ham hock’s

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Here is another hearty recipe of wonderful comfort food.
Many folks are familiar with Jamaican dumplings and some have become addicted to them like I have. Although in their most basic form they are made of just flour, water and salt, as part of a soup or stew they can be mind-boggling great because of their unique texture. As for the taste, I usually add garlic paste and cayenne pepper to give them a bit of extra umph 🙂
The traditional shape of Jamaican dumplings is a thick disk shape with an indention in the center. Spinners are made of the same dough, but they are “spinned” between your hands to shape them into tapered tubes, which is the shape I prefer.
As for the protein in the bean soup, use whatever you like and/or have at hand. Chicken, pork, salt beef, fresh beef, even seafood or just root vegetables. Of course, smoked ham hocks are the price in today’s lunch’ version, which could not have been more tasty and delicious.
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Bon Appetit ! Irie, Mon !
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Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

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Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

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Preparation :
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simmer ham hocks in generously seasoned water (kosher salt, garlic paste, scotch bonnet hot sauce) until tender but NOT falling apart

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when ham hocks are tender, remove from stock, reserve

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smoked ham hocks

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remove bones from ham hocks, give one each to your dog and his/her friends 🙂

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dice meat and skin into bite size cubes

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add canned, strained black beans, quartered onions, a small amount of curry powder and turmeric and coconut milk to stock, simmer for another 45 minutes

add canned, strained black beans, quartered onions, a small amount of curry powder, turmeric and coconut milk to stock, simmer for another 45 minutes

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blend in electric blender until smooth, check / adjust seasoning

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make a dough of a/p flour, water and salt, knead until the dough looks like this

make a dough of a/p flour, water, garlic paste, hot sauce and salt, knead until the dough is smooth

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roll individual pieces into small tubes like this, simmer in salt water until cooked through, 25 to 45 minutes, depending on the size you prefer

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almost………..

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add meat to soup to heat through

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plate soup in serving dish

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top with spinners

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sprinkle with scallions and/or herbs of your choice

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Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

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Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

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please be so kind and click on the video below. Thank you 🙂
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Last night’s late dinner was one of these “hate it or love it” dishes.
Obviously, I love my specialty cut’s and offal, realising that not everybody shares this love. On the other hand, For the folks who do love this stuff, there is never enough of it to find, neither in the supermarket, nor in the majority of restaurants. ( Sadly, most cooks these days lack the knowledge, experience and passion to prepare these dishes). So, for the benefit of my fellow offal and specialty cut’s lover’s, here is one of my more simple but, nevertheless, very satisfying concoctions.

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Bon Appetit ! Life is Good !

Stew Of Split Pork Hock, Split Green Peas & Potatoes

Simmer Split Hock’s In Salted Water

Add Onion, Garlic & Bay Leaf

After 90 Minutes, Add Slit Peas. Simmer until Hock's & Peas Are Tender

After 90 Minutes, Add Split Peas. Simmer Until Hock’s & Peas Are Tender

Remove Ans Discard Hock's & Bay Leaf, Add some Grated Asiago, Blend Soup Until Smooth

Remove And Discard Bay Leaf’s, Remove & Reserve Hock’s. Add Some Heavy Cream & Grated Asiago Cheese, Blend Soup With A stick Blender Until Smooth

Add Small Cooked Potatoes & Return Hock’s To Pot. Adjust Seasoning If Necessary

To Serve, Sprinkle With Finely Diced Chilis And Sliced Scallion

Stew Of Split Pork Hock’s, Split Green Peas & Potatoes

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Dear Friend’s, to help support this blog, please be so kind and click on the video below. ( You don’t have to watch it, just click once ) Thank you 🙂
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