Category Archives: Offal

Breakfast, Offal, Pork, Side Dishes

scrappleSort of a cross between mush and sausage scrapple has been called many things, including “everything but the squeal.” In other words it gets a bad rap. If you look at the ingredients list below you will find, first and foremost, it is nitrite free, sugar free, and gluten free.

It is true when it comes to pig parts scrapple could be anything but the squeal but then that is up to the person making the dish. As with most charcuterie you are dealing with head to tail anyway so it is not a big jump to figure it is going to use pork liver. You don’t have to use pork liver but without it I am not sure you get the real gist of what is going on with the flavor and texture of scrapple. Generally after the liver the parts used are usually very flavorful cuts that need picked after being cooked and therefore wouldn’t normally be used except maybe in stews. Things like the cheeks or the snout. Pork ribs were used here because they are the most readily available to the general public.

Spicy, crispy, creamy and chock full of whole grain goodness. Give it a go and you won’t be disappointed.

Makes one 8 x 4 x 3 loaf

1 lb. meaty pork short ribs

6 oz. pork liver, if you can’t find it add more pork ribs

1 small carrot, peeled and sliced

2 green onions

1/4 cup yellow onion, chopped

4 cups water

2 teaspoons dried sage, toasted

1 teaspoon dried thyme

1 1/2 teaspoons fresh ground black pepper

1/2 cup cornmeal

1/3 cup buckwheat flour

a healthy pinch ground clove

kosher salt

1. Place the ribs, liver, carrot, green onions, and onion into a sauce pan where they will fit snuggly. Cover with the water and add pinch of salt.

2. Bring the liquid to a boil and reduce the heat to a simmer. Skim any foam that rises to the surface.

3. Simmer, covered, until the ribs are fall apart tender. Probably 2 hours, maybe 3.

4. Remove the meat to a tray. Strain the stock and measure it out. Wash the sauce pan. You will need 1 1/4 cup of liquid. If you have more than 1 1/4 cup put the broth back into the sauce pan reduce the liquid over high heat. If you have less add water to make 1 1/4 cup.

5. Pick the meat from the rib bones. Place half the rib meat and the liver into a food processor and grind it till it is finely chopped. Chop the rest of the rib meat with a knife so it is coarse but not big chunks.

6. Add 1 teaspoon of kosher salt, the broth and the spices to the sauce pan and bring it to a boil. Reduce the heat and while whisking add the cornmeal and buckwheat flour. Whisk until smooth.

7. The scrapple will thicken a lot at this point. Add the meat and mix it in while still cooking the scrapple. If it is really stiff you may want to add a tablespoon of water but don’t make it to thin.

8. Dump the mixture into a greased 8 x 4 x 3 loaf pan and smooth down the top with a rubber spatula. Push on it firmly with the spatula to get rid of air bubbles.

9. Place a piece of plastic wrap right on top of the scrapple and then wrap the pan. Place the scrapple in the fridge overnight.

10. When you are ready to fry it cut slices and either dredge it in cornmeal or flour. Shake off the excess and saute it in butter over medium to medium high heat until the exterior is crispy and brown on both side and the interior is hot. Serve

Note: excess scrapple can be frozen but when you go to fry it it won’t stay together in a nice block. It will not taste any different the shape is the only thing different.

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Scrapple

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Main Dishes, Offal, Wild Game

Venison Liver with Pickled Green Onions, Bacon and Peas and Carrots

Venison Liver

I know a lot of people hunt for trophy deer, the bucks with the big racks.  I don’t.  I am always looking for a yearling.  A small deer that is tender and mild in flavor.  For me it is the difference between lamb and mutton.  I have eaten mutton but would always choose lamb over mutton if given the choice.

When I do kill a deer the first part of the animal I eat is the liver.  It is so, so good.  Something about it does it for me, it feels nourishing to eat this part of the animal when it is at its freshest.

