smoked pig’s tail’s

My Kind Of ” Finger Food “

Sunday night and monday evening was very cold here in Miami, so cold in fact I actually had to turn on the central heating system in order to be comfortable in the house. So, in order to help with the comforting process, I prepared two dishes which aided greatly in the warming of soul and belly :

Sunday afternoon :
Smoked pig’s tail’s”
with fresh horse radish and potatoes fried in rendered duck fat “.

Monday afternoon :
Spinach, Potato, Sausage & Cheese Casserole”
(I’ll post that in the next few day’s).


Simmer the smoked pigs’ tails in salted water with kosher salt, lot’s of garlic and cayenne pepper until very tender but not falling apart. Grate the horseradish very fine and mix with salt and lemon juice. Fry the potatoes in rendered duck fat, starting with cold fat and slowly increasing the temperature to 375 F. The potatoes will be creamy on the inside and crispy on the outside. Add the sliced chilis and onions for the last few seconds of frying. Remove to absorbent paper and sprinkle with sea salt.
Enjoy a great , simple meal;  “Finger food”  at it’s finest  🙂
Bon Appetit !   Keep Warm And Cozy 🙂


Congee With Smoked Pig’s Tails & Vegetables

Rice Porridge.
First thing that comes to mind is probably baby food or hospital gruff. Most folk’s would never think of ordering it from a menu in a restaurant, much less wake up and crave it for breakfast, if they hadn’t tasted or at least seen it before.

Now, let’s try again :
Congee. Lúgaw. Chok. Xifan. Juk. Okayu.
OK, that’s better  🙂

Sounds more interesting and exotic? These are just a few names given to rice porridge around the world. If there is a country or region which traditionally eats rice, then there is some form of rice porridge eaten.

Congee can be enjoyed as breakfast, snack, lunch or dinner. Congee most often contains rice, but other grains can be used. Ideally it is made with strong, tasty stock that infuses great taste and debt into the dish. But from there on, let your fantasy run wild. Congee can be made with seafood, meat, vegetables or a combination thereof. Then there are the toppings. Pickled vegetables, fried shallots, sliced scallions, pulled mushroom stems, crisp fried garlic, dried shrimps, 100 year eggs, cilantro, etc, etc. If you like it, put it on.
Below is a version I made on sunday for breakfast. The texture is more like a filipino Lugaw, with the rice VERY soft but still keeping it’s shape. At first I was not so sure about the smoked pigstails. I was worried they might be too  overpowering. But not to worry. The taste was very rich with only a hint of smokiness. Another slightly unusual ingredient (served as condiment) was the freshly grated horseradish, although when you think of the japanese version Okayu, wasaby seems to be a fitting condiment. I prepare congee at home often, this version is definitely special and a great addition to my congee repertoire.
All about   CONGEE
Previous CONGEE posts :         1     2     3



Ingredient’s :

Jasmin rice,
Smoked pig’s feet,
Corn on the cob,  cut into thick slices
Chinese unsmoked sausages,  thinly sliced
Bell peppers,  diced
Ginger,  grated
Garlic,  paste
Cilantro,  chopped
Scallions,  sliced
Soy sauce,
Horseradish,  freshly grated
Sesame oil,
Chili oil,
Peanut oil,  to saute

Method :

Saute garlic and ginger in peanut oil until fragrant. Add water and pigstails. Simmer pigstails in unseasoned water for about an hour or until starting to become tender. Taste stock and if necessary season with salt and pepper. (Some smoked meats can be overly salted, so don’t season at first) Add rice and very slowly simmer for another hour or until the rice is close to the texture you desire. Now add the corn, diced peppers and sausages. Simmer for another fifteen minute. At this point, adjust texture and seasoning if necessary. If the congee is too thick for your liking, add some hot stock. If it is too thin, simmer longer or strain some of the liquid.
To serve, sprinkle with scallions and cilantro. Drizzle with chili oil.
Serve with horseradish and soy sauce.  Acompanied by Oolong tea.

Bon Appetit !   Life is Good !

” Smoked Pig’s Tail, Bow Ties & Vegetable Stew “

In my opinion, pig‘s tails are the second best part of the whole pig,
right after the cheek’s. I prefere them brined and simmered, served
with a good mustard and sour dough bread. However, I found those
smoked ones at my neighbor hood store and what better way to enjoy
them then in a good stew  🙂


Ingredient‘s :

Smoked pig’s tail’s,
Bow tie pasta,                    cooked, al dente
Cauliflower,                       blanched
Broccoli,                             blanched
Carrots,                               blanched
Scallions,                            sliced
Tomatoes,                          wedges
Ginger,                                grated
Garlic,                                 paste
Cilantro,                             chopped
Cayenne pepper,               to taste
Kosher salt,                       to taste
Maggi seasoning,             to taste

Method :

Simmer pig’s tail’s in lightly seasoned water until tender.
Add all other ingredients, simmer until heated through.
Serve with rustic sour dough bread.

Bon Appetit !   Life is Good !