Bacon Wrapped, Mac-n-Cheese stuffed, Meatloaf!

0 comments so far. Click to add your own!
Bacon Wrapped, Mac-n-Cheese stuffed,
Meatloaf! 

     Not only is the name a mouthful, but this sinful treat will entice all of your senses.  The smell of bacon in the kitchen, the visual delight while preparing.  And your taste buds, well, I always hope the end product pleases.  
     
     I will start with a basic meatloaf recipe, but if you have a particular one you like, substitute yours for this one.  The one item I might object to is anything with ketchup (catsup). You can read about my distaste for that condiment here.

     In addition you will need to have a Mac-n-Cheese portion ready to go for the stuffing.  My recipe can be found here.  This may be the most time consuming part of the recipe, so you should be sure to plan well.  As you will not have to bake the mac-n-cheese for the meatloaf, I suggest allowing 45 minutes to prep this part of the recipe. 

     Once you have your macaroni and cheese ready to go, the next steps are fairly simple.


Ingredients:
  • 3 cups Mac-n-Cheese (not baked)
  • 3 lb. 80 -20 ground beef (I use all beef, but use what you like best).
  • 3 eggs
  • 1/2 large onion, chopped
  • 2 cups Panko breadcrumbs.
  • 3 cloves garlic, minced
  • 3 Tbsp worcestershire sauce
  • 2 Tbsp fresh parsley
  • 10 pieces bacon
  • Salt/pepper


Total time: 1 hour, 15 minutes. (Does not include time for making mac-n-cheese.)

Once we have our mac-n-cheese prepped, the next step is to prepare the meatloaf.  I would like to repeat that most any meatloaf recipe you like will work as a substitute. I prefer this simple and pure combination of flavors.

Place your meat in a large enough bowl to mix with your hands without spillover.  Add your eggs, Panko bread crumbs, garlic, parsley, and worcestershire, and onion.   I like to grate my onion with a cheese grater to add to the mixture. It creates an almost pureed onion that I think mixes well.  Add salt and pepper (along with any additional ingredients you may like) and mix with hands.

Once mixed we are ready to build our masterpiece.  Start with a sheet pan large enough to fix your meatloaf. You can build on a rack on the sheet pan to help create a drip pan for your meatloaf, if you have one.

Lay your bacon strips our side by side on the pan (or rack), be sure they are tight together.



Now split the meatloaf mixture into two parts. about 2/3 part for the base, and 1/3 for the top.  

Form the base 2/3 section into a flat rectangle about "2 inches thick" x "the length of the bacon pieces" x "1/3 of the width of the bacon.  The length and width are more important than the thickness.  Create a well (or negative space, to keep with my math analogies) in the base with a hight edge around the sides.  Place your mac-n-cheese in the well making sure you leave room around the edges. 


You are ready for the top piece of the meatloaf. Don't be worried if you cannot get the top part in one piece onto the your loaf, you can work in once it is in place. 


Now form the monstrosity with your hands, pinching and closing tight all the edges.


Don't be afraid to form the meatloaf to meet the needs of the bacon, but remember the bacon will be more pliable and can be stretched a bit to meet at the top.  You may be thinking it would be better to have the bacon close under or the sides, but I have never had any issues with the bacon coming apart. You could roll your meatloaf, I suppose, but it never seemed necessary.

Next wrap the bacon around the meat and try to have each piece cover as much of the meatloaf without overlapping.


I want to apologize for the end product pictures of this post. They in no way reflect the photographer or his assistant. This was one the last shoots of the day and frankly I was emotionally drained. I tend to plan a very aggressive menu when I get the opportunity to work with them, and this day I over reached. 

Place the meatloaf in the oven at 375 degrees and bake for up to 1 hour. It may take a little less, but you can usually test the doneness by the bacon. When it gets good and crisp, the meatloaf should be done.  Temp should be around 155 degrees for the meat, but this can be deceiving if you don't place your thermometer properly. You want to be sure to get only meat, and not the mac-n-cheese.


I know you don't need to see a picture of meat in my oven, but I couldn't resist putting this one in the post. Other than my oven not being perfectly clean, I thought it was pretty cool.
When done, let rest for 15 minutes.  Serve slices the size of each bacon strip.  When I make the mac-n-cheese on the same day, I reserve some of the cheese sauce for a drizzle (optional, of course).
You can see here how using a rack to drain the fat and any roving cheese might make for a better out of the oven presentation but you can transfer fairly easily to a serving platter to avoid the grease/cheese mixture on the pan.