Serves 4

For the pickled onions:

1 bunch scallions, roots trimmed and whites cut into 2 1/2 inch lengths. You want twelve pieces.

1/2 cup water

1/4 cup rice vinegar, do not use the seasoned kind

3 tablespoons sugar

1 teaspoon salt

For the liver:

4 pieces venison, or other,  liver, cut 1/2 inch thick, the are small but very rich, you can up the amount if needed

4 pieces speck or good smoked bacon

Kosher salt and fresh ground pepper

1/2 cup flour, for dredging

safflower oil

1/2 cup mayonnaise

1/4 cup buttermilk

1 teaspoon Dijon mustard

2 teaspoons pickled onion liquid

1/4 cup unsalted butter

1/2 cup carrot, small dice

1/2 cup onion, small dice

1 1/2 cup fresh peas

1. Place the scallions, in a single layer, in a small heat proof container. In a saucepan bring the water, vinegar, sugar and salt to a boil. Pour over the scallions and set aside to cool. This can be done up to a day in advance.

2. Season the venison with salt and set on a rack over a sheet tray with sides. This will catch the juices.

3. Combine the mayonnaise, buttermilk, mustard and pickling juice in a mixing bowl and whisk to combine. Season with salt and pepper.

4. Reserve 8 of the pickled scallion batons and chop, should have 4, the rest and combine with the dressing.

5. Preheat the oven to 250 degrees. Place a heavy bottomed skillet over medium heat and add the bacon. As the fat starts to render turn up the heat. Cook until nicely crisp. Remove the bacon and the pan from the heat. Place the bacon on a paper towel lined oven proof plate or tray.

6. In another pot add the butter, onion and carrots. When the onions start to wilt add kosher salt and pepper. Then add 2 cups of water. Let the carrots cook until tender.

7. Place the plate with the bacon into the oven. Season the liver with pepper, remember you already salted them. Dredge the liver pieces through the flour and shake off any excess. Place the bacon pan back on the stove over medium high heat. Add 2 tablespoons of safflower oil.

8. When the oil is hot, gently place the liver into the pan.

9. Place the peas into the carrot and onion pot and turn the heat to medium high.

10. Once the venison pieces are nicely browned turn them. Be careful not to over cook the liver. Cook medium rare to medium at most.

11. To plate. Place a smear of the sauce onto a plate. Using a slotted spoon place a nice helping of peas next to it. Place a piece of venison liver onto the sauce. Top with bacon and garnish with pickled spring onions.

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Beef/Veal, Fat Friday, Main Dishes, Offal

Grilled Marrow Bones with Chimichurri Salad

I often follow my instincts, albeit,  it is my primal instincts in this case.  I follow them nonetheless.  I can never get enough when it comes to marrow bones.  I love the fatty mouth feel of the marrow and the way the hot fat renders in my mouth.  Now,  before you go getting all crazy on me realize marrow fat has no saturated fat in it.  That said, it doesn’t mean I go around eating the stuff breakfast, lunch and dinner.  But there are healthy benefits to eating good quality fats.  They  include calcium, vitamin D, K and E absorption.  What’s my point?  There is good fat and bad fat, marrow is good fat.  So get yourself a skinny spoon and dig-in.

Serves 4

8 marrow bones, about 6 inches long and cut lengthwise in half

Penzey’s Old English Rib Roast Rub

kosher salt

1 cup flat leaf parsley leaves

1 cup oregano leaves

1 cup cilantro leaves

2 shallots, peeled and cut into very thin rings

1 or 2 garlic heads, depending on size

red wine vinegar

extra virgin olive oil

fresh ground black pepper

8 slices crusty artisanal bread

1. This step helps to remove any blood in the marrow. Place the bones into a nonreactive container. Add enough water to cover. Remove the bones and add 1 tablespoon of salt. Whisk the water to dissolve the salt. Add the bones back to the water and refrigerate six hours to overnight.

