Anthony Bourdain: Three Little Pigs Sandwich
Anthony Bourdain: Three Little Pigs Sandwich
(Click Here to buy Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain)
TV is crap these days. Actually, it has always been crap, but that’s neither bricks of Hashish or slabs of Blowfish.
I really can only stomach that show American Greed, Marijuana Inc: Inside America’s Pot Industry (although I have only seen it once) and Anthony Bourdain: No Reservations.
I have been following Boudain since he wrote Kitchen Confidential: Adventures in the Culinary Underbelly (Click Here), which I consider a must read.
If you haven’t seen his show, its pretty dope: Travel, Drinking, Smoking and Eating Dope Spots. Hell, if I had a show (which I never would, I am way too low-pro) I would do it the same. Only adding swooping mad fly girls and rolling in Custom Suits (and it would be the best show on TV, no doubt).
Anyways, recently, Bourdain went to Chicago:
In the latest episode of No Reservations, Anthony Bourdain went to Chicago and visited the Silver Palm restaurant. He had the Three Little Pigs Sandwich: smoked ham, a breaded pork cutlet, two strips of bacon, and two fried eggs, blanketed in a thick coat of gruyere, all on a brioche bun.
Bourdain is blown away, and drops tons of praise: “This is a work of genius, in an evil way…. A two-fisted symphony of pork, cheese, fat, and starch… that sandwich is the greatest sandwich in America. This is the apex of the sandwich-making art… the sandwich that dreams are made of.”
Source and Click Here to Watch Video
(Click Here to buy Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain)
The Three Little Pigs Sandwich looked so dope, I had to make my own version:
Jamon Serrano
Freshly butchered Pork Chop (farm to table)
Four strips of Freshly butchered bacon (sustainable)
Free-range fried eggs
Imported Gruyere
On an Artisan Brioche Bun
Now that should help you when Entering The Dragon. Fuel The Dragon.
Dope.
Anthony Bourdain No Reservations
(Click Here to buy Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain)
The Rest is Up to You…
Michael Porfirio Mason
AKA The Peoples Champ
AKA GFK, Jr.
The Guide to Getting More out of Life
http://www.thegmanifesto.com
Killah Priest destroying his rivals as usual:
Killah Priest – Whut Part Of The Game? feat. Ras Kass
12/02/2009 at 10:52 pm Permalink
MPM –
RE: staying low pro, a wise man once told me “marriage and death: the only 2 times you want to be in the paper.” flying under the radar, a secret every true G adheres to.
on a side not, i assume you are getting royalties with Gatorade’s new “that’s G” ad campaign?
13/02/2009 at 1:38 am Permalink
Excellent choice.Bourdain knows of what he speaks, though I have never seen him diss Pork in any form. I would go for organic peppered black forest bacon, however. Accompanied by a nice, not too dry, French sauvignon blanc.
13/02/2009 at 10:14 am Permalink
I hope you saw this article: http://dealbook.blogs.nytimes.com/2009/02/04/how-to-run-a-financial-fraud/
10:1 Madoff goes free, but what are the chances he gets merced during or after the trial?
13/02/2009 at 12:26 pm Permalink
MPM-
Great call on bourdain. He is a perfect representation of everything twisted & jaded with folks in the food world today. Also the perfect American dream story, drank too much and did a ton of dope in the 70’s, 80’s & 90’s. Now has one of the top culinary entertainment career’s in the world and a multimedia superstar. Not to mention he is one of the only true lyrical assassin. Tony has thrown stones at everyone from Alan Richman, Rocco, The Food Network, and most recently her majesty Alice Waters. Dude just isn’t afraid to go toe to toe with anyone.
MPM-
Great call on bourdain. He is a perfect representation of everything twisted & jaded with folks in the food world today. Also the perfect American dream story, drank too much and did a ton of dope in the 70’s, 80’s & 90’s. Now has one of the top culinary entertainment career’s in the world and a multimedia superstar. Not to mention he is one of the only true lyrical assassin. Tony has thrown stones at everyone from Alan Richman, Rocco, The Food Network, and most recently her majesty Alice Waters. Dude just isn’t afraid to go toe to toe with anyone.
