How would you Praise the Lard?
So I was one of the winners of the Praise the Lard
gift boxes in SE's contests this holiday season! (woo!) And I have decided to invite some friends for a weekend in February, and cook everything in the box.
I'm trying to figure out the menu, now. Do you have any ideas on what to make? what would you make if you had box o' pork?
I was thinking that I would like to try to make Pig Candy, but that's really the only solid idea that I had.
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17 Comments:
What all was in the bag? If there was actual lard, I'd make some type of tart or pie crust.
Josdean at 9:20AM on 01/14/09
If you got lard, it's a great excuse for tamales.
Enjoy your Pork Party :D
therealchiffonade at 9:48AM on 01/14/09
Sorry! i tried to include the link, but it appears I am not as technically savvy as I thought. it's here:
link,
valser at 9:51AM on 01/14/09
aand, apparently, i am not cut out for this linking business here's the address:
http://www.seriouseats.com/2008/12/giveaway-praise-the-lard-gift-box-zingermans-20081227.html
valser at 10:12AM on 01/14/09
Lucky, lucky you! Even luckier--those guests you're cooking for! Here's a couple of suggestions--perhaps a paella to showcase the chorizo's flavor accent for a nice dinner dish. And when I saw that Peppered Bacon Farm Bread, my first thought was Croque Madame or Croque Monsieur for brunch or a light dinner with a salad. Here's a few recipes from epicurious.com:
Jacque's Croque Madame Recipe http://www.epicurious.com/recipes/food/views/Jacquess-Croque-Madame-102364
Croque Madame--a more traditional take
http://www.epicurious.com/recipes/food/views/Croque-Madame-237589
Croque Monsieur
http://www.epicurious.com/recipes/food/views/Croque-Monsieur-105077
Of course for something easy, grilled cheese and tomato would also be lovely on that bread. Praise the Lard indeed!
dhorst at 1:34PM on 01/14/09
Hey, don't forget to let us know what you made and how it turned out! I'm always left wondering...; )
dhorst at 1:42PM on 01/14/09
I have never, never, never, allowed myself to cook with lard. Why? Because I get the feeling that once you go lard, you can NEVER go back.
Elizabelle at 2:47PM on 01/14/09
A great thing to do with the lard for primi or appetizers is to slice it thin and place it on bread and then top toasted bread like bruschetta with your favorite condiment. I remember living in Italy one of my favorite trattorias would slice white truffle on top, very decadent. I like to use things like fried basil or thyme. The lard serves as a butter of sorts, a base for things like lemon confit or anything you think would go well with pork fat.
TasteBuddy at 6:05PM on 01/14/09
lyonnaise-style salad (frisee, poached egg, bacon lardons, peppered bacon bread croutons?)
chorizo and mussels or clams (maybe fideos & clams)
yum yum, lucky!
dmarina at 7:52PM on 01/14/09
@ elizabelle - it's totally true. butter is for baking, oil for the occassional saute, and lard all around.
to eat: lardo on fresh focaccia
chorizo: in a hearty lentil soup, if you're somewhere freezing like i am. or paella.
bacon: lardons in a warm bacon dressing on a spinach salad, with the bread on the side.
i am so envious.
thursdaynightsmackdown at 10:27AM on 01/15/09
@thursdaynightsmackdown Lardons in a warm bacon dressing on spinach salad sounds amazing! that is definitely on the list.
And i'm definitely leaning towards Paella, but i've never made it- is it difficult? I am somewhat rice-impaired in my cooking knowledge.
valser at 1:31PM on 01/15/09
@valser: Paella isn't difficult. But if you feel like skipping the rice here's a paella recipe from epicurious that uses spaghetti and has some good reviews. It doesn't have the chorizo, but I'd just add some and it would be great.
http://www.epicurious.com/recipes/food/views/Spanish-Noodle-Paella-109255
This one uses Israeli couscous:
http://www.epicurious.com/recipes/food/views/Scallop-Paella-231186
And of course there are many other wonderful recipes out there.
dhorst at 1:44PM on 01/15/09
I adore Benton's bacon (and their smoked ham is wonderful!). Possible dishes with the bacon include:
-Apple and kimichi salad with bacon crisps (inspired by Momofuku Ssam Bar's apple salad which they use Burger's smoked jowl)
- Great with roasted brussels sprouts
- Carbonara
- Of course it goes with almost any kind of breakfast dishes, and BLT!
I agree that lardon is best to serve with warm bread. Just that alone is simply delicious! At Otto they have a lardo pizza too! So that's a way to share.
kobetobiko at 2:41PM on 01/15/09
Forgot to add this link (which is featured in SE yesterday), a bacon and egg cup. This definitely willl be a crowd pleaser:
http://dineanddish.net/2009/01/big-city-living-and-bacon-egg-cups/
kobetobiko at 2:47PM on 01/15/09
If you want to praise the lard, make carnitas!
lickmyspoon at 5:41PM on 01/15/09
Iickmyspoon--what a great tag. I'll think of this the next time I hand the cookie batter bowl to the kids. ; )
dhorst at 9:14PM on 01/15/09
For the people interested in an update- I had my Porkapalooza weekend!
This is what I did: www.okinthemeantime.blogspot.com
Thanks for all the great ideas!
valser at 3:14PM on 02/24/09