Slow Roasted Bone-in Pork Butt with CRISPY SKIN Fat Cap

"A PICTURE SAYS A THOUSAND WORDS"

but i'll add a few more...

slow roasted, unctuous fall-off-the-bone tender, pull apart pork butt-shoulder-picnic roast.

COMPLETELY COVERED IN CRISPY SKIN

it might take all day, but it is so worth the wait.  there's not much work to it and it will surely be a big hit at your next gathering.

put this baby in the middle of the table...

say, "ready-set-GO"

I CAN'T PASS UP THE $6.00 - 6 LB. PORK BUTT
i'm a big fan of the 8 hour pork roast while you sleep...

BUT...i found a very interesting and informative post about crispy skin roasted pork shoulder.  same concept with one very important extra step...CRISPY SKIN!  

many thanks to Kenji Lopez at Serious Eats for breaking down the science of "the crispy skin" in a way that most of us can understand.

below is a direct quote and just a snippet of information from   J. Kenji Lopez-Alt.  he is the Chief Creative Officer at SERIOUS EATS.

"When roasting at 375°F, because the dehydrating and protein-setting is taking place at the same time that the connective tissue is breaking down, there's never really a stage when the skin is relatively structure-free. It goes from being firm through connective tissue directly to being firm through dehydration.

On the other hand, after 8 hours in a 250°F oven, the pig skin has very little structural integrity—there's really very little holding it together and it closely resembles a bundle of tiny balloons just waiting to be filled.

How do you fill those balloons? Let heat do the work for you."

please go to the original and read more interesting info on the science behind the slow roast vs higher temp/less time from Kenji at Serious Eats.

SLOW ROASTED BONE-IN PORK BUTT WITH CRISPY SKIN FAT CAP
this slightly adapted recipe is from J. Kenji Lopez-Alt at SERIOUS EATS

5 to 6 lb pork shoulder BUTT 

kosher salt

fresh ground pepper

cumin

chili powder

Slap Ya Mama Seasoning

2 onions, sliced thick

8-10 cloves garlic

preheat oven to 250F.  prepare a baking dish/roasting pan with extra thick aluminum foil.  lightly oil the aluminum.  i have had one stick to the foil, so now i oil.  lay the onion slices and garlic cloves out for the roast to rest on. 

start with a pork butt bone-in, skin-on...butt should have a "fat-cap".  rinse the meat and dry well with paper towels.  

to score the skin...or not to score the skin...

i chose to score the skin.  as you can see, i did not do a beautiful job, butt i was not going for the "show case shoulder".

there are no exact measurements for the seasoning...just season the whole piece.  i suggest you do this over the sink and rub the seasoning all over.

place the butt on the prepared onion/garlic roasting pan.

put in oven for 7-8 hours.  pork should be done when fork tender.  OR...as the original recipe states...insert a knife.  if you can easily turn the knife around in the meat, you are ready.

remove pork from the oven.
tent and let rest for 20 minutes.

above is what it looks like after 7 1/2 hours at 250F
before crispy skin stage.

CRISPY SKIN STAGE...

crank the oven up to 500F.  you might want to move the cooked butt onto a rack or a clean piece of oiled aluminum foil pan. so as not to burn the onions, garlic and drippings.  put pork in HOT oven and watch for the skin to crisp up.  you might want to rotate the pan a few times for an all over crisp.  watch carefully.  it can go from crisp to burnt in a matter of minutes. 
remove from oven when it is good and bubbly crispy looking.  let rest for 15 minutes and...

DIVE IN!

NOTE...my "butt" was tender, but meaty.  it fell off the bone, but was not oozing-ly juicy.  i was wondering if the super slow roasting renders out more fat than a higher temp.?...or was it that i got a lean butt.  not to worry...

this is FABULOUS...beyond.

sorry to say, i did not have a party of people to serve, but what a show stopper!  i ate my fill of crispy skin and pulled pork... i bet i could have devoured the whole thing, but i put a few large pieces in the fridge wrapped in parchment in a large tupperware.

the next morning i was able to re-crisp the skin and get some lovely slices off the larger chunks.

