The Farmhouse Series.....
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| Roasted Trotters w/ Swiss Chard |
In life there are times when you leave a conversation with a feeling that you a left something unsaid. I assume that we all have had situations where we shelved something on the "argument" table and then as soon as we leave, the "I should have said!" floodgates come pouring out in full force. Most of the time for me, it's better that I left it exactly how it ended but there are rare occasions when I get a re-do, or to at least expound on what I wanted to convey initially.
When last we exchanged, I wrote about my time in Madison County, Va. and touched on the much appreciated slower pace than in the big city. What I didn't mention was the simple delicacies that are common place in similar cities or counties. Families in these areas are familiar with dishes that are either frowned upon by most or paid for at a premium by "foodies".
The idea that nothing should be wasted is not new at all and has been in practice for the lesser fortunate at all times and is actually the origin of Soul Food as we know it today. There are items such as , beef cheeks, tongue, chicken liver and many more that have been staples in the common man's diet for hundreds of years. Now with food being on the forefront of all things considered hip, some of these dishes are making it to places never thought of, unfortunately at a premium price in most cases.
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| Roasted Trotters with Sage |
On the menu this Weekend: A Farmhouse Delicacy
Roasted Trotters , Black Eyed Peas and Swiss Chard
For this menu we will need the following:
- Pig's Feet (1-2 pp)
- Onions (3 each)
- Garlic (15-20 cloves)
- Chicken Stock (32 oz)
- Apple Cider Vinegar (1 cup)
- Sage (2 bunch)
- Thyme (2 bunch)
- Oregano (2 bunch)
- Black Eyed Peas (16 oz)
- Swiss Chard (3-5 #)
- Smoked Turkey Drumstick (1-2 ea)
- Salt (tt)
As I touched on previously, there are parts of most animals that are rarely considered by the masses as blog worthy or even worth the time to eat let alone cook. Luckily, I am a person that thrives on the obscure as far as food is concerned. While there is a loveliness in the ability to see the natural beauty in a thing that other's turn their noses up to; it's a skill to turn that same thing into a work of art that is worthy of the most discerning palates.
Trotter's or as they are more commonly known, Pig's Feet are just plain delicious. They melt in your mouth and have a taste that is beyond compare. They are also extremely inexpensive and in most areas can be bought for under 2 dollars a pound. As far as soul food is concerned they are normally prepared by boiling them in water or some other liquid for a few hours until they gelatinize. In Germany they are roasted and served with crispy skin or crackling. What I do is take the best of both techniques and what is left behind is incomparable. The juiciness from the braising and crispy skin due to the roasting makes for a contrast that is orgasmic to say the least.
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| Braising Trotters |
Cut your onions and add them to a roasting pan or a pot that is oven capable. Add the pig's feet and cover with water and chicken stock (10 oz). Add the herbs, garlic and bring to a boil and cover. Add to an oven preheated to 450 degrees and cook for 2 to 3 hours. Once the trotters are tender carefully remove from the pot and place in a skillet and place back in the oven on broil for 10-20 minutes, checking to assure that the skin is crispy (see attached picture) then remove and plate.
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| Roasting in a shallow skillet |
Rinse off the black eyed peas and add to a pot of cold water with 12 oz of chicken stock, garlic and herbs on medium heat for 1-1.5 hours stirring and checking frequently until done.
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| Black Eyed Peas |
Cut the Swiss Chard into ribbons, being sure to remove the stalk and set aside (see picture). Wash 3-4 times to assure that all grit has been removed. Place in a pot of boiling water and 10 oz of chicken stock for 5-7 minutes, remove and place in a tub of ice water (this stops the cooking process and leaves the greens bright and colorful). Drain and add garlic and olive oil then saute adding salt to taste. Remove the greens and set aside then add the stalks and saute in the same fashion (see below).
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Cut and washed Swiss Chard
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Sauteed Chard
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Sauteed Chard Stalks
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Roasted Trotters w/Swiss Chard & Black Eyed Peas
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Roasted Trotter "Crispy Skin"
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Roasted Trotter
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Trotter
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| Trotter with Shallot & Garlic Pan Gravy |
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| Trotter with Shallot & Garlic Pan Gravy |
Im going to try one or two (dare I say all three)of these dishes this weekend, I will post picks and critiques from the "masses" fed.
ReplyDeleteThat's why I love me some you Van, you are never intimidated to try things. If it turns out like the last time the "masses" will once again be smacking their collective lips and singing your praises!
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