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Dan Goldberg

Dan Goldberg
Dan Goldberg
Dan's Featured Recipe
Chicken Stock

Click here for recipe

Dan Goldberg is an award-winning commercial photographer specializing in food photography. His work has been recognized by the London International Advertising Awards and he's been listed as Archive's Vest 200 Advertising Photographers. When not taking photographs, you can find him seeking out the best food and drink in town, fly-fishing, and traveling the world with his wife, Casey, and daughter, Dylan.

Latest Recipes

Crispy Pork with Mango Salsa

"The government exports so many of the ingredients that matter to Cubans, leaving very little in the hands of the people here in this country", said an elderly gentleman who ran an antique shop in Havana, as his albino Tibetan terrier ran in circles around his legs. He didn't want us to use his name, but he told us that as long as we kept it confidential, he wasn't afraid to tell us that he thinks the government is worthless. The antiques in his shop, relics of the past, everything from tattered Cuban flags to antique watches and weathered baseball gloves were piled to the ceiling in topsy-turvy towers. He ran his fingers through the black ringlets of his granddaughter, Rosario. She was sitting on a rocking chair in front of the establishments only fan, the fairy princess of vintage-ville. One of the only things they let us keep is pork, and what a relief that is. I can't imagine where we would be without pork.We think many Cubans would agree. Pork is a celebrated ingredient in the Cuban kitchen, and this recipe glorifies and intensifies pork's flavor. These crispy, lusty porcine hunks are made all the more addictive when dipped into Mango Salsa enlivened with a hearty squeeze of lime. Keep in mind that this recipe calls for 2 pounds of trimmed pork shoulder, which means that, depending on the amount of fat and gristly bits on the shoulder, there could be a significant loss of volume once trimmed.

(1 Votes)

Chicken Stock

Chicken stock is a workhorse in the Cuban culinary repertoire. During our home cooking sessions it seemed to be on hand in every kitchen, especially with the one-pot meals that are so prevalent in Cuba. This recipe calls for aromatics such as bay leaves, garlic, tomatoes, and bell peppers, fundamental ingredients in the Cuban pantry. Be sure to roast the chicken bones to a deep golden brown before adding them to the stock to impart a refined flavor that wouldn't otherwise be achieved. Skim the surface of the pot frequently during the simmering process to remove unwanted residue and to reduce cloudiness once the stock is done.

(1 Votes)
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