5. Joey Bishop’s Rusty Nail This marriage of the Scottish liquor Drambuie and whiskey was invented in the 1960’s at the 21 club in Manhattan. From Esquire comes this recipe that was advertised by the Rat Pack as “the best things happen between 10 pm and 2 am.” Today this expression is a favorite among […]
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ARCHAEOLOGY OF BREAD – Crouton
WHAT IS A CROUTON? Much like French toast, croutons are a great way to both recycle stale bread and add some character to your salad! The word itself comes from the French word croûte or crust (as in bread). During Medieval times soup was often served in sops or pieces of stale bread. Today stale bread […]
ARCHAEOLOGY OF BREAD – Christmas
WHAT IS CHRISTMAS BREAD? Several countries have variations on this theme but Germany with Christmas stollen and Norway with Julekake are the most well known. This recipe is a popular holiday alternative to fruitcake. In general oats, butter and egg are mixed with zest and candied fruits and baked. Historically in the city of Dresden […]
FOOD FIGHT!! PROSCIUTTO OF THE SEA – Spain vs. Italy
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 1 pound from Spain, please welcome mojama! His opponent, weighing in at 3.5 ounces from Italy, please welcome mosciame di tonno! LET’S GET READY TO RRRRR…….HAVE A SPIRITED DEBATE ON FOOD!!! […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Tangelo
WHAT IS A TANGELO? It is a citrus hybrid made from a tangerine and a pomelo (grapefruit). Unlike many modern day experiments, this fruit occurred naturally several thousand years ago in Asia. Also known as a honeybell, they’re about the size of a baseball, juicy and have a sweetly tart taste. In appearance and shape, […]
ARCHAEOLOGY OF SEAFOOD – Snapper
WHAT IS SNAPPER? Ironically this rose-colored fish is actually a member of the white fish family (grouper, monkfish). It’s most often known by the name red snapper. With triangular faces, their oversized mouths hold large canine teeth giving them their name. Their elongated bodies can grow up to almost 3 feet (1 meter) and 50 […]
TOP 7 “GHOSTFACE KILLAH” GROUPER RECIPES
7. Cast Iron Creole Grouper When it comes to rap and seafood, no one loves this fish more! A definite potential Ghostface Killah grouper dish comes from Aggies Kitchen. This recipe uses a spice mix from Emeril himself (whose frequent use of the word “Bam!” to entertain the masses disguised just how good a chef he […]
FOOD FIGHT!! JAMON IBERICO – Bellota vs. Cebo
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 18 pounds from Spain, please welcome Jamon Iberico de Bellota! His opponent, weighing in at 15 pounds also from Spain, please welcome Jamon Iberico de Cebo! LET’S GET READY TO RRRRR…….HAVE […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Kumato Tomato
WHAT IS KUMATO TOMATO? The Spanish kumato tomato (also known as Olmeca) is famous for its intense sweet flavor. With the shape of a ping pong ball, these newer breed of tomatoes are actually trademarked. Only one licensed producer per country can raise them. This nightshade fruit ripens from the inside out (much like brie […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Lumina Pumpkin
WHAT IS LUMINA PUMPKIN? White pumpkins are in general are known by many names including lumina, snowball, albino and Casper (the ghost). Lumina’s in particular were created in the 1990s by a Canadian company to meet a growing demand for novelty Halloween pumpkins. They do not grow as big as most pumpkins and tend to […]
TOP 8 “SIMON & GARFUNKEL” STUDIO LUNCH RECIPES
8. Angry Chicken When any couple has a falling out (let alone the most famous musical duo of their generation) what to serve? From Genius Kitchen comes this recipe that uses a Cajun spice blend to give it an “angry” flavor. This is a quick and easy recipe to knock out. 7. Pissed Off […]
FOOD FIGHT!! PASTA – Slow vs. Quick Dry
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 1.1 pounds from industrial factories, please welcome quick dry pasta! His opponent, also weighing in at 1.1 pounds from artisans everywhere, please welcome slow dry pasta! LET’S GET READY TO RRRRR…….HAVE […]
ARCHAEOLOGY OF HERBS & SPICES – Brown Mustard Seed
WHAT IS BROWN MUSTARD SEED? Unlike their cousins black and yellow, brown mustard seed is a fiery cousin that adds a kick to any recipe. Brown and black are very similar with strength, with the former being a bit stronger but the latter being much easier to find in stores. Humans have been grinding these […]
ARCHAEOLOGY OF MEAT – feet (chicken)
WHAT ARE CHICKEN FEET? While this might seem like a dish only served during times of famine in the West, in parts of the deep South or Asia it’s a delicacy. Consisting mostly of tough, stringy connective tissue the feet of the bird do not have the juicy succulence of the drumstick or the breast. And […]
TOP 8 “BUTTHOLE SURFERS” RECIPES
8. Pig Rectum Calamari The N.P.R. show This American Life featured an episode on fake calamari. This question of Is That Calamari or Pig Rectum has been subject to some debate about whether its true or not. While large amounts of boneless, inverted pig rectums are sold to China and Korea, whether American restaurants […]
FOOD FIGHT!! SAN MARZANO TOMATOES – Italy vs. California
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 4 ounces from Campania, please welcome the Italian San Marzano tomato! His opponent, weighing in at 5 ounces from the U.S.A., please welcome the California San Marzano tomato! LET’S GET READY […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Jarrahdale Pumpkin
WHAT IS A JARRAHDALE PUMPKIN? This winter pumpkin is native to Jarrahdale, Australia and is great in soup or pie! The bluish color of this heirloom gives it almost a smurf-like coloration and size (growing to only about 10 lbs / 4.5 kg). However in some cases they can grow to over 100 lbs / […]
ARCHAEOLOGY OF SEAFOOD – Sole
WHAT IS SOLE? The name sole was given to this fish due to its resemblance to a sandal. They are flat in shape being brown on top (with both eyes) and have a white underbelly. In Europe this refers to a specific family of fish while in the States it has become a more generic […]
FOOD FIGHT!! CHEESE – Munster vs. Epoisse
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 8 ounces from the France, please welcome Epoisse! His opponent, weighing in at 1 pound from the industrial plants all over the world, please welcome munster! LET’S GET READY TO RRRRR…….HAVE […]
FOOD FIGHT!! CHEESE – Raw vs. Pasteurized Milk
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 12 liters from cows, sheep and goats everywhere, please welcome raw milk! His opponent, also weighing in at a slightly warmer 12 liters, please welcome pasteurized milk! LET’S GET READY TO […]