Ok, so I’ve picked up some weird things at the market in the past few years. Inspired in part by Fergus Henderson, Michael Symon, and Hugh Fearnley-Whittingstall, I’ve bought kidneys, sweetbreads, pig’s ears, trotters, calves brains, bone marrow, and liver (and those things aren’t terribly exotic anymore). Up to this point, the ears were the strangest thing that I had cooked. Chef Symon’s Crispy Pig’s Ears were a big hit last winter. I even served them at my Super Bowl party, alongside Fergus Henderson’s Roasted Bone Marrow with Parsley Salad. (Sorry kids, we’re all out of nachos. Here, have a crispy pig’s ear.) The poached and breaded calves brains (although not served at the Super Bowl) were also really good — a new texture for me, sure — but unctuous, crispy, and quite nice. All three things I’d make again.
But this tongue…
…it just really looks a lot like a huge tongue. Which it is. A quick trip yesterday down to Arthur Avenue was a big success. Pork belly, ribs, pig’s ears, beef tongue, some salami from the Calabria Pork Store, olives from Teitel Brothers. Okay, it wasn’t a terribly quick trip, because my car died on the way out of the Bronx. But that’s a story for another day.
So I’m counting on the transformative power of the brine to work its old school magic on this thing. That, and a little of Hank’s Mustard, some of my sauerkraut, and perhaps some homemade rye bread next weekend, and I think we’ll have the makings of a pretty great sandwich.