Photo by youngchung
1 calf’s brain per person
1 cup all purpose flour
2 cloves garlic minced
1/2 bunch italian parsley chopped
1/2 stick salted butter salt and pepper
Pick the blood vessels and film off of the brains and soak in cold water overnight. Change the water every few hours. When they are properly soaked the water will remain clear. Blanch in boiling water for two minutes and remove onto a rack to thoroughly drain.
Season with and pepper. Roll through a pan of flour to coat evenly. Melt butter in a skillet on medium high heat. When it is frothy and begins to turn a nut brown color add brains. Sauté until golden brown, constantly basting with butter to evenly brown.
Remove and keep warm. In another skillet melt 3-4 Tablespoons of salted butter and quickly saute parsley and garlic. Remove from heat, squeeze lemon into garlic / parsley mixture, stir, and pour over brains.
Courtesy of msglaze.
Filipino Fish Head Soup
Photo by chanmelmel
1 fish head (salmon, lapu-lapu, maya-maya, tanguigue)
1 whole garlic, crushed and peeled
2 thumb-sized pieces of ginger, peeled and thinly sliced
2 onions, peeled, halved and sliced
6 c. of boiling water patis
2 tbsps. of cooking oil
a bunch of sili leaves
Heat the cooking oil in a large deep saucepan or casserole. Saute the garlic and ginger until fragrant. Add the onions and cook, stirring, for another 30 seconds. Pour in the boiling water. Lower the fish head into the hot water. Season with patis. Lower the heat, cover and simmer for about 10-15 minutes, depending on the size of the fish head.
Courtesy of Pinoycook.
Lamb/Goat Brain Curry
This chef is hilarious. “I forgot the oil. My brain is not functioning, thinking about this awesome brain curry today.”
Brain Soup (Hirnsuppe)
A traditional German recipe that is surprisingly simple, if you have some brains around the house.
1 calf’s brain
2 tbls butter
1 qt beef Stock
1 egg yolk
1 cup cream
To wash brain clear of blood, soak in cold water, renewing water several times. Skin and chop fine. Melt butter in pan, add brain, sprinkle with flour, and saute 10 minutes. Add beef stock and simmer 20 minutes. Just before serving, stir in egg yolk and cream.
Courtesy of recipehound.
Salted Fish Head Curry Recipe (Kari Kepala Ikan Masin)
Photo by matahati67
1 tbs oil
2 onions, chopped
4 shallots, chopped
2 cloves of garlic, chopped
¼ tsp mustard seed
¼ tsp fennel seeds
¼ tsp fenugreek
¼ tsp black pepper
3 tbs fish curry powder
200ml fish stock
1.5kg salted fish head
1 litre low fat milk
300g orange and apricot yoghurt
3 eggplants, quartered
3 tbs tamarind paste
Heat oil in awok over medium fire. Stir fry garlic, onion and shallots until fragrant, about three minutes. Add mustard seeds, fennel seeds, fenugreek and black pepper. Mix well for 1 minute. Add fish curry powder and fry for another one minute. Pour in fish stock, stirring all the while. Add salted fish head, milk and yoghurt. Allow to simmer over slow fire fore 5 minutes. Add eggplant and cook another 5 minutes. Allow the gravy to reduce before adding tamarind paste. Mix well and bring to a boil. Serve hot, garnished with chillies and coriander leaves.
Courtesy of Pickles and Spices.
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Tom is a wayward writer based in Los Angeles. He has served as Editor for both Matador Nights and Life. He loves to go far, far away whenever possible. He is also pretending to be a third person right now and is obviously writing his own bio. He knows that you knew that, despite the deft maneuvering of pronouns. Tom's new book 'Wayward: Fetching Tales from a Year On The Road' is available for download on Amazon and iTunes.
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