Collaboration is a great thing - we all get so much more done this way, and the sense of community, partnership and family will always outweigh pride. What is she talking about you ask?
Well for me, working with my fellow chefs has been a great experience. From parties, to charity events (Rosie's Place and Maynard Food Pantry) or just an extra hand when I was injured - I love working with my colleagues.
This summer I have a new collaboration with a fellow chef I have done numerous parties with. China Box pig. Together we will offer pig roasts on site complete with all the southern sides you need for a perfect BBQ. The parties start at 40 people, and will go up from there - based on the size pig available.
The reason I tell you this is to introduce the china box - Caja China. This unique cooking tool has been around for ages in the Caribbean. and is not Chinese at all actually. The term China Box came from the practice of calling anything foreign, unique or strange Chinese. Faous chefs like Bobby Flay and Andrew Zimmerman use them, as does Martha Stewart (you can see videos at the website http://www.lacajachina.com/)
n Peru, the box is called “caja china criolla”, and in Cuba it’s known as “caja asador” (roasting box) and asador Cubaan (Cuban roaster). The roaster, by any name, uses charcoal heat in an enclosed space to roast-grill meats in roughly half the time that it would normally take by standard fire-roasting methods. A metal plate lines the box, then a grate where either a pig, chickens, ribs or turkey can go, then another grate with hot charcoal. The box is sealed and the cooking begins. So simple, and yet this method of cooking brings a 100 lb pig roast down to about 5 hours. The meat is often brined or marinated for best flavor, and the results are super tender, well seasoned and beautifully browned bits of goodness.
If you would like to see this in action, or have a craving for some really good southern BBQ, give me or Chef Lester Esser a call - we are ready to answer your Soooo-weeeet craving call.