FAQs

1) Why are you blogging?

What can I say--I'm a giver. Sometimes things like this have to happen. Does it make me a hero? Perhaps. A humanitarian? Almost certainly. A Pulitzer prize-winning author? Hardly.

I've often been critiqued by friends and family that I never write down any of my recipes. And I don't follow a cookbook. (Although I have many--read on.) And when I make something that I want to repeat, I regularly can't remember what I've done. This is my attempt to remedy all of that. And entertain myself in doing so.


2) How'd you get started cooking?

My mom and dad. Known for the quality and quantity of her food preparation, my mom can produce a salad, three sides, a loaf of bread, three pies for dessert and a coffee cake for the next morning's breakfast without thinking twice. And the problem is, I WANT TO EAT IT ALL! It's delicious! My Dad, on the other hand, owns the grill. Try him out: bring him fish or fowl, beef or game, pork, lamb or mystery meat, and I promise you, your taste buds will dance in exaltation. There has always been a certain destiny for me and my brothers and our passion for food.


3) Where do you get your inspiration?

First and foremost, from the love of tasting. I love putting good things in my mouth. Let your sense of taste learn to identify various flavors. When you bite into a ripe pear, what happens? Where in your mouth do you taste it? Now dust it with a sprinkle of cinnamon. How does it change? Add a few grains of salt. A whole new world has just opened up with three simple ingredients--when you really take the time to experience it.

I also read a lot of cookbooks. Fannie Farmer. The Joy of Cooking. The Essentials of Italian Cuisine. Cooks Illustrated. The foundation of many good ideas start in a cookbook, but I just change and substitute as necessary. And television. Iron Chef, hands down, does more to stimulate the old brain-pan to think outside of convention.


4) Have you ever made anything that wasn't good?

Yes. The most egregious act of treason ever committed in a kitchen was Sesame Fried Tofu.

My wife and I had a fight, and we have a covenant that we will not go to bed or leave each other in anger. This also means that sometimes we'll fight for hours before we get things resolved. (For any men reading this, learn this simple phrase: "You are absolutely right honey. I could not be more sorry." It's a good start, and when you mean it, will cut hours off of the heat of battle.) So, after all the vitriol had been expelled from our bodies, it may have still hung in the air. The attempt at diner that night was tainted. We sat and ate it anyway, but after about 5 minutes, I looked over to her and said, "This is really horrible, isn't it?" And I smiled. She said, "yes but I didn't want to say anything." And she smiled, too.


5) What does "Beyond Viand" mean?

A viand is a delicate and delectable dish. I am beyond that. More like guerrilla warfare in the kitchen.


6) What's for dinner tonight?

Picadillo Oaxaqueno
adapted from Rick Bayless' book Authentic Mexican: Regional Cooking from the Heart of Mexico

1 pound Venison (Round Steak) (You can use pork, chicken, beef. You could probably use some kind of fiberous vegetable matter, too, but I'm not a vegetarian.)
1 Onion, chopped
1 clove Garlic, minced
1 tablespoon Olive Oil
2 tablespoons Red Chili Powder (Chimayo)
1 inch Cinnamon Stick, grated
6 Cloves, ground
12 Black Pepper Corns, ground
2 cans (16 oz) Crushed Tomatoes
1/3 cup Raisins
1/3 cup lightly crushed and toasted Walnuts

Slow braise the venison until it's pull-apart tender (think pot roast). This should take a few hours. Shred it.

In a large frying pan, heat the olive oil to saute hot. Add the garlic and onion and cook until translucent. Add the shredded meat, chili, cinnamon, cloves and pepper. Mix well. Add the tomatoes and raisins.

Simmer, stirring every 15 minutes for about 45 minutes or until the sauce has thickened to the consistency you like. I like sloppy joe consistency. Add the walnuts.

Serve with fried plantains, fried polenta, soft or fried tortillas or sopapillas.