SO...this saves and serves well for the next few days.  the skin WILL re-crisp (with care) in the toaster oven.

Cinnamon Garlic Ginger Pork

A new excellent marinade for thinly sliced pork, quickly cooked on the grill (or in a pan). Highly recommended.

For about 600 g of meat:
1/2 lemon, juiced
2 tbsp neutral oil (like canola)
1/2 tbsp runny honey
1/2 tbsp chopped ginger
1/2 tbsp chopped garlic
1 tsp salt
1/2 tsp ancho chili pepper
1/2 tsp cinnamon
1/4 tsp cayenne pepper (or more if you like it hot!)

Just whisk together all ingredients, and marinate your pork for at least one hour. Enjoy!

And... sorry about the horrible photo, I never seem to have time for proper photography these days. But trust me, it tasted great!

Sorta Porchetta

One of my all-time favorite street foods in San Francisco is Roli Roti’s famous porchetta sandwich, served at the Ferry Plaza Farmers Market. For those of you not familiar with the perfection that is the porchetta, it's a loin, and possibly other cuts of heavily seasoned pig parts, wrapped inside a pork belly, which is then roasted until the inside is tender, and the outside is crispy and crackling. It’s then sliced and served on a crusty roll with salsa verde.

It’s insanely good, and something I've always wanted to try doing at home. Of course, a real porchetta feeds like 20 people, so I wanted a version that would be better suited for a smaller group. 

I decided to try using a small pork shoulder roast. The plan was to mimic the same flavors, but cook it more like pork loin, instead of the usual fork tender, falling apart state we associate with this cut. Pulled pork was not what I was after here.

It worked wonderfully, although you do need to slice it nice and thin. We’re only cooking this to 145 F. which is not high enough a temperature to break down all that connective tissue. All in all, I thought it was a very successful experiment, especially when you consider how much we scaled this down. 

What it didn’t feature however, was that crispy skin, also known as “the best part.” I wish I’d thought of it before I finished the video, but what I should have done was fried up some diced pancetta (un-smoked Italian bacon) until it was perfectly crispy, and topped the sandwich with that! That would have put this already fine faux-porchetta over the top! I hope you give this a try soon. Enjoy!

Ingredients for 4 very large portions:

2 1/2 pound boneless pork shoulder roast, butterflied open, and slashes made all over the connective tissues

olive oil as needed

1 tbsp kosher salt (2 tsp for inside, and 1 for out)

1 tbsp black pepper

2 tbsp chopped sage leaves

2 tbsp chopped rosemary

6 cloves minced garlic

zest from a large orange

2 tsp fennel seeds, crushed

- Stuff, tie, salt, and refrigerate uncovered for 24 hours

- Roast at 450 F. for 15 minutes

- Reduce heat to 250 F. and roast another hour, or until an internal temp of 145 F.

For the vinegar sauce:

1/2 anchovy fillet

1 tsp hot chili flakes or to taste

1/4 cup white wine vinegar

1/4 cup freshly chopped Italian parsley

Bonus How to Butterfly Meat for Rolling Video! 

 

I'm the Dog Walker.

Oddly enough, I've been to very few weddings. A lot of people complain about weddings, like they're a drag or something. I love them. I love looking at all of the people, watching the families interact, figuring out who knows whom, who tolerates whom, you get the idea. I love to watch the eccentric great aunt with her shaky, little hands, clutching her champagne glass smeared with red lipstick smudges around the rim and crumbs of God knows what permanently lodged in the corners of her mouth. I love the awkward little children, dressed up like adults, the boys looking miserable and uncomfortable and the girls loving their princess hair and dresses and all of the attention. I love watching the bride's second cousin flirting with the groom's best man's brother, and sneaking off to hook up after just enough champagne, wine and cocktails to chalk it up to 'weddings'.