Stuffed Banana Peppers

0 comments so far. Click to add your own!
Stuffed Banana/Cubanella Pepers


A staple in many Buffalo, NY pubs and restaurants, these are much different than the standard bell peppers stuffed with rice and meat.  A great appetizer any time of the year. Simple and easy. Great way to impress guests.


  • 3 Banana Peppers
  • 3 Cubanella (or Italian sweet) peppers
  • 8 oz ricotta cheese
  • 1/4 cup fresh grated Parmesan cheese
  • 1/4 mozzarella cheese
  • 1 large egg
  • Fresh parsley
  • salt/pepper
  • 2 tsp olive oil
Total time: 35 minutes
Serves 3

Cut your peppers in half lengthwise and clean out ribs and seeds.

In a bowl, mix together all the other ingredients except the olive oil and make sure they area combined well.

Pre heat the oven to 375 degrees.  Stuff the peppers with the cheese mixture and place on a sheet pan (I like to cover with foil for 15 minutes).  Drizzle the tops of the peppers with olive oil before baking.

Cook for 20 minutes or until the the cheese starts to brown slightly.

Serve hot.






Two Roads

0 comments so far. Click to add your own!
        Every morning at o’Bagelo’s started with coffee in the pre-dawn hours with the lights off, enjoying the peace of a locked door.  Reading the paper then thumbing through a book of quotes for something topical to post on that small green chalkboard by the cash register.  I don’t remember the very first dollar that came in the store, but I will always remember the first quote I put on that board.  Several lines of Robert Frost’s poem “The Road Not Taken.” 

    “. . .

  I shall be telling this with a sigh
  Somewhere ages and ages hence
  Two roads diverged in a wood, and I -
  I took the one less traveled by,
  . . . “
 
  Each day there was a building excitement during the morning prep for the noontime rush.  It was game time everyday.   And in the midst of all this there was constant current and cultural discussions that often included reactionary, no-thought reactions on my part.  Not thoughtless, but “No time to think and make sure it wasn't offensive or just plain wrong”.  This is where the good stuff game from. The crazy ideas, the reactionary ideology, and often just a one-liner that even made me laugh.

     Some of you will remember the wall of Dr. Seuss photos; the annual “It’s a Wonderful Life” party; the wedding at he bagel shop and many others (stories for another post, all).  On occasion the issue wasn’t one of choice but rather of force.  And maybe I had a choice on how I was going to react, but once you are heading down certain hills, it’s seems best to go all out.    After all, if you can't express yourself fully at some little inconsequential bakery in the middle of the city, where is it that you can tell a story and hold to your beliefs. 

    This behavior was supported by my rereading every few years of Henry David Thoreau’s essay on civil disobedience. Originally titled “Resistance to Civil Government” interpreted as an angry response to being jailed for not paying his taxes. However it is considered his most famous and popular essay so I like to believe it has content and value greater than just the rantings of an angry jailed man.

My story started with a letter in the mail early in 2005.  The city was responding to the post “9/11” world and was trying to crack down on the possibility of money being diverted from small businesses to the current evil extremists outside the country.  A bold move. Conquer and defeat an enemy that may not exist, rather than the much more difficult enemy the city was having no luck eradicating (poverty and crime, if I am being too abstract).

The letter from the city informed the business owner of the new rules being applied to the existing business license that we all currently held.  These new rules were going to stop small businesses from financially supporting terrorists.  There were several new aspects to the license, and we had to comply within 90 days or face fines and possible revocation of the license many of us had held for years. 
First they wanted a full profile of each owner of the business including a primary individual to be  held responsible for the activities of the business.  This included home address, social security number, and a background check.  They also wanted a placard conspicuously posted on a  wall in the facility with the name and picture of this primary person.  The primary  could not leave the country for for more than 6 months without assigning a new primary, who had to go through the same process. They wanted a fee of $100.00 to process all this information, and a smaller annual fee to keep the data up to date.  In addition, there was some arbitrary formula making this only apply to small businesses.  No chain needed to supply this info and no large corporation. 

For many people this may not seem overly burdensome, similar to the tax that was asked of Thoreau.  Some small, seemingly acceptable, response to a perceived threat that would save us all from the injustices of the future.  Another weight on the balance of cost vs. the  principles and liberties that are the foundation of our nation.

