Honey Braised Pork Hock with Southern Corn and Potato Chowder
http://www.honey.com/recipes/detail/51/honey-braised-pork-hock-with-southern-corn-and-potato-chowder
Yield: 4 servings
Ingredients
Pork Hock
2 lb. - pork hock
4 tablespoons - Cajun seasoning
1 lb. - dark mire poix....SEE NOTE
1 cup - honey
2 cups - dark chicken stock
1 - cinnamon stick
Chowder
8 oz - Vidalia onion
8 oz - heavy cream
16 oz - chicken broth
1 tablespoon - rosemary
1 lb. - Yukon gold potato, diced
1 lb. - kernel corn
6 oz - red bell pepper, chopped
1 oz - pea tendrils , seasoned with 1/4 teaspoon smoked paprika
Directions
Score pork hocks and season with Cajun seasoning and salt, to taste. Place pork in braising pan with lid and add mire poix, then add 1/2 the amount of honey, chicken stock and cinnamon stick. Bring to a simmer and place in 350-degree oven for 3 hours.
In a medium pot, sweat onions until translucent. Add cream, chicken broth, rosemary and potatoes. Add 1/2 the amount of corn and red peppers. Cook until potatoes are soft.
Scoop out 1/2 of chowder mix and set aside, puree remaining chowder and then re-add reserved chowder. Add salt and chili flakes to taste.
Pull pork hock meat away from the bone and chop into fork friendly pieces. With remaining honey and 1 cup of pan stock, glaze pork pieces in a hot sauté pan. Add remaining peppers and corn to chowder and simmer for five minutes.
Ladle 6 oz of chowder into a large soup bowl, and top with 1/4 oz seasoned pea tendrils and the honey glazed pork hock.
NOTE:
Mirepoix - or mire poix pronounced (meer pwah), is a French cooking term. This French flavor base is used to increase flavor, aroma and balance. This is where you start building flavor, especially for stocks, soups, stews, gravies and sauces. Also used as a bed to braise and cook meats or fish upon. It's a combination of chopped aromatic vegetables, traditionally onions, carrots and celery. Two parts onion, one part carrot and one part celery, all chopped the same size for even cooking. This can be large or small depending on what you are preparing. Then sautéed or sweat in unsalted butter, olive oil or a combination of the two, to soften the vegetables and start the flavor building process. Then add other ingredients to your mirepoix base like herbs, spices, seasonings, water, wine, additional vegetables, meats, legumes, etc.
There can be many variations but the basic traditional Mirepoix recipe is:
1 cup onion, (about 1 large) peeled and chopped
1/2 cup carrot, (about 1 medium) trimmed, peeled and chopped
1/2 cup celery, (about 1 large stalk), trimmed and chopped (the darker the green the better the flavor, and yes, you can have celery on a low sodium diet as an average stalk of celery has only about 35 milligrams of natural occurring sodium), and you don't usually eat a whole stalk.
Note: Mirepoix is more about percentages than exact measurements.
Look upon your cutting board and see the mound of chopped onion. The carrot and celery should each be the same size mounds which together will be equal to the mound of onions.
Many countries or regions have their own combinations of vegetables they start with to create their own distinctive and unique aroma and taste. This is how we distinguish Italian food from Mexican, French or Cajun. It's not just about the spices or seasonings, which are important, but it's the flavor base or their unique mirepoix used to start with, which makes the flavor difference, also the look and the aroma.
A few of these unique combinations are:
Italian – Soffritto – Onions, garlic, celery and often contains fresh parsley
Spanish – Sofrito – Tomatoes, onions, bell peppers and garlic
Portuguese – Refogado – Onions, tomatoes and garlic
German – Suppengrun or Soup greens – Leeks, carrots and a piece of celeriac (celery root)
Cajun/Creole – Lovingly called the Holy Trinity – Onions, celery and bell peppers
Today it seems that so many recipes start building their flavor with canned, boxed, cubed or paste broths and bouillons. The problem is, these are almost always very high in sodium. Even lower sodium versions can be too high in sodium. Many low sodium brands are made with potassium chloride which can affect the taste and is not safe to use for many folks on a low sodium diet because of their medications or other health issues like kidney dialysis. Just one cup of commercially made broth can contain over half of their daily sodium allowance and one cup of bouillon can have almost a full days worth of their recommended daily sodium intake.
