JIM WELLER wrote to BILL SWISHER <=-

They are bloody big things!

Recent true headline: Vegan Rotisserie Chickens Launches at Austin Barbecue Joint! Imagine that. There are enough vegans in Texas to
support such a venture. I doubt if they'll be franchising branches throughout the state outside of Austin though.

It's a vegan BBQ joint - so, what would you expect. Not all the loose
nuts and fruits in America fall into California.

Gonna be expensive, though. First you have to set a vegan chicken snare
in the woods. How you do this is to dig a pit 5 ft. by 5 ft. and 3 ft.
deep. Cover it with straw and sprinkle ashes on top. Hide in a bush and
when the chicken comes along run out and kick him in the ash-hole.

Seriously, though, I commend you to this article about printing vegan
meat with a 3D printer that I got in my Israel 21C newsletter. I have,
after reading the article, asked two of my local Rabbis if this means
Kosher pork chops. Bv)=

https://tinyurl.com/KOSHER-PORK-CHOPS

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Braised Iberian Pork Cheek w/Port Wine & Honey
Categories: Pork, Vegetables, Wine, Herbs, Fruits
Yield: 4 Servings

1 kg (2.2 lb) Iberian pork cheeks
1 lg Onion
6 Shallots
1 Green apple
2 lg Carrots
1 Red bell pepper
2 cl Garlic
2 c Port wine
24 Fingerling potatoes
+=OR=+
5 Normal potatoes)
1 Turkish bay leaf
2 tb Honey
1/2 ts Thyme
1/2 ts Fresh parsley
Salt & pepper
2 tb Flour
1/3 c Extra virgin olive oil
3 c Pork or beef stock

Smash the garlic in a mortar and pestle and add in the
thyme, honey, parsley and a tablespoon of water.
Continue to smash some more until you achieve a nice
paste.

Pat the pork cheeks completely dry with paper towels and
then cover the pork cheeks with the paste and season
with kosher salt and pepper. Let them marinate for at
least an hour before cooking.

After allowing them to absorb the flavors for about an
hour, quickly dredge the pork cheeks in flour (they
shouldn't be coated in flour, just a hint should
remain).

Heat the olive oil in a heavy pan on a medium high heat.

Sear the pork cheeks (about 30 seconds per each of its
3-4 sides) until all sides are browned.

After each cheek is seared, remove from the pan and
reserve.

Dice the onion and red pepper to a small dice.

Peel the shallots and cut each one in half.

Cut the carrots into thin round slices.

Transfer the oil used to sear the meat into a large,
heavy pot. Add a little more oil if necessary to
completely cover the bottom about 1 cm.

On a low heat, sauté the onions, peppers, shallots and
carrots for 15 minutes.

When the vegetables are golden, add the pork cheek and
the 2 cups of port wine (any port will do, although
there are various varieties of port wine and each will
leave you with a slightly different dish)

Add the bay leaf and, over a medium heat, allow
everything to reduce 50%, about 15 minutes. Make sure to
stir while it is reducing or it will stick.

Peel the potatoes (if using large potatoes cut them in
bite size chunks).

Peel the apple and dice it to a medium dice.

Add the beef stock to the pot and cook over a low heat
for about 1 1/2 hours, until the carrilladas are
completely tender. Twenty minutes before taking it off
the heat add the potatoes and apple to the pot.

When everything is fork tender, take off the heat and
serve.

Serves: 4

Author: Lauren Aloise

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

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On 01-03-19 12:10, Dave Drum <=-
spoke to Jim Weller about Vegan Chook was:moose <=-

Title: Braised Iberian Pork Cheek w/Port Wine & Honey
1 kg (2.2 lb) Iberian pork cheeks

I wonder if anyone here has ever had Iberian pork? I have seen it
touted on some of the cooking shows we watch and wonder what the big
deal is. Actually, I would even ask if anyone here has ever even seen
it for sale in a store or at a restaurant in the US.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Barbecued Pork Buns
Categories: Appetizer, Chinese
Yield: 1 servings

3 tb Oil
1 md Onion, diced
1 lb Barbecued pork diced
4 tb Oyster sauce
2 tb Vermouth or golden sherry
2 tb Cornstarch mixed in 3 tbs
Water
1 tb Sesame seed oil
3 tb Sugar
pn Pepper
1/2 c Stock
Dough:
1 Packaged yeast cake
1/2 c Warm water
6 c Flour
1 1/2 c Milk
pn Salt
3 tb Lard or shortening
4 1/2 tb Sugar

Heat oil in skillet or wok. Add onion and cook until light brown. Add
pork and mix well. Add remaining ingredients. Stir until thickened.
Cool before use.

To make the dough.

1) dissolve yeast in warm water. Place remaining dough ingredients in
a large bowl. Add yeast mixture. Mix well, then turn mixture onto a
lightly floured board.

2) Knead dough until soft and elastic. Cover with damp cloth and let
stand for 15-20 minutes. Form the dough into a long sausage shaped
roll 2" in diameter. Divide the dough into 24-30 pieces. Flatten each
piece with the palm of the hand, pressing them so they become 5" in
diameter.

3) Place a heaping tablespoon of the filling on each piece of dough.
Gather the sides of the dough up around the filling in loose folds
which meet at the top. Twist the tops of the dough firmly closed.

4) Pre heat oven to 300 degrees for 5 minutes. Turn off oven and place
buns in oven for 30 minutes to rise.

5) Heat wather to boiling in steamer. Place buns on the steamer rack.
Cover steamer tightly and steam for 10-15 minutes. Serve hot. Makes 2
to 2 1/2 dozen.

An alternative to steaming is to brush the risen buns with an egg
wash. Set each bun on baking parchment and bake for 20-25 minutes at
350 degrees.

