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d potatoes a salad of octopus thin and crispy pizza topped with house made belly ham a beautiful wood oven roasted chicken or house made sausage i want to eat everything i see on that menu all the time the drinks especially the kubric are phenomenal and i especially love the sunday suppers where chef tandy prepares a meal of snacks that people can order and share with their dining companions any meal with pork snacks crispy pig ears fried pig tails buffalo style high life ribs homemade corndogs etc makes me happy 2 the catbird seat by far the best restaurant experience i ve had up until this point in my life it was exciting unexpected revolutionary thought provoking and of course mighty tasty it s certainly an occasion dinner spot but i really hope i can go back soon chefs josh habiger and erik anderson are doing real special work here 1 charcutepalooza no single adventure has changed me more than being a part of this incredible blogging community i ve written enough about it in numerous posts over the course of the year learning techniques on curing salting smoking grinding and brining will stick with me for a long time i love making my own bacon and sausage i appreciate knowing where my meat comes from and how it s grown the relationships and people i ve met along the way will be my friends for a very long time when i started this adventure i had no idea what an impact it would have on me out of over 400 people nationally i was honored to be one of 10 semifinalists i guess it just goes to show that if you have the opportunity to try something at least try it out you ve got nothing to lose now onto 2012 cheers vivek share this email a link to a friend opens in new window email print opens in new window print share on x opens in new window x share on facebook opens in new window facebook like loading 8 comments from cooking philosophy turkey burger habanero bbq sauce crispy bacon december 17 2011 tags bacon blogging burgers cheese cooking food photography recipes turkey you might think after thanksgiving that i would be turkey d out i ate turkey for days in sandwiches in chili in soup but alas when it comes to burgers i get weak in the knees i can t resist them and when my friends were coming over on sunday to watch some football it was really just an excuse for me to fire up the grill even in this chilly weather and crank out some burgers they are all spicy food lovers as you can imagine most indian people are so i made a really quick habanero bbq sauce and put some bacon in the oven as the charcoal was doing it s thing in the chimney starter this bbq sauce could pretty much go on anything on a burger on some chicken or sloppy joes it s really quite tasty and has a nice balance of spicy and sweet when grilling turkey burgers i always recommend to get the ground dark meat as it is a lot juicier than ground white meat you have to keep an eye on the burgers because they can overcook in an instant turkey burgers homemade habanero bbq sauce crispy bacon recipe courtesy of vivek surti for the sauce 1 onion chopped 2 cloves of garlic chopped 1 tsp chopped fresh thyme 3 habanero chiles chopped you can take the seeds out if you want but why would you 1 tsp ground coriander 1 t ancho chile powder 1 tsp ground cumin 1 4 cup dark brown sugar 1 4 cup sorghum or molasses 1 4 cup apple cider vinegar 1 28 oz can whole peeled tomatoes pureed in a blender kosher salt and freshly ground black pepper saute the onion in a little bit of oil over medium heat when the onion is translucent add the garlic thyme and habanero and cook for about 2 3 minutes until fragrant add the coriander cumin and ancho chile powder and cook for another minute add the pureed tomatoes and bring to a boil reduce the heat to simmer and add the brown sugar sorghum and vinegar let cook for about 30 minutes on simmer until the sauce becomes thicker put everything in the blender and buzz the sauce until it s smooth season to taste with salt and pepper if it s too spicy for you feel free to add more sugar or sorghum for the burgers 1 lb ground dark turkey meat separated into 1 4 lb pieces and formed into patties 4 slices pepper jack cheese kosher salt and freshly ground black pepper 4 hamburger buns 8 slices of bacon cooked heat your grill to high season the turkey with salt and pepper aggressively on both sides brush them with oil and lay them on the hottest part of the grill and let cook until a nice crust has formed on one side about 4 5 minutes flip the burger over and move to a spot where the heat is medium cover with cheese and then cover the grill cook until the cheese is melted and the burger is cooked through another 4 5 minutes remove from the grill and let rest for about 2 minutes toast the buns on the grill if you wish when assembling top the burger with bbq sauce some crispy bacon and lettuce because well we all need something green cheers vivek share this email a link to a friend opens in new window email print opens in new