What we covered in this episode
- Chef Misti Norris talks about her passion for farms, foraging, fermentation, and fire.
- She shares her love for charcuterie and fresh pasta.
- Chef Misti Norris explains how she took consumers from comfort food (gumbo, stews) to more unique offal dishes (pig parts, chicken hearts, veal tongues).
- During the pandemic she went to a curbside menu for a little bit with more comfort food dishes that were a little more approachable, but still within their philosophy of using local farms and continued supporting local smaller businesses.
- The concept for the restaurant Petra and the Beast has always been within a philosophy of sustainability. They are a low waste kitchen.
- Chef Misti Norris describes how her beef heart dish is prepared.
- We learned about her sources of inspiration and her creative process. Think graphic novels and vinyl toys!
- Chef Misti Norris has done numerous pop-ups around the country and she describes some collaborations she has done with other chefs.
- Her ingredient obsession is turnip.
- When she was eight years old, the first time her ‘maw maw' made boudin balls, was the moment that sparked something in her and established a real connection with food.
- Chef Misti Norris shares a pork rillettes recipe.
- Series of rapid-fire questions.
- Link to the podcast episode on Apple Podcasts http://bit.ly/Misti_Norris
Links to other episodes in Texas
Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1
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- Misti Norris @ Petra and the Beast
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- 12 month turnip kasuzuke @ Petra and the Beast
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- 14 month kasuzuke sun farms turnip ham
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- Charcuterie Board @Petra and the Beast
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- Mushroom caramel and amino glazed TX purple carrots
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- Chef Misti Norris
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- Sagohachi cured torihamu rolled with smoked kale powder and dried peppers.
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- collard green cappalletti, puffed purple hulls, half sour and garlic chive beurre monte, smoked hot sauce, pancetta stecatta.
Misti Norris' pork rillettes recipe
- You could get pork shoulder or beef chuck roast, or any kind of protein that you want to use.
- You braise that out and essentially until meat is falling-apart tender and fat is soft.
- Transfer meat and skin to a large bowl and pour fat and any cooking liquid in a pot into a heatproof measuring cup.
- Shred the meat and add some fat, duck fat if you have some at the house, or if you have some extra pork fat, and the braising liquid you saved.
- Add salt, pepper, nutmeg, pickles to it. You can add a little bit of vinegar, lots of nuts. We love using pumpkin seeds, sunflower seeds, peanuts, pecans, stuff like that for texture.
- Pack the “rillette” mixture into jars, pushing out any air bubbles.
- Top each with a few spoonfuls of reserved fat and chill until set, at least overnight.
- Serve with sourdough bread or crackers.