I love the formality, the process. I love watching the groom's face, and see his eyes light up (or fill with tears) when he first lays eyes on his very soon-to-be-bride walking down the aisle toward him. And, at that moment, I always cry a little. I love how awkward they are. I love that as a result of how awkward they are, and how no one really knows anyone all that well, no one is really themselves; rather people take on a veil of anonymity. And pretty much everyone over indulges in some way or another.

I love wedding food. I love food in chafing dishes. I love the taco themes, or the tapas themes, the big-fat-Greek-wedding themes, I love choosing either the salmon or the roast beef. I love the over cornstarchy, congealed sauce that is poured over either one. I love the extremeley cooked carrots and green beans with mashed potatoes and gravy. And, of course, I love the cake.

It's wonderful that everyone dances (to all manner of bad music). Everyone laughs. Everyone cries. Everyone talks. Everyone eats and everyone drinks. Family and friends from all over the country, or even the world, perfect strangers, yet all thrust together because of another couple's union. And everyone at least pretends to be happy, jubilant even. Until they receive the next wedding invitation whereupon they complain what a drag weddings are.

It had been at least five years since my last wedding, until this past weekend. One of my clients was getting married. And she wanted her dog, Giovanni, to be in the wedding. To be specific, she wanted me to escort Giovanni to the wedding and make sure he made it down the aisle with his "grandfather" (the bride's dad).  An ordinary day. Giovanni is an awesome dog and I adore him. Giovanni is a Pug. It was a hot day: Giovanni mouth breathes like a Pug, is a tiny bit chubby, and does not love the heat.

I followed the wedding planners' instructions to the T: I drove Giovanni downtown at five pm and parked outside the venue.  We were escorted in by one of the planners; I then waited to hand him off to the bride's father at the proper time. Oh, did I mention Giovanni was wearing a tuxedo?  A snug tux at that--couldn't fasten the bottom button.  So here I am in downtown LA at 5 pm on what seemed the hottest day of the year with a chubby Pug in a tux.  After Giovanni's down the aisle promenade with granddad I was to take him and wait until the conclusion of the ceremony at which point the wedding photographer was going to get a few shots of the happy couple with Giovanni.  Then Gio and I were free to go.

Everything went as planned. Except there were no side aisles. So for the first few moments of the ceremony, I sat in the very front row, next to the VIPs and the parents, who must have wondered who this bold stranger might be. I quietly explained, “I'm the dog walker”, and they seemed relieved. So, Gio's granddad walked his daughter and her dog down the aisle and it was touching. As always, while everyone else was craning their necks to catch that first glimpse of the bride, I watched the groom's face, and could tell exactly when he laid eyes on her, in her dress, for the first time. And I cried a little.

After that, Giovanni was quickly handed to me and, while the ceremony began to hit its stride, I had to awkwardly duck back up the center aisle, the only aisle. The very aisle that still had the lingering scent of the bride's perfume as she had just walked down it not six seconds prior. And, of course, with Giovanni panting very audibly in his tuxedo. A graceful exit it was not.

Then, Gio and I were shown to a corner in the back of the reception area to wait for the ceremony to end. A couple of the caterers and staff were curious about what we were doing back there, all alone, no champagne. “I'm the dog walker," I told them.

Then, as fast as it began, it was over. And while Giovanni was photographed with his just married mom and dad, I waited by the front door of the venue with the valets. Then a woman stepped outside for some air and since we were the only non-valets standing there, she felt compelled to say, “Hi, I'm Evelyn, the groom's sister. Are you with bride or groom?” To which I confidently replied, “Hi, I'm the dog walker!”

And so, as the bride and groom went back inside to enjoy the reception, the meal, the dancing and the champagne with all of their family and friends, Giovanni and I hopped back in the car to head back to my house to relax. And man, was he happy to get that tux off.

Back at my place, it was dinner time. I fed the pups their kibble and Fred poured us a couple of glasses of Vino Verde to sip while we got to our Saturday night project: making ricotta, which was something I had wanted to do for a very long time – ever since I saw the recipe in Saveur six or so years ago and ripped out the pages. As the milk and cream were heating up on the stove, I told him about how it felt so strange to have been a part, in even the tiniest way, of one of the most important days in two people's lives, but to have been so very invisible. I wasn't really even there. And I didn't mind one bit – though a glass of champagne would have been much appreciated.

