Author Archives: Rufus' Food and Spirits Guide

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.

Mariner’s Octopus

This works best with little grape tomaotes that are halved at most but can be done with any size diced fairly fine. 12-15 baby octopus or 1 whole octopus can be used. If one large on cut it into medium … Continue reading

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Pickled White Turnips

Keep turnips whole up to the size of a ping pong ball, halve any larger. Make sure to wash and remove bad spots before parboiling. This is the ratio per 32 oz jar of pickles. Pickled White Turnips 1 1/2 … Continue reading

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Black Walnut Tart

This tart will work with pecans or regular walnuts as well. Top with whipped cream. Black Walnut Tart Crust 1 cup unbleached flour 1 tbsp brown sugar 1/4 tsp salt 6 tbsp butter cold 1 egg yolk 1 tbsp water … Continue reading

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Octopus in Red Wine

This works well with both a larger single 2 lb octopus or 10-12 small baby octopus. Cook the babies whole or cut the large one into 1/4″ pieces. To clean remove beak and eyes and pull out stuff inside main … Continue reading

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Spiced Slightly More Involved Carnitas

This works well with about half of a bone in pork butt. Use the bone to make a meat stock. Carnitas 3-4 lbs pork shoulder/butt cut into large chunks stringy fat/skin removed 1 dried ancho ground 1 dried new mexico … Continue reading

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Gravlax

Or perhaps a little further north. Gravlax 1 pound fresh salmon filet skin on 3 tbsp sea salt 3 tbsp brown sugar 1/2 tsp ground black pepper 1/4 cup akvavit or other herbal liquor/botanical gin fresh dill or other spice … Continue reading

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Indian Red Beans

This would be good with red lentils as well. Baked Rajma 1 red onion 4 garlic cloves 1 fresh green chile 1″ piece fresh ginger 2 tbsp coconut oil ¼ tsp cumin seeds 1 tsp sea salt  28 oz can … Continue reading

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Soy Sauce Eggs

This recipe is an adaptation of Momofuku’s eggs. The cooking time must be followed exactly. Fresh farm eggs give the best result. Soy Sauce Eggs 6 tbsp hot water 1 tbsp brown sugar 3 tbsp rice wine vinegar 3/4 cup … Continue reading

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Fish Pepper Brine

This is a basic brine for any firm flesh/low oil fish for smoking. This makes enough for about 1 lb of fish fillets. On how to smoke go here. Basic Fish Brine 2 cups boiling water 1 dried ancho chili … Continue reading

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Domino Potatoes

This is a great dish for a party or fancy meal. Serve them room temperature or reheat right before serving. Domino Potatoes 6 tablespoons unsalted butter, melted, divided 3 1/2 pounds Idaho potatoes (4-6 large) 24 (about) fresh or dried … Continue reading

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