Unlike Thoreau, my objections lie outside the monetary fee being demanded.  I certainly didn't think it was appropriate to post a picture of the person who would most likely be carrying the days deposits to the bank, even though most people knew me as the owner.  Secondly, I absolutely did not trust the city with all this personal information that was now vital to the our safety.  Thirdly, I could find no reason for the city to be informed of my travel plans, no matter the length of time, or the location.  By this time I had gotten to know many of the people in city government, and although I liked most of them, I certainly did not trust the systems that were in place over there. 

I wasn’t the only one offended by this attempt to suppress my civil liberties (Reductio ad Absurdum? Maybe). There was a small group of business owners who had banded together to protest this atrocity and were gaining the usual attention of 12 protesters made to look like a great movement by the media.  I even attended one of their meetings that had the ear of a man running for mayor.   A man I knew for many years from o’Bagelo’s.  I sat in the back and acknowledged my friend as he walked in, but I was there as an observer and I let the others squawk on in length about their issues with this new program.  

My friend would eventually go on to win the election in a large upset over the sitting mayor, and then on to state level politics for a while. He was a very empathetic listener. 

While the group continued their open and media based retaliation, I pursued my own path with the city officials.  I ignored their requests my mail, and my disgust was well documented the first time a code enforcement official visited in person. This was a bad idea for everyone involved.  Walking in to my place to challenge me in front of my customers rarely works out well. I end up insulting someone, and often look like a grouchy and arrogant buffoon. Not to mention my overly inflated sense of morality.  

This lead to a visit from another city official that I had befriended.  Rod was a sharp looking and well dressed young man who was destined to go places.  Pleasant demeanor, bright and quite personable. I just don’t think he was prepared for my response when he came in after the rush one day to pitch the plan that I had learned was his “baby”.

“I’m glad you are vested in this city and have worked hard to put this program together, Rod, but it’s crap. And I intend on fighting you all the way on this one.”

He continued his soft and political argument, and I my loud and brash retort, but we ended no where closer to a consensus.  

What followed was a visit from the code enforcement agent (another frequent customer) with a pre-filled out form from their current info, and a few data pieces for me to finish and sign.  I went over my objections again without being distracted from my daily tasks and he as he realized my compliance wasn’t an option on that day, he pulled out the another pad.  He informed me that if I did not comply, that he would have to write me a violation ticket, that came with a fine of $100.00.  I informed him that he could have the money for the registration fee, but I would not provide the information requested, I would not sign the form, and I certainly would not be paying any fines.

The ticket informed me of my blatant disregard for this new mandate, and the consequences that would follow.  Those included more tickets with exponential fines for non-compliance, and eventual loss of my business license.  I took the ticket, said thank you, displayed it in clear view of the customers, and soapboxed about the injustice.

The road ahead looked to be an ugly trip, and it likely wasn’t going to go my way.  Whether it be pride, ego, or some other sense, I was still going down that trail.  This is when those risky decisions turn to actions quicker than better judgment can intervene. I went home and printed out 30 copies of the “Bill of Rights” and then had them laminated at the local print shop.  Next I threw them randomly across the floor of the dining area, and I continued to do this every day.  So as to reduce the potential risk of a lawsuit, I posted another note on the door at eye level, also laminated and in a bright yellow color.  

“Warning: Acts of civil disobedience in progress” 

Not that this would stop a personal injury attorney from taking my last bagel knife, but at least the most aloof customer (And yes, I am talking about you G.M.) would take pause and be more cautious upon entering.   As the customers entered they looked around and noticed the mess of papers strewn across the floor, the table tops and the counter.  I ignored the mess unless asked, which usually happened after each person ordered and I would explain while making their food.  “If the city can trample all over the bill of rights, why shouldn’t the constituents have the same opportunity?”  My own personal tea party.

By now most customers were aware of the ongoing battle and I hoped this would produce a little humor and some passive interest in the situation.  The most important part of securing a movement is not to get bogged down with the nitty gritty of the injustice.  Keep it to the big highlights and move on. Some will trust you, others will research it, and most will shake their heads and forget about it.

But a point was being made in my community.  I’m not sure it was the point I was looking for, but a point none the less. “John is up to his antics again.” “What is it this time?”, or other comments of this nature. Once again, marketing through stubbornness. 