Dick Francis

Filling: (Best if made a day ahead)

From: Rtf@us.Ksr.Com Date: 01-23-95
Email �

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Dale Shipp wrote to Dave Drum <=-

Title: Braised Iberian Pork Cheek w/Port Wine & Honey
1 kg (2.2 lb) Iberian pork cheeks

I wonder if anyone here has ever had Iberian pork? I have seen it
touted on some of the cooking shows we watch and wonder what the big
deal is. Actually, I would even ask if anyone here has ever even seen
it for sale in a store or at a restaurant in the US.

Probably not. I certainly have not. Iberian/Iberico pork is from a free
range breed of black pigs from the central and southern parts of Spain
and Portugal (Iberian peninsula). They live mostly on acorns which give
their flesh a unique flavour.

One can buy Iberian pork in the US. I buy Spanish items from a web site specialising in such. (https://www.hotpaella.com) Mostly I buy pimenton
and other spices/herb blends. They regularly market me to buy their
"Pata Negra Jamon Iberico with Bone" for only U$599 for a 14-16 lb ham.

I'd not be able to eat it - my throat would slam shut thinking about the
price. Even a 12 lb Boneless Jamon Serrano from a slightly different
breed of hog is U$280.

So, I looked around. Marx Foods will sell me 20 "secretos" for *only*
U$467 Incl Overnight S&H. The secreto is a small, hidden ("secret")
boneless cut from behind the shoulder. Even though it's cut from an
entirely different part of the animal, secreto is sometimes referred to
as "skirt steak" in the US, because it's cooked similarly.

(https://www.marxfoods.com/Iberico-Pork-Secreto)

I'll continue to eat lots of pork - my favourite vegetable - but mostly
from Yorkshire or Duroc pigs (the two most common breeds in the US)

I note that the author of this recipe claims to be an "adopted Yorkshire
man". I'm a fan of Yorkshire (affordable) pork.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Iberico Pork Secreto w/Fennel, Onion Puree & Oloroso Pan Juices
Categories: Pork, Vegetables, Herbs, Wine
Yield: 4 Servings

400 g Secreto Iberico; excess fat
- trimmed
1 Fennel bulb; in 1/2" slices
Olive oil for frying
Salt & fresh cracked pepper

MMMMM-----------------CARAMELISED ONION PUREE------------------------
2 lg Onions; peeled, thin sliced
2 tb Unsalted butter
1 ts Caster sugar
1 Sprig thyme
Salt

MMMMM-------------------OLOROSO PAN JUICES---------------------------
100 ml Oloroso sherry
100 ml Pork or chicken stock
1 tb Unsalted butter
Salt

FOR THE CARAMELISED ONION PUREE: Place a heavy based
medium sized pan onto a low medium heat. Add the butter
followed by the onions. Gently fry the onions, sugar and
thyme, stirring regularly for 15-20 minutes until soft,
sweet and golden. Place the onions into a food processor
or blender and blend until smooth and creamy. Season
with salt and add a touch of warm water if the puree
seems to be a little thick. Pop the puree into a clean
pot or squeezy bottle that can be reheated easily, cover
and set aside.

FOR THE CHARGRILLED FENNEL: Place a heavy based cast
iron chargrill pan onto a moderate heat. Brush the
fennel slices with olive oil and cook for 3 minutes on
each side or until well charred. Keep warm.

Heat some oil in a medium sized frying pan, once hot,
fry the secreto pieces for about 3 minutes on each side.
Keep the heat on a medium setting. Do not move the
secreto pieces around, as this will prevent them from
caramelising and getting crispy. Once cooked, take the
secreto pieces out and allow them to rest for a couple
of minutes in a warm place. The secreto should be served
medium rare to medium.

In the same frying pan, drain the excess of fat, add the
oloroso sherry and boil on a high heat until the liquid
had reduced by two thirds. Make sure you scrape the
caramelised sticky bits from frying the secreto. Add the
stock and reduce by two thirds again. Reduce the heat,
season with salt and a tablespoon of butter to make the
reduction silky and glossy. Do not boil the sauce at
this stage or the butter will split.

TO PLATE THE DISH: Make sure you serve it on a hot
plate. Spoon the hot caramelised onion puree over the
plate and lay on some slices of chargrilled fennel.
Slice the secreto into thin pieces and lay on top of the
hot puree. Sprinkle with some salt and freshly cracked
black pepper. Spoon over some of the oloroso sauce and
drizzle a few drops of a fruity extra virgin olive oil.

Serve immediately.

FROM: Javier De La Hormaza, a Basque born, adopted
Yorkshire man, trained chef but lifetime cook, lover of
food without gels or froths, hospitality professional.

UDD NOTES: This looks very tasty. But, I'd make it
from "affordable" (local) ingredients. Certainly pork
tenderloin would work well here. Or the common grocery
store item known as "boneless ribs".

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

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Quoting Dale Shipp to Dave Drum <=-

I wonder if anyone here has ever had Iberian pork?

I've read about it but never come across it.

wonder what the big deal is.

Special breed of pig, free range lifestyle, rich diet, including
acorns, dry cured hams aged two years. It has a big reputation but
lots of other places produce most excellent hams. Real DOP
(Denominazione di Origine Controllata) Prosciutto di Parma for
example, which is more readily available and much more affordable,
as low as $30 per lb.

A long time ago I had a taste of some Georgia country ham made from
hogs that were finished on a diet of peanuts and peaches, that was
simply awesome.

And my buddy Bill's pigs are finished with corn on the cob and
windfall apples. He doesn't dry cure hams but does produce some
pretty good pork as I've mentioned here before.


Cheers

Jim


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