Check out the video above. At this writing, Garro has racked up more than $35,000, including donations from 10 people who have pledged $1,000 to earn the privilege of enjoying a Sicilian dinner of homemade pasta and wild boar in Garro's metalwork shop, Renaissance Forge (or as Herzog calls it, with teutonic gravity, his "smithy.")
Maybe I'm a victim of arthouse mind control, but I'm dying to try this salt (which appears to include essence of foraged wild fennel). How about you?
But I'm not a total curmudgeon. If you really want to let loose as you celebrate Independence Day, just make sure you have a safe driver and stay away from explosives. I recently received some fun looking recipes from two of my favorite spirits manufacturers, George Dickel and Jägermeister, with ways to safely incorporate booze into your July 4 activities as part of your grilling regimen. So maybe this is an acceptable compromise. Have at them!
Jägermeister-Caramel Glazed & Grilled Pork Tenderloin with Vidalia Crisps
3 lbs. pork tenderloin
Pork Tenderloin Brine
1 cup sugar
1/2 cup salt
1/2 cup ancho chili powder
2 cups hot water
2 cups cold water
1 cup ice
2 cups sugar
1 cup cream
1 cup ancho powder
2/3 cup Jägermeister
2 Vidalia onions, thinly sliced
1 cup all-purpose flour
Salt and pepper
1. In a tall-rimmed dish, dissolve sugar and salt in hot water. Add the ancho chili powder, cold water and ice. Pour over the pork and brine, and then cover in refrigerator for 2 hours. Rinse the tenderloin after brining and trim the fat.
2. For the caramel sauce: Put sugar in a saucepan over medium heat and add just enough water for the sugar to dissolve. Caramelize the sugar and then shock with the cream and Jägermeister. Bring to a boil. Take off the heat and season with the ancho powder.
3. Preheat oven to 350 degrees and heat a grill to high. Grill the pork on each side until you have a nicely charred exterior. Brush evenly with the caramel sauce and finish cooking for about 8 minutes in the oven until medium rare or meat thermometer reads an internal temperature of 135 degrees. Allow carry-over heat to bring to 145 degrees. Let rest for 5 minutes before slicing.
4. For the Vidalia crisps: Season the onions with salt and pepper. Dredge the onions in the flour. Heat the vegetable oil until 350 degrees. Deep-fry the onion strings until they are golden brown. Remove onto a vented surface and immediately season with salt.
5. Serve sliced pork. Garnish with Vidalia crisps, micro cilantro and sea salt.
But JNN isn't satisfied with just serving their own brand of 'cue; they've activated Commissioner Gordon's Pig Signal to call together the all-stars of the Fatback Collective Competitive BBQ Team to help serve the masses. The team members include nationally noted pitmasters like Rodney Scott, Sam Jones and our own Pat Martin, as well as James Beard Award-winning chefs like John Currence and many other fabulous chefs like Raleigh's Ashley Christensen. Normally this team comes together to cook at competitions or charity events, but Bonnaroo 2013 will actually offer an opportunity to purchase their wares, as each chef prepares his or her specialty. Expect whole-hog from Messrs. Scott and Jones and brisket from Pat Martin. Other members of the Collective will prepare side dishes, desserts and other main dishes for purchase, with proceeds from all food sales going to the charities of the individual chef/members of the group.
To celebrate the inclusion of Jim 'N Nick's and the Fatback Collective, the team is giving away several pairs of full passes to Bonnaroo, and as locals, Nashvillians have extra chances to win. First of all, there is a national JNN contest you can enter at their national Facebook site by sharing photos of your favorite Jim 'N Nick's moment or memory. The contest runs until May 31, so you still have time to make a new memory to photograph if you don't already have one on Instagram.
But here's the cool part, since there are three JNN locations in the Middle Tennessee area, and we Nashvillagers are considered the most likely to actually be able to use these passes on short notice, Jim 'N Nick's is also giving away another set of tickets at the Nashville-area stores' collective Facebook page here.
And in even better news for your odds to win, keep an eye on this space and we might just have another chance for you to win tickets to Bonnaroo. There's no better place than Bites for all your Bonnaroo food news, so stay tuned.
Now there is a website dedicated to informing potential competitors about all the various opportunities and also give hints and tips to better your chances at winning. Cooking Contest Central aims to provide all the info you need to turn your talents in the kitchen into real money.
Here's the skinny direct from the CEO:
Instead of lobster mac & cheese, I would do Ham mac & cheese 'deconstructed'. Here's how: Take the ham, grind it up into a spread (while incorporating the flake salt) deviled egg style, topped with fresh tellicherry peppercorns. Take that spread and set it upon a birds nest of freshly made smoked paprika flavored angel hair pasta. Finally, add a light layer of dancing fern cheese to the top of it all and place in a broiler until golden and bubbly. Each ingredient would be noticeable and fresh without smothering one another. All the flavors would play off one another to create a killer dish that would be awesome!!