As we sat down to the table to eat our dinner of grilled pork tenderloin (with an amazing dry rub) and zucchini with Niçoise olives and homemade ricotta, I realized I definitely got my wedding fix. I got the vibe. I watched the families, the couples, the singles scoping out their next flirt target. There was champagne, and spicy margaritas. It was a taco theme, with mariachis and the whole bit. I did what most women who have not yet had their own wedding do (and have thought about since they were six years old), compare it to what they would do differently, take note of what worked, little details, décor, style, all of it. And before Giovanni and I left, I did get a hug from the bride and groom – which is actually pretty hard to get at a lot of weddings, with all of the hullabaloo. Especially for the dog walker.

Would I serve this dish at my wedding? Perhaps. But man alive, the ricotta that we made was out of this world. Light, airy, buttery, creamy, rich, and delicate. We ate it in everything for three days straight, until it was gone. We even ate it for dessert; a heap of it in a bowl topped with lemon zest, honey and almonds.

Zucchini with Niçoise Olives and Homemade Ricotta

8-10 servings

1/4 cup plus 2 tablespoons extra-virgin olive oil

8 medium zucchini (about 3 1/4 pounds)—halved lengthwise, seeded and cut into 1/3-inch dice

3 lemon thyme sprigs

Kosher salt

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1/2 cup pitted Niçoise olives, chopped

Freshly ground pepper

3/4 pound ricotta (here's how to make your own)

1 tablespoon fresh mint, chopped, plus a sprig for garnish

In a very large skillet, heat 2 tablespoons of the olive oil. Add one-third of the zucchini, 1 lemon thyme sprig, a generous pinch of salt and 1/4 cup of water and cook over moderately high heat, stirring occasionally, until the zucchini is barely tender and the water has evaporated, about 5 minutes; add more water if the zucchini starts to brown. Transfer the zucchini to a baking sheet to cool; discard the thyme sprig. Wipe out the skillet and repeat twice more with the remaining olive oil, lemon thyme, zucchini and salt, adding 1/4 cup of water to each batch.

In a large bowl, toss the cooled zucchini with the grated lemon zest, lemon juice, mint and olives. Season with salt and pepper and transfer to a serving platter. Arrange the ricotta over the zucchini, garnish with a sprig of mint and serve.

Printable recipe.

One year ago: Poblano-Sherry Vinegar Mignonette

Two years ago: Classic Southern Fried Chicken

Three years ago: Wolvesmouth

Four years ago: Steak au Poivre

Brown Sugar Peppered Bacon

As a kid, if I ever found myself in a breakfast buffet type situation, I would typically eat close to 10 pieces of bacon.  Multiple trips, zero willpower, lacking parental supervision??  It is my weakness.  As long as it's crispy, of course.  I recently tried a sweet and peppery bacon that might be the best thing I've ever put in my mouth.  If you ever find me rocking bath and forth in a dark corner, all 500 pounds of me, it's because this bacon took over my life.  I knew I could easily recreate this deliciousness at home, and so I did.  You can, too:

 Preheat oven to 350.

Line a baking sheet with tinfoil.  Place a rack on top.

Put bacon on rack, as much as you can fit.

Sprinkle with brown sugar and freshly cracked black pepper.

Bake for 30-40 minutes, until it's CRISPY.   

*Tara, you have won the Annie Chun's Giveaway!  Please email me your mailing address.

Grilled Salmon with Warm Bacon and Corn Relish – It's a Noun and a Verb

This grilled salmon with warm bacon and corn relish is another installment in our long-running series, “Salmon Recipes for People Tired of Salmon Recipes.” No one eats as much salmon as I do, and so I’m always on the lookout for new ways to make it seem a tad more exciting.

