Many times wild game is lean, dry and a bit flavorless. Not this dish. Duck breast, pheasant breast stuffed with ramp kraut and foie gras. Served with smoked tomatoes, mushroom risotto and garden fresh late harvest broccoli.
Curing pork bellies for bacon, I trim the bellies into 2 square pieces.
Taking the scraps from trimming the pork bellies, From the skin and fat I render lard and make pork rinds; the second I cube the meat and make Carne Adovada, New Mexican Red Chile Slow Cooked Pork. Carne Adovada is another post.
Cut the skin and fat into small strips or cubes, place in a large heavy bottom braiser and slowly heat on the stove top.
Render all the fat you can from the pork skin and fat. You now have some beautiful lard for pies and potted pork.
Pork rinds could then be fried in the lard at a higher temperature, but I prefer to keep the lard white and clean. I fry the rinds in peanut oil.
To get them to puff you have to keep on frying them. The rinds will slowly puff at high temperatures. It is counter intuitive for anyone familiar with frying other items.
JUST KEEP ON FRYING THEM. IT IS COUNTERINTUITIVE BUT THE MORE YOU FRY THEM THE MORE THEY PUFF.
Remove from oil, drain and then toss in the seasoning of your choice.
Patience is important factor for making pork rind:
patiently render the lard, don’t brown the fat,
patiently fry the rinds, wait for them to puff
patiently allow the puffed rinds to cool, don’t burn the inside of your mouth.
Enjoy. Please leave comments about your attempts, experiences, ideas, or polite hellos.
Many times the trout are dressed fresh before service. The nervous system still active. I have had a trout jump off the tray and onto the floor after being cleaned and dressed. Fresh trout is delicious.
House made bitters. Used both in cocktails and with various dishes to add flavor and depth. The vodka evaporates out leaving the flavor essences in the dish. In cocktails the bitters add depth of flavor.
Burnt Orange, Lemongrass, Hot Thai peppers, Key Lime Cardamon.
This is a favorite dish in spring. Here the uncooked clean and dressed whole trout is wrapped it ramp tops and held together by house made pancetta. Pancetta works wonderfully wrapping items together. The trout was seasoned with ramp salt. The dish was served with a lemon aioli.