SF foodie and chef Sean Lackey describes what’s in his fridge:
“The freezer door is filled with wild salmon from my roommates brother (he’s a fisherman in Oregon, ice cream and random fats, bone marrow butter, schmaltz and I’m saving up pig brains to make this cheese and brain fritter recipe. And there is a stack of meats- brined chops, quail , stuffed and not, venison, elk and wild boar from buds custom meats.
The fridge has a bunch of my roommates shit. A giant bag of duck carcasses I need to roast off to make stock! Vats of cider that I slowed down the fermentation on, random pickles (Thai hot chili with sour leaf) and some candied grapefruit peel. And lots of veggies!”
Such sad news to hear that Judy Rodgers of Zuni Cafe passed away today. She inspired me greatly with her simple and authentic food. I have been dining at Zuni Cafe since before Judy started working there in 1987. And have always considered it to be the truest of San Francisco restaurants. The staff, guests and food reflect everything there is to love about our foodie city. The Zuni Cafe cookbook authored by Judy is complex – but with results that are always perfection. Judy’s idea to roast an entire chicken has stood the test of time at the restaurant – and it’s one of the recipes one that I most love to share with friends at home.
Bevan Dufty and I enjoying oysters at Zuni Cafe bar. Image by Allen Jordan
This is what’s in my refrigerator today:
Milk, custard for vanilla ice cream, chicken stock, cranberry sauce, grapefruit soda, salsa from La Palma, eggs, mushrooms, assorted pickles, quince paste, cream, butter, herbs, chicories and prosciutto.
There is nothing about this man that I do not love. And just so you know – some of these links may not be safe for work. Though I don’t know where you work or what you look at all day.
Boomer – the exclusive Raging Stallion porn star, recently finished filming his third movie aptly titled Hung Americans 2 and landed the DVD cover! We hung out while he was in SF shooting and got to catch up on what fuels this BIG star. I asked him what his name means and am still blushing from the answer.
Boomer in Hung Americans 2
Boomer answers my foodie questionnaire here:
Boomer Eats Out
What is your favorite dessert?
I grew up in Los Angeles and one of my favorite places to get something sweet at is on Melrose Boulevard in West Hollywood named Sweet Lady Jane. Everything they bake is amazing. My heart belongs to the – Triple-Berry Shortcake! SWOON!!!
What restaurant would you call your home?
I have two places that I love the most, one on each coast – East and West! Salts Cure in West Hollywood has the best bacon ever!!!!! And the Meatball Shop in NYC in my hood Chelsea – BALLS!!!!
What is the strangest or most inspiring thing you’ve ever eaten?
Fried chickpea flower with a sprinkle of sea salt LIFE!!! Soooooo good
What was your favorite breakfast cereal as a kid?
Cocoa Pebbles – what what?!!
What is your favorite food to pig-out on after the club?
Pancakes with whipped cream, maple syrup and a BIG side of BACON! DUH!
Traci Des Jardins
Advice on cooking your holiday meal with some great chefs including my friend Traci Des Jardins.
I nabbed this gorgeous stalk of Brussels sprouts at the Farmers Market the other day – they were too beautiful to resist! The stalk produces about 3 pounds of Brussels sprouts which can feed up to 10 people as a side dish. This is a super easy recipe and one that travels well if you have been designated to bring a side dish to a holiday party.
Roasted Brussels Sprouts with Smoked Bacon
3 pounds Brussels sprouts
1/3 cup olive oil, plus more for drizzling
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1/2 pond Applewood smoked bacon, cut into small pieces
1 yellow onion, sliced thin
Cut off the ends of the Brussels sprouts, discarding any yellow outer leaves and slice them in half. Toss them in a bowl with the olive oil, salt and pepper. Place them on a sheet pan and roast for 25 minutes – stirring once, until they are tender and started to get some color.
While the Brussels sprouts are roasting place the bacon in a sauté pan and cook over medium heat until crisp. Put the bacon on a paper towel to absorb the fat. Drain all but two tablespoons of the fat from the pan and add the sliced onions. Cook gently until they are transparent and just starting to brown.
Toss the Brussels sprouts, bacon and onions together. Taste for salt and pepper and add a few splashes of olive oil.
Serve immediately or at room temperature.
Brussels sprouts with bacon.
If you prefer a vegetarian version – roast the Brussels sprouts as directed and add the sautéed onions. Toss them together in a bowl with a few splash of sherry vinegar and olive oil.