Category: Beverages

Homemade Pork Scratchings aka Pork Rinds

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In the carnivore realm there are two groups. Those that eat pork and those that don’t. In our household we love the Swine. Sausages, bacon , chops, loins, roasts,etc.Need I say more? Pork really is a tastier and a more versatile meat.Religious reasons I get and respect.Even those restrictions were an early form of food safety. But,I hear a lot of people for various reasons profess why they don’t eat pork, is that it’s dirty. That excuse  is dated, period. Nowadays eating poultry, fish, and eggs can out you at more risk than eating pork. There are fewer cases of Trichinosis out there and reported than Salmonella or E Coli. I’m not here to convert but I’m just saying….

Not believing in waste, I had a whole large piece of pork skin left over from the belly used to makeChorizo. The perfect crispy skin has always eluded me. Close but not perfection. Then I came across some references to the famous English Chef Fergus Henderson, who is known for his nose to tail style of cooking. Nothing is wasted and respect is shown to animal  without waste. It seems his pork scratchings( pork rinds) are a huge deal and a superior recipe. A total of a five to six day process, the skin is lovingly salted for five days to confit and swathed in duck fat andconfited .Once tender and jelly like after the confit, the skin is then racked in the oven and puffs and bubbles to a beautiful golden brow, It really is the perfect recipe. Your next cocktail party, football game, or holiday gathering , offer up these nibbles and your swine eating guests will bow at your feet. You can purchase pork skin in most Latin markets, or save it from when you buy whole roasts.

I did make a little error with these nibbles. I didn’t soak the skin after salting. Fortunately I didn’t use loads of salt, so a nice cold beer washed it away. That’s my second salt accident this month.When doing the final baking , rather than keep the skin intact, cut it up into smaller pieces to aid crispiness, I find the smaller pieces puff more. Then you break it up even more when complete.

You know this isn’t  health food and should only be made on special occasions. But it is way better than deep frying the rinds in my opinion like the Mexican Chicarron,but its wickedly good. Enjoy!

I did feel like Hannibal Lecter while making this. Carefully tending to large swathes of skin. My refrigerator looked like a lab.So this recipe isn’t for the squeamish, if things like that bother you. You know, the type that likes their meat all neat and packaged in Styrofoam and wrapped in plastic. Kidding!

Be sure check out the Duo Dishes , who posted their own version of pork rinds this week too.

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Pork Scratchings

adapted by Fergus Henderson from Beyond Nose to Tail


 

 Ingredients

  • Pig’s skin  with a little fat on the underside
  • Kosher Salt or Sea Salt
  • Duck fat (about 1 cup or more to cover the skin)
  1. Spread a layer of sea salt on a glass , plastic or non reactive tray.
  2. Apply sea salt on top of the pork skin liberally( approx about 1-2 tbsp. Depending on size of skins.
  3. Cover salted skin and leave in  the refrigerator for five days.
  4. Remove skin and soak in cold water overnight for several hours or overnight.
  5. Dry skin and place on a lipped baking sheet.
  6. Rub duck fat on both sides of skin .
  7. Cover with foil.
  8. Bake  in a medium oven( about 220-225 F) for 2½ hrs.
  9. Take out to cool.
  10. At this point you can make sure fat solidifies over skin and keep covered with fat until ready to use at alater date in the fridge.
  11. Or…Place a rack on a lipped baking sheet, then lay your skin on top.
  12. Turn oven to approx 350-375 F and roast. Skin should  slightly puff up  and turn golden and crispy.
  13. Do not overly brown or burn
  14. Remove from the oven  and cool.
  15. Place the crispy skin on a board and  break it up with with a heavy knife.
  16. Serve

* skin can be chewy and tough in some parts so be careful with sensitive teeth or dental issues.

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Tastes of Summer…Cherry and Apricot Ideas

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Most of us in this hemisphere are reveling in the beautiful bounty of summer. I don’t know about you but my eyes get bigger than my stomach and I want to buy up the whole  farmers market, yet can’t  eat the produce quick enough. Here are some ideas for summer fruits. Enjoy!