window print share on x opens in new window x share on facebook opens in new window facebook like loading 4 comments from american cooking philosophy entrees turkey charcutepalooza project 12 the grand finale december 6 2011 tags charcutepalooza charcuterie nashville porchetta pork charcutepalooza the year of meat has been one helluva journey even as i sit down and write this post i can barely believe that a it s been a year oh how the time flies as you get older and b that this amazing project of salting curing drying grinding stretching and brining meat is coming to a close as the brainchild of mrs wheelbarrow cathy and the yummy mummy kim a community of foodies came together from all over the world to do one charcuterie project once a month for a year some members have done charcuterie for quite some time and were looking to develop their skills further there were chefs butchers and farmers who had tons of experience and were thrilled that other people were interested in this age old craft then there were the amateurs like me my biggest exposure to charcuterie was pepperoni bacon and sausage pizza ubiquitously known was meat lovers in my house but handmade artisanal charcuterie i didn t know anything about it i had no idea what a rillette or a pate or a mousseline was a galantine sounded like a weapon used in the french revolution coming from a largely vegetarian family i was considered a weirdo because a few years ago i learned how to butcher a whole chicken my mom and sister would kindly excuse themselves from the chicken if i ever popped a whole bird out of the grocery bag and they wouldn t come in until all the work was done and all the counters cleaned i m sure they also would ve preferred that i pressure wash the whole house down so you can imagine their surprise when i told them about this little task suckers i found out about charcutepalooza by reading my friend nicki wood s post on the nashville scene blog bites immediately i was interested i had just recently started this blog and was quite honestly looking for some people who would read my incessant ramblings and follow my adventures in all epicurean endeavors i was also unemployed at the time and literally had nothing to do and it struck me what better to do than these crazy a meat projects that can take up to a few weeks to complete brilliant i quickly signed up on cathy s website and i saw that there were about 100 other participants within 3 days that number almost tripled this was going to be fun a lot of fun and i couldn t wait to get started throughout this year we have done some incredible projects just look at this list each month had its own story and a lesson learned this was after all a journey an adventure january project salting duck proscuitto february project curing homemade bacon featured on food52 by the yummy mummy as one of the best pictures click here to see it march project brining homemade corned beef featured on food52 by the yummy mummy as one of the best blog posts click here to check it out april project smoking canadian bacon may project grinding merguez sausage lettuce wraps june project stuffing tandoori chicken sausage july project blending mortadella august project binding shrimp and salmon mousseline september project packing indian style pork pie october project stretching confit pork cheek rillettes november project curing pepperoni and whole pig butchering featured on food 52 by the yummy mummy as one of the best blog posts click here to check it out december project showing off this is the one you re reading our project for this month was to make a feast that showed off all of our mad charcuterie skills i was extremely happy to invite some close friends over and we really went to town on some awesome food we ate chicken liver pate with bourbon gelee a delicious dish that got devoured before i could even take a picture the chicken liver pate was extremely creamy and well seasoned the bourbon gelee was made with a little bit of apple juice and had great acidity to cut through the richness of the pate homemade bratwursts with dijon cheddar fondue and caramelized onions i made this dish for the superbowl last year with store bought brats the dish was so good that i had to make it with my homemade brats it s a spectacular dish that can be made into a cute appetizer like this or just served in a great bun covered in cheese sauce and onions oh baby porchetta brined pork loin wrapped in cured pork belly which was hot smoked for an hour and then finished off in the oven i was so proud of this dish i cured the pork belly in salt sugar fennel seed and garlic for two days the pork loin was brined for about 4 hours i made a paste of herbs with tons of rosemary garlic lemon zest black pepper and red chile flakes which i rubbed all over the pork loin i wrapped the pork loin almost all the way around with the cured pork belly the whole thing was roasted in the oven with lemon onions and the potatoes that ended up being cooked in the rendered fat of the porchetta