My refusal to provide the city with this newly requested data continued.  My friend in code enforcement was required to come back every few weeks and ask again for the information and to issue me another ticket. Each time I refused.  The fines increased: first to $200.00, then to $600.00 and the final ticket, $1000.00 was to quickly accompany the revocation of my business license.  This is where the process stood. Me holding a $600.00 ticket and awaiting the final curtain. 

Each time the code guy came in it was a bit of a circus.  On one occasion I was sitting with a group of lawyer friends and they could do nothing but laugh at my jovial nature as the hammer appeared to coming down.  My life boat sat perched calmly by the side of the business as I snickered at the passing storm about to sink my ship. They knew me well enough to know that I would stand my ground, but in the subtext of their laughter it felt like “Nicely, Nicely” in “Guys and Dolls” .  Sitting aboard the life boat of his dream, while the other passengers sang to him “Sit down, sit down, sit down. Sit down, you’re rocking the boat.” 


Other friends that owned businesses had buckled under the threats even though they were equally offended. They did however, watch closely as I engaged the enemy armed with only common sense and logic.  Generally a losing bet, by the way.  I was glad they were on my side, but wished a few would more had the taken the risk with me.  At last count I was told from the code guy that there were  30 of us left thumbing our nose at the system. Not a large percentage. 
 
This last encounter happened sometime in the fall, before election day.  As I stated earlier, a new mayor was elected and I wasn’t banking on any change.  But I was informed by a different city official not to pay the fines and hold off until the new mayor took office.  They had planned on reviewing the whole of the legislation.  This was a huge relief.  Despite my nonchalance about those tickets, I was concerned.  Would they really try to close ME down over this issue? Was I that arrogant to think that they would not? The answer was the same for both questions.

After the first of the year, there wasn’t much going on with all this hubbub as the new administration went to task overhauling the appointees in the administration.  The curator of the that law didn’t make the cut.  When the dust settled and a few clearer minds went to task, they issued a rewrite of the program. The fee was down to a one time $25.00 payment, and many of the those abrasive and invasive demands were removed.  

I quietly accepted the proposal, feeling I had challenged the big dog and was presented with a winning hand if I was smart enough to play it. Certainly not a royal flush, but it was a win in my book.  This process served to reinforce one of the many lessons I learned over the years.  The importance of giving someone an avenue to retreat when negotiating. Back someone into a corner and you may be in for a fight that although you may win, you will not come out unscathed.  Give someone a path to walk down with their head in the air, and a feeling that they have accomplished something, and both sides can feel like winners.  The ever so elusive Win-Win.

It is important to recognize when that window is being left open for you.  And just as important to exit smoothly.  I am very thankful that my father let me read some of his material from the Center for Dispute Settlement (shameless plug) and that he showed me the importance of this position. 

I filled out my paperwork, cut the check for the City, and the battle was over.  Or so I thought.  A week later my revised license came in the mail; no picture required, no travel plans to be revealed, along with a few other wins.  It was a bright pink cardboard placard that fit into a legal size mailer.  I removed the form and hung it proudly on the wall for all to see.  The first line was the name of the business in a large font, and that was followed by the name of the person in charge, just as large.  

“O’Bagelo’s” was clear and legible, and so was the owner’s name: Hyun-woo Kim.  At the bottom of this form was a printed signature of the department head who had approved all these licenses.

It was as if they needed to prove my point for me, and take away my power.  I was dumbfounded and could barely present an argument when customers would ask.  Shaking my head in disbelief, I was silenced.   “You shouldn’t be trusted with this personal information.” That was my argument.  Proven.  

Two days later a very nice and unwilling mid level city official came into my store and informed they had made a mistake and would like to reissue my license.  “I should think so” I said with an arrogant smile. “But I need to take that misprinted one with me before I can reissue a new one,” was her response. 

I paused for few seconds, thinking, plotting, weighing.  This was opportunity knocking loud and clear. The question I pondered; “On which door?”  Do I continue my Thoreau-ian tirade or offer a window for the other side, as they had done for me?  Answer the door, or open the window?  I agreed to her terms on one condition. I wanted the guy who signed this license to come and get it himself.  As Thomas Jefferson said, “If you have to eat crow, it it while it’s young and tender.”  Here was his chance.  

She left politely and the next day came back looking even more discouraged and drained. I was informed that he was sick and couldn’t make it, and she could not leave without that pink cardboard placard.
Empathy crushed me as I looked at this poor woman.  There was no way I could put her in the middle of this any longer. I handed her the license and apologized to her for my behavior. 

