dethlab photoshoot and epicurean adventure for the cranially inclined.
Ingredients:
1 dethlab, well toasted
2 lambs heads
2 bottles red wine (1 petite sirah, 1 cabernet sauvignon)
1 bunch of dill
2 heads of garlic
1/4 lb butter
1 head radicchio
2 fresh artichokes
1 cup sake for cooking
1 cup red wine for cooking
3 tbs vinegar
1/2 lb. bacon
salt, pepper, more garlic, more butter.
Gently saw and remove brains from skulls. Soak brains in cold water, salt and vinegar, changing water every twenty minutes over at least two hours. Strain brains from brine solution and parboil with garlic and red wine. Strain again and saute in 1/4 lb. of butter. (Saute for a while, brain sushi = not ok.) Enjoy!
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