These fall-off-the-bone ribs were slow cooked with sweet chili, ginger and lime. Pairs nicely with Yucca Fries served with sesame ginger aioli.
Jelly fish salad with julienne of carrot, cabbage, cucumber salad with a ponzu vinaigrette.
First, blanch the jellyfish...
Some folks are afraid to try something new, delicious but not-so-run-of-the-mill...like pig ears. Hang on...H'ear me out. These are reeeeally delicious!
Fried Pig Ears with Sauce Tartare and Mae Ploy. Add some Old Bay and Meyer lemon, and..... Ear-rresistible!
What do you think? Like this post if you'd give these yummy Fried Pig Ears a try!
Not to meddle with a classic story, but this story centers around FOUR very wise and extraordinary men.
An entire industry has been built on the premise that creating gourmet meals at home is simple and effortless. But it isn’t true, says The Atlantic Magazine.
Hint: Chef Janet Crandall can help.
Perhaps more than any time in the past, Americans are aggressively asking where their food comes from and whether it's been produced justly. Read here about how Wyebrook Farm goes beyond the moving target that is "sustainable" farming.
At Wyebrook Farm, Chef Janet was Chef and resident Butcher. Watch this short film about eco-centric Wyebrook Farm and Chef Janet's experiences there. The Wyebrook segment begins at 10 minutes 30 seconds.