In the business, this is known as “elevating” it, and as you may already know, nothing elevates like bacon. It’s the helium of smoked meats. Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, what's the point?

I mention in the video that I like the taste and texture of white corn, but prefer the sunnier appearance of yellow corn. That trade-off is always an interesting discussion, with some saying taste always trumps looks, while others will insist that the appearance effects how the flavor is perceived, so even if slightly less sweet, the golden colored one may be enjoyed more.

Like most food-related arguments, both sides are right and wrong, and I tend to oscillate between the two schools, although when in doubt, I’ll generally lean toward taste. Anyway, no matter which color corn you use, you’re sure to enjoy this new, and hopefully slightly more exciting way to serve salmon. Give it a try soon, and enjoy!

Ingredients for 2 Portions:

2 center-cut, boneless salmon filets (8-oz)

salt and pepper to taste

For the relish:

corn kernels from 2 ears of sweet corn, plus any juices

6 stripes bacon, sliced

1/4 cup green onions, white and light parts (reserve green for garnish)

1/4 cup diced red pepper

salt, pepper, cayenne to taste

2 tsp olive oil (optional depending on how much bacon fat you had)

1 or 2 tbsp rice vinegar (or other vinegar, or acid like lemon, lime, etc)

*I didn’t have any in the garden, but a little fresh tarragon is great in this too.

View the complete recipe

Sausage & Shrimp Paella – Before You Run, You Walk, Or In This Case, Crawl

When I first do a version of a classic dish like paella, I try to use a minimum of number of ingredients and steps so we focus on the technique. So, while you experienced paella makers will probably find this quite unremarkable, it really is intended for the first-timer. 

Real paella is not baked, but cooked on top of a fire, which results in a similarly textured rice to what you see here, except a layer caramelizes onto the bottom of the pan, and those gloriously crunchy bits are considered the best part. So, basically I’m telling you we left out the best part.

The trade-off is that this method eliminates most of the finesse and monitoring required by the traditional method. Consider this a gateway paella, and the first step to a serious, lifelong addiction. Besides the method, ideally you’ll use a wider variety of ingredients; things like clams, mussels, squid, chicken are all very commonly used, and will make your rice that much more interesting.

No matter how you cook you paella, one thing you must try to include is the saffron. Besides the short-grain rice, this is probably the most key addition. Unfortunately, the flavor and aroma are almost impossible to describe, so you really need to experience it yourself to fully understand. I’ve heard it described using things like “earthy metallic honey,” and “rusty champagne,” but these really don’t do it justice.

Anyway, if you’ve never tried to make paella before, I really hope this inspires you to give it a go. The Arborio we use here is easy to find in the big grocery stores, and as long as you stick to the liquid/rice ratio, there’s not a lot that can go wrong. And like I said in the video, stay tuned for my future attempt at a more classic version. In the meantime, I hope you give this quick and easy paella a try soon. Enjoy!

Ingredients for 4 large portions:

(best to use a 12 or 13 inch wide skillet)

For the saffron broth:

2 tsp olive oil

reserved shrimp shells from 1 pound of jumbo shrimp

1/2 to 1 tsp saffron threads, depending on how strong you want the flavor

2 1/4 cups chicken broth

*Simmer for 20 minutes, strain and reserve. Be sure to season generously with salt, or your rice will be bland.

For the paella:

1 tbsp olive oil

8 oz sliced chorizo sausage, or any smoky, spicy sausage

1/2 yellow onion, diced

2 cloves garlic, minced

1 1/3 cup Arborio rice

1/2 cup green peas

1 tsp regular or smoked paprika, optional depending on how much was in the sausage

2 cups (exactly) hot saffron broth, or just plain hot chicken broth

1 pound peeled and deveined jumbo shrimp

1 sweet red pepper, cut into thin strips

salt and cayenne to taste

garnish top with a light drizzle of extra virgin olive oil, and freshly chopped Italian parsley

lemon wedges, optional (some love lemon, I prefer without, but give it a try and see)

*Bake at 425 degrees F. for 20 minutes, then finish over med-high flame until rice is just tender. It will be firm and slightly sticky. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version. Be careful.

