OK everyone, it is time for my first-ever blog event! We have Wine Blogging Wednesday, Grow Your Own, Paper Chef and all kinds of other food blogging events, but thus far I have not yet found one that centers on meat.
Meat being my specialty, I thought it a good idea to start what will be a regular “Meat & Greet” among fellow readers and bloggers as a way to highlight meat as an ingredient. Some months will be simple, others baroque. Some ingredients will be easy, like pork, others less so. Like, well, this month:
The theme for this inaugural Meat & Greet will be offal. Variety meats, offal, the Nasty Bits, call it what you will. Offal cookery occurs in every cuisine and can be as varied as pickled tongue to grilled hearts to sauteed sweetbreads to boiled brains (not sure I like that one).
I am specifying neither a type of offal nor a critter from whence it came: Your choice. Submit your recipe before May 1, then I will post a round-up shortly thereafter.
And there’s a special bonus for this first event: The recipe chosen as the tastiest by a variety of offal eaters will win the much-coveted The Good Cook: Variety Meats, edited by Richard Olney. It is a hard-to-find classic of the genre and I am willing to give away a copy in the interests of exploration and fun.
Here are the rules:
- Post up a blog item on your favorite variety meat dish by May 1, and email me the following at: scrbblr AT hotmail DOT com. (Your subject line should be MEAT & GREET.)
- Who you are and where you live.
- Your blog’s URL.
- A permalink to your offal post.
- A small (100 pixel x 100 pixel or thereabout) image of your dish, if possible.
- As a courtesy, please link to this announcement when you post.
Looking forward to hearing from you all!