Port-Braised Oxtail Cakes on Yellow Corn Polenta / Stir Fried Anchovies (Myulchi Bokkeum) / An A to Z of offal + 3 Offal Recipes

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

Stuffed Leg of Lamb / Great South Bay Duck Ragù / Roasted Mushrooms with Garlic, Chile & Rosemary

Article & Recipe: The California Cook: Stuffed leg of lamb — it's worth the effort

I'm proposing a boned leg of lamb, stuffed with greens, feta and pine nuts. It may be a bit complicated to put together, but the payoff is immense.

Article & Recipe: Duck, Duck, Anchovy

Anchovies provide a hint of ocean air, and juniper berries a marshy hum. Red wine adds heft, and red-wine vinegar cuts the richness

Great South Bay Duck Ragù

Blog Post & Recipe: Roasted Mushrooms with Garlic, Chile and Rosemary

Sauteeing is great — it releases the viscous, gray juices of mushrooms and hopefully bleeds into something else in the pan. But roasted, they become almost chewy, almost crispy on the surface with a golden-brown crust on the tops. If you roast them for a short enough time at a high enough temperature, the mushroom will be still bursting with juice inside, but concentrated in taste and browned on the outside. It’s interesting.

Cauliflower Risotto with Anchovy Crumbs / Chicken Stew / Top 10 2009 Posts on Serious Eats

Blog Post & Recipe: Cauliflower Risotto with Anchovy Crumbs

The risotto was delicious but the real revelation was the anchovy crumbs , very unami and I now want to eat them on everything , thinking baked potatoes, macaroni cheese.

Blog Post & Recipe: Chicken Stew

What makes this stew so heartwarming are the aromatic spices – fennel, clove, cinnamon and finally some rosemary, thyme, peppercorn and crushed pepper.

Blog Post: The Year That Was: Top 10 Posts on Serious Eats

1. The Food Lab: Perfect Boiled Eggs »
2. Recipe: Rice Krispies Sushi »
3. Sunday Brunch: The Greatest Waffle Recipe Ever »
4. Recipe: How to Make a Choco Taco »
5. One Dozen Trader Joe's Eggs, Each with a Double Yolk »
6. Adam's Top 8 Pizzas of 2009 »
7. The Food Lab: Turkey Brining Basics »
8. A List of Street Food Vendors Using Twitter »
9. The Ultimate NYC Chocolate Chip Cookie Tour »
10. Animal-Style Fries at In-N-Out Burger »

Deep Fried Anchovies / Wine-Stewed Prunes / Vietnamese Lamb & Noodles

Blog Post & Recipe: Deep Fried Anchovies with Chilli & Preserved Lime Mayo

“You can cook them just like whitebait” the fishmonger advised. “Really?” I countered, “their heads look a bit big to eat.”

Vlog Post & Recipe: wine-stewed prunes & mascarpone

When at the end of a long day, I can sink into my couch holding a bowl of these prunes in my hands, I don't even think of shorter daylight hours ...

Blog Post & Recipe: Vietnamese Lamb and Noodles

The noodles were treated to the marinade the lamb had been sitting in [...] The marinade had created very succulent chops thanks to the lime, with the slight sweetness to it melding seemlessly, and beautifully, with the chilli and soy flavors bringing up the rear.

Grilled Fava Beans. Anchovies. Mushroom, Sausage, Goat Cheese, and Chive Grilled Pizzas.

Blog Post & Recipe: Grilled Fava Beans

The key is getting the grill (or pan) the right temperature - too hot and the pods char before the beans have time to steam in their pods.

Blog Post & Recipe: Mushroom, Sausage, Goat Cheese, and Chive Grilled Pizzas

This is a cross between crispy flatbread and chewy pizza with extra flavor from the char of the grill. If you don’t have access to a grill, bake the dough in the oven as you would any other pizza ... The mushrooms and sausage can be roasted up to three days ahead and warmed through before adding to the grilled dough.

Article & Recipe: And don't hold the anchovies

Look to the left for a link to "Roast leg of lamb with anchovies."

If one needs proof that anchovies are not natively malodorous, it's best to try Spanish or Italian brands in a jar (everyone agrees on the superior quality of the Spanish brand Ortiz). Anchovies also come salt-packed, requiring a brief soak in water. Even more impressive are the fresh fish ...

Related

* Recipe Roast leg of lamb with anchovies

Anchovies. Beef and Guinness Pie.

Recipe: Beef and Guinness pie

The filling for this pie is cooked long and slow, tenderising the beef and allowing the flavour of the Guinness to permeate it. You could prepare the filling a day in advance. For this pie I use a traditional shortcrust pastry, but you could use a puff pastry as an alternative.

Article: Short-cuts: how to cook with anchovies

Their classic use is crushed and mixed with garlic, rosemary and olive oil and used as a marinade or stuffing for lamb. Work the fragrant sludge between the layers of meat and fat to get the full flavour.

Warm Fish.

Article/Recipe: The hake's progress.

From a light lunch of steamed hake and artichoke hearts to a late snack of piquant anchovies, Simon Hopkinson is hooked on warm fish dishes for hot weather.

Salad of white fish with aioli dressing and artichoke
Prawn salad with haricot beans, onion, olive oil and parsley
Piquant smoked anchovies on toast

Anchovies, pho, soup, dessert, scallops

Article/Recipe: Easy Does it.

The culinary colossus Joël Robuchon was voted chef of the 20th century by his peers. He believes simplicity is the key to good food – and, to prove it, he introduces recipes from his Michelin-starred London restaurant, L’Atelier, that are straightforward enough to do at home

LENTIL SOUP WITH NUT OIL AND SMOKED LARDONS ... SCALLOPS WITH WATERCRESS SAUCE ... CHOCOLATE, CARAMEL AND PEANUT TART

Article/Recipe: Small fish, big flavour.

"The gutsy anchovy is one of the most versatile fish in the kitchen."
Includes recipe for Lamb leg steaks with anchovy butter.

Recipe: Braised oxtail and spring vegetable salad.

Blog post: Searching for the best pho in Melbourne