So instead, learn to start building flavor with a mirepoix. If you don't have good knife or chopping skills, look for fresh or frozen mirepoix in larger grocery stores. Even Trader Joe's has the frozen ready and nicely chopped for you. Most of what I have seen available is about a 1/4- 1/2 -inch chop or dice which is great for soups. Remember, the more you chop, the better you get. Fresh is best, so practice, practice, practice. However, having some mirepoix in your freezer can be quite handy.
This is actually where I started with the idea for Table Tasty. Once I started creating, the first ingredients I added were onions, carrots, celery. The early versions had green bell pepper, garlic and tomato. Changes came because many customers didn't like the green bell pepper, so I changed it to red bell pepper. Many didn't like the garlic (so I took it out) and I took out the tomato for the kidney patients especially for the kidney dialysis patients.
Soups are one of the most challenging recipes to make flavorful and low sodium. Here in the US it is very common to start recipes, especially soup recipes with a can of soup, or commercially made broth, stock, or bouillon. In fact, today it is not easy to find a soup recipe without any of these ingredients. It is best just to start building flavor with a mirepoix of some sort.
In the last newsletter I mentioned to try new flavors. Lentils are considered one of the healthiest foods in the world. Nutritious, high in fiber, and quick cooking compared to other legumes (beans). No pre-soaking needed. There are many varieties which vary in color, texture and flavor. Try them in soups, salads, vegetarian patties and side dishes. Lentils date back over 8,000 years. They are popular in Indian dishes such as (dal), as well as Middle Eastern, French, Italian, and Greek to name a few. The green French Le Puy, are a bit more expensive for lentils but quite flavorful and hold their shape. Most of us are more familiar with the brown lentils which I use a lot. There are also black, yellow, red and orange colors. Usually sold whole, you can find them also split into halves.
|\__/|
(=':'=)
>>o<<
(")_(") God Bless and have a GREAT DAY!
thisnthat_again-subscribe@yahoogroups.com
thisnthatnographics-subscribe@yahoogroups.com
from_the_kitchen-subscribe@yahoogroups.com
recipes_sharing-subscribe@yahoogroups.com
TheKittyKonnection-subscribe@yahoogroups.com
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
>)))))o>
Yield: 4 servings
Ingredients
Pork Hock
2 lb. - pork hock
4 tablespoons - Cajun seasoning
1 lb. - dark mire poix....SEE NOTE
1 cup - honey
2 cups - dark chicken stock
1 - cinnamon stick
Chowder
8 oz - Vidalia onion
8 oz - heavy cream
16 oz - chicken broth
1 tablespoon - rosemary
1 lb. - Yukon gold potato, diced
1 lb. - kernel corn
6 oz - red bell pepper, chopped
1 oz - pea tendrils , seasoned with 1/4 teaspoon smoked paprika
Directions
Score pork hocks and season with Cajun seasoning and salt, to taste. Place pork in braising pan with lid and add mire poix, then add 1/2 the amount of honey, chicken stock and cinnamon stick. Bring to a simmer and place in 350-degree oven for 3 hours.
In a medium pot, sweat onions until translucent. Add cream, chicken broth, rosemary and potatoes. Add 1/2 the amount of corn and red peppers. Cook until potatoes are soft.
Scoop out 1/2 of chowder mix and set aside, puree remaining chowder and then re-add reserved chowder. Add salt and chili flakes to taste.
Pull pork hock meat away from the bone and chop into fork friendly pieces. With remaining honey and 1 cup of pan stock, glaze pork pieces in a hot sauté pan. Add remaining peppers and corn to chowder and simmer for five minutes.
Ladle 6 oz of chowder into a large soup bowl, and top with 1/4 oz seasoned pea tendrils and the honey glazed pork hock.
NOTE:
Mirepoix - or mire poix pronounced (meer pwah), is a French cooking term. This French flavor base is used to increase flavor, aroma and balance. This is where you start building flavor, especially for stocks, soups, stews, gravies and sauces. Also used as a bed to braise and cook meats or fish upon. It's a combination of chopped aromatic vegetables, traditionally onions, carrots and celery. Two parts onion, one part carrot and one part celery, all chopped the same size for even cooking. This can be large or small depending on what you are preparing. Then sautéed or sweat in unsalted butter, olive oil or a combination of the two, to soften the vegetables and start the flavor building process. Then add other ingredients to your mirepoix base like herbs, spices, seasonings, water, wine, additional vegetables, meats, legumes, etc.
