Arguably the most valuable technique I learned at Haddington's was how to make pork rinds from scratch*.
I've got a few pals coming over tomorrow night for dinner, and for months, I've been promising them a killer dining experience. Natalie loves short ribs. Check. Elliott loves risotto. Check. Saul and Melody LOVE pork. Check. So I'll be preparing for them Guinness Braised Short Ribs over Caramelized Onion Risotto with Bacon and Shallot Shaved Brussels Sprouts.
But then there's the matter of that piece of frozen pig skin that I removed from the pork picnic I smoked and pulled for Swine Operation. As previously mentioned, I learned how to make pork rinds at Haddy's. The skin gets boiled, the fat scraped, and then it gets dried (it's drying now). NOW, assuming it dries completely without the help of restaurant quality vent hoods, I should be able to just fry it up, salt it, and crunch it!
Whilst I'm experimenting, I figured, why not experiment with a flavored salt to sprinkle on the rinds? This is another technique we [briefly] used at Haddy's. Soak some salt in a liquid. Dry it. Grind it. Eat it. In this case, the liquid is bourbon.
I also knocked out a chicken stock for the risotto.
Stay tuned as the adventure continues!
*if this works, AND is as delicious as the ones we made at Haddy's, it will be my go to "show up at a party with a snack" snack.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment