A Razor, A Shiny Knife

This is just a bad ass picture of our white room with a white table in the back ground and a black shirted tom being a bad ass in the front. Photo: Cassidy DuHon www.duhonphotography.com

So with a total sense of irony and ridiculous timing I would like to share with you today some photos from our most recent pig roast. It was a bit of a Korean/Asian influenced affair with hint of the Carolina’s and Texas as usual.

Most of what is included below would fall under the heading “food porn” but that should not be looked down upon as with all porn it functions as an important part of inspiring our society.

All photos by Annoushka Owen © 2008
http://flickr.com/photos/oushki

This pig was slaughtered at a farm in upstate New York, Sullivan County to be specific. The kidneys are left attached to the carcass because they are the first part of the animal to spoil and when choosing meat you can tell it’s freshness from the freshness of the kidneys.

Photo by Annoushka Owen © 2008
http://flickr.com/photos/oushki

When flat roasting a pig it is key to make sure to crack the ribs off the spine and completely butterfly the whole animal. This will insure a more even cooking.

Photo by Annoushka Owen © 2008
http://flickr.com/photos/oushki

Seat belt

Photo by Annoushka Owen © 2008
http://flickr.com/photos/oushki

Skin and crackle. Unfortunately the skin around these blisters becomes inedible but the meat in the opening gets a nice char and is super delicious with a touch of crunch.

Photo by Annoushka Owen © 2008
http://flickr.com/photos/oushki

Here you can see the belly of the stuffed pig laced up with butchers twine and stuffed with Kimchee, smoked onions, garlic, chilies, scallions, chives, dry rub and 6 extra racks of ribs.

Note: the ribs that are stuffed into the chest cavity and slow cooked in the pig are the best ribs you can eat, ever. This is not up for discussion. These ribs are reserved for the crew that stayed up all night and flipped the pig, they are worth the effort.

Photo by Annoushka Owen © 2008
http://flickr.com/photos/oushki

Mark and I done our plastic gloves (which eventually will melt onto our hands) and get our knives in hand to break down the beast. First the stuffing is removed and the inner ribs are sent to the grill to get lathered up and charred. Then we remove the bellies and start on the primal cuts: head, then shoulders, ribs, hams, loins, tenderloins, and then to service.

Photo by Annoushka Owen © 2008
http://flickr.com/photos/oushki

Smoke wood soaking.

Photo by Annoushka Owen © 2008
http://flickr.com/photos/oushki

Red Miso tub, completely empty after the braised pork bellies and Kimchee pancake sauces were done.

Photo by Annoushka Owen © 2008
http://flickr.com/photos/oushki

Pamellos were vacuum packaged with vodka, yuzu and simple syrup for breakfast.

Photo by Annoushka Owen © 2008
http://flickr.com/photos/oushki

A question from Mr. Low after many hours of non-sleeping
“Where did I leave my knife?”
“In that steaming pile of pork”
“Ah, yes thank you.”
“No problem what so ever.”

Photo by Annoushka Owen © 2008
http://flickr.com/photos/oushki

A little while ago I traveled to Panama with some loved ones. It was a ridiculously silly thing to do at the time and when we arrived it became an increasingly silly adventure to be on.

Upon our return two of our very good friends decided that they wanted to host a party where we would recreate the dishes that we served in Panama and film it for a TV network.

All in all it sounded like a great idea so here is a semi recap of the dinner we served in Panama being served to Americans in a loft in Brooklyn for television, with really nice lights and an unbelievable mean ambient temperature. Needless to say the moving picture version of this night will be broadcast sometime in future in a format beyond my control but hopefully with my diction.

Here is a small peak into what an amazing photographer and food stylist can do for the equatorially inspired food we made.

Menu
Butter Poached Lobster on Panamanian Tortillas with Cilantro Pesto and Candied Aji
Balsamic Pickled Peach Gaspacho
White Risotto with Black and White Prawns and Coconut Crisps
Mixed herb salad with fresh tomato, pixbae (pickled palm fruit) and toasted spiced nuts
Whisky Drizzled Crepes with goat cheese, mango and dark chocolate w/Cold Brewed coffee and tobacco whipped cream

Menu written with Mark Low and Danielle Florio

PS: If you look closely you can see Hunter.

All Photos:
Andrew Casey © 2008
Food Styling: Pablo Munoz (This man is an unbelievable talent.)

We started the meal off with a Panamanian style tortilla with a cilantro and chili sauce and a slice of reconstituted lobster meat that was poached in a beurre monte. A couple of candied chilies were place on top to cut through the richness of the lobster with some spice and sweetness.

We originally thought the best idea was to put the sauce on the tortilla first and then the lobster but that proved to make them a little soggy and make the sauce squirt out at the other guests.