Apricots in Brandy

Brandied fruits were and still are considered a delicacy. Alcohol paired with sugar preserve the fruits year round.Peaches, berries, plums all work well. Use your imagination. The longer the period to ripen and mellow (a few months), the better. So start now.

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Apricots in Brandy

Makes 2  1/2 liters

  • 2 punnets of apricots halved and stoned ( peeling or unpeeled optional)
  • 1 1/2 cup of sugar
  • 3/4 cup of Water
  • Brandy  to fill half of each jar
  1. Prepare and sterilize your jars and lids.
  2. In a heavy sauce pan  make a heavy syrup of sugar and water. Boil and reduce a bit .
  3. Neatly pack apricot halves decoratively in sterilized jars.
  4. Pour brandy until it comes up half way.
  5. Pour in hot sugar syrup to fill the other half. Make sure apricots are covered .
  6. Seal with lids.
  7. Process in a water batch for 10 minutes.
  8. Allow to cool and store.

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Michigan Sour Cherry Syrup

Confession. This was a delicious mistake. My intent was to make a pectin free cherry jam, as I could not find any pectin, nor had any apples laying around. I used the method of lemon juice and sugar,  yet couldn’t get it up to jelling stage for various reasons ( too much water mainly). I didn’t want to waste my beautiful Michigan cherries that were bursting with ripeness.  So a syrup was born. It is on the sweet side with a huge sugar content. But goes well mixed with fresh blueberries on pancakes. I also suggest adding a spoon or two to your next vodka or bourbon based cocktail. Ice cream, cheese cakes, the possibilities are endless.

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Michigan Sour Cherry Syrup

  • 2 punnets of cherries, washed and pitted
  • 2 1/2 cups sugar
  • 1  cup water
  • Brandy or Rum optional
  1. Bring cherries , water, and sugar to boil.To about 210 degrees.
  2. Pack into sterilized jars.
  3. Top with brandy or rum *optional
  4. Seal.
  5. Allow to cool.
  6. Store.

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Sexy Horchata With A Twist

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Horchata….I love to say say that word. For some reason its conjures up sexiness to me. Maybe because when I first heard of this, I was  young and it just seemed so exotic. Sexy people sipping a Horchata  in the beaming sun. Horchata is known as The Drink of The Gods.With images of sexiness and sunshine with some glamor,  I sought out to taste it. Unfortunately I tasted a bad version of it in D.C, and never really thought much of it again  for years after that. Funny how one bad experience can set you off.

Here’s a little back story. I love milk and milk doesn’t like me at all. Now Certain Someone can drink some milk. Sometimes I look at him and just crave a tall cold creamy glass, but we both know there will be dire consequences if that happens. So when budgets permit I like to buy myself some delicious Almond or Rice milks, but that can get really pricey. Then I became reacquainted with this drink, Horchata, and I’m onto a new thing! Nothing is more filling and thirst quenching then a tall ice cold glass of this drink ,originating form Spain, and arriving in various forms throughout the Latin America.The Mexican version of Horchata is made from pulverized long grain rice, water, cinnamon,sugar and lime zest. In Spain, where it originates, its called Horchata Chufa , and is made from Tiger Nuts or Chufas. Chufas can be traced all the way back to ancient Egypt and have many healthy properties.Similar in taste to an almond, its not surprising the Spaniards used almonds, and rice  when they brought the drink to the new world. Maybe I wasn’t to far off in equating sexiness and Horchatas. Both Chufa /Tiger Nuts and Almonds are all aphrodisiacs. Drink Up.

I came across a recipe from a well known cookbook author, who I won’t mention, and he seemed to miss an important and vital step, straining it. I was running low on Cinnamon sticks, so I decided to use the lone stick I had with  some Cardamon, not authentic, but why not? I also used whole almond that hadn’t been blanched. Since I was straining the mixture, I felt it wouldn’t matter in appearance.This drink is so good I would like to keep it always prepared in my refrigerator. It can also served as a base for alcoholic drinks mixed with rum. So before you go buy commercial Almond Milks or Rice Milks. Try this at home for a fraction of the cost, and far more tastier. I submit this  for a long overdue Meatless Mondays Post.

