Episode 2: Bumps, Basque and Bakersfield

Our second episode documents our trip from the SF Bay Area down to Bakersfield along some awesome back roads. Then we say farewell to friends and explore some Basque cuisine. Next, we’re off to Arizona. Not enough food info for you? Check out the full unedited Wool Growers interview and an extended look inside the kitchen in our second Motobite 2.1.

Wool Growers Basque Pickled Tongue

Yum! Tongue!

From Episode 2: Bumps, Basque and Bakersfield

Wool Growers Basque Pickled Tongue
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
 
It's not actually pickled! Makes excellent sandwiches or eat as an appetizer with bread or crackers. Very simple recipe with excellent flavor, with a few Basque tips to get it right!
Ingredients
  • 1 tongue
  • 4 cloves of crushed garlic
  • ⅛ cup of cider vinegar
  • ⅛ cup of vegetable oil (or olive)
  • 1 small bunch of chopped parsley
  • Salt and Pepper to taste
Instructions
  1. Bring tongues to a boil until tender in plain water for ~3 to 5 hours or 50 minutes per pound depending on size (my grandma adds some herbs).
  2. Let rest for ~5 minutes then peel skin from tongue.
  3. Refrigerate tongue for 24 hours until firm in order to be able to slice it thin.
  4. Crush garlic, very important to bring out the oil.
  5. Mix vinegar, oil, crushed garlic, and chopped parsley.
  6. Slice very thin, about 2-3 millimeters. Slice what you want to eat, save the rest.
  7. Spread on plate then add salt and pepper to taste.
  8. Drizzle dressing over sliced tongue and serve immediately.
Notes
If the vinegar sits too long on the tongue it will make the meat too soft.

First day on the road

We had a fantastic first day on the road. It’s been a while since we’ve just been able to enjoy the ride. We spent so much time packing and prepping for the trip, so it’s a relief to just be on the bikes. We stopped for the night in Bakersfield to visit friends for a couple days and hit some of our favorite food spots (Basque!). We’re currently editing the first episode, so we’ll have it up soon.