brainsneggs
The finished product
Photo by Michael A. Gardiner

In CityBeat's Food Issue, I wrote about traveling out to the far reaches of San Diego's East County and the process of (and lessons learned from) killing, skinning and breaking down a pig. I concluded that:

We gave that pig no choice. In that cage, he was already meat. He just didn't know it quite yet. He was born to be meat. 
 Given that reality, we owed it to him to make as little waste of his body as possible, to make use of every last bit of edible meat that we possibly could. Not just the fancy cuts-the celebrated ribs and the other parts with which we're all familiar-but the entire pig, from snout to tail. ---

I began the use of some of those less fancied cuts the very next morning and started at the top: the brains. The recipe is a Spanish take on a Chris Cosentino original.

 

Revuelto of Brains & Eggs

Serves 2-3

Ingredients:

1 teaspoon salt

1 tablespoon lemon juice

1 tablespoon white wine (preferably Albariño)

3 eggs

2 tablespoons extra virgin olive oil

1 teaspoon chopped chives

1 teaspoon fresh thyme

1 pork brain

1 medium onion, chopped

Kosher salt

Freshly ground black pepper

***

Poach the Brains: Fill a large pot with water and add the salt, lemon juice or vinegar, and white wine. Bring the water to a boil then reduce the heat to a simmer. Carefully add the brains to the water and simmer for five minutes. Remove the brains from the water with a perforated spoon and place on a plate. Put the plate in the refrigerator to cool for about 15 minutes. 

Make the Egg Mixture: Combine the eggs, 1 tablespoon of the olive oil, the chives and thyme in a mixing bowl and whisk to combine. Season with kosher salt and black pepper and set in the refrigerator until ready to use.

Prep the Brains: Remove the brains from the refrigerator and check their temperature and texture. Once they're cold and firm, dice them.

Cook the Revuelto: Heat the remaining olive oil in a sauté pan over high heat until it starts to ripple. Add the cubed brains and chopped onion, stirring gently until the brains are golden brown and the onion translucent. Turn the heat down to medium. Pour in the egg mixture and fold the brains and eggs together with a wooden spoon until cooked. They should be broken up but still loose.

Serve on warmed plates.

And if brains aren't your thing, revueltos can be served with pretty much anything. The basic idea is to add into the scramble one or two spectacularly fresh ingredients. Common pairings are seafood, mushrooms (particularly wild mushrooms) and asparagus. Here's a recipe for a revuelto of clams and mushrooms with tomato confit. 

Write to michaelg@sdcitybeat.comMichael blogs at www.sdfoodtravel.com You can follow him on twitter at @MAGARDINER

Calendar

  • Visit one of the 70 participating restaurants, bars, coffeehouses and nightclubs in town on this night and 25 to 50 percent of sales will go to local HIV/AIDS services and prevention programs. 
  • Anthony Bernal and Chris Ward, who are vying to replace Todd Gloria on the San Diego City Council, will discuss urban issues, such as parking, homelessness and new developments
  • The new exhibition designed by Dave Ghilarducci is made from hundreds of rolls of packing tape and bound together by layers of plastic shrink-wrap. Visitors can navigate their way through cocoon-like passageways...
  • The renowned Mexican black and white photographer presents an exhibition exploring the principal themes within three groups: "Bestiarium"," Fantastic Women" and "Silent Natures."
  • Presented by Pacific Arts Movement, the sixth annual mini film fest features 14 film programs from 10 countries that includes everything from docs to romantic tearjerkers. See website for full lineup and...
  • The San Diego County Bike Coalition hosts this monthly bike-in happy hour event to get biking residents involved in their communities and discuss bike projects planned for that specific community
  • Debunk some of the stereotypes surrounding cannibalism at this new exhibition that takes a hands-on approach to the subject. Includes video games and interactive activities where patrons will have to decide...
  • So Say We All's monthly storytelling night features stories about those jobs we took because we had to take a job. Featured readers include Allison Gauss, Annmarie Houghtailing, Cecile Estelle, and more
  • Artists from the all-abstracts group show will talk about their work and techniques. Artists include Edwin Nutting, Danielle Nelisse, Leah Pantea, Lenore Simon, and more
See all events on Thursday, Apr 28