I made a pan fried pork chop dinner the other night, you would swear it was veal.. If anyone wants the recipe.. Let me know.. It's a great meal to cook if you love veal, but live a house where everyone hates baby cow... Yummy...
Unashamedly self-promoting, great preparation. If any take offense on substance or on being off-topic, please let me know and I'll remove. Roast Double Rack of Berkshire Pork with Parsnip Purée, Caramelized Quinces and Shallots, Rosemary Sauce ‘Robert’ Parsnip Puree 5 lbs parsnips, peeled 4 quarts heavy cream 2 quarts water salt Slice parsnips in half, lengthwise. From narrow end cut ½†pieces. As parsnip widens, cut lengthwise again and continue cutting across (making even ½†pieces). Place parsnips in pan with cream, water and salt to taste (start with ½ tsp salt). Bring to a boil, lower the heat and simmer gently for 25-30 minutes, or until the parsnips are completely soft. Strain the parsnips, reserving the cream. Pass parsnips through fine tamis with a plastic scraper. Place in bowl and stir in enough parsnip cream to give texture of fine mashed potatoes. Keep warm, covered tightly. Reserve 1 cup cream for finishing at service and rest of cream for other uses. Blanching Shallots 5 lbs shallots, bulbs separated if necessary and halved lengthwise if too large 7 ½ cups water Place shallots in single layer in a large skillet with water. Bring to a boil, reduce the heat to low, and boil gently, covered, for 5 minutes. Remove and reserve. Poaching Quinces 5 lbs quinces, cored, peeled and cut into six wedges 5 cups sugar 7 ½ quarts water 2 ½ vanilla beans 2½ lemons, sliced Combine sugar and water in large pot, bring to a boil and simmer slowly until sugar is dissolved. Split the vanilla bean and scrape the seeds into the sugar syrup. Add the bean pod, the lemon slices and the quince wedges into the syrup and poach for 30 minutes, keeping quinces submerged with parchment covering surface. Quinces should be par-tender. Reserve in jars with poaching liquid to cover until service. Uncover and continue to cook until most of the liquid has evaporated, and the quinces and shallots are beginning to caramelize on the outside in the glaze which is developing. At Service 1 double-rack of pork, tempered, seasoned with salt and black pepper 1 sprig thyme 1 sage leaf canola oil butter 3 wedges of quince, removed from syrup, rinsed and patted dry 3 shallots, blanched 1 tbsp duck fat 1/2 tsp brown sugar salt Calvados ½ cup Parsnip Puree Reserved Parsnip cream 1 tsp Butter Rosemary Sauce Robert* Rosemary oil* Pre-heat oven to 450F. Pat pork rack dry. Wrap rack bone(s) in aluminum foil. Heat 1/8†of canola oil over high heat. Sear pork for 4-5 minutes, or until it is brown and crusty on the bottom. Flip rack over and sear for 2-3 minutes. Pour off oil and add 2 tbsp butter to pan. Place thyme and sage on pork and place pan in oven to roast for 5 minutes. Baste with butter and pan jus, lift herbs and turn rack over. Replace herbs on side that is now up side and baste. Sprinkle with salt and return to oven. Continue to cook, basting every 5 minutes, until done to just below temp. Tent and rest. Reheat parsnip puree with reserved cream, enough to thin to right consistency. Add 1 tsp. butter and keep warm. Melt ½ tbsp duck fat in pan, add shallots, sugar and season with salt; add quinces, and sauté until shallots and quince are caramelized and soft. Place parsnip puree in center of plate, place doublerack with bones sticking up on puree, and ladle rosemary sauce Robert around parsnips. Place shallots and quinces about plate. Place several dots of rosemary oil around plate, and garnish with sprig of thyme and sage. *Rosemary Sauce Robert Yield: 1 ½ quarts 2 lb. Onion, ¼†mirepoix 4 tbsp. butter 1 quart white wine 6 cups veal stock 2 tbsp. Rosemary leaves ½ tsp. sugar ¼ cup Dijon Mustard Salt White Pepper 2 tbsp. beurre monte Sweat onions in butter to translucence. Add white wine and simmer, reducing to 1/3 original volume. Add demi-glace and rosemary leaves, bring to simmer and continue simmering for 10 minutes. Strain into clean saucepan set to medium low. Add sugar, stirring to dissolve with whisk, then mustard, whisking to mix thoroughly. Season to taste with salt and pepper. Turn to low and finish by whisking in beurre monté until well incorporated. (*Rosemary and other herb oils. Any interested, please ask). (By the way - the photo above - another shameless bit. That isn't pork, but cod, with ratatouille, pommes anna, rosemary oil and reduced balsamic. It looks like pork, though - right?)
