Tag: pork
Andouille Hush Puppies
Andouille Hush Puppies
Hush puppies are a delicacy all over the south, from Texas to North Carolina. These little balls of fried dough consist of a cornmeal dominant base mixed with grated onion, an egg, and buttermilk. To spice it up, I added diced andouille sausage to the batter. The hush puppies only take a couple of minutes to assemble and a few more to fry. Serve them with remoulade sauce or a spicy creole mustard.
Equipment
- cookie dropper
Ingredients
- 1/2 cup white cornmeal
- 1/3 cup flour
- 1/2 cup andouille sausage finely diced
- 1 small yellow onion grated
- 1/2 tsp thyme
- 1 large egg beaten
- 1/2 cup buttermilk
- vegetable oil for frying
- creole seasoning
Instructions
- Mix together the cornmeal, flour, andouille, and grated onion.
- Stir in the rest of the ingredients.
- Heat up 2” of vegetable oil in a small pot over medium high heat. Using a cookie dropper, drop balls of the dough into the oil, making sure to not overcrowd the pot.
- Fry in batches, about 5 minutes in total until golden brown.
- Season the hush puppies with creole seasoning.
Peev Choj
Peev Choj
Peev choj, pronounced “peng chaw”, is the Hmong equivalent of the famed Korean noodle dish japchae. This dish uses sweet potato noodles, also known as glass noodles. The noodles are stir fried with pork, bamboo shoots, carrots, and mushrooms and tossed with a savory soy/oyster/fish sauce.
Ingredients
Sauce
- 1/3 cup light soy sauce
- 1/3 cup oyster sauce
- 1/4 cup fish sauce
- 1/2 tsp black pepper
Stir Fry
- 1 lb ground pork
- 1 medium carrot julienned
- 4 oz oyster mushrooms sliced
- 1 cup red cabbage or bamboo shoots; chopped
- 4 green onions chopped
- 14 oz dried sweet potato noodles
- 1/2 bunch cilantro chopped
Instructions
- Mix the sauce ingredients together. Set aside.
- Bring a pot of water to boil. Cook the sweet potato noodles according to package directions. Drain and rinse under cold water. Set aside.
- In a large wok or sauté pan, brown the pork over medium high heat for 6 minutes.
- Add in the cabbage and mushrooms. Cook for 5 minutes.
- Add in the noodles and carrots.
- Pour in the sauce. Cook for 2 minutes.
- Turn off the heat. Stir in the green onions and cilantro.
Pueblo Posole
Pueblo Posole
The origin of posole can be traced back to the Aztecs of Tenochtitlan. It is said after a human’s heart was removed after ritual sacrifice, the rest of the body was chopped up and cooked with maize; eaten as an act of religious communion. After the Spanish conquest of Aztecs in 1521, cannibalism was banned. Pork became the protein of choice.Today, posole is a staple of indigenous Pueblo communities of Colorado, Utah, Arizona, and New Mexico. Pork shoulder gets stewed with chilies and hominy. The posole is served with fry bread and topped with a large variety of garnishes such as green onions, cilantro, chilies, radishes, avocado, just to name a few.
Equipment
- Spice grinder
Ingredients
- 2 lbs pork shoulder cut into small pieces
- 4 cups water
- 4 dried chilies
- 1 tsp oregano
- 1 small onion finely chopped
- 6 garlic cloves minced
- 1 tsp cayenne pepper
- 1 tbsp cumin seeds
- 3 cups hominy
- 2 tsp salt
- 1 tsp black pepper
Fry Bread
- 2 cups flour
- 1/2 tbsp baking powder
- 3/4 tsp salt
- 3/4 tsp vegetable oil plus more for frying
- 3/4 cup warm water
Garnishes
- green onions chopped
- cilantro chopped
- lime wedges
Instructions
- Simmer the pork, onions, and garlic with 4 cups of water in a large pot over medium heat for 90 minutes.
- Grind the dried chilies and cumin in a spice grinder.
- Add to the pork along with the hominy and the rest of the seasonings.
- Simmer for 30 more minutes.
Fry Bread
- Mix the ingredients together.
- Roll pieces out into flat discs. Poke a whole in the center with your finger.
- Heat up 1/2” deep of vegetable oil in a skillet over medium high heat. Carefully lay a disc of dough into the oil.
- Fry for 3 minutes a side.