Southern-Style Green Beans – Slow Beans for Fast Times

One of the sadder side effects of the American culinary renaissance we’ve enjoyed over the last thirty or forty years, has been the chronic under-cooking of green vegetables. Sure, there was a time when we cooked everything too long, but now, if it’s not bright green and still crispy, it’s considered ruined.

That’s why every once and a while you have to enjoy something like these slow-cooked, southern-style green beans. These beans are cooked forever in a bacon-spiked, aromatic broth, and when they’re finally done, you’re almost shocked at how good they are. It seems so wrong, yet tastes so right.

I think two hours is perfect, but if your beans are fatter/thinner, you’ll have to adjust the time. What you’re looking for is something that literally melts in your mouth. Vibrant, quickly blanched green beans are many things, but “melt in your mouth” isn’t one of them. I hope you give these a try soon. Enjoy!

Ingredients for 6 portions:
2 pounds green beans, trimmed
1 handful sliced bacon (6 oz)

1 sliced onion

3 cloves garlic, minced

1/4 cup tomato sauce

3 cups chicken broth

salt, pepper, and cayenne to taste

View the complete recipe

B.L.T. Pasta – I’ll Have the Bacon, Lettuce, and Tomato…Hold the Sandwich

I love Twitter for many reasons, but stumbling upon recipe ideas is probably my favorite. I recently saw a picture posted by my friend, Mardi from eat. live. travel. write, for something called, “BLT Pasta,” and I immediately had one of those, “why didn’t I think of that” moments. By the way, I have four or five of those moments a day.

Since I get so many food wishes for pasta recipes, I figured I would give it a go. Plus, as luck would have it, I had some arugula in the fridge just begging to be used. I knew that this combination would taste great, but I wasn’t prepared for just how great.

I decided to use crème fraiche as the main sauce ingredient, and it worked beautifully. It was just rich enough, and the fermented cream’s subtle nuttiness was an excellent foil for the smoky meat, sweet tomatoes, and bitter greens. As I mentioned in the video, crème fraiche is pretty easy to find, but of course we’ll encourage you to follow this link and make your own.

If you can’t find or make some, just use heavy cream along with a squeeze of lemon juice to mimic that essential tanginess. Thank you Mardi (and Twitter) for the inspiration, and if you’re looking for a quick, easy, and very summery pasta idea, I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1 tbsp olive oil

8 oz bacon

2 garlic cloves minced

2 tsp lemon zest

2/3 cup crème fraiche

2 cups halved cheery tomatoes

3-4 cups roughly chopped arugula or other salad greens

2 cups macaroni, cooked, drained
grated Parmesan

View the complete recipe

Summer Squash & Sausage Stew – Supply and Demand

This simple squash and sausage stew represents my idea of the perfect summer supper. It’s very comforting, relatively fast, wonderfully flavorful, and helps solve a problem that’s existed since neighbors started planting gardens; what to do with all that squash.

If you’ve ever planted squash, you know that there’s no stopping this force of nature once it starts producing. Just a single row of plants will yield enough for you, your immediate family, your extended family, your secret second family, your neighbors, traveling salesmen, and anyone else who happens to cross your path.

Far from simply hiding the humble vegetable, this recipe lets the squash be the star. As long as you follow my pleas to let everything get nice and soft and tender, a very fine bowl of food awaits you and your crusty hunk of bread. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

2 tsp olive oil

1 pound Andouille sausage, or other spicy, smoked sausage

1 large onion, diced

3 cloves minced garlic

1 cup crushed tomatoes

3 cups chicken broth, or as needed

2 pounds summer squash, cut in 1-inch pieces

1 1/2 pounds Yukon gold potatoes, cut in 2-inch chunks
1/2 cup diced green pepper

1 tsp salt, plus more to taste

freshly ground black pepper and cayenne to taste

1/4 cup chopped Italian parsley
grated parmesan cheese, optional

View the complete recipe

Spicy Pickled Pig Feet

PICKLED TROTTERS...

