Friday, February 4, 2011

Very English Meat Pie

Dave brought my attention to this hilarious interview of his favorite chef in San Francisco:

Offal Chef Chris Cosentino Is Happy to Make a Meat Dress for Lady Gaga

The title says it all. The funny thing is, I can totally envision a tripe dress looking like an ethereal white tulle gown. You absolutely have to read the article; it is too funny for words but this guy can totally make fish sperm taste good (I would know: I've had it at his restaurant).

Anyway, all the talk about offal reminded me of a meat pie recipe from an article in the New York Times magazine that I had once made because the recipe was associated with Fergus Henderson, another chef proponent of offal and author of the cookbook "The Whole Beast: Nose to Tail Eating", whom we had actually sat behind once during a memorable dinner at Chris Cosentino's restaurant.

I always thought of it as "Fergus Henderson's Meat Pie" but when I dug up the recipe, it was only associated with the guy insofar as the use of the optional "Trotter Gear" in the meat pie. Now, it was a Sunday when I thought to make the pie, and my butcher shop where I might have gotten some pig's trotters was closed, so I opted to use the suggested cheddar cheese substitute instead. So my version of the pie didn't have much to do with offal, but oh well. Maybe next time...

We had it with peas on the side, not mushy peas like they would have had in London, but nice barely-cooked peas. And a pint each of Anchor Christmas Ale! There was enough left over for several lunches and dinners. That stuff is really filling. Maybe I'll make it again in a few years, perhaps with the Trotter Gear this time.

1 comment:

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