Roll Your Own Baconfest Guide
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Coq Au Vin from The New York Times Ingredients: 3 Pounds
Coq Au Vin from The New York Times Ingredients: 3 pounds chicken legs and thighs 2 ½ teaspoons kosher salt, more as needed ½ teaspoon freshly ground black pepper, more to taste 3 cups hearty red wine, preferably from Burgundy 1 bay leaf 1 teaspoon chopped fresh thyme leaves 4 ounces lardons, pancetta or bacon, diced into 1/4-inch pieces (about 1 cup) 3 tablespoons extra-virgin olive oil, more as needed 1 large onion, diced 1 large carrot, peeled and diced 8 ounces white or brown mushrooms, halved if large, and sliced (about 4 cups) 2 garlic cloves, minced 1 teaspoon tomato paste 1 tablespoon all-purpose flour 2 tablespoons brandy 3 tablespoons unsalted butter 8 ounces peeled pearl onions (about 12 to 15 onions) Pinch sugar 2 slices white bread, cut into triangles, crusts removed ¼ cup chopped parsley, more for serving Preparation: Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In a large bowl, combine chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight. In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in the pot. Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it’s just about to smoke. -
Small Plates Meat & Cheese Salads
EXECUTIVE CHEF STEPHEN LINDSTROM a fresh ingredient American eatery & bar SMALL PLATES SANDWICHES choice of french fries or house salad SHELLS & PORK BELLY spicy cilantro tomato broth, grilled bread 15 BLUE CHEESE MUSHROOM BURGER SHRIMP COCKTAIL 10 oz house grind, horseradish blue lemongrass, green curry cocktail 13 cheese, beer battered fried onion, rosemary mushroom, whole grain mustard 16 STEAMED BUN chef's choice 3 for 12/ 6 for 18 FRENCH LAMB DIP dijon mustard, caramelized onion, gruyere, jus 16 PEROGIES potato,cheddar, jalapeño, corn, pickled cabbage, basil crème fraîche 13 CHICKEN SANDWICH CRISPY CHICKEN WINGS buttermilk brined, jalapeño honey pickles, choice of : Alabama white sauce or Gochujang chili sauce LTO, house-made honey mustard 14 celery, carrot 12 THICK B.L.T. HELLIM & HEIRLOOM house-smoked thick cut bacon, sweet hot bruschetta, grilled bread tomato jam, lettuce, tomato, focaccia 12 (not included in happy hour) 14 PICKLE PLATE FLATBREADS house-pickled vegetables 11 GRILLED CHICKEN & HOUSE MOZZARELLA CREAMED SPINACH DIP roasted red pepper, tomato, herbs, fried fried artichoke leaves, gruyere, white cheddar, roasted garlic, warm bread 13 garlic 13 TEMPURA CURRIED CAULIFLOWER red curry, pineapple salsa 12 DUCK SAUSAGE & MUSHROOM crispy garlic, pecorino, herb pesto 14 MEAT & CHEESE $6 each VEGETABLE & RICOTTA rosemary mushroom, roasted tomato, DUCK SAUSAGE artichoke, arugula salad, ricotta, pesto, fried garlic 13 JALAPENO CHEDDAR SAUSAGE CHEF'S SAUSAGE CHEF'S DAILY FLATBREAD chef's daily creation 13 GOAT CHEESE COW CHEESE -
Pumpkin Goat Cheese Polish Kluski with Bacon Lardons
Pumpkin Goat Cheese Polish Kluski with Bacon Lardons Pumpkin Goat Cheese Polish Kluski with Bacon Lardons Pairing with Fess Parker Marcella's White Wine 2017 INGREDIENTS KLUSKI INGREDIENTS 2 Cups of all purpose flour 2 large eggs 1/2 Teaspoon of salt 3/4 cup to 1 cup of water depending on the size of your eggs INGREDIENTS FOR PUMKIN GOAT CHEESE SAUCE 1 Cup of heavy whipping cream 3/4 cup of pumpkin puree ( 100% Pumpkin only) 4 Oz of Creamy goat cheese 1/3 cup of diced Shallots 3 garlic cloves Minced 2 tablespoon of fresh sage sliced about 7 large leaves 1/2 cup parmesan 1/4 Teaspoon of Cinnamon 1/8 Teaspoon of ground Cloves 1/8 Teaspoon of ground nutmeg Salt and pepper to taste 10 Oz of bacon lardon sliced 1/2 inch to 3/4 inch thickness DIRECTIONS 1. I am very excited this week to introduce you to my Grandmother's Polish kluski. My Father's side of the family is 100% Polish and we ate this Polish dumpling on a regular basis. I remember my Grandmother making Kluski as a side dish for our Sunday dinner that consisted of Roasted Chicken, vegetable and Kluski. I have put my own chef Spin on this traditional noodle dumpling dish the kluski. Kluski was always served either fried up with butter or topped with chicken gravy from the roast chicken. The word Kluski in polish means a soft dumpling and that is the texture of this dumpling. I am going to top this fall inspired recipe with Bacon Lardons. -