WAIT...

these are nothing like you would expect.

YES...they are quite a bit to handle, 

but PUT YOUR GAME FACE ON AND GO FOR IT !

all this talk about nose to tail and sustainability...

now you need to

SHOW WHAT YOU'RE MADE OF

and WALK THE TALK

ease into it with a few tostadas...a popular Mexican street food.

REALLY...i'm not kidding.  these little puppies are delicious.

i always see everyone on the cooking shows talking about adding a little acidity to give things a balanced flavor.  pickled this and pickled that, a little balsamic here and a little vinaigrette there...

pickled trotter's could be the answer.... a perfect addition.

just think "PICKLES"

add them to a salad...a burger?...a sandwich?

these trotter's are mildly acidic with a few flavorful spices.  they do have an unusual texture that i can only liken to...well...pickled pig products...hummmph...

if you cook them long enough and are able to de-bone them properly the texture can be soft. pliable and porky.  when chopped into a relish or a topping for salad i bet the consumer would never know.  not to say you should rely on trickery, but not many people will jump at the chance to try a pickle pig product if asked.  i promise, this is not like that horrid looking dusty jar you see on the top shelf at the market...

these are done with a little extra CARE and a little EXTRA FLARE.

had i know they would be this good, i would have filled the jar !

SPICY PICKLED PIG FEET

2-3  trotters split in half

2 cups apple cider vinegar

5-6 cardamom pods, crushed open

4 dried chili de arbol

1 1/2 Tbsp salt

2 Tbsp sugar

10 peppercorns

1/2 tsp red chili flakes...a little more s good
a few baby carrots and cloves of garlic

first...put the trotters into a large stock pot filled with water.  bring to a boil for about 5-10 minutes.  pull out trotters and discard water.  this helps remove any contaminants and just makes for clean feet.  clean the pot and fill again with water and put the trotters in.  you're basically just cooking the feet in a good broth...however you do it is fine, but this is what i did...add 1 quartered onion, a few smashed garlic cloves, a couple of bay leaves, a large pinch of Mexican oregano and a splash of apple cider.  bring to a boil, then to a simmer for about 2 to 3 hours or until trotters are very fork tender,(but not totally mush) and bones can easily be removed.
remove from broth and cool to the touch so you can remove as many bones as possible.   try not to mangle the feet.  try to keep the pieces whole or at least large.  this batch was cooked just right so i was able to get every bone and still leave the feet in good shape.
strain and save the broth for something else. keep the bay leaves and chilis for the finished jar.  the broth might not have too much meaty flavor, but it is full of collagen and very very viscous.  i keep it for the next round of pig braising or use it in cold terrines.
next...in a medium sauce pan add the cider vinegar, cardamom pods, dried chilies, salt, sugar, peppercorns and red chili flakes.  bring to boil, then a simmer.  add de-boned trotters in and simmer on LOW for 10 to 15  minutes.
remove from heat.  remove feet and put in jar(or jars) of choice.  strain broth/cider mixture and keep the goodies like the cardamom, peppercorns, bay leaves etc to put in the jar.  pour the cider over the trotters and put all your saved goodies in and around the trotters.
let come to room temp and refrigerate.  let sit in fridge for at least a few days and up to 4 weeks (maybe even a little longer...if the seal is not broken).  if you dig in to them, try and use with in 10 days.  NOTE...i am not the food police and i don't know for sure how long these keep...but they are "pickled" and that's how long i have kept them.

serve them along with your charcuterie platter, on Mexican Street Tostados, slice on top a savory pulled pork slider...heck, you could use them as the pickle effect on a juicy big burger.

Curly “Q” Sausage – Get It Twisted

Someone sent me a video link last summer, showing someone spiral cutting a hot dog. The wienercision was done by Blake Smith from Chow.com, and I remember wondering if this technique would work with parboiled Italian sausage.