2. Remove the bones from the water and place them, marrow side up, on a sheet tray. Rub each bone, again marrow side only, with 1/2 teaspoon of the Old English Rib Roast rub. Refrigerate the bones uncovered for 2 hours. This step dries the surface of the bones so they grill better and allows the seasoning to penetrate the marrow.

3. Heat your grill for direct high heat grilling. Place both heads of garlic off to the side and let them cook while the grill is heating. Keep and eye on the garlic so the skin doesn’t char to quickly or the inside will brown to much before the cloves are roasted and tender.

4. Combine the herbs in a small bowl and set aside.

5. Brush one side of the bread with olive oil. Grill the bread until it has grill marks and a some charring. Remove the bread from the grill and season it with salt and fresh ground pepper. Set aside.

6. Grill the bones, marrow side first, until they are grill marked and hot. Don’t cook them too long or the marrow will disappear into the fire.

7. Remove the bones to a platter or individual plates. Sprinkle the herbs, to taste,  with red wine vinegar then with olive oil. Divide the salad between the plates sprinkling it over the bones. Add the shallots, then peeled grilled garlic cloves, and finally some more fresh ground pepper. Serve with toast.

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Beef/Veal, Main Dishes, Offal, Sandwiches

Sweetbread Po’ Boy

Sweetbreads make the perfect po’ boy for anyone not living close to the ocean and oysters, well, and for that matter even those living near the sea may want to give this a go.

It is so amazingly delicous but then you have to be a fan of sweetbreads. If you have never eaten them this would be a good way to go at them for the first time and if you love them you will really like this sandwich.  This is also a great latenighter or one of those things you eat when you are the only one at home, then of course, you can revel in its full splendor.

Makes 4 Po’ Boys

To poach the sweet breads:

1 pound, sweet breads, carefully cleaned of any membrane

1 lemon, halved

1 onion, peeled and quarted

2 stalks celery, chopped

2 bay leaves

4 sprigs flat leaf parsley

1 teaspoon whole black peppercorns

11/2 teaspoon kosher salt

4 garlic cloves, crushed

1/4 cup white wine

water

For the poor boy:

blanched sweet breads

2 cups flour, season with 1 teaspoons each black pepper, thyme & paprika

egg wash, two eggs beaten with 1 cup milk

kosher salt

1/2 cup mayonnaise

1 teaspoon lemon juice

1 teaspoon capers, drained and chopped

1/2 teaspoon cornichon pickles, minced

1 teaspoon flat leaf parsley, minced

2 cups romaine lettuce shaved into ribbons

2 loaves french bread, halved

peanut oil for frying

1. Squeeze half the lemon and then drop the spent lemon into a 3 quart pot along with the onion, celery, bay leaves, parsley, peppercorns garlic salt and wine, Add the sweetbreads and enough water to cover.

2. Place the pot over low heat and slowly bring it to a boil, adjusting the heat as necessary. Simmer the sweet breads till just cooked through, not long. Remove them from the heat and let them sit in the poaching liquid until it has cooled.

3. Remove the sweetbreads from the liquid and place them on a parchment lined sheet tray. Place another piece of parchment on top and then a sheet tray. Wrap the whole thing in plastic wrap to keep the sweetbreads from drying out.

4. Put the wrapped contraption into the fridge and place a gallon of milk, or some sort of weight on top of them and let them compress overnight.

5. The next day make the spread. Place the mayo into a small mixing bowl and add the lemon juice from the left over half a lemon, the capers, cornichons, and parsley. Stir the spread and season it with salt and pepper. taste and adjust the seasoning.

6. Remove the sweetbreads from the fridge and unwrap them. Season them with salt.

7. Place 1 inch of peanut oil into a 3 inch high, or higher, Dutch oven and place it over medium high heat.

8. Put the seasoned flour into a paper or plastic bag and add the sweetbreads. Gently roll them around to coat them with the flour. Remove them and drop them into the egg wash. Check the temperature of the peanut oil with a deep fry thermometer. It should be close to 350˚F.

9. If the oil is to temp remove the sweetbreads from the milk, let the excess milk drain back into the pan, and put the sweetbreads back into the flour. Toss them around gently until they are well coated with the flour.

Place them gently into the oil and deep fry them until brown. Remember they are already cooked so you needn’t worry about anything other than making sure they are hot.

10. Once they are browned assemble your sandwiches, bread, spread, lettuce and sweetbreads, then dig in to some good eating.

 

Note: If you are going to make the fries heat your oven to 250˚F and fry the sweetbreads and then place them on a rack placed over a sheet tray and keep them warm while you fry the fries.

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Beef/Veal, Main Dishes, Offal

Deviled Veal Tongue

Deviled Veal Tongue

This is farm food.  On farms where they actually still eat food they produce more often then not you eat what is left after selling the rest.  That means what we consider the good cuts usually goes to others.  The wonderful thing about this way of eating is you learn how to use the odds and ends.  If you like corned beef or corned tongue you will really enjoy this recipe.  If you can’t be bothered to corn the tongue then by all means just by a corned beef brisket, cook it and proceed with the recipe below.  It will not be the same as the veal tongue but it will still be really good.

Serves 4

1 onion, peeled, root end left intact and halved

2 carrots, peeled

2 teaspoons pickling spice

2 veal tongues, corned

1 1/2 tablespoon creole mustard

2 tablespoons unsalted butter, melted

1/2 cup panko bread crumbs

kosher salt and fresh ground pepper

1/4 cup cream

1 egg yolk

2 teaspoons yellow mustard

1 tablespoon capers, chopped

flat leaf parsley, minced, for garnish

2 bunches mustard greens, rinsed and chopped into 1 inch ribbons

1 onion, peeled trimmed and thinly sliced

8 yellow potatoes, peeled

2 tablespoons unsalted butter

For the tongues:

1. Place the onion, carrots, pickling spice and the tongues into a large pot and cover with cold water by 3 inches.

2. Place the pot over medium high heat and bring it to a boil. Once it comes to a boil reduce the heat to a simmer and simmer for 3 hours. Add water if the level gets below the tongues.

3. Remove one of the tongues from the pot and shave a thin slice off the root end and taste it for tenderness. It should be tender. If they are not tender simmer them for another 30 minutes. If so remove the tongues from the pot and place them on a plate. Discard the poaching liquid.

4. Once the tongues have cooled slice off the skin using a filet knife. The tongues can be cooked up to two days in advance wrapped in plastic and stored in the fridge.

5. Preheat the oven to 425 degrees. Slice the tongues lengthwise in half. Divide the creole mustard equally among the halves and spread it out one each half. Place the halves into a gratin.

6. In a small bowl whisk together the egg yolk, yellow mustard and the cream. Season it with a two finger pinch of salt and a couple of grinds of white pepper. Set aside.

7. Combine the panko bread crumbs with the melted butter and the capers. Season the crumbs with a heavy pinch of salt, remember the capers are salty, and fresh ground pepper.

8. Pour the mustard sauce over the tops of the tongues and then sprinkle the whole gratin with the panko caper crumbs.

9. Bake in the oven for 20 to 30 minutes or until brown. If they tongues came out of the fridge they will take a little longer to get hot. Serve.

For the mustard greens:

1. Place a large pot over medium heat. Add the butter and then the onions. Season the onions with salt and pepper and cook them until they begin to wilt.

2. Add the mustard green and turn the greens until they are coated with oil. Add the potatoes and season the pot with salt and fresh ground pepper.

3. Cover the pot and reduce the heat to a simmer and simmer the greens until they are well wilted and they aren’t so bitter and the potatoes are tender and just cooked though.

4. Taste the greens and adjust the seasoning as necessary. Platter them up and serve.

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