Multicooker RMC–M90E 10 0
Multicooker RMC–M90E 10 0 recepten recetas ricette rezepte receitas recettes EN With the help of multicooker REDMOND RMC-M90E you will cook like a real chef. This smart appliance was designed for those who value their time, and lead a dynamic and fast- paced life. Discover endless culinary possibilities with multiple functions, featured by the multicooker! REDMOND RMC-M90E is worthy of a place of honor in your kitchen. This user-friendly multicooker can replace a whole range of kitchen appliances: stove top, oven, bread maker, steamer, deep fryer, yogurt maker, fondue pot, etc. RMC-M90E is equipped with 45 cooking programs — 17 automatic and 28 with manual control. Not only does it make perfect soups, stews, side dishes, rice pilafs, steaks, and porridges, but can also bake pastry, make yogurt and fondue, cook desserts and appetizers, make salads and pâtés. Unique program «MULTICOOK» allows adjusting cooking time and temperature, to adapt any old family recipe or recipe found online to multicooker. REDMOND RMC-M90E is the best choice for any health-conscious household, because ceramic non-stick coated inner bowl requires minimum to no cooking oil! Innovative 3D heating technology provides even heat distribution, helping to retain vitamins, nutrients, texture, and flavor. All deliciously healthydishes will be cooked to perfection! Multicooker REDMOND RMC-M90E can cook thousands of healthy and delicious dishes, eliminating the need to spend hours in the kitchen! Get some rest, spend time with your family and friends, or enjoy your hobbies, while multicooker REDMOND RMC-M90E takes care of your meal! REDMOND multicookers and pressure multicookers become more and more popular all over the world among those who TECHNICAL SPECIFICATIONS OF make healthy food choices. -
Cooking on Campaign
twenty-sixth north Carolina Cooking on Campaign Sufficently Variable Rations & Recipes For The Civil War Living Historian By: Jason Goodnite eneral August V. Kautz wrote in his 1865 manual Customs of service for Non-commissioned Officers and Soldiers, “The ration allowed the soldier is large enough, and its component parts are sufficiently variable G to admit of a great variety of very palatable dishes.” While most soldiers in the Civil War would have disagreed with this statement it can not be argued that both Federal and Confederate governments expended con- siderable resources to ensure that their armies in the field were well fed. Nor can it be argued that the single biggest day to day concern for any soldier during the war was his next meal and there are hundreds of written accounts documenting what Civil War soldiers ate and how they prepared it. As living historians the wealth of information surrounding the everyday life of soldiers in the Civil War is invaluable. Far too often, living historians become too wrapped up in tactics, weapons, equipment or uniforms, but the knowledge and evidence of what these men ate is as valuable in portraying and honoring them as the uniforms they wore or the weapons that were in their hands. As Kevin O'Beirne of the Columbia Rifles states, “Rations are a terribly important component of your living history impression, and can either add greatly to your experience or detract from it.” Receiving an issue of authentic rations and preparing them with historical methods with your pards around a fire is one of the greatest bonding experiences imaginable. -
HANDS Can He LOVELIER!
