Sunday, October 3, 2010
With a ham and a shoulder from the Wells Farm Pig I made a fresh sausage with salt tellicherry black pepper, sweet paprika, and red wine. The lighter sausage is made with Turkey, (Teresa only bought the breast......), Pork Fat, clove, all spice, black pepper, salt, and cranberry's.
After I shaved and cleaned this head it was deboned.
Thursday, September 16, 2010
Made with flour and egg pasta, these tortellini where beautifully delicate. The filling was a bit too rustic for some of my family. I still do not own a food pro so the ceci, eggplant and pignoli nuts were mashed by hand. flavor was good but the pignoli nuts over powered most of the other flavors.
We made a stock with the back bones, neck bones and other offal from the Wells Farm pig. The tortellini swam nicely in it.
This thing was out of sight! The skin or as I like to call it, pork candy was the best part, thin, unctuous porky heaven. The meat was moist and very flavorful.
Tuesday, September 7, 2010
By the time my father and I returned home from the farm it was already 10:30am. All week I couldn't wait to use my freshly sharpened knifes, and brand new hack saw so we jumped right in. By the time noon rolled around we were only half way done breaking down the pig, and STARVING. I had just found the first tenderloin and it was very small... so I said, "Ma...lets crust this thing with some garlic and herbs from out side and...You got lemons right?" We pan seared it and finished it in the oven until it reached 165 degrees F.
My mother whipped up a quick tomato salad, with red onion, garlic, basil, good extra virgin olive oil and sea salt.
I de-glazed the pan with some Pino Grigio, and it made a nice sauce. The meat was very flavorful, we argued whether it was gamy or not. I thought it was a little but i was smelling fermented blood at the farm all morning.
Cooked perfectly if I don't say so myself