Fried cauliflower. I vaguely remember blanching, oven-drying, and deep-frying. Tasty. But not worth doing again.
Kama, or Yellowtail collar. This is so simple, just salt, broil, done. And it looks like a duck.
Stuffed mushrooms. I've made them before. These had sausage, and I think a smoked oyster.
Panko-Parmesan-Parsley Pork Chops from urbanbundle. These were delicious.
I also did le pied de cochon again, but this time with a shank thrown in for more meat. Tasty.
And I made Noble Pig's kapusta, or sauerkraut with pork neck bones and hamhock. Hearty, wonderful Eastern European peasant food.
Oh, and I made a salad out of the 2 smoked chicken leg quarters I bought. I was going to do something all fancy with cranberries and stuff, but Hubby said "make it like you make your tuna salad". So I did. And it was good. (Celery, peperoncini, hot "sport" peppers, parsley, celery leaves, green onion, sumac, black pepper, sansyo, mayo or yogurt)
9 comments:
Mmmm, panko pork chops. Awesome.
Damn I have to do that kapusta--I'm due for another Polish root dish soon. I also appreciate you revisiting trotters. Like many things, they involve a fair learning curve. Was procuring the kama hard? That's probably my favorite Japanese starter.
Hey Bob - Yes, they were.
Stash - 30 minutes south of me in San Diego proper, I've got Nijiya, Mitsuwa, and Marukai markets. Collaring a collar couldn't be easier :)
Roasting cauliflower at 450 is better than frying. I like to toss it in olive oil and Montreal seasoning before roasting. I can eat a whole head of cauliflower like this.
Hi Pam - I normally roast with olive oil & garlic, adding parmesan and parsley at the end. Not sure where I found this recipe, but I'll be sticking with my normal method :)
Definitely printing the pork chops...
I would never think to do kama at home, but I do love it. I bet it was delicious.
Hey Melissa -
I'm a little upset that I waited so long to do the kama - so easy, so delicious.
Dear WorkinProgress, I like the effort you put into showing and writing about the dishes you took the time to make. I often find that even though I spend countless hours on something worth a post, if I dont have good pictures, I don't share it. What a waste on my part. So glad you shared that you made "le pied de cochon" and the photo of stuffed mushrooms inspired me to make some this weekend! Geez Louise, all my favorite foods. This is my first visit to your site and it's exceptional. Well organized, well written and great clear pictures. I shall enjoy returning for a bite of more. Thank you for sharing,
Ciao, Gaby
You can visit me at http://ptsaldari.posterous.com
Hi Gaby - Thanks for all the kind words!
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