Vegetable Instruments!

I like Music. I like Veggies. Put the two together, Vegetable Instruments!

Vegetable Instruments, Baltimore, and the AVAM | The Oddstrument Collection.

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Cherrywood Art Fair – Dec 13 & 14 – Traveling Bistro Serves Up The Food

Hey Friends, Traveling Bistro will be serving great food both Saturday and Sunday. Lot of great artist will be selling awesome holiday gifts too!

Cherrywood Art Fair – Dec 13 & 14 « groovee fortune countrystarr.

SKULLS: the skull-a-day book – Boing Boing

These food skulls are from the interesting Skull a day book, Skulls, by Noah Scalin. He used a different medium each day . Cool!

SKULLS: the skull-a-day book – Boing Boing.

Cherrapeno: Winter Cranberry Cupcakes

Love these Melted Snowman Cupcakes!

Cherrapeno: Winter Cranberry Cupcakes.

Hot Pig on Pig Action?

Jim Webster from Clearwater, Florida wins Mario Batali’s Ultimate Grilling contest with Pork stuffed in Pork, stuffed with Pork! My kind of dish!

Jim was quoted as saying

“I would love to see it on a Batali menu. On Rachael Ray’s show he sounded fairly complimentary, as did she. But she didn’t drop any ‘Yum-o’s.’ ”

Pig-Wrapped Pig-Stuffed Pig

2 tablespoons fennel seed

1 tablespoon salt

2 large oranges (finely minced zest and juice, used separately)

1 1/2 pounds pork shoulder, cut in 1-inch chunks

1 cup orange marmalade

2 pork tenderloins, about 1 1/2 pounds each, each sliced in thirds (3 pieces, about 4 inches long each), butterflied and pounded to about 1/4 inch thick

10 to 12 ounces pancetta, sliced thin (24 to 30 slices)

To watch Jim Webster make his dish, go here.

To make the orange-fennel sausage: Heat a dry skillet. Toast the fennel seed for about 3 to 4 minutes. Keep pan moving to keep seeds from burning. Run the toasted fennel seeds through a spice mill to grind. Toss the fennel seed, salt and orange zest with the pork shoulder chunks. Run through a meat grinder. (Substitute 1 1/2 pounds bulk pork sausage to eliminate this step.)

To make the glaze: In a small saucepan, combine orange juice and marmalade. Simmer over low heat, stirring occasionally for 15 to 20 minutes, or until you are ready for it at the grill.

To assemble the meat rolls: Take 4 to 6 slices of pancetta (depending on the size of your butterflied pieces of tenderloin), and lay them out on a work surface, overlapping the edges slightly. Put a piece of tenderloin on top of the pancetta. The tenderloin should extend a little beyond the pancetta on the sides. Place 3 ounces of sausage down the center of the tenderloin. Fold the ends of the tenderloin up. Get your fingers under the pancetta on one of the sides, and pull the pancetta and tenderloin up to cover the sausage. Roll the package over the rest of the way. These can go straight to the grill, or be individually wrapped in plastic wrap and refrigerated overnight.

To grill: Preheat grill. For gas grill, turn three burners on high until grill is about 400 degrees, then turn off the middle burner and leave the outside burners on high. For a charcoal grill, set up for indirect heat cooking.

When grill is hot, put the meat over the middle burner. Cook covered for about 5 minutes, then turn 1/2 turn. After 5 more minutes, brush glaze on meat and turn 1/4 turn. After another 5 minutes, baste with more glaze and turn 1/2 turn.

Monitor temperature of the biggest piece. When the internal temperature gets to about 135 degrees, take roll off the grill and baste with more glaze. Allow to rest about 5 to 10 minutes before slicing. Leftover glaze can be used as a sauce.

Serves 8 to 12.

Source: Jim Webster, Clearwater FL

R.I.P. Bobby Mueller

If you have read part one of my Central Texas BBQ experience you know I’m a big fan of Louie Mueller Barbecue. It’s with a sad heart, taste buds and belly that I bring the news that owner and Pit Master, Bobby Mueller passed this weekend. The mantle now passes to his son Wayne as it did to Bobby in 1974. I know that he will honor the the family name.

Queing Up in Central Texas Part 2

Holly Mackerel! What a Summer it has been for those at the House of Been. With grand dreams of launching this blog and starting a new catering company (Traveling Bistro) all has gone well. We might not have been able to blog quite as much as we would have liked but all in all we’re satisfied with these new beginnings. Thanks to all that have supported our new endeavors. Now on to the BBQ!

Kreuz Market, Smitty’s and Black’s Lockart, Tx

Part two of this report takes us to Lockhart, Texas. Considered by many a mecca for Texas Barbeque. I agree with that assessment. A relatively small Texas town supporting at least four (that I can think of) Barbeque establishments is quite a feet. Here is the low down on three of them. Mind you I don’t intend to rank these one over the other. In fact I think they all have something to offer. Kreuz Market, Smitty’s and Black’s, were all visited on this trip to Lockhart.

Read More

Read part 1