Buffalo Spleen
I know post-competition binge was what I used to do, but now I am not young anymore. I was in Cinderella time after my last fight on 7/26th. One week after a fight is my “happy“ time when I allow myself to eat whatever I want. My friend, Will and Mary gave me organic wine they cultivated and made in Umbria, Italy. What a gorgeous gift! I was super excited to cook for their wine. Let’s see what I made!
Before cooking anything, I always enjoy its process, like thinking about what I should cook, where I should get ingredients, etc. Of course, all vegetables are from my favorite farmers market in the South End. My wife and I visited the Blue hills state park in Milford MA before our Sunday farmers market routine. We accidentally found a wild berry on the top of the hill. Fruits and vegetables were amazing, and I loved what I made.
A good friend of mine, Mr. Onishi, the owner of "Tsurumen ", Davis square, Somerville, MA, gave me his hand-picked organic dried matsutake mushroom. He has been seeking something local and tasty ingredients and told me his story of matsutake hunting trip. Matsutake mushroom, the most loved mushroom by the Japanese and It is the most highly prized kind of fungus in Japan, held in high regard for its fragrance and unique flavor. It has the same sort of position that is held by truffles in European cuisine. I made stock from dried matsutake and use it for risotto. Less cheese and more shroom flavor! You know where the sweetest spot is!
Tatekitchen is always filled with adventure because I am curious about games and unconventional meat/fish for my dishes. According to Jackson Hole Buffalo Meat co, buffalo meat contributes significantly more iron to your diet than beef, with higher vitamins and minerals, and twice as much Beta-carotene as strictly grain-fed meats. Because buffalo has very little fat and more protein than beef, it doesn't shrink in cooking, and it's more satisfying to eat. I ordered a bunch of different parts of meats, including organs. Buffalo spleen is pretty different, isn't it?
I prepared buffalo spleen the same as cooking Italian lampredotto. Cooked a broth by roughly chopping the vegetables and adding them to the water in a large pot with a generous amount of salt and the peppercorns. Bring to the boil and allow it to simmer for about a few hours. The meat came out nice and tender. To make a special addition, my wife baked lovely sourdough made of local ancient rye 100%. Sourdough bread - here’s why it’s one of the only bread I eat> The Acute Impact of Ingestion of Sourdough.
Buffalo's heart is inexpensive and flavorful meat that does not taste like organ meat. It is a hard-working muscle, so it is not squishy like spleen or liver. The heart has quite a bit of gristle and fat. Overall, this is very lean meat, so I added ground beef and organic pork bacon 50/50, which gives more fats and texture to keep “ball“ shape when I make meatballs. food pictures look a little bit dried, but meatball was very juicy. Citrus salad freshens the mouth and keeps your appetite going.
Pottarello translates into “little kid” in the Umbrian dialect. Created using Sangiovese (80%), Malvasia Nera (10%), and Colorino (10%). The Sangiovese used in our Pottarello is picked from vineyard rows 46 to 75, where our Sangiovese is particularly thin clustered and with much smaller berries than those of its more common Sangiovese siblings. Smaller berries mean more skin, which translates into more extraction of color and polyphenols.
The wine undergoes alcoholic fermentation in stainless steel tanks and remains in contact with skins for about 3 weeks. It is during this time that we perform the classic manual follatura (mixing and stirring of juice and skin). After separation of skins, the finished wine is transferred into tonneau (500 liter/150 gallon French oak barrels), where it ages for about 12 months, before resting another 9 months in bottle. This is a full-bodied wine: the Sangiovese provides structure and tannin, while Malvasia adds notes of wild berries and the Colorino, just a hint of spice.
Wii and Mary, thanks a lot!! It was amazing and never forgot its taste and priceless time with my best dishes and you guys’ wine. Life is good!
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2023
- May 14, 2023 Biceps Rissoto
- Feb 14, 2023 Chicken Confit
- Jan 31, 2023 Wild Boar with Wagyu Ragù
- Jan 8, 2023 Lobster and Salmon Roe Pasta
- Jan 7, 2023 “Okuizome” (first meal) for Lui
- Jan 1, 2023 Osechi 2023
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2022
- Dec 25, 2022 French Cassoulet 2022
- Dec 24, 2022 Duck breast marmalade
- Nov 24, 2022 Thanksgiving 2022
