la dee la dee la…. I know what some of you are already saying…. gross… But again, try it, you MAY like it. And hate to say it but to all my friends who actually ate at my house, you’ve had it! My trick? Cutting the meats so small you had no idea what part of the piggy you were eating. And you liked it! See?
Now next question is where the heck can I find pig’s feet (as so many of you are eager to try this recipe!). Well, I have lived now in 5 states and have been lucky to find pig’s feet in every state. Often you can find it at your local supermarket, if not try Asian or Hispanic ones.
Believe it or not my daughters LOVE this recipe. My oldest, the Dancer will leave the beans to the side, but will NOT miss a piece of meat though. She will clean the little bones better than any dog would (well the dog would actually eat the bone, right?). The Princess is finally getting the hang of cleaning all those small bones and she devours it all. Next day if there are any leftovers she takes them to daycare (hmmm… I wonder if anyone there ever noticed it was pig’s feet she was eating!)
3 lbs fresh or frozen pig’s feet – not the smoked or jarred type please!
1 lb of bacon cut into pieces
1 tbsp of olive oil
2 diced onions
4 cloves of garlic chopped
2 bay leaves
3 cans of beans (I prefer black or red beans, but you can use whatever ones you want)
1 to 2 liters beef stock
salt & pepper to taste
If you are using dry beans, soak them overnight.
Clean well the pigs feet, I usually rinse them through vinegar and leave them for a few hours with water and salt.
In a large pot add the olive oil and lightly sauté the onions, garlic and bacon.
Add the feet and brown them lightly from all sides.
Add some of the stock and all other ingredients. Stock should cover everything, but if need be add a bit more from time to time.
Cover and let it all simmer for at least 2 hours.
Serve with some white rice and do not forget a nice bottle of red wine or beer!
So you’ve just finished dinner and have some steak leftover, or that huge amount of turkey after the holidays, well… you get the idea. Re-use it! Freeze the leftover meats until you have enough. And make sure to keep all of its juices, gravy or whatever else that was with the meat.
Once you have enough different types of leftover meats, you can finally put them to good use by making these croquettes. As you will see the measurements were from the meats I had in the freezer. The main idea to to create a similar ratio of beef/poultry/pork.
And a big thank you to my Dancer who decorated the plates so beautifully!
3 cups of ground presunto / prosciutto or some type of salt cured meat
4 cups beef leftovers
5 cups of smoked turkey leftovers
4 cups of chicken leftovers
6 cups of pork leftovers
2 large onions
8 cloves garlic For the Béchamel
2 bars of salted butter
4 cups of all-purpose gluten-free flour
10 cups of milk For frying
3 to 5 eggs
fine gluten-free breadcrumbs
oil to fry
Thaw all of the meats them grind them.
Make the Béchamel sauce by first melting the butter in a large pot, then adding the flour and mixing well until attaining a smooth paste. Add the milk a cup at the time so to blend it all nicely, and stir constantly until you create a nice smooth cream.
Add the meats and adjust with seasonings to taste.
Let it simmer for about 10 minutes.
Remove it from heat, let it cool then place it in the fridge overnight.
Next day in the first bowl beat the eggs, in the second add the breadcrumbs.
Create “tubes” with the meat paste, then pass them through eggs then the breadcrumbs and place them neatly in a tray to freeze them for an hour or so.
Once frozen, you can immediately fry them, or put them in freezer bags to be fried at a later date.
My Mother taught me this absolutely amazing lemon chutney. She learned it from a Mozambican man while living in South Africa. It is extremely easy to make but usually requires hot sun. Yet living in a cold area such as Wisconsin I figured out how to make it on the stove top.
This chutney is awesome to eat it alone with a nice juicy grilled steak or creating a paste, then basting whatever food you will be grilling or broiling! And no worries it certainly is not as crazy spicy as you may think, when looking at those chili peppers, just cut them small and enjoy.
Oh, and another thing. If you are going to do it in the sun, therefore outdoors, PLEASE keep an eye for chipmunks! Believe it or not they love this chutney! Not sure it is good for them, but I ended up to throw away two jars as they opened the cheese cloth and enjoyed its contents!
Now I have no exact measurements for this recipe, so bear with me.
Dry red hot chili peppers
Lemons cut in quarters (you can also use limes)
Coarse sea salt
empty 8-ounce glass jar with cover
DIRECTIONS IF COOKING IN THE HOT SUN
In an empty 8-ounce glass jar create layers with each of the ingredients.
I usually start with lemon quarters, nicely snug, then cover it with a thin layer of salt, then about 20 chili peppers and so on.
Make sure to always pack it well, so there is no space whatsoever.
Once all the layers have reached the top, fill it with as much lemon juice as you can. Using a thin stick, such as a barbecue skewer, move things a bit around so to avoid air bubbles.
Prior to covering the jar with cheese cloth and kitchen twine, make sure to fill to the brim with lemon juice not to dry up.
Fold a cheese cloth two or three times to create a square, then place it over the top of the jar. Tie the twine tightly around the cheesecloth.
Place it outside somewhere you know will always be under the sun, or at least have a good 6 hours of direct sun per day.
Every two days, remove the cheese cloth, add more juice and keep an eye on air bubbles. Recover with the same or different cheese cloth and tighten it again with the kitchen twine.
This process should take about 28 days to cook if you live in a really hot area. You will notice the ingredients starting to blend together and the lemon darkening.
Once ready, bring it back inside and use the jar’s original cover. As long as there is a bit of lemon juice on the top, you do not have to refrigerate it.
DIRECTIONS IF COOKING OVER THE STOVETOP
In a medium size sauce pan, create layers as described above, all the way to the top.
Bring it to a low boil, then reduce the heat to gently simmer, covered for about 4 to 5 hours.
Check it from time to time and stir as much as you would like. Make sure to add lemon juice if it becomes dry.
The end result should look darker in color and sort of mushy.
Once cooled off pour it in a glass jar, check for air bubbles and add more lemon juice.
Cover it with its original cover.
CREATE A PASTE FOR GRILLING
1 cup of lemon chutney
10 tbsp of butter
2 tbsp of minced garlic
Soften the butter and place it in a medium size bowl.
Chop the chutney finely and add it to the butter.
Add minced garlic to the butter and mix it all well.
As you are grilling your meat or seafood, continuously keep on basting with this paste.