Now on to something I picked up while hunting in Madrid when I was a young cook. First thing you want to focus on is landing the Jamon Iberico Aka “pata negra”. Iberico pigs from Spain that feed only on black acorns. The marbling on this stuff is out of control. At $150 per lb. in the down economy I know is tight, but it will be well worth it. Just at all cost stay away from the “Boars Head” shit.
Cubed fresh braised Pork Belly should be your next move. I take my pork very serious, Duck is the only other protein that I have the same passion for. well talk about that another time. A nice organic fried egg is a great touch. On to the cheese, Keep it in Spain and lay on the aged manchego. When trying to land fly model chicks, stay away from the stinky cheese. This might be the most important touch of all. I’ve seen some closed deals drown because of the cheese. Drizzle with a nice Extra Virgin olive oil and a crunchy baguette.
Open up a Unico, Vega Sicilia – 1998, Ribera del Duero
Tempranillo, which comprises between 65% and 80% of “Unico” has a structure that seems to defy oxidation. Blended with a small portion of Cabernet, this Tempranillo gives intense black fruit and leather aromas. The texture is legendarily supple due to extensive oak aging. (10-25 years!)
White Wine with pork isn’t an advisable move, especially with the cheese. If you don’t get down with the reds. Grab something barrel fermented from the WC of the US.
Enjoy
-Hd
Helping young playboys close through cuisine since 93′
Now on to something I picked up while hunting in Madrid when I was a young cook. First thing you want to focus on is landing the Jamon Iberico Aka “pata negra”. Iberico pigs from Spain that feed only on black acorns. The marbling on this stuff is out of control. At $150 per lb. in the down economy I know is tight, but it will be well worth it. Just at all cost stay away from the “Boars Head” shit.
Cubed fresh braised Pork Belly should be your next move. I take my pork very serious, Duck is the only other protein that I have the same passion for. well talk about that another time. A nice organic fried egg is a great touch. On to the cheese, Keep it in Spain and lay on the aged manchego. When trying to land fly model chicks, stay away from the stinky cheese. This might be the most important touch of all. I’ve seen some closed deals drown because of the cheese. Drizzle with a nice Extra Virgin olive oil and a crunchy baguette.
Open up a Unico, Vega Sicilia – 1998, Ribera del Duero
Tempranillo, which comprises between 65% and 80% of “Unico” has a structure that seems to defy oxidation. Blended with a small portion of Cabernet, this Tempranillo gives intense black fruit and leather aromas. The texture is legendarily supple due to extensive oak aging. (10-25 years!)
White Wine with pork isn’t an advisable move, especially with the cheese. If you don’t get down with the reds. Grab something barrel fermented from the WC of the US.
Enjoy
-Hd
Helping young playboys close through cuisine since 93′
13/02/2009 at 1:27 pm Permalink
As a District resident I’d say the closest thing to this swine goodness is Jose Andres’ “medio dia” at cafe atlantico(the downstairs of minibar).
For the real food for the people peep Pollo Rico or Edy’s- best Peruvian chicken in the city.
Jada ft styles p-the people
http://www.youtube.com/watch?v=0Kmy2y2MzWU&feature=related
This is for the black Ray Dio
niggas that play ceelo
Always on the d low wit dreams of a kilo
as nice as jordan hit the jumper on craig ehlo
Show us stranger love
Hate on a brother we know
14/02/2009 at 6:51 pm Permalink
Not pork but, there is a cuban chef at Lima in D.C. who makes an excellent Rabo Encendido (oxtail stew) It’s rarely offered, but if you’ve done your grease work having it your way should be standard operating procedure.
01/03/2009 at 8:36 pm Permalink
These wash down nice with a Gatorade.
Like El Miz says, are you getting loot on the That’s G Gatorade campaign.
Here is some info on it:
“The centerpiece of the “G”Manifesto campaign is a series of signature
television spots that show how Gatorade is connecting to a broader
range of athletes and active people.In a Gatorade context,“G”is the
heart,hustle and soul of athleticism and is a badge of pride for anyone
who sweats,no matter where they are active.”
01/04/2009 at 12:33 pm Permalink
This is so with Chicago. Even without an evil way, trading the Forex would still be the most user-friendly investment around. Dreams to be drawn is that Killah Priest blesses whomsoever He desires to bless.