“Hello Clarice.......”
OK, not trying to be creepy, but I am sure the farther we get into this post, the more you will understand that little “pun”.
Riddle me this, sports fans: what do you get when you mix black pudding (Bavarian Blood Sausage), homemade Ciabatta, sauteed onions and mushrooms, black truffle salt, and a little passion for eating.......wait for it......The Black Pearl........and no sissy pirates in eye liner.
As you may well know, this post comes substantially overdue from my last postings. Truthfully, I am surprised my site wasn’t deleted. Anyway, thought I would pour a little out for my hommies in “Foodie-land” and give them something to chew on.
Inspiration takes on many forms. Some paint, some write, some choose to be walking fashion malls in the clothing styles they choose. My self, inspiration strikes with food. Anyone and everyone knows I love to eat despite being on what some may say as the “lean” side (never trust a skinny chef). Trust me, I KNOW food, I LOVE food.
OK, sorry for the departure. Inspiration hit me today when I realized that my darling wife was probably not going to make home for dinner since she was tied up with her best friend, Kayla, working on Kayla's wedding stuff. Ta-Da, the moment I have waited for to diving into the Bavarian blood sausage ring I have had in the freezer for a while that would never see the light of day with Julie around (I have to sneak the occasion frog legs into my pasta).
Yesterday I concluded the making of a loaf of homemade Ciabatta bread (no-knead version, thanks to Chef John). Check it out here for the video (Chef John's no-knead-ciabatta-bread-you-can-believe-in). This is an absolute must make bread for beginners. You stir the ingredients together, let it ferment for 18 hours, and bada-bing! You have chewy, tender, party-in-ya-mouth Cibatta!
Let's keep things simple here. I've got the bread, I’ve got the black pudding (by the way, the name “Black Pearl” comes from the fusion of Black Pudding with Earl, as in Earl of Sandwhich (legend of where the sandwich came from. And that my friends is how we do it!)), and I've got the other fixings. Let's look at the construction:
-Take your dead-sexy homemade Ciabatta
-Slice your black pudding in half so you have two half links to go across the bun and pan sear.-Slice up some sweet heirloom tomatoes
-Toss a few sliced onions and some sliced mushrooms in a pan with a little olive oil (I used Organic Tuscan Herb Olive Oil from Drizzle in Bellingham (Drizzle Tasting Room)(A must visit shop in Fairhaven))
-When all the goods are cooked to your preference, start constructing on the bun.