this was truly one of the best dishes i have ever made yukon gold and sweet potatoes confit cooked in pork fat it was just one of those special meals eaten throughout the day while watching our hometown tennessee titans we ate the pate and the brats as the game started we drank a few beers we cheered mostly and cried on a few really bad plays and as we sat back enjoying everyone s company the smell of that amazing porchetta started drifting through the house the intoxicating aroma of roasted pork belly fennel rosemary thyme garlic and lemon zest was slowly taking up all the real estate in those olfactory glands and soon everyone started drifting back to the kitchen as the porchetta roasted mouths were salivating as the first piece was sliced everyone s hands went towards it the meat came apart easily because it was so tender and then there was silence slices of porchetta put on plates a few mmms and a lot of wows and one guy saying this is so good you could slap ya mama but rest assured i didn t it s one of our southern sayings that means really really good after we finished eating we sat back drank a few more beers and just watched football as night fell and the afternoon games ended people started leaving one by one most of them just needed a nap after a food filled afternoon and to be honest i layed down on the couch for quite some time before i started cleaning up but as i started cleaning everything up i couldn t help but take time to reflect from when i started on this adventure to when i finished i have literally changed as a home cook and as a person i have opted to understand where my food comes from by participating in a community supported agriculture program as opposed to finding everything at the grocery store i have overcome almost every single dining fear i ve ever had eating whole animal including liver kidneys hearts brains headcheese belly collars intestines and tongues among others i cook with these ingredients and embrace them because of the respect i want to show to the animals giving their lives for food and lastly i have developed incredible relationships with some really special people in january there were places i went to buy things from other people in december i walk into the same store or a stand and i share stories with my friends for my entire life we have always shopped at a grocery megamart and an indian grocery story sometimes during the summer we would go to the farmer s market but that was about it my parents did however always grow a lot of indian vegetables during the summer in our backyard but come january i signed us up for our first ever full csa season it wasn t open until the middle of may but we started making a commitment to eating more local and seasonal food it was quite the transformation i went from sleeping in late on saturday mornings to waking up at 8 am and getting ready to go several different markets i had a chance to talk to farmers who sold me what they grew and harvested with their own hands i could sense the passion in my farmer eric s voice when he talked about the delicious carrots he grew his favorite vegetable when put to my taste test i was blown away i never had a carrot which tasted so carrott y is that even a word as i walked through the market you could just see community being built patrons talking to their farmers a few sprinkled musicians children running around and people walking their dogs who you could tell just wanted to dig into some great food or just take a nap with charcutepalooza finding out where my meat came from was always very important to me i was able throughout this year to try so many different meats from a variety of farms that is the game you play try everything then figure out what you like you will find something really special if you re in nashville that means get your hands on some wedge oak farm chickens emerald glen s thick cut pork chops or triple l farms beef please thank me later these great producers helped me make amazing delicious food and that taste could never be replicated in factory farm raised animals i started this whole experience never really knowing where my food came from or the people that produced it making the food was amazing but it was difficult challenging and frustrating at times but what kept me going even through my duck prosciutto disaster or the utter failure of the pepperoni was that i didn t want to let the people who had raised this animal down producing food for us is their livelihood they work harder and longer than anyone else either you or i know they are remarkable people with their own stories to share and i am proud to call them friends tom lazzaro holding up a hefty piece of pancetta tom lazzaro makes the best pasta i ve ever eaten his italian shop lazzaroli pasta is a welcoming place where one can get all manner of italian foods from his freshly prepared ravioli and pasta to homemade sauces cheeses oils vinegars and of course salumi it was through tom t...
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