In the end I chose to believe not that I am a stubborn man with authority issues, but rather that I followed the good advice from several of my mentors.  I stood in the shadows of Thoreau with my own Civil discontent, and then recognized the path to retreat with dignity when given the opportunity.  So,

“Two Roads diverged in a yellow wood,
. . . 
. . . 
and I,
I Took the one less traveled by,
And that has made all the difference.”



And that has made all the difference.   

Pasta e Fagioli

0 comments so far. Click to add your own!
Ma' Belmont's Pasta e Fagioli

Having never made a soup when I opened the store in 1991, I often asked my friends for any family recipes they might be willing to share.  Using this a starting point, I would personalize it to fit the process of our facility.  This one remains pretty consistent with the original given to me by my friend Michael Belmont, from his mother. So, Thanks to Ma' Belmont!


Ingredients:

  • 1 #10 can Pear or Plum tomatoes. (Stanislaus -Alta Cucina  plum or Valarosa Pear are best).  I found it best to use a mix of 1/2 each, but that will leave you with enough to feed two or three Italian families.
  • 1/3 cup fresh Parsley - chopped
  • 1/3 cup fresh Basil - chopped
  • 1 lb Ditalini pasta 
  • 2 cups chicken stock (optional, but it really tastes better with rather than without)
  • 2 - 26 oz cans of Cannellini beans (White Kidney beans)
  • 1 cup chopped Spanish or white onion
  • 6-8 cloves of garlic minced well
  • 3/4 cup olive oil
  • crushed red pepper
  • salt and pepper
  • Fresh grated Parmesan
Total time: 3 hours or more.

This recipe contains 4 parts that are put together at the end to create the most comforting of Italian delights.

Part 1

The longest part to prepare is the tomato concoction. Start by hand crushing the tomatoes in a large bowl.  When crushed, place all the contents in a large pot with an equal part water from the can(s).  Add the basil and parsley, salt and pepper, and cook on medium high for 2 hours, or up to 3 hours, to reduce by 1/3.

Part 2  

Bring 6 cups of water to a boil, and cook pasta "al dente". Set aside and reserve at least 3 cups of starchy water to add later.







Part 3 

In a separate pot, add olive oil, onions, garlic, and red pepper, and sautĂ© over medium to low heat for 15 minutes, or until the kitchen smells like the mixture.  Set aside until ready to use.












Part 4

Drain and rinse beans well. Set aside.


The last part is to combine all ingredients with the tomato mixture (including the optional chicken stock) and let sit at a low heat for 20 minutes.  This is where you can add the starchy water to get your preferred consistency.




















The noodles will continue to absorb much of the liquid of the soup over time, so I will retain some of the starchy water to add as needed over the next few days, that is if any of the soup remains.  My experience is that two or three bowls per person is not unusual.

Serve with fresh grated Parmesan cheese.





Mac-n-Cheese

1 comments so far. Click to add your own!

Mac-n-Cheese

Home made mac-n-cheese has been getting a lot of press as of late, with quite a few "quick fix" and "Stove Top" recipes.  This is not one of those, but rather a little twist in the Italian direction of the original style.

Ingredients:                                                                                 Photos by Jon Feldman

  • 1 lb. short pasta, like elbows or farfalle. (Even though I used ziti in the photos)
  • 3/4 cup Fontina cheese, shredded
  • 3/4 cup Mozzarella cheese, shredded
  • 3/4 cup Sharp cheddar cheese, shredded (I alway use white cheese, but your choice)
  • 1/4 cup Parmesan, grated
  • 4 tbsp butter
  • 1 cup flour
  • 2 cups Milk
  • 1/2  cup 1/2 and 1/2
  • 1 tsp ground nutmeg (fresh, if possible)
  • 1/2 cup onion, chopped fine
  • 1/2 cup Panko breadcrumbs
  • 3 tbsp olive oil
  • Fresh parsley for garnish
Total time: 1 hour 15 minutes (including baking time for finished product)

Bring eight cups of water to a boil, cook pasta "al dente" and set aside. Do not rinse as this will wash off starch and the sauce will not stick to the pasta as well, even this cheesy sticky sauce.

Pre-heat oven to 375 degrees

Next we make a roux.  A roux is a butter/flour mixture that adds flavor and thickens the final product.

Melt the butter  in a sauce pot over medium heat. and add in the onions. Cook for about 2 minutes until onions are soft. Next add the four and mix thoroughly and let sit for a minute to cook out the flour taste.