all inter* la thla eol- 11»* ahorter the letter* the betti i * printed F>OHimi The Americas Weeklj will None aknnld he mare thaa M* ward pay A prl*e winning recipe la Addrea* them la The America > ft. Hon*e Almanac! Echoes awarded U. the aame a* an the Weekly wife'# Food . manack Almanack page. lie aure ta nrlt* I*. O. Hox 111. Urand C entral Annex, r-r-1 AJ yaar aame and nddren* plainly. New Yark City. School Day Memories of Mother's Cooking and cook another half hour. Keep reading our Sunday paper. He FABRICS 1 By Mrs. Pet«r Msrkuskl, plenty of liquid on meat for had part of It and I ths rest. I PmHa, 111. gravy. Should thicken Itself If said to him "We surely get our dear to our hetrU af® meat waa well floured. money's worth out of our Sun- ARE GETTING the acenea and memories Beas Jack, day paper " He looked at me HOWof our childhood! Piedmont, California. and said, "Yes we do. kid. and SCARCE! We trudged home two miles (Mra. Jack, your Jim Smith recipe especially so on your Almanack You could smell auggeat an egcellenl way of prepar- pags." Your Prnciout Oroitos from school. ing round steak.—Mary Lee Swann.) Protect* mother's Uma bean chowder after Mrs. John Thomas. and Undint Againtt Undnrarm you passed the third door down MONEY’S WORTH Morgantown, West Virginia. "Pnnpiration Rot" With Nonapil and the smell of It put new life fMr* Thoms*, we re very glad you Dear Almanack: p«ge* helpful We hope into our weary legs. -
Proposed Rules Federal Register Vol
37892 Proposed Rules Federal Register Vol. 73, No. 128 Wednesday, July 2, 2008 This section of the FEDERAL REGISTER Reading Room: You may read any by inactivating the viruses which cause contains notices to the public of the proposed comments that we receive on this them. issuance of rules and regulations. The docket in our reading room. The reading The Animal and Plant Health purpose of these notices is to give interested room is located in room 1141 of the Inspection Service (APHIS) has received persons an opportunity to participate in the USDA South Building, 14th Street and a request from a United States importer rule making prior to the adoption of the final for permission to import cooked pork rules. Independence Avenue, SW., Washington, DC. Normal reading room skins (pork rinds) from Brazil, a region hours are 8 a.m. to 4:30 p.m., Monday affected with FMD, SVD, ASF, and CSF. DEPARTMENT OF AGRICULTURE through Friday, except holidays. To be Such imports are not permitted under sure someone is there to help you, our current regulations. However, a risk Animal and Plant Health Inspection please call (202) 690–2817 before assessment 1 performed by the Centers Service coming. for Epidemiology and Animal Health of Other Information: Additional APHIS’ Veterinary Services program 9 CFR Part 94 information about APHIS and its indicates that pork skins cooked in the programs is available on the Internet at manner described by the requester are [Docket No. APHIS–2008–0032] http://www.aphis.usda.gov. not a potential pathway for entry of foreign animal disease agents into the RIN 0579–AC80 FOR FURTHER INFORMATION CONTACT: Dr. -
Shanghai Fried Rice with Salt Pork and Green Pak Choy Xian Rou Cai Fan 咸肉菜饭