Oh, it worked. It worked real good. By the way, I was going to provide a link to the aforementioned video, but Blake ended the demo by putting ketchup on his hot dog, so forget it. Okay, fine, since I did steal his technique, here you go.

Not only does this look very cool, the technique also provides a significantly greater amount of surface area, and when you’re talking about grilling meat, it’s all about the surface area. You could brush barbecue sauce on an un-helixed Italian sausage, but here you’re literally flavoring the sausage inside and out. 

And if you're skeptical about how well barbecue sauce goes with Italian sausage, take it from someone who ate one; it’s a match made in backyard barbecue heaven. I’d like to wish all you a safe and very festive Memorial Day weekend, and I hope you “spring” these curly “Q” sausages on your guests. Enjoy!

View the complete recipe

The Pig Head Experience...when OFFAL turns AWFUL

how much fun can you have with $ 3.62...???

let me explain...

i swear, i just went to the market to find some sweet basil seeds for a drink project i'm working on.  i took a left in the market and there it was...calling my name.  half a roasted pig's head with ears, nose and eyes intact.  the golden blistered skin, charred crispy ear, a whole hog jowl...it was flawless...it was right in front of me.  i couldn't pass it up.

"i'll take it, please."

"would you like that chopped up miss ?"

"NO, no...please wrap it carefully

AND don't break the ear !"

SO MUCH FUN...

ENDING WITH SO MUCH DISAPPOINTMENT.

i'll try to keep this short...

who in their right mind would come home with 1/2 a roasted pig's head ?  ME

i was a little apprehensive, but so excited and giddy to show off my new purchase.  grinning from ear to ear, i quickly unveiled it in all it's glory.  EYES POPPED, laughter aplenty, but come to think of it...there really wasn't the expected shock considering the odd purchases i usually come home with.

the niece and nephews were in town so i had to be a little cautious.  we all decided it was best to keep the two youngest out of the hilarious loop and not ruin their vision of "Babe".  not just yet.

BUT...the rest of the family?...

we were in stitches.

crispy skin pig cheek...looks delicious, right?...(read on)

i had my fun shooting the head every which way while family members stopped by in disgust, awe and amazement.  after an hour or two i had to call it quits.  even I was getting a bit...hmmm...queasy?

i quickly broke down the head with my trusty cleaver while the two little ones were at the park, removed all the edible meaty parts, packed them up and stuck them in the back of the fridge...
just wait 'til tomorrow...
i'll have my own private little pig party.

i wrapped up the bones and threw them away.

i had enough of the pig head for a day...deal with it tomorrow.

within an hour i was horrified that i could be so wasteful...roasted bones?  why not make a delicious stock?...i removed the tightly wrapped bones from the bin and set forth on a delicious porky-good stock.

5 hours of cooking, simmering and reducing with onions, celery, carrots, oregano, cumin, etc....

mmm... taste test...

IT WAS AWFUL...super bitter !

it had to go down the sink.

sad...so so sad...

i think this super charred side, the crispy ear and burnt snout were the culprit for the awful bitter stock.

this is the first stock i have ever had to toss.
SAD...so very very sad...

the next day i went straight for the crispy unctuous hog jowl.

i was so looking forward to this coveted bite.  i rewarmed and re-crisped it in the oven, watching the skin come back to "crispy perfection".  upon first slice i thought...i have to shoot this...it looks too good to be true.  after a quick impromptu photo shoot,  i settled in for the jowl feast of a life time..

  yikes!  it was like rubber.   we're talking "gummy bear" inedible!
the skin was crispy and delicious, but the meat was like a rubber tire.  it needed to be cooked for another few hours.  i ate the skin and threw the rest out.

i was sad...so very sad.

although the pig head turned out to be so disappointing, it was every bit worth the $3.62.
would i buy another?...maybe for a party and it's shock value.

next time i will cook it myself...BUCKET LIST

so there's my PIG HEAD EXPERIENCE...

and i'll wrap it up with this...

FOOD IS FUN

think outside the box...

you might not get a meal out of it, but you'll surely have an unforgettable experience.