ANYWAYS, you don't care about what we ate last night, you care about what we ate tonight. The moral of that whole story was that I think my boyfriend got re-inspired to really play in the kitchen...so much so that he made us each two plates. Maybe he was over-compensating after last night where he never got a plate of food all to himself?
In addition to dinner portions of meat from our CSA, we sometimes get random additions, such as bones for soup. A couple of weeks ago we got ham hocks. Thinking that there wouldn't be that much meat on the smaller of the two, we decided to use it to flavor some collard greens (which is one of the traditional uses). But in the end there was enough meat for us to actually eat, too. I was really surprised by the texture: it reminded me a lot of the dark meat of a smoked turkey, right down to the way the fat was attached...is that weird?
Plate 1: Roast beef with home-made barbecue sauce and a fried mashed potato and celery root cake topped with goat cheese (locally made and incredibly flavorful).
Plate 2: Collard greens, another fried mashed potato and celery root cake, and pieces of ham hock
To use the ham hock as a flavorer (?), the ham hock was boiled in chicken stock with garlic and onion for about 20 minutes, then we cooked the collards in that stock.
This is food with a CAPITAL F! I particularly like those greens. They are the greens of my childhood. GREG
ReplyDeleteSo the question remaining is: how did you like 'Big Night'
ReplyDeleteEK -- we loved it!
ReplyDelete