As our winner, cmorris83 has won two tickets to Friday night's event at Union Station starting at 6:30. Please get in touch with Lacey Greene via email at email@example.com and she'll add you to the list. Both the Chefs' Challenge and the celebrity chef dinner on Saturday night are close to sellouts, so if you're still looking to attend (and you are not cmorris83), you'd better head over to the event website ASAP.
Another highlight of the event that I have't mentioned yet is the fact that all the wine pairings will come from the Wagner Family of Wine. You may not necessarily recognize the family name, but if I told you that they'll be serving Caymus Vineyards, Conundrum, Meiomi, Mer Soleil and Belle Glos, I bet that would perk up your taste buds. I was lucky enough to taste through some of the wines that will be matched to the courses and I can personally attest that they will be a treat.
By my senior year, I finally moved into a nice dorm that had an open kitchen full of awesome industrial cooking equipment that we had full access to and a pantry that was always stocked with sundries, staples and treat. A friend of mine referred to it as "the endless Pop-Tart." The transition from single burner to industrial stove was probably more dangerous than it was worth, and you'd be amazed by how big a mess a couple of drunk college kids can make in a professional kitchen making a Philly cheesesteak.
At Vanderbilt University, they are apparently much more refined than we were on the left coast, and I'm not just talking about our marching band. At Vandy, they are seeking to prepare their students for a career out of the nest and introduce a little competitive spirit through a program they call Kitchenventions. A trio of clever Commodores hosts a recurring Iron Chef-esque competition cooking show that is aired on the university's student channel, VTV.
All the episodes are also available for on-demand viewing online here, but I know you're probably going to click over to the SexRX show anyway. You can enjoy the Dr. Ruth Jr. show if you'd like, but you'll miss out on some pretty impressive cooking on Kitchenventions, especially considering that they're cooking in dorm/apartment kitchens.
The students seem quite thoughtful in their food choices, shopping lists and recipe development, and they include some of their recipes online if you see something you like. I've always believed that nobody should be able to graduate from college without at least some basic instruction in cooking, personal accounting and small engine repairs, and these kids seem pretty well-prepared to impress future suitors with their kitchen prowess. As Red Green used to say, "If the women don't find you handsome, they should at least find you handy."
In the end, the ghosts in the machine at random.org picked two winners for us. The first is my fellow Manhattan fan Kelli (with an "i" and no last name.) Our second winner is Brenda Ziztman who has the distinction of loving the Negroni, one of the classiest of all cocktails and having a last name with two Z's in it. Well done, Brenda!
Email the sponsors of the party at DrinkUp@drinkmusiccity.com and cc: me at cchamberlain [at] nashvillescene [dot] com so that I can make sure we get you on the guest list for the exclusive launch party. Thanks again for playing!
I skipped my flu shot once in the past 10 years. And I got the flu. Won't make that mistake again. ... It may not be foolproof, but it sure does improve my odds of surviving the annual epidemic unscathed. Or at least only partly scathed.
But if you're averse to needles or you want to redouble your defenses, Jeni's Ice Cream has a tongue-in-cheek solution with their suddenly famous flavor, Influenza Sorbet. Actually, that's what it was called until last week. "We changed the name because we didn't want anyone to think that it actually cures the flu or contains the flu," the company says. Now it's called Hot Toddy Sorbet.
The sorbet does in fact feature some of the ingredients in a hot toddy like your grandma might make you to ease the pain of your fluish symptoms. (Funny, you don't look fluish ...)
Cayenne pepper, ginger, Maker's Mark bourbon, honey, orange and lemon juices are the base flavors of the sorbet, which makes me think about maybe hanging out in the Baptist ER to see if I can catch a bug. Nahh, there's no reason why we anti-anti-vaccinationists can't enjoy a pint while we're still hale and hearty.
Blackstone Nut Brown, Yazoo Pale, Fall Lager, and Rye Saison, any Calfkiller beer, Mayday Angry Redhead, Turtle Anarchy Another Way to Rye
So I've got a copy of Miller's book waiting for you, ryan. Just email me at cchamberlain [at] nashvillescene [dot] com and we'll arrange for delivery. Congratulations!
Of all the entries imagining who said what to make a tableau of Nashville culinary talent guffaw so hard, longtime Bites commenter Pogo came the closest to the truth by guessing, "either Margot made a 'pork' joke or someone's about to get their rooster spatchcocked..." The actual story is that Pat Martin had just told a long dirty joke, which he'd probably repeat for you if you have five free minutes. But when Pogo said "spatchcocked," we knew we had a winner. Plus anybody whose manifesto on the Bites commenter page is "Those who forget the pasta are doomed to reheat it" is a winner in our book.
The winner of a $25 Amerigo gift certificate and two tickets to a Nashville Symphony Orchestra concert was Wallace, whose desire to visit Edley's and Marche was selected by the cyber-random number generator as the lucky one.
So Pogo and Wallace, send me an email to cchamberlain [at] nashvillescene [dot] com and I'll send you your magazine and hook you up directly with StreetSmart for your certificates, respectively. Thanks for playing!
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