Claire Corlett

Fish Food, Fish Tanks, and More
Cooking Segment: Pork Belly & Octopus Tacos

Cooking Segment: Pork Belly & Octopus Tacos


IS COMING UP. SEE YOU SOON. THANK YOU, JANE. CALLING ALL FOODIES. NEW YORK CITY WINE AND FOOD FESTIVAL IS UNDERWAY LATER THIS WEEK FEATURING SOME OF THE DIGEST NAMES IN THE CULINARY WORLD. ONE OF THEM, AN EXECUTIVE CHEF AND OWNER IN THE FLAT IRON DISTRICT. GOOD MORNING. GOOD MORNING. LET’S TALK ABOUT THE FESTIVAL. WINE AND FOOD FESTIVAL, I THINK THIS IS MY 10th YEAR PARTICIPATING. A BUNCH OF EVENTS ALL OVER MANHATTAN AND OTHER PARTS OF THE CITY, A LOT OF CHEFS IN THE SAME BUILDING. YOU CAN TRY A LITTLE BIT FROM EACH ONE WHICH IS GREAT. EXACTLY. THIS LOOKS DELICIOUS. BEFORE THIS, WHAT ARE WE GOING TO MAKE? WE ARE GOING TO MAKE SOME TACOS. THESE ARE PORK BELLY AND OCTOPUS TACOS. A LITTLE BIT OF SURF AND TURF. WE HAVE PRECOOKED PORK BELLY SO YOU JUST HAVE TO SEAR IT IN A PAN. FIRST I THOUGHT THAT WAS BACON. WE’LL TAKE A RAUL PORK BELLY, CURE IT, BRAZE IT, PRESS IT, CHILL IT, CUT IT INTO THE BEAUTIFUL PORTIONS. ON THE NIGHT OF A PARTY OR WHATEVER THE NIGHT OF DINNER, YOU HAVE TO SEAR THE PORK BELLY. HEATING TORTILLAS HERE AND WE WILL MAKE A SALSA OUT OF OCTOPUS. WE DO A LOT OF NICE FRESH VEG. FRESH CUCUMBER, MINCED JALAPENO. THIS GIVES IT NICE CRUNCH. MY TEXAS ROOTS COMING OUT THERE. A LITTLE BIT DICED AVOCADO AND LITTLE BIT CILANTRO. SUPER SIMPLE, FRESH SALSA, LIVE JUICE. I LIKE OLIVE OIL. MY ITALIAN ROOTS WILL ALWAYS COME THROUGH IN THE COOKING. WE MAKE THIS SALSA. LET’S CHECK OUR PORK BELLY. HOW LONG DO YOU COOK THAT? THE FIRST TIME, THREE HOURS. WE DO IT SUPER LOW AND SLOW. IS THIS WHAT YOU ARE SERVING FOR THE FESTIVAL? YES. WE ARE SERVING THIS FRIDAY NIGHT, THERE IS A TACOS AND TEQUILA EVENT THAT WE ARE EXCITED ABOUT. THAT’S LATE NIGHT ON FRIDAY. THURSDAY WE ARE DOING TASTE OF NEW YORK WHICH IS THE EVENT ELVIS DUMERVILLE URAND IS HOSTING. THIS IS ESSENTIALLY MY INTERPRETATION. NICE. I’M GOING TO TRY THAT. WE ARE MAKING AN EVERYTHING CRUMBLE. THE MONEY RAISED IS GOING TO TWO CHARITIES. NO KID HUNGRY AND THE FOOD BANK. TWO THAT ARE NEAR AND DEAR TO MY HEART. I HAVE TWO CHILDREN AT HOME SO THAT’S ALWAYS BEEN VERY IMPORTANT. ONCE THOSE ARE DONE? WE GO RIGHT ON THE TORTILLA. THOSE ARE CORN? THOSE ARE CORN. WE FOUND A NICE LOCAL TORTILLA MAKER THAT WE LIKE. WE’LL TAKE THE FRESH SALSA AND GO RIGHT ON TOP. YOU GET DIFFERENT TEXTURES, DIFFERENT TEMPERATURES. THAT’S EASY TO MAKE AT HOME, SUPER EASY. YOU CAN DO A LOT OF THIS AHEAD OF TIME. IT’S REALLY GOOD FOR A DINNER PARTY. IT’S BEAUTIFUL. THAT LOOKS WONDERFUL. IS THIS PART OF IT? THOSE ARE THE ONES WE DID AHEAD OF TIME. I WILL TRY THIS. THANK YOU VERY MUCH. TELL US ABOUT SOME OF THE DISHES. THIS IS FROM MY LATIN AMERICAN RESTAURANT. THE NAME MEANS CHILI WATER. THAT’S DICED WITH THE BROTH AROUND IT. THIS IS MY RESTAURANT ON 18th STREET. THEN WE MAKE OUR FRESH PASTA AND SCAMPI. THAT’S PORK SHOULDER RAVIOLI. WE DO ALL FRESH JUICES SO THAT’S A NICE WATERMELON JUICE. SO THIS IS NOT ALCOHOLIC. SHE CAN DRINK THIS. I AM PREGNANT. HOW DO YOU GET FROM TEXAS TO NEW YORK? COOKING. I GREW UP IN SOUTH TEXAS. THEN I DECIDED I WANTED TO BE A CHEF. I MOVED TO NEW YORK AND NEVER LOOKED BACK. THANK YOU FOR COMING.

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