Shanghai fried rice with salt pork and green pak choy xian rou cai fan 咸肉菜饭 In a backstreet not far from Nanjing Road in the heart of Shanghai, there’s 4 dried shiitake mushrooms 2 tbsp cooking oil, preferably a small diner that serves one of the most ½ small red onion lard delicious versions of this classic local rice 100g streaky salt pork, 1 tbsp finely chopped dish I’ve tasted. The plump, glossy rice, pancetta or unsmoked fresh ginger studded with salt pork, threaded with the bacon 1 tsp sesame oil bright green of pak choy, is irresistible. 275g green pak choy Salt and ground white Everyone eats it, in the Chinese manner, (3–4 heads) pepper with a bowl of broth to refresh the palate 600g cooked and cooled (a simple stock with sliced spring onion sushi rice (300g when raw) greens will do). This is my version of their recipe, which includes red onion Cover the shiitake mushrooms in boiling water and leave to and shiitake mushrooms. This dish is soak for half an hour. Finely chop the onion. Remove any rind usually made with short-grain white rice from the pork and chop it into dice. Remove the mushroom – Japanese sushi rice is what I use at stalks and dice the caps. Chop the green pak choy a little more home – but it will also taste delicious coarsely than the other ingredients. Break the rice up into small with long-grain Thai fragrant rice. For clumps to make stir-frying easier. the most sizzlingly delicious results, use lard as your cooking oil. -
Effect of Pork Rind and Soy Protein on Polony Sensory Attributes Crispen Mapanda1,2, Louwrens C
cess Pro ing d & o o T F e c f h o n l Mapanda et al., J Food Process Technol 2015, 6:2 o a l Journal of Food n o r g u y o DOI: 10.4172/2157-7110.1000417 J ISSN: 2157-7110 Processing & Technology Research Article Open Access Effect of Pork Rind and Soy Protein on Polony Sensory Attributes Crispen Mapanda1,2, Louwrens C. Hoffman2*, Francois D Mellett2 and Nina Muller3 1Department of Food and Nutrition, Natural Resources Development College, Chelstone, Lusaka, Zambia 2Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa 3Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa Abstract This study determined whether commercially acceptable polony could be manufactured with varying quantities of chicken mechanically recovered meat (MRM), soy flour (S) and pork rind (R). The experimental design used was a two-factor, three-level factorial design, with various soy levels (0%, 4%, 8%) and pork rind (0%, 8%, 16%) resulting in nine treatments (R0S0, R0S4, R0S8, R8S0, R8S4, R8S8, R16S0, R16S4 and R16S8). Five treatment samples, R0S0, R0S4, R0S8, R8S0 and R8S4, which were indicated by the trained panel to have high market potential, were used to determine the degree of liking by consumers. Consumers liked the flavour and texture of treatments R0S0 and R0S4 which were strongly associated with pink colour, firmness and salty taste. Treatments R0S8, R8S0 and R8S4 were preferred less, mainly because they were associated with a perceptible soy flavour, pasty texture and white fat spots. The use of soy flour and pork rind is acceptable at <4% soy and <8% rind. -
SC076 1919 Home Preparation of Pork
HOME PREPARATION OF PORK A. M. PATERSON The cost of meat cured on the farm is much less than that purchased from the retailer. An average 200-pound hog should dress 160 pounds. For the past 10 years this 160 pounds of meat could have been produced, slaughtered, and cured on the farm for 35 percent less than it would have cost the farmer at his local market. BUTCHERING Only hogs that are healthy, fat, and gaining in weight should be selected for slaughter. Meat from such animals is more palatable and will keep longer whether fresh or cured. Ani- mals in poor health when slaughtered may be affected with some disease that is injurious when the meat is used as food. Meat from unhealthy animals is also likely to spoil quickly, and may be difficult to keep after curing. The meat from a fat animal is much more palatable than that from a thin animal. If an animal is losing in flesh at the time of slaughter the carcass will contain a larger percent of water and a less palatable meat will be the result. Hogs should be kept off feed for about 15 hours before slaughtering. Such animals will bleed better and the meat will be of better quality. It is also essential that hogs be kept as quiet as possible before butchering and not chased or beaten. Rough treatment will bruise the animal or cause a rise in tem- perature. Bleeding.-Do not shoot or stun a hog before sticking as stunning in any way is liable to retard the bleeding. -
