#1.0 a quick recipe and a table
a quick recipe: I savagely grilled 20 lbs of premium baby back ribs. before throwing them on the flame I rubbed a big handful of coarse salt into the flesh – and then charred them dramatically.
in a deep hotel pan I combined chicken stock, crushed tomatoes, chipotle chilis, worcestershire sauce, some mango scraps, garlic, onion and fresh bay leaf – added the blackened ribs – covered and let braise at 400 for several hours – until the meat stopped clinging to the bone.
the table: quickly became a vivienne westwood fantasy of camo netting and fatigue green tent material draped in the place of tablecloths. the addition of sterling silver candelabras, endless dripping candles, and starched linen made the table look like an homage to warfare – a grecian tribute to our armed forces – maybe a senator was coming to dinner? these elements may seem unnecessary – but I have found that if you are going to ask someone to sing their heart out in a roomful of friends and strangers with cameras blaring, you better set and impressive stage – and you better feed them like fucking kings. -michael
There is truly nothing better than pork ribs braised and fired. That’s my death-row meal right there. Simple, cheap and delicious.
I love this project as it combines everything I live for: Cooking, eating, drinking, music and photography. Salut.
I just stumbled upon your blog and am quite interested in getting in volved in this movement.
I Live in Minneapolis, and work with a group called the Sisters Camelot, we give away fresh Organic dairy and vegetebles on a converted bus weekly all over the Twin Cities Metro. We work with organic farmers and collect fruit they cannot afford to harves, and return seed to them in exchange for their donations.
The one pot concept really is cool I work as a chef and do a Guerrilla Street Food event monthly