More

Chinese-Style Deep-Fried Salty Shrimp

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This is finger-licking good. When the shells are perfectly thin crisp and the innards are ripe for the eating, the balance between the two is pretty wonderful. More

Bacon Wrapped Liver

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Bacon and liver make a good pairing. The bacon keeps the liver from overcooking or breaking off into chunks on the grill, much in the way you'd wrap an organ or a piece of meat in caul fat to keep it together. More

Stir-fried Tripe with Chili Bean Paste

Serious Eats Chichi Wang 1 comment

Beef tripe, stir-fried with chili bean paste and a touch of soy sauce. Add ginger, scallions, garlic. The slices will soak up the flavors and seasonings, all the while retaining their crispy edges. Serve with rice. More

Goat or Lamb Ribs, Dong-Bei Style

Serious Eats Chichi Wang Post a comment

The concentration of cumin seeds on just one rack of lamb is startling. Then you bite into a rib, stewed until it is fork-tender, and the cumin seeds crunch and crackle in your mouth. One of the best bites in recent memory. More

Jamaican Goat Curry

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A Jamaican classic, goat curry with potatoes and onions, flavored with ginger and Scotch Bonnet peppers. Tender, spicy, and low in fat. More

Stir-Fried Liver and Onions with Oyster Sauce

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Oyster sauce brings out the sweetness of fresh liver in this Chinese take on classic liver and onions. More

Spicy Stir-Fried Liver and Onions

Serious Eats Chichi Wang 1 comment

Stir-fried liver and onions, with the flavors of Sichuan province: chili peppers, fermented bean paste, and Sichuan peppercorns. More

Broiled Ham Hock with Braised Cabbage

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About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the... More

Thai-style Braised Pork Cheeks

Serious Eats Chichi Wang 1 comment

[Photograph: Chichi Wang] About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

Tacos de Lengua

Serious Eats Chichi Wang 2 comments

Browning is key to great tongue tacos, adding a bit of crispiness to the meltingly rich meat. More

Chicken Liver and Pork Meatballs

Serious Eats Chichi Wang Post a comment

[Photograph: Chichi Wang About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

Trippa alla Romana (Braised Tripe With Tomato, Herbs, and Parmesan)

Serious Eats Chichi Wang 2 comments

[Photograph: Chichi Wang] About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

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