My cousin gave us some hog jowl a while back, and we've finally gotten around to trying it out. It looks like it should be great, but I find it almost inedibly salty. Anybody have any experience with the matter?
We roasted a leg of lamb the other day, and were over-optimistic about how much people would eat. I now have a couple pounds of roast lamb (medium rare) in the fridge.
I like lamb sandwiches. But can anyone help me with other ideas?
anybody know what kind of cut this is? I'm not a huge beef eater, but am buying a selection of grass-fed for my brother in law and have come across this... to me it sounds like a low-grade cut given a fancy name, but I'm really not sure.
So, there is in fact a reason that Muskrat isn't commonly available.
I really had high hopes. especially when i was looking at it up close, it's a really pretty, dark, fine grained meat. I figured a nice long braise in red wine, broth, root vegetables, bouquet garni, what could go wrong...
when we sat down to eat it, I noticed a couple of things. At first, i thought my braising liquid was bad, I thought I'd made a mistake somewhere. it tasted rancid, or something. Not really rancid, just somehow off, in a way that was unfamiliarly bad. the meat itself wasn't very good either, but the thicker pieces didn't taste as bad as the thinner pieces. That is, the pieces where there was more meat and less surface area for the foul-tasting braising liquid tasted better. In fact, the thighs didn't taste toooooo bad. It's just that by the time i got around to trying a thigh i was more or less done with eating the thing. Anyway, I'd read online that "ol' timers" sometimes let them soak in saltwater for a couple of hours before cooking them, or sometimes even parboil them before cooking (what these recipes typically DONT tell you is why they do that, and I sort of just assumed it was to soften the meat up a bit, so I figured a nice long braise would overcome that problem). And what i'm thinking now is you do that do draw out the bad taste from the meat. I think the reason the braising liquid tasted so bad was not because it was bad braising liquid (wine and broth?) but because it absorbed all the bad flavors. So if I were ever forced to do it again, that's what i'd do. i'd probably parboil them in salted water, then chuck the water, wash them, and then braise them. or even grill them. Or something. maybe hold my nose and hope.
So if you're going to Baltimore, Lexington market, and you still have some time--they're in season 'till March, I think!!!
BTW, they have really long teeth. The carcasses are not for the faint of heart.
any chance admin could put in a sort function for search results? I was trying to find a kale recipe from not too long ago... and ended up with a jillion results that I just couldnt narrow down well. sorting by "most recent first" would have been a great help!!!!!
I picked up two cleaned, bone-in muskrat carcasses at lexington market in baltimore.
most of the recipes I've found online are a bit ho-hum and involve thinks like boiling in salt water and seasoning with ketchup. I'm aiming at a "nouvelle muskrat" recipe.
The meat is very dark, I suspect it is a bit stringy, but that's also totally unfounded rodent bigotry on my part. I think there're also going to be lots of little bones.
I could easily go for a bolognese, but I would like to retain a sense of the muskrat taste. I think. Maybe I don't want to retain a sense of the muskrat taste and that's one of the reasons they're not available in your grocer's freezercase.
we made a great ham last night, braised in a guiness/sour cherry/sweet potato liquid (from bouloud's braise book). fairly sweet, low acidity (maybe a little lower than I'd like, but still), but hearty. hearty enough that we pretty much killed the roast, and now have tons of the juice left over and i don't want to chuck it. Any thoughts? I was thinking of using it as a basic stew base, maybe putting in some browned chicken thighs, chorizo, potatoes... But having also just eaten tons of pork, i could be persuaded to go with beans or something veggie-ish... Suggestions Please!?!?!
For creamier potatoes with a slightly less crisp crust, substitute Yukon Gold potatoes for russets. Duck fat, turkey fat, or chicken fat will give the best results, but bacon fat or olive oil will work well.