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Grilled Pigs' Ears
Recipe by: BBQGuide
Prep time:
Serves:
Pigs' ears
an onion stuck with 2 cloves
a quartered carrot
stalk celery
bouquet garni (parsley, thyme, bay, etc)
salt, pepper
water or stock
melted butter
breadcrumbs
3-4 shallots
3 heaped Tbs parsley
1 Tbs (fresh) tarragon
1 Tbs (fresh) chervil
1 heaped tsp Dijon mustard
3 Tbs wine vinegar (or lemon juice-mm)
salt, pepper, sugar to taste
6-8 Tbs Olive oil (or 1 or 2--mm)
An 18th century treatment from Jane Grigson's Food With the Famous, a
change from the \"Soul Food\" treatments for this sort of meat! I
haven't been to the Pigs' Ears store yet but Grigson recipes generally
work well (and I have done similar things with other crunchy-gooey
parts of a pig).
Grigson suggests 4 pigs' ears for eight people as a first course
--English pigs' ears must be bigger (and evidently much harder to
come by --here you need only to find a market which caters to
Mexican, Black, or Asian shoppers, which in CA is anywhere if you
are willing to accept frozen ears. Fresh are much better if you can
find them.). The ears should have been scalded and scraped; you can
singe off any hairs that got missed by waving the hairy part over a
gas burner (or candle or use a propane torch), or scrape off with a
sharp knife.
SIMMER Pigs' ears until tender but not disintegrating, an hour or
less:
COVER with onion, carrot, celery, bouquet garni, salt/pepper, and
enough water or stock to just barely cover the ears.
Drain, cut in two, (\"being as fair as possible in your division of
the fleshy base\").
Brush with melted butter, and cover with breadcrumbs. Press the
breadcrumbs into a good coating.
GRILL until brown and crisp, sprinkling with more melted butter
SERVE WITH: Dijon mustard or the following sauce, mashed potatoes.
Chop finely the shallots, parsley, tarragon, chervil, and anything
else that is handy (lemon thyme, lemon basil, mint, etc).
Mix with mustard, wine vinegar or lemon juice, salt, pepper, and sugar
to taste, and olive oil
A good type of condiment we tend to forget --excellent on thinly
sliced cold tongue (or hot?), head cheese; Grigson gives these
directions in a recipe for split and roast, then crumbed and browned,
chickens.
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