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Entries tagged with 'nasty bits'

Lamb's Face Salad

Serious Eats Chichi Wang 1 comment

Tender braised lamb's face meat in a crunchy salad with spiced salty-sweet-hot dressing. More

Tongue Sandwich with Tarragon or Parsley Sauce

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A crispy veal tongue sandwich with horseradish, bitter greens, and a creamy, tangy tarragon sauce. More

Cemitas de Lengua (Mexican Tongue Sandwiches)

Serious Eats Chichi Wang 2 comments

A Mexican beef tongue sandwich with black beans, avocado, and crema. More

Roasted Bone Marrow with Shallot and Currant Confit

Serious Eats Chichi Wang 2 comments

The sweet richness of shallots and onions makes a great foil for roasted marrow. More

Marinated Tripe Salad

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Tripe salad (emphasis on salad) features cooked honeycomb tripe dressed in olive oil, lemon, and vinegar with red chili pepper flakes and parsley. The lemon and vinegar cuts through the richness of the tripe. More

Crispy Grilled Beef Tongue

Serious Eats Chichi Wang 3 comments

Tongue is a stress-free option for the grill. You simmer the tongue in water or stock, adding aromatics and spices. If I'm really pressed for time and mental reserves, I may do nothing more than plop a tongue into a pot with water and keep the heat on low. A few hours of simmering does the bulk of the work. Once simmered, you peel the tongue and cut it into thickish slabs, perfect for tossing on the grill. Because tongue is so fatty, you don't have to worry about it getting tough or dry. More

Crispy Grilled Pig's Tails

Serious Eats Chichi Wang 1 comment

Grilled pig's tails give you crispy skin and tender meat that's marbled with just a trace amount of fat. What more could you ask for in a pig part? More

Very Crispy Tongue with Chili Bean Paste and Sichuan Peppercorns

Serious Eats Chichi Wang 3 comments

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!... More

Braised Heart with Olives, Dates, and Cinnamon

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[Photograph: Chichi Wang]... More

ChicharrĂ³n Burrito

Serious Eats Chichi Wang 1 comment

This is deep-fried pork belly on top of a pile of puréed beans enriched with flecks of melted cheese, which can be rolled up into a tortilla so that, depending on when you eat the pork belly, it is either chewy and saturated with bean-y flavor, or still crispy and dry. More

Bone Broth and Dipping Sauce

Serious Eats Chichi Wang 2 comments

[Photograph: Chichi Wang]... More

Marrow and Rice

Serious Eats Chichi Wang 3 comments

Bone marrow and rice is one of my favorite combinations. You really only hear about Risotto Milanese, that famed dish of Arborio rice cooked in marrow with stock and saffron, but the idea of using bone marrow with rice is a fungible one. Any kind of starchy rice will do, and any kind of bone marrow, too. More

Scrambled Eggs with Salmon Roe

Serious Eats Chichi Wang 2 comments

Morcilla with Potatoes and Paprika

Serious Eats Chichi Wang 1 comment

Though you can cook the links whole, cutting them into sections exposes more surface area to be fried in oil. To do so, simply cut the links into sections and brown on both sides for a minute or so over low heat, until the surface of the blood sausage takes on a crusty texture from the oil. More

Roasted Marrow Bones

Serious Eats Chichi Wang 3 comments

Roasting marrow bones could not be an easier trick. You get your oven nice and hot, you slip in your pieces of bone for twenty or so minutes until the ivory-white bones have browned. Then you serve the bones with... More

Chicken Heart Yakitori

Serious Eats Chichi Wang 1 comment

Deep-fried Brains

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Adapted from The Whole Beast by Fergus Henderson... More

Whole Roasted Eel

Serious Eats Chichi Wang 1 comment

Fish Head Curry

Serious Eats Chichi Wang 4 comments

Wine-Braised Venison Neck

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Adapted from Bones by Jennifer McLagan... More

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