souse

Confession Of An PT Addict

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I confess !
I am a lifelong PT addict, ever since I was a child and my mother fed me my first dose of PT ………
I will eat PT (pig’s tails) with gusto, in whatever guise you set them before me – braised in soy sauce, salted, fried, in stews, souse, soups, or just by themselves with bread and condiments, as shown here.
For today’s lunch, one bucket of 5 lbs was the exact right amount for Bella and me to pig out (pun intended). Of course, there are a lot of bones, so the actual amount of meat is not really that excessive (well, maybe a little……).
One might call this a case of “PT Overdose” 🙂
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Excerpt from an article by  Chichi Wang  on  Serious Eats :
” I want to make the case that pigs’ tails contain everything desirable in the pig, and in exactly the right proportions. Unlike ox tail, the tails of pigs come with the skin intact so that each segment is a perfect cross-section of skin, fat, tendon, and meat.
Fried or roasted, the skin of the tail is chewy and crisp, with a gelatinous layer underneath. Tail flesh is fork-tender like that of the neck bones, but meatier than trotters. There’s a modest amount of tendon around each bony hub–just enough to make the gnawing enjoyable, but not so much as to distract from the whole. All in all, a Pigs tail is a little porky universe unto itself. 
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– Looks like I am not the only “PT Addict” 🙂
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Bon Appétit !   Life is Good !
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Click here for more  PT  on  ChefsOpinion
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Confession Of An PT Addict

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Confession Of An PT Addict

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serve with fresh pretzel bread (laugenstangen), hot and mild chilies and mustard (or fresh horseradish if available)

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Confession Of An PT Addict

a bucket of heaven……

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

Pork knuckles are without a doubt one of the most loved comfort food by those in the know.
No matter if roasted, braised,  soused , served whole or cut-up in stew’s, prepared any which way – pork knuckles rock ! 🙂
The one featured today is probably the most simple, yet also the best version.
Seasoned with only kosher salt, then braised until very tender and finally roast until super crisp, it is a perfect example of how a great ingredient can easily be transformed into a world-class dish with just a little time and a lot of love 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pork  on  ChefsOpinion
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Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

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Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

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Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pig’s Feet Souse ( Love It Or Hate It )

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Pig’s feet  are not everybody’s cup of tea, but for those of us who love them, they are a special treat.
I prepare them quite often, in stews, steamed, braised, Asian style, Latin style, German style; any way is fine with me 🙂
The following dish is Caribbean Style Souse, as I enjoyed it many moon’s ago a couple of times in Trinidad, at the home of my friend Lyron’s mother.
Very spicy and lightly acidic, with lots of vegetables, it was the perfect food on a hot day by the beach, spend in wonderful company and washed down with a few bottles of Carib Beer – nothing else was needed in those moments to feel happy and content 🙂
These meals (and times) are now in the distant past; all that’s left are the happy memories, vividly recalled by preparing the meals we enjoyed together then – Lyron and his wife Dorsey, my wife Maria, myself and Lyron’s mother, whose name eludes me after all these years but whom I always remember when preparing this particular souse………….
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Bon Appétit !   Life is Good !
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Click here for more  Souse  on  Chefsopinion
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Click here for  Escabeche  on  ChefsOpinion
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Click here for more  Pigs Feet  on  ChefsOpinion
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Pig's Feet Souse

Pig’s Feet Souse

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Pig's Feet Souse

Pig’s Feet Souse

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Pig's Feet Souse

Pig’s Feet Souse

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pig’s Tail Souse

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How  many folks have actually tried pig’s tails? Not many in this part of the world I assume. In my opinion, pigs tails are one of the best parts of the pig, but sadly underutilized in the  “civilized world”, were we tend to discard secondary cuts or feed them to the animals (lucky dogs 🙂 ).
Thankfully, lately some of these special cuts have found new fans and pigs tails are now widely available again at your favorite butcher and even in supermarkets.
Buy them fresh, smoked or salted (dry or in brine) for a variety of wonderful dishes. For the following dish I used pigs tails in brine.

Bon Appetit !   Life is Good !
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Pig's Tail Souse

Pig’s Tail Souse

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Pig's Tail Souse

Pig’s Tail Souse

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Preparation :
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remove tails from brine, rinse under running water for 15 minutes, cover with cold water, season with cider vinegar, garlic paste and hot sauce, simmer until tender but not falling apart, about two hours

remove tails from brine, rinse under running water for 15 minutes, cover with cold water, season with cider vinegar, garlic paste and hot sauce, simmer until tender but not falling apart, about two hours

cooked, tender pigs tails

cooked, tender pigs tails

for the dresing, slice onions, cucumbers and radishes into fine julienne, add kosher salt, cayenne pepper, garlic paste, cider vinegarand a few drops of olive oil

for the dressing, slice onions, cucumbers and radishes into fine julienne, add finely sliced chives, kosher salt, cayenne pepper, garlic paste, cider vinegar and a few drops of olive oil

pour over tails, let stand at roomtemperature for about one hour, serve with rustic bread

pour over tails, let stand at room temperature for about one hour, serve with rustic bread

Pig's Tail Souse

Pig’s Tail Souse

Pig's Tail Souse

Pig’s Tail Souse

Pig's Tail Souse

Pig’s Tail Souse

this weeks herb bush :   Chives

this weeks herb bush : Chives


Links to more pig’s tails on ChefsOpinion:

PIG’S TAIL AND POTATO CURRY, NAAN AND CUCUMBER RAITA

CONGEE WITH SMOKED PIG’S TAILS & VEGETABLES

SMOKED PIG’S TAIL, BOW TIES & VEGETABLE STEW