- Nov 19, 2022 Buffalo Testicle
- Nov 6, 2022 Meal Prep for my Family
- Aug 21, 2022 Pescatore Boston
- Aug 14, 2022 Mussels Italian Style
- Aug 12, 2022 Steak with foie gras
- Jan 31, 2022 Capon Covered with Caul Fat
- Jan 1, 2022 Osechi 2022
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2021
- Dec 25, 2021 French Cassoulet 2021
- Dec 24, 2021 Duck breast Balsamic vinegar glaze
- Nov 25, 2021 Thanksgiving 2021
- Sep 18, 2021 Pigeonneau (squab)
- Sep 12, 2021 Summer Salad
- Jul 25, 2021 Bison Bulgogi
- Jul 18, 2021 Bison Bolognese
- Jul 4, 2021 Epic Surf & Turf
- Jun 26, 2021 OMAD
- May 7, 2021 Pan Seared Pork Chops
- Apr 25, 2021 Rice malt marinated NY strip steak
- Apr 17, 2021 Pasta & Salad
- Mar 6, 2021 Lamb Ribs with Blackcurrant sauce
- Mar 3, 2021 Chicken with Mustard Butter Sauce
- Feb 26, 2021 Joi's Ginisang Pechay with Ground Pork and Shrimp
- Feb 14, 2021 “Okuizome” (first meal) for Lumi
- Jan 31, 2021 Slow Braised Wild Bore
- Jan 1, 2021 Osechi 2021
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2020
- Dec 25, 2020 French Cassoulet 2020
- Dec 24, 2020 Sauteed Duck breast with Foie Gras
- Nov 26, 2020 Thanksgiving 2020
- Sep 20, 2020 Buffalo Testicles Stew
- Aug 16, 2020 Beef Tongue Stew
- Jun 16, 2020 Kitchari Cleanse
- May 9, 2020 Tagliatelle con Gamberi e Melanzane
- Feb 15, 2020 Pasta Negra con Langostinos
- Feb 14, 2020 Salted Cod on Carrot Purée
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2019
- Dec 28, 2019 New England Favorite
- Nov 28, 2019 Thanksgiving 2019
- Aug 4, 2019 Buffalo Spleen
- May 12, 2019 Pichania
- Mar 29, 2019 Probiotic Sour Soup
- Feb 14, 2019 Uni carbonara
- Jan 31, 2019 Faisan rôti
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2018
- Nov 23, 2018 Thanksgiving 2018
- Oct 22, 2018 Short Rib or Vegan Bolognese
- Jun 18, 2018 Meatless Monday
- May 5, 2018 Venison Medley
- Jan 31, 2018 Beef tongue
- Jan 1, 2018 New year 2018
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2017
- Dec 25, 2017 Cassoulet
- Nov 20, 2017 Fermented Foods
- Sep 2, 2017 Crépinette
- Jul 16, 2017 Sourdough Bread
- May 7, 2017 Kombucha Challenge
- Apr 28, 2017 Keto Meal Ideas
- Apr 3, 2017 Miracle Noodles
- Jan 31, 2017 Braised lamb belly
- Jan 7, 2017 Venison Steak
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2016
- Dec 9, 2016 Beaujolais nouveau & Venison
- Oct 16, 2016 Gibier and Bordeaux
- Sep 20, 2016 Lapin Braisé à la Bière
- Jul 16, 2016 Opus One 2008
- Jul 3, 2016 Meatless Meatball
- Jul 1, 2016 Paleo Friendly Plate
- May 22, 2016 Le Fromage de Tête
- May 6, 2016 Gluten Free Challenge 4
- Apr 28, 2016 Spaghetti Squash
- Apr 21, 2016 Intermittent Fasting
- Apr 16, 2016 Potée
- Apr 14, 2016 Sauerkraut
- Mar 27, 2016 Gluten Free Challenge 3
- Mar 18, 2016 Detox Pasta
- Feb 24, 2016 COTELETTES D'AGNEAU
- Feb 21, 2016 Ratatouille
- Feb 9, 2016 Atelierkitchen Zen 3
- Jan 21, 2016 Galette for Cheat Meal
- Jan 14, 2016 Zucchini Pasta
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2015
- Nov 30, 2015 Filet de Canard à la grenade
- May 24, 2015 Osso Bucco lamb shank
- May 7, 2015 Paella de Quinoa
- Apr 7, 2015 Gluten Free Challenge 2
- Mar 31, 2015 Gluten Free Challenge
- Mar 17, 2015 Atelierkitchen Zen 2
- Mar 11, 2015 Fegatto di Vittello al burro all'aglio
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2014
- Oct 17, 2014 Atelierkitchen Zen
- Sep 15, 2014 Duck Again!
- Aug 18, 2014 Duck is the best
- Jun 16, 2014 Caramelized Pork belly
- Jun 9, 2014 Monkfish Risotto
- May 27, 2014 Summer Vegetables Curry
- May 15, 2014 Beef achilles
- May 8, 2014 Crystal Clear Ramen
- Feb 3, 2014 Choux farci au Saumon (Salmon stuffed Cabbage)
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2013
- Jun 13, 2013 Chicken with Avocado Pesto
- Apr 1, 2013 Manitas de cerdo guisadas
- Mar 20, 2013 Fiber Madness Marinara Sauce
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2012
- Nov 11, 2012 Pumpkin Carbonara
- Sep 22, 2012 Pate de Fois
- Sep 12, 2012 Pulpo a la Gallega
- Sep 7, 2012 Lemon Garlic Pasta with Chicken, Red and Green
- Sep 6, 2012 Shrimp and Eggplant with Spicy tomato
- Jul 26, 2012 Black ink Pasta with Shrimp and Scallop
- Jul 19, 2012 Lobster Pasta with Tomato Cream Pasta
- Jun 16, 2012 Ragu alla Bolognese
- Jun 16, 2012 Bolognese with Eggplant
- Jun 6, 2012 Spaghetti alla Puttanesca
- Jun 4, 2012 Homemade Sangria
- May 20, 2012 Spring Vegetable with Cream sauce Pasta
- May 15, 2012 Carbonara
- May 9, 2012 Risotto di Vongole e Fungi
- Mar 28, 2012 Squid and Sea Urchin with Lemon Pasta
- Mar 28, 2012 Luxury Seafood with Tomato Cream Pasta
- Mar 19, 2012 Linguine alle Vongole Rosso
- Mar 18, 2012 Linguine alle Vongole Bianco