Pop-Up Filipino

Everyone in the foodie world is always looking for the newest, coolest cuisine, and these days that usually means the weirdest. Well in terms of far-out food, it’s hard to beat Filipino. If you think Korean tastes are funky, wait ’til you try Filipino. These folks eat every part of their animals, they marinate their pig in soft drinks, and they prefer their eggs, um, shall we say…developed. More on that later.

So predictably, Filipino food is having a bit of a moment, with trendy new restaurants like Brooklyn’s Umi Nom and San Francisco food trucks Adobo Hobo and Senor Sisig. But it’s not a food trend until it has a pop-up restaurant. Enter Maharlika, which started a few months ago as a Saturday and Sunday only pop-up restaurant, serving brunch at Resto Leon in New York. This week it moved to the larger 5 Ninth, still serving only brunch.

The dish above is arroz caldo — a traditional Filipino rice porridge with shredded chicken, ginger, garlic and omasum (the third chamber of a cow’s stomach, if you must know). Hungry yet? Oh we’re just getting started.


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America’s Top 10 New Sandwiches

Forget who piles pastrami highest or fits the most varieties of cold cuts onto one hero roll. A great sandwich has come to mean more than just bigger, better and meatier. Across the country, a new breed of sandwich artisans are taking lunchtime to a whole ‘nother level. From California to New England, here are Endless Simmer’s top ten favorite new sandwiches.

10. The Spuckie — Cutty’s, Boston

spuckie sandwich cuttys

Spuckie is a term used by old-school Bostonians to identify any sub sandwich, but it’s increasingly associated with this year-old Brookline shop. It’s also probably the one sandwich that most successfully merges the old-school method of overdoing it on Italian meats with the new world of artisan, veggie-centric goodness. Super-thin slices of fennel salami, hot capicola and mortadella are layered on an oversize ciabatta, then topped with gooey, hand-pulled mozzarella and a fresh olive-carrot salad. For even less traditional sandwich-lovers, there’s also an eggplant spuckie available.

9. Bulgogi Steak Sandwich — Koja, Philadelphia

bulgogi steak sandwich

At the risk of outraging an entire city, we’re going to say it: the Philly cheesesteak is boring. With no disrespect meant to the age-old art of slathering fake cheese on top of a mound of meat, we just think this is one classic sandwich that is ready for a creative update. Enter University City sandwich truck Koja, where the chewy cheesesteak meat is replaced with bulgogi, Korea’s signature thinly-sliced, spicy BBQ beef. It’s served on a hoagie roll that’s coated in sweet chili oil and accented by sauteed peppers and onions. Koja also offers bulgogi pork and bulgogi chicken variations, but the best part is the unbelievable price — $3. Read more about this amazing sandwich at My Inner Fatty.

8.Crispy Drunken Sandwich — Baguette Box, Seattle

crispy drunken chicken baguette

Have you ever dug into a steamy styrofoam container of General Tso’s chicken and thought, “this is delicious, but it would be even tastier on a bun?” Of course you haven’t, that’s the most insane thing we’ve ever heard. But crazy is sometimes genius, as is proven at this tiny Seattle sandwich shop, where hunks of tender chicken are deep-fried and glazed in a tangy brown sauce, then served on a crispy baguette with caramelized onions and cilantro. The result is a supremely sticky, but utterly satisfying sandwich. (Photo: Sevius)

7. Cheesy Mac and Rib — The Grilled Cheese Truck, Los Angeles

cheesy mac and rib

Another new West Coast outpost that achieves genius results by thinking outside the bun, LA’s great cheese-on-wheels purveyor offers several list-worthy grilled sandwiches, but none is more awe-inspiring than this. Sharp cheddar mac-and-cheese, strands of sweet BBQ pork and caramelized onions are all stuffed into two perfectly buttered-and-fried slices of white bread. Yes, it sounds like the horrifying 3 a.m. creation of a stoned college student. Yes, it actually works. 
Grilled Cheese Truck)

6. Pibil Torta — Xoco, Chicago

XOCO Pibil

Upgrading Mexican street food has suddenly become a hot task of haute chefs around the nation, although the results often have us pining for the real thing. Not so at Rick Bayless’ Chicago sandwich shop, where tortas baked in the wood-burning oven take Mexican to levels we didn’t know existed. In this sandwich, silky strands of roasted suckling pig are served on crusty bread spread with black beans and achiote paste, then finished with a layer of pickled onions and habanero salsa. The Pibil may be one extra ingredient away from being a Top Chef disaster story, but as is, it’s perfection on bread.

Next: The top 5

Daddy, Where Does Sausage Come From?


Sausage. We all love it, laugh at it, and sometimes shudder at it…but when it comes down to it, we’re always left with the same question — just WTF is it anyway? The old joke goes that sausage is the parts of the animal swept off the factory floor after everything else is made, but the truth is it’s much more complicated than that. Fortunately, Kim from Good Bite is here with a guest blog to demystify the whole sausage-making process — for home cooks.

The ingredients

The first and most important ingredient is the meat. Whether making poultry, pork, or lamb sausages, fat is key in the success of the final product. Ample fat content (about 15 to 30 percent) is responsible for creating a smooth consistency and complex of flavor. For red meats, choose higher fat cuts like Boston butt or shoulder, and if opting for chicken or turkey, choose the darker cuts like the thigh.

The meat will need to be ground, so you have a few options here. Ask the butcher to grind the meat at the counter (which should be no problem at all), or take the meat home and grind it in a food processor. No grinding machines necessary.

Seasonings will make up the rest of the flavor profile, so decide what type of sausage you are aiming for and go from there. Common spices include any mixture of peppercorn, fennel, anise, cloves, garlic, thyme, cayenne, sugar, and allspice. It may be necessary to add a drizzle or two of olive oil, depending on the fat content of the chosen meat, as well as a trickle of water to keep the moisture locked in.

The process

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There Will Be Blood (Sausage)


How do you get your wife to buy the main ingredient for dinner without letting her know exactly what it is?

Keep referring to it as “boudin noir.”

OK…I wasn’t exactly conducting a top-secret operation when I asked her to stop by Salumeria Biellese in Manhattan to pick up some blood sausages.  She’s usually pretty agreeable about trying new and exotic items, particularly when they get the TVFF seal of approval.

Still, I wasn’t sure how well this would go over, so I stuck with the more vague French name and hoped that she wouldn’t bother looking over any ingredient list on the package.  The jig was up when she and a co-worker took a photo of the sausages on her phone to show me and they noticed that the second or third item was “pig’s blood,” but I think that actually earned her some cred in the office for being adventurous.

And so it was time to bring these sanguine sausages home for an authentic French bistro-style preparation, courtesy of a recipe from Anthony Bourdain’s cookbook…

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