United States Patent (19) 11 Patent Number: 5,985,337 Bortz Et Al
USOO5985337A United States Patent (19) 11 Patent Number: 5,985,337 Bortz et al. (45) Date of Patent: Nov. 16, 1999 54 PROCESS FOR PREPARING A PROTEIN Seuss I: “Einfluss der Raucherung auf nährwertbestim HYDROLYSATE FROM PROTEIN mende Bestandteile v Fleischerzeugnissen. III. Proteinver CONTAINING ANIMAL PRODUCTS daulichkeit und Aminosaurengehalt bei Dosenbrühwurst (75) Inventors: Doris Blortz, Ilsfeld; Hans Bohrmann, und Rohwurst.” Fleischwirtschaft, vol. 66, No. 4, 1986, pp. Talheim; Dieter Maier, Ohringen; Rudi 544, 546, 548-550; 575 XP002088907. Miller, Sinsheim, all of Germany Schropp K. Geschmacksverstärker auf Basis Pflanzlicher eiweisshydrolysat XP002088908 * Abstract & Industrielle 73 Assignee: CPC International Inc., Englewood Obst- und Gemüseverwertung, vol. 56, No. 9, 1971, pp. Cliffs, N.J. 241-243. 21 Appl. No.: 08/906,728 H. Uhlig, Enzymes Work For Us, 1991, Hanser Berlag, p. 22 Filed: Aug. 5, 1997 323-Abstract. (51) Int. Cl. .................................................. A23L 1/31 J. Adler-Nissen, Enzymic Hydrolysis of Food Protein, 1986, 52 U.S. Cl. .............................. 426/56; 426/55; 426/533; Elsevier Appl. Sc. Pub., pp. 90 ff. 426/657 Margrander, Fleischwirtschaft 75: 1286–1287 (1995)—Ab 58 Field of Search .................................. 426/32, 55, 56, Stract. 426/59, 533, 58, 63, 656, 657 Behnke et al., Nahrung, 28:397–407, 1984-Abstract. 56) References Cited U.S. PATENT DOCUMENTS Lin and Chen, Proc. Of AAAP 2: 1112–1114 (1985). 1,922,484 8/1933 Mapson et al. ........................... 426/32 3,743,514 7/1973 Olson et al. ..... ... 99/109 Primary Examiner Leslie Wong 4,130,555 12/1978 Ohtsuka et al. 260/117 Attorney, Agent, or Firm Norris, McLaughlin & Marcus 5,356,637 10/1994 Loosen et al. -
Cassoulet De Porc Et De Mouton by Betsy and Francis
Cassoulet de Porc et de Mouton Day 1: Cook the Beans and prepare the pork for roasting. Cook the Beans: 2 lbs. white haricot beans 4 qts. of rapidly boiling water Drop the beans into the boiling water. Bring rapidly back to the boil and boil for 2 minutes. Remove from heat and let the beans soak in the water for 1 hour. While the beans are soaking, place: 1/2 lb. of pork rind or salt pork rind in a sauce pan and cover with 1 1/2 pints of cold water. (I used a package of "Pork fat back cured with water and salt" and cut off the excess fat) Bring to boil and boil for 1 minute. Drain and rinse in cold water and repeat the process. Then cut the salt pork rind into strips 1/4 inch and then into triangles. Cover again with 1 1/2 pints of cold water and simmer very slowly for 30 minutes. This freshens and softens the rind so that it will lose itself as it cooks with the beans. Set aside. Place the following in the pan with the soaked beans: A 1 lb. chunk of fresh unsalted, un-smoked streaky bacon or lean salt pork simmered for 10 minutes in 3 pts. of water. 4 oz. of sliced onions The rinsed pork rind and its cooking liquid A bouquet garni - parsley, 2 cloves of garlic, 2 cloves, 1/2 tsp, thyme and 2 bay leaves tied in cheesecloth. 1 tsp. salt if you have not used salt pork.