North you are quite a chief. I'm more simple. A bratwurst and a bier or some lechon and a presidente.
http://www.newstarget.com/PhotoTour_Mystery_Meat_13.html These are simply the best tasting hot dogs you can buy.. Just saw them in the grocery store the other day and bought them.. I was turned on by the "Smokies" part, as I love little smokies,... you know, the little party wieners... Yummy.. These things are delicious.. If you took a close enough picture of this photographers face, you would likely see some disgusting, grease, dead skin and dirt that would make you want to puke.. BTW, the items in these photos are "pork" products, not 100% pork.. Don't let processed Oscar Meyer meats be your guide to why you should not eat pork.
Sausage rolls have pork in (well the decent ones) & they are great. The smell of bacon should get anyone going
Trust me, I'm more a bratwurst and bier guy too, when I'm home. I make a lot of cured and force meats at home, as well as beer. The beer is accomplished by "Ugly Betty." I'm a lousy welder, but a serious brewer: Tbarr, if you're around, that much vaunted Heriot-Watt, Edinburgh training in malting and brewing. OK, enough off-topic. Apologies. Little side trip down memory lane.
Hahahh. Pretty funny, when I'm brewing in the city. The system kicks out 520K btu's, and there is no way that I can brew it anywhere but out doors. When I'm finished and using the immersion coil, it really does look like a bootlegging operation and I'm surprised the ATF doesn't come screaming down. 15 gallon throughput. I have 3 taps on board at home, with one authentic english cask and beer-pull engine. I have a lot of friends.
True story: I had a fiend who worked as a butcher. Every pig they sliced open was riddled with disease, maggots of cancer tumours. Pigs eat anything and gives some idea why Islam and Judaism consider pork "unclean".
Really. That's funny, because I butcher myself. The pork I work with, typically Kurobota or Berkshire pork, is as clean as it gets. I'm very curious to know the source of the pork your friend the butcher gets that is "riddled with disease, maggots of cancer tumors."
Reason #2 to not eat pork and some other meats Secret ingredient: USDA allows E. coli on 'cook only' meat - You want feces with that? http://www.sltrib.com/opinion/ci_7453001
Marcel, I'm sorry, but it seems to me you are attempting propaganda, to support a pre-conceived belief or notion. Firstly, the link you provided is an article entirely about beef. Nothing in it about pork. An excerpt: Secondly, the USDA allows a lot that is disgusting, in every category of food (i.e., what threshold of bugs in your grain do you consider "acceptable"). One reason why I don't rely on meatpackers, but on individual ranchers. Finally, all meat is to be cooked to a proper temperature to ensure food-borne pathogens are killed. The article you cite is, therefore, essentially a non-issue. Here, from earth times: (By the way - again, this is an "issue" entirely about beef). It concludes: http://www.earthtimes.org/articles/show/news_press_release,232267.shtml
It's not all about Pork. But it's not propaganda. Propaganda is based on lies. But I'll stick to Pork next time.
No, to be accurate, your article is nothing about pork, so to purport that it is about pork is, I'm sorry, untruthful. Therefore, propaganda in my book. If you want to make a credible point, I would suggest staying accurate wiith what you represent to be facts.