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Horchata With A Twist

  • 1  1/2 cups uncooked rice, preferably long grain
  • Zest of 1 lime ( keep zest in larger pieces to strain out)
  • 4 cups of cold water ( 2 for soaking  and 2 for blending)
  • 1 cinnamon stick
  • 5-7  Green Cardamon Pods, shelled
  • 1/2 cup cane sugar
  • 1 cup almonds ( blanched or un blanched)
  1. In a large bowl soak rice, Cinnamon sticks, cardamon seeds and lime zest. Cover and let rest for 24 hours in the refrigerator . Some methods pulverize rice first in blender ,as well, then soak. Either way a good straining will be needed after blending.
  2. Remove Cinnamon sticks and lime zest.
  3. Take a blender and in small batches , blend the  rice ,water , with the almonds ,as best you can until a white liquid forms.
  4. Once all blended and sugar and mix.
  5. Strain twice through a fine meshed sieve or through cheesecloth to extract the liquid from the remaining gritty residue.
  6. Using a funnel bottle liquid and store in the refrigerator. Horcahta will last a few weeks in the fridge.
  7. Serve in chilled glasses or with ice.

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Don’t forget you have until next week to win a set of Three Nordic Ware Bundt Pans for my Housewarming Party for Coco-Cooks.com.

Curried Chickpeas and Onions with Roti , Fresh Juices…Meatless Monday Ideas

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 I’m in love my juicer again and having a ball. What’s propelling me ,among  good health, is an opportunity I’m exploring involving a portable juice stand this summer on Saturdays at a Farmers Market in the area. It’s not set yet, but I’m thinking about it hard. When my Mother had cancer she loved a nice simple glass of carrot juice.  For some reason I shied away from it, preferring to use my juicer for apples, and citrus. I’ve been missing out! One of my favorite go to morning drinks  to sip on at work is a chilled carrot and apple juice. It’s so delicious and surprisingly filling.
Apple Juice helps aides Obesity, Diabetes, cardiovascular disease, kidneys,liver, gallstones, colitis, gout and dysentery. 
Carrot Juice improves vision, aides recovery after physical or mental stress to body. Fights cancer, anemia, and tuberculosis. Its also increases appetite and strengthens immunity.
  The fun is playing around with your own proportions and mixes. The key to great  tasting juice is allowing it to chill but consume within a that day.
If you cant find or afford Organic Produce try this recipe I found on Tipnut.
Homemade Vegetable Wash
1 cup water
1 cup vinegar
2 TBS baking soda
2 TBS lemon juice 
Mix ingredients then pour in clean spray bottle. Spray fresh vegetables & fruit generously. Sit for 5 minutes then rinse off well.

Note: Make sure to first mix ingredients in deep container since there will be some fizzing from the baking soda & vinegar.

Carrot Apple Juice
4 small- medium organic apples
4  organic Carrots
I don’t bother peeling the apples but I do skin the carrots.
Cut into manageable pieces and extract in juicer.
Carrot and Sweet Lime Juice
I found these sweet limes in the Latin Market. Popular in India, they are more sweeter, and less acidic than limes. They are known to help upset stomachs and used as throat remedies.The taste reminds me of a mild sweeter grapefruit .
3 sweet limes either pressed in citrus juicer or peeled and cut into wedges to extract juice
4  small to medium carrots.

