5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Earlier this year, in partnership with the fine folks at Food & Wine Magazine, our readers had a chance to vote for the chef whose restaurant had most significantly stirred their soul and their palate - and that chef ended up being Jamie Bissonnette.
Bissonnette was named The People's Best New Chef because he’s not afraid to challenge diners’ palates with daring nose-to-tail cooking, like calf’s-brain ravioli and blood-sausage pepperoni pizza, at Coppa in Boston, Massachusetts.
And now, he wants to extend that same challenge to your very own home.
Five Scary-Sounding Ingredients Not to Be Scared Of: Jamie Bissonnette
Add it to chili (recipe below), or braise it with a stew, and use it to impress your friends!"
It also makes great leftovers. Chop whatever is left and mix it with equal parts butter for a killer chopped liver sandwich."
4. Pig's head
Braise the cheeks, they are wicked tasty. Then freeze the fat and dice it to use in chowders like salt pork."
Also, surprisingly I see them in markets all the time. Next time pick you see pig tails in the market, take them home and treat them like pork ribs – slow cook them, glaze them, and dig in to a sweet piece of tail."
Grilled Beef Heart
Chili with Tripe
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Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
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