Category Archives: Meat

OMG Amazing Brussel Sprouts

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NOTE: picture stinks bc it’s from my cell, my hard drive is still crashed. Typing stinks cuz I’m on my cell.

Do you remember how NASTY brussel sprouts used to be? If your parents were like minea, they bought the frozen ones and just boiled them up!  Blech! There are so many better ways to make them!  My favorite way involves carmelizing them and adding a bit of cheese.  I’ve also learned that cooking them with sausage and adding some horseradish cranberry sauce works wonderfully.

Since moving to the South, I’ve learned that some greens truely benefit from animal fat. Collards are one, and brussel sprouts really are another.

Awesome Brussel Sprouts
1″x1″x1″ cube of pork fat, chopped into ~6 pieces (local, cut from pork shoulder from West Wind Farms) (sub w olive oil or butter to make vegan/ vegetarian)
1/2 small onion diced (local, Colvin Family Farms)
3 clove garlic
2 c fresh brussel sprouts, halved
1 tsp+ ground mustard
1/2 c white wine (local Pot Blanc from Blue Ridge Winery in the Old City)
Optional 1/8 c of cheese (rec: asagio or bleu local-ish Kenny’s Farmhouse)

In skillet/pan over Medium High heat, add chopped pork fat (or other fat), onion, and garlic.  Cook until onion goes translucent and starts to brown.  Drop heat to medium, add brussel sprouts and cover.  Let cook until sprouts start to tender (~4 min) and add mustard. Let cook until sprouts are almost done (should be bright green and starting to get tender). Deglaze with white wine.
Reduce.
Serve.

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Filed under Cheese, knoxville, Meat, Vegetarian

OMG Amazing Brussel Sprouts

image

NOTE: picture stinks bc it’s from my cell, my hard drive is still crashed. Typing stinks cuz I’m on my cell.

Do you remember how NASTY brussel sprouts used to be? If your parents were like minea, they bought the frozen ones and just boiled them up!  Blech! There are so many better ways to make them!  My favorite way involves carmelizing them and adding a bit of cheese.  I’ve also learned that cooking them with sausage and adding some horseradish cranberry sauce works wonderfully.

Since moving to the South, I’ve learned that some greens truely benefit from animal fat. Collards are one, and brussel sprouts really are another.

Awesome Brussel Sprouts
1″x1″x1″ cube of pork fat, chopped into ~6 pieces (local, cut from pork shoulder from West Wind Farms) (sub w olive oil or butter to make vegan/ vegetarian)
1/2 small onion diced (local, Colvin Family Farms)
3 clove garlic
2 c fresh brussel sprouts, halved
1 tsp+ ground mustard
1/2 c white wine (local Pot Blanc from Blue Ridge Winery in the Old City)
Optional 1/8 c of cheese (rec: asagio or bleu local-ish Kenny’s Farmhouse)

In skillet/pan over Medium High heat, add chopped pork fat (or other fat), onion, and garlic.  Cook until onion goes translucent and starts to brown.  Drop heat to medium, add brussel sprouts and cover.  Let cook until sprouts start to tender (~4 min) and add mustard. Let cook until sprouts are almost done (should be bright green and starting to get tender). Deglaze with white wine.
Reduce.
Serve.

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Filed under Cheese, knoxville, Meat, Vegetarian

Spicy, Chipotle Pozole

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NOTE: Because my hardrive died, you’re stuck w a cell phone photo.

So there’s this place here in Knoxville called Senor Taco. If you haven’t been there before, you should check it out. My friend Elo and I have been going there regularly (at least once a week) for three years now for their margaritas. Don’t let the Tuscan Countryside wallpaper-murals fool you, this place is Mexican through and through. Of course they have the typical quesadillas, tacos, and chili rellenos, but they also have some more authentic Mexican food involving tongue, whole fish, and stomach. Unfortunately, menudo (chili and cow stomach soup) and pozole (pork and hominy stew) are only served on the weekends, not always compatible for my craving of this rich, spicy soup with blossoms of hominy and chunks of fatty pork.

Oh, well, I guess I just need to make my own, don’t I? This soup is great for a chilly afternoon, and your kitchen will smell DELICIOUS!

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Filed under Hominy, Meat, Pork, Recipe, Soup