 
As you know if you read this blog Certain Someone is a Carnivore. I find myself using the times he’s away on business or working late , to indulge in lighter , meat free recipes. He does loves curry as a spice however. Maybe acquired from eating the fabulous curry wursts in Germany growing up. So when he flew in late on Meatless Monday  night and wanted to know what the good  scent was that filled the hallways of the condo. I said it was my dinner and he probably would not like it ,as it had no meat. I save some leftover and served it to him later on in the week as a side dish. He totally liked it. You can eat this a side or just an main course. I used frozen Roti, an Indian pan fried flat bread which is unleavened as compared to Naan. Either or can be used, but this is a good option for those searching for unleavened  foods. I found in the Asian stores. But check your local grocer ad these items are showing up in  more mainstream markets.
* Note: You can add the shredded carrot puree from juicer to this dish as well.
Curried Chickpeas and Onions  with Roti
serves 2
 1 can or jar of Chickpeas/ Garbanzo beans rinsed. 
( I will always advocate for fresh/dried but these will work in a pinch for time)
1/2 yellow onion thinly sliced
2 cloves garlic minced
2 tbs vegtable oil
1 tbs curry powder
1 tsp Fenugreek powder ( optional)
1 tsp Tumeric
1/2 tsp chili powder
1/8 tsp white pepper
1/8 tsp sugar
salt to taste
1/2 cup water
Rinse and drain chickpeas. Set aside.
In a skillet heat vegetable oil and add  curry, fenugreek ,chili,turmeric, white peeper . Stir around until fragrant and add onions. Reduce heat to medium and saute until softened, about a few minutes. Add chickpeas, and saute until coated in spice and oil mixture. Add water and bring to a boil. Reduce heat and simmer for  5 minutes .Taste and adjust with sugar and salt.
Prepare Roti according to package instructions and serve with curried Chickpeas. I use two Roti’s per person.

Brandy Alexander Tapioca Pudding

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I love tapioca. But it has  reputation of one either loving or hating it. In the right base Tapioca can soar. Think of fun fruity and ever so popular bubble teas. And tapioca is apt to find its way on the higher ends menus these days in sweet and savory applications. So this clear translucent starch doesn’t have to limited to stodgy plain, but good desserts any longer. Rather than make a traditional pudding recipe with whipped egg whites, I decided to use whipped cream as I was mimicking one of my favorite dessert type cocktails, the Brandy Alexander. Tapioca cooked with egg yolks, vanilla paste,sugar,cocoa, and brandy.Then allowed to chill and folded into more brandy spiked whipped cream. All topped with fresh grated nutmeg, and served in coco rimmed containers. Rich, light, decadent, and just plain good.
 Brandy Alexander Tapioca Pudding
Serves 4
2 hours plus chilling time
1/3 cup small pearl tapioca
2 3/4 cups milk (set aside 3/4 for soaking)
2  large egg yolks
1/2 cup sugar
1 tbsp cocoa powder
1 tsp vanilla extract
1/4 cup Brandy plus 1 tsp for whipped  cream
1cup heavy whipping cream
1 tbsp sugar
cocoa powder and brandy for rims
fresh nutmeg for grated garnish
Soak the small pearl tapioca in 3/4 cups milk in a heavy bottomed sauce pan.
Allow to soak for 1 hour. 
While waiting you can whip 1 cup whipped cream with 1 tbsp of sugar in your stand mixer. Add 1 tsp of brandy and cover to chill. 
On a low to medium heat slowly cook tapioca and milk until it starts to bubble/boil.Check and stir periodically.While waiting for this which can take 10-15 minutes, whisk egg yolks, sugar, cocoa in bowl.Once Tapioca starts to cook/boil on low heat add egg yolk mixture and whisk to incorporate. Slowly simmer on low medium heat stirring  constantly until the tapioca pearls starts to expand and become translucent. This will take another 20 minutes or so. If its cooking to fast adjust heat, so tapioca can cook completely. At final stage add vanilla and 1/4 cup of brandy. Whisk in and set aside. Allow to cool, covered  before chilling for at least 4 hours.
After completely chilled, fold in whipped cream.
Take serving glasses and dip rim a saucer of brandy. Then dip in a  saucer of cocoa powder.
Carefully spoon in pudding. Grate fresh nutmeg on top and serve.

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