Now turn the roux into a béchamel sauce by adding the milk, 1/2 and 1/2, and nutmeg. Stir until the pasty flour mixture dissolves into the milk mixture.



Time to add the cheese. Slowly mix in the fontina, mozzarella, and cheddar until completely melted.  A nice thick cheesy mixture should be the result.  Add milk if the mixture doesn't look like it will mix well with the pasta.

Take a baking pan, and pour some of the cheesy paste on the bottom of the pan and spread evenly.  You can butter the pan if you choose, but I have not had any sticking issues with this recipe.


Mix your pasta and the cheese sauce, reserving about 1/4 cup to coat the top.  Add your pasta mixture to the lined baking pan.  Now spread the rest of the cheese sauce on top and spindle the panko bread crumbs evenly.


Drizzle the top with olive oil and parsley, bake uncovered for 20 minutes or
until a nice golden brown crust appears on top.







Big News Plug!

0 comments so far. Click to add your own!
February, 16, 2015

On February 8, the Democrat & Chronicle in Rochester N.Y., did a large story on my health, my old restaurants, this website, and organ donation.  Karen Miltner did a a great job bringing a very difficult subject matter to the forefront for many people.  It is a long piece with many varied points of interest, I hope that you will find something of value.

Here is the link, for those who have not had a chance to see or read the article.

http://www.democratandchronicle.com/story/lifestyle/people/2015/02/07/obagelos-owner-blogger/22828083/

In addition to the great press for my website, Karen's article has had a positive impact on many of the patients who suffer from kidney disease.  I am getting plenty of feedback from the patients I know and also from those I do not.

They have all expressed their gratitude for the empathy and understanding that was portrayed in the piece.  We often feel like forgotten people in our individual worlds as those around us see us on good days and not on the bad.

Thank you Karen, not just from me, but if I can be bold enough to say it for all those who suffer from this disease.

John

Chicharrones (Not the same as Craklings or Pork Rinds)

2 comments so far. Click to add your own!

Chicharrones are pieces of pork that are fried in their own fat.  They are different from pork rinds as they have more than just skin. My Cuban and Nicaraguan friends at the center have given me the other side of the story.  Many foods we eat started out in one form, from core ingredients, and our now presented to us as mass produced, chemical infused, completely different versions of the original.

These Chicharrones are larger pieces that include pork meat, fat, and skin, and then cooked in the fat in produces as the process begins.  They are without a doubt, a wonderful ethnic treat that has surprised every guest that has eaten them in my kitchen.

Chicharrones  (Photos by Jon Feldman)

This piece is about 2 lbs. in weight, and about 1 1/2 inches
thick.
  • 2 lb piece of pork (with skin, fat and meat)
  • Sea Salt
Best to use a cast iron skillet

Total Time: 30 minutes

The hardest part about this recipe is finding the right piece of meat to start out with.  You will generally need to find a place that cuts there own meat in house, and has some freedom to meet the customers needs.   This is a piece of Pork from the belly of the pig, and includes the skin, some fat, and as you can see, some of the meat.
Some recipes suggest letting the meat sit in the fridge overnight and uncovered to dry out a bit. I have done this, and it helped crisp up the pork, but I would say it isn't always necessary.

Start by placing your pork skin side down on a cutting board.  Score the meat about 1/3 of the way through on a diagonal. Score again at a 90 degree angle to the first scoring.


Next cut the neat into cubes.  Place the chunks into a cast iron skillet on medium heat.  It is OK to crowd the skillet as the pork will reduce quite a bit, just be sure there is only one layer.



Turn the pieces frequently and be careful of the spattering fat.  The pieces will "crackle" and can make a bit of mess if too hot.  You will find that the pan will develop a pool of pork fat and that the pieces will continue to cook in the fat.  You can reserve this fat (and you should) to use for other dishes.

Let the chicharrones get nice and crisp on the outside without browning too much.  When they are done, place on a paper towel do drain some of the fat and sprinkle immediately with sea salt.  Serve while hot.


Journal update 2/9/14

0 comments so far. Click to add your own!



It has been over a year that I have been adding to the content of this site, and the response has been growing with each month.  In February this year, we got a big boost, with a little help from some friends.



A big thank you to the Rochester Democrat & Chronicle for the recent article about my health and this website.  Here are the links to the piece, for as long as they last up on their website.

There is short video compiled by the author, Karen Miltner, and a great story about my food, and the health problems I have been through.


Link is here for the article.