There can be many variations but the basic traditional Mirepoix recipe is:
1 cup onion, (about 1 large) peeled and chopped
1/2 cup carrot, (about 1 medium) trimmed, peeled and chopped
1/2 cup celery, (about 1 large stalk), trimmed and chopped (the darker the green the better the flavor, and yes, you can have celery on a low sodium diet as an average stalk of celery has only about 35 milligrams of natural occurring sodium), and you don't usually eat a whole stalk.
Note: Mirepoix is more about percentages than exact measurements.
Look upon your cutting board and see the mound of chopped onion. The carrot and celery should each be the same size mounds which together will be equal to the mound of onions.
Many countries or regions have their own combinations of vegetables they start with to create their own distinctive and unique aroma and taste. This is how we distinguish Italian food from Mexican, French or Cajun. It's not just about the spices or seasonings, which are important, but it's the flavor base or their unique mirepoix used to start with, which makes the flavor difference, also the look and the aroma.
A few of these unique combinations are:
Italian – Soffritto – Onions, garlic, celery and often contains fresh parsley
Spanish – Sofrito – Tomatoes, onions, bell peppers and garlic
Portuguese – Refogado – Onions, tomatoes and garlic
German – Suppengrun or Soup greens – Leeks, carrots and a piece of celeriac (celery root)
Cajun/Creole – Lovingly called the Holy Trinity – Onions, celery and bell peppers
Today it seems that so many recipes start building their flavor with canned, boxed, cubed or paste broths and bouillons. The problem is, these are almost always very high in sodium. Even lower sodium versions can be too high in sodium. Many low sodium brands are made with potassium chloride which can affect the taste and is not safe to use for many folks on a low sodium diet because of their medications or other health issues like kidney dialysis. Just one cup of commercially made broth can contain over half of their daily sodium allowance and one cup of bouillon can have almost a full days worth of their recommended daily sodium intake.
So instead, learn to start building flavor with a mirepoix. If you don't have good knife or chopping skills, look for fresh or frozen mirepoix in larger grocery stores. Even Trader Joe's has the frozen ready and nicely chopped for you. Most of what I have seen available is about a 1/4- 1/2 -inch chop or dice which is great for soups. Remember, the more you chop, the better you get. Fresh is best, so practice, practice, practice. However, having some mirepoix in your freezer can be quite handy.
This is actually where I started with the idea for Table Tasty. Once I started creating, the first ingredients I added were onions, carrots, celery. The early versions had green bell pepper, garlic and tomato. Changes came because many customers didn't like the green bell pepper, so I changed it to red bell pepper. Many didn't like the garlic (so I took it out) and I took out the tomato for the kidney patients especially for the kidney dialysis patients.
Soups are one of the most challenging recipes to make flavorful and low sodium. Here in the US it is very common to start recipes, especially soup recipes with a can of soup, or commercially made broth, stock, or bouillon. In fact, today it is not easy to find a soup recipe without any of these ingredients. It is best just to start building flavor with a mirepoix of some sort.
In the last newsletter I mentioned to try new flavors. Lentils are considered one of the healthiest foods in the world. Nutritious, high in fiber, and quick cooking compared to other legumes (beans). No pre-soaking needed. There are many varieties which vary in color, texture and flavor. Try them in soups, salads, vegetarian patties and side dishes. Lentils date back over 8,000 years. They are popular in Indian dishes such as (dal), as well as Middle Eastern, French, Italian, and Greek to name a few. The green French Le Puy, are a bit more expensive for lentils but quite flavorful and hold their shape. Most of us are more familiar with the brown lentils which I use a lot. There are also black, yellow, red and orange colors. Usually sold whole, you can find them also split into halves.
|\__/|
(=':'=)
>>o<<
(")_(") God Bless and have a GREAT DAY!
thisnthat_again-subscribe@yahoogroups.com
thisnthatnographics-subscribe@yahoogroups.com
from_the_kitchen-subscribe@yahoogroups.com
recipes_sharing-subscribe@yahoogroups.com
TheKittyKonnection-subscribe@yahoogroups.com
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
>)))))o>
 | This email has been checked for viruses by Avast antivirus software. |
__._,_.___
Posted by: "Jodi" <tigger63755@charter.net>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
Another Great Group of *~ Beth ~*
.
__,_._,___
No comments:
Post a Comment