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Euro (ID: !U83ik/5PzY)
Euro cooks Amerifood 2017-09-02 08:31:57 Post No. 9377568
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Euro cooks Amerifood 2017-09-02 08:31:57 Post No. 9377568
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Hello and welcome to another edition of Euro cooks Amerifood.
These threads are to educate fellow Euros about American dishes that few us have even heard of, never mind actually tasted, as well as for Americans to yell at me about not doing it right then correcting me. I hope to introduce people to the good stuff many Amerifriends actually cook and eat.
To begin: into my pressure cooker goes 75g of American-style smoked pork cheeks, cut into cubes.
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Rendered of their fat.
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300g (about 0,66lb) each of celery, onion and green peppers. Also a few green chillies as I enjoy with a slight kick.
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Into the pressure cooker.
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Cooked in the rendered fat. Note the volume difference of the raw veg v cooked.
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Dried black eyed peas and ham stock. The brown colour is due to the caramelisation of the vegetable base.
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lolhamstockcubes
Because it's tastier than using plain salt, even if I used actual ham stock already. Of note, I understand ham stock cubes aren't very common in the US, which surprises me.
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Stirred up.
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After cooking 30 minutes at high pressure.
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Cooked further, this time with the lid off to allow the liquid to reduce.
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And served with rice.
Enjoy your hoppin' john.
Besides rice, you can also serve this with corn pone.
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Looks fine
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That's not too bad, Euro dude.
would eat / 10
I like how you used the pork cheek to cook your Cajun mirepoix, AKA trinity. I prefer more protein in mine, so I'd have tossed in a ham hock or two, or some other smoked meat. Smoked turkey legs / wings / butts work too if you're not into pork.
Good southern folks always have some kind of fresh veggies to go with a heavy meal, so serve some fresh sliced tomatoes and cukes with it on the side with some pickles, and you'll be good.
Here's a Cajun dry seasoning recipe for your effort:
1 part oregano
1 part thyme
2 parts onion powder
2 parts garlic powder
2 parts black pepper
2 parts white pepper
4 parts smoked paprika
6 parts cayenne [adjust if you don't like heat, can substitute red pepper flake]
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>>9377697
wtf...
Thread posts: 14
Thread images: 12
Thread images: 12