Blog Post & Recipe: Port-Braised Oxtail Cakes on Yellow Corn Polenta- It’s the Little Things
I turned a soggy pile of oxtail mush into a panko-fried cake and I put it on a round of polenta. Then I topped my savory “sundae,” but not with a cherry. Instead I used a port-poached plum.
Blog Post & Recipe: Stir Fried Anchovies (Myulchi Bokkeum)
This dish is a staple in most Koreans' refrigerator. It is easy to make, lasts for a while and can be eaten as a side dish with any meal. Also it is perfect for lunchboxes. Once you get over the weirdness of eating so many tiny fish in one bite it's really delicious.
Article & Recipes: An A to Z of offal (links to the recipes are over to the right)
Jump to: Blood | Brains | Caul | Cocks' combs | Ears | Eyes | Feet | Giblets | Heads | Hearts | Intestines | Kidneys | Liver | Lungs | Marrow | Palates | Spleen | Sweetbreads | Tail | Testicles (Fries) | Tongues | Tripe | Udder
Pig's trotters in milk recipe ... Steak and kidney pudding recipe ... Curried tripe recipe
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