Hit List for Bahia

After finally locking in my itinerary for Bahia, Brazil, and digesting as much contextual Bourdain material I could, I've composed a hit list of local cuisine.

#1 - Mocoto

Mocoto is renowned throughout Brazil, as a remedy for hangovers. It apparently gives one strength to survive the day. Most notably a key ingredient is cow hooves, nuff said.

#2 - Moqueca

A traditional Brazilian seafood stew. Brazilians have been making Moquecas for 300 years. It basically consists of fish, onions, garlic, tomatoes, coriander, coconut milk and the dreaded dende oil.

#3 - Acaraje

A dish made from peeled black-eyed peas formed into a ball and then deep-fried in, again, dende oil.
This falafel like object is then stuffed with goodness, braised meat, salsa of sorts, etc...

So I hope to come across this stuff in either Salvador, Jaguaquara, Ilhéus or Brasilia.
I've also been informed (formally), to avoid dende oil, as it is notorious for wreaking havoc with unsuspecting travellers lower intestines. Sounds like a challenge to me.

Burger Rings

Birthday party circa 1990, aka 'The Wonder Years'.

Bless their cotton socks.

A Pho Worth Mentioning...

Phi Yen in the enex100 building in the CBD. I wasnt expecting much, if anything, it's dope!
Not as good as Viet Hoa, but awesome for a food hall

Pilgrimage of Craycon nee Pig

Some culinary highlights (and in one case revolution) from the Margaret River weekender...

Insert enterprise scale Crayfish Mornay

Insert what pans do we have?, oops wrong rice, where the f**k are the knives?, whats should we do with these leftover oysters?, I'm drunkKv, Howyu uuu g Gaarrn?!?, Paella

...And every now and then something really special happens.
Man on the moon; not bad
Penicillin; yeah sure pay that, its helped some people
Freo Dockers Premiership; didnt it?

All passable, but none as awesomomerer as.... CRAYCON PANCAKES ! (with maple syrup)

Game over.

Rabbit and Pistachio Terrine

Delicious! We found a winner...

The sweetness of the rabbit needs to be cut with some chicken and pork fat, a nice mix of textures with the force meat, rabbit loins, whole pistachios and succulent spec makes this a real must try.

2 boned rabbits, keep loins whole, trim rest up and mince with knife.
Mix in cubed and blanched pork belly with some nuts, chicken mince, pork mince, seasoning, sauteed onions, garlic, thyme...

Load her up, loins half way...

Bob's your oyster.

Goose Liver Creton - Tasting notes

Appearance:
Not dissimilar to solidified cakeform fake spew from some early 90's royal show bag.

Nose:
As good as boiled pork and picked liver is going to smell after its been submerged in a jelly made up of its own filth in a confined vacuum, oxygen robbed environment, then subjected to a 3 hour ride in the back of a ute in the sun.

Palate:
Like eating your own knee with your teeth removed.

Finish:
A combination of... a) Like you passed out by a lake and woke up with a goose making love to your mouth. b) Like you just groomed a wild boar with your tongue.

If you ever have the temptation to make this... Don't.
If you ever hear someone ask "Can I get you a slice of Goose Liver Creton?"... Stab them.

Note. I tried to take a photo of this finished 'product' but the camera glassed me.

Cold Duck Sausage

Straight out of Shannon Bennett's bistro book (which he credits Tetsuya), this is a sensational recipe. Its got that classic jap/french mashup that Tet's is famous for, with such a great texture and aroma.
Dont be tempted to substitute any other soft herb for the tarragon, even though fresh tarragon is seemingly impossible to find, it really makes this what it is.

Basically you need pig, duck, chook, goose fat, soy sauce, tarragon, rosemary, grand marnier, ground ginger, salt, pepper and orange zest; Whip this all together by hand and refrigerate over night.

Next... Portion into sausage shapes, wrap in cling film, then alfoil, and poach at 90degs for 35 mins (careful not to allow it to boil, wrapping may burst).
Allow to cool at room temp, refrigerate (or freeze as I've discovered), until needed.

To serve (cold), unwrap, pat dry (there will be jelly, oh, there will be jelly), cut, eat.

Forgot to take a photo of finished product, to keen to consume, if one is paying close attention to a future 'rabbit and pistachio terrine' post, you may see this little cherub in the background...