Mad Hungry with Lucinda Scala Quinn

THE PIG IS HERE

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Here's the thing as many of you know--if you start with kick ass ingredients there is not much to be done. Just show some restraint, pick a few flavors to add and get the heck out of the way.

About 6 months ago, a friend who raises pigs, brought us some pork chops from the pigs raised on his land. The flavor was so amazing that he arranged for my friend JD and I to split a half a pig in the fall. It was delivered last week. This weekend I made the first roast; a 6-pound shoulder. The sage is still abundant in the garden, so I minced it and rubbed all over the meat with some salt and pepper--that's all. Cooked at 300 degrees for 2 1/2 hours (woulda preferred a lower temp and longer roast but didn't have time). This roast was beyond the beyond. Flavor and texture outrageous and it was all I could do to not eat the fat too.
Meanwhile, last night made the Leek bread pudding from fellow Artisan author and master chef Thomas Keller's Ad Hoc At Home book. This too is an amazing recipe--so delicious. There were a few little short cuts I took--being the no nonsense home cook that I am and admittedly, mine doesn't look as good as his pic but--the results were so good. Would make an amazing side at Thanksgiving. But, I served it last night with the Flat-roasted Chicken from Mad Hungry (a staple in our house) and a green salad--a really good meal where the Leek Pudding was the star but the chicken a great supporting player. The salad crunchy, acidic and good--just how I like it.
Home is good. Have a book winner. The answer is Slinger (from last post). And, gonna do another one soon.

Comments (1)

  • love the show-would like to know about the pork chop cooked with ranch dressing

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