Pickled Pigs Feet
- 6 Fresh pigs feet, split in half lengthwise
- 2 Red chile peppers, fresh
- 1 Medium onion, chopped
- 2 Bay leaves
- 2 Tbs salt
- 1 Tsp salt
- 1/2 Tbs mustard seed
- 1/2 Tbs coriander seed
- 1/4 Tsp cloves
- Sliced ginger
- White vinegar
- 2 1qt jars w/lids
- Large stainless steel pot
- Slotted spoon
As Always the key to great cooking is to be prepared and to use quality ingredients.
Use fresh pigs feet for the best results.
Prepare 1qt jars for the storage of the pigs feet. Each jar shoud be thoroughly cleaned to a sterile condition.
Give the pigs feet a good washing. For presentation purposes burn off any hair that you observe.
Place pigs feet in large pot and add enough water to cover the meat. Bring water to a boil over medium-high heat. Reduce heat to a simmer and cook pigs feet until tender, about 1 1/2 hours. Stir throughout the cooking process and remove any foam that forms in the pot.
Remove pigs feet from juice using a slotted spoon. Rinse meat under hot water to remove scum and excessive fat. Remove as many bones as possible to ensure your pigs feet will fit into the 1qt jars. Also rewash your pot in order to cook the pickled vinegar.
Now it is time to make your pickled vinegar. First, pour enough vinegar in the pot to cover the pigs feet. Next add onions, bay leaves, peppercorns, mustard seeds, coriander seeds, cloves, and 2 slices of ginger root to the pot. Bring vinegar and ingredients to a boil, reduce heat and simmer for about 30 minutes.
After 30 minutes of simmering add the pigs feet back to the pot. Bring to a full boil then turn off the heat.
Using a slotted spoon remove each pigs feet from pot and place in a jar(three feet to each jar). Pour the pickled vinegar over the pigs feet and seal each jar.
Refrigerate sealed jars for 3 to 7 days. If you are feeling adventurous try pickling eggs, sausage, or pigs knuckles.
I am sure you will love the results of this pickled pigs feet recipe!
Corned Beef Hash
2 to 4 Tbs unsalted butter
1 Tbs vegetable oil
1 small onion, chopped
Kosher salt and freshly ground pepper
2 cups diced leftover rutabaga, carrots, potatoes and leek
2 cups chopped leftover corned beef
2 Tbs chopped parsley
1 to 1 1/2 cups leftover corned beef cooking liquid
Directions: Heat 2 Tbs butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.
Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.
Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.
- Combine lime juice, sugar, oil, worcestershire and garlic in small bowl. Place beef steak and lime mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight; turning occasionally.
- Remove steak from marinade; discard marinade. Place steak on grill over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes (over medium heat on preheated gas grill,covered, 10 to 11 minutes) for medium rare (145 °F) doneness, turning occasionally. (Do not Overcook).
- Carve steak into thin slices. Season with salt and pepper, as desired.
Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare doneness, turning once. (Do not overcook)
Nutrition information per serving: 205 calories; 8 gm fat (2gm saturated fat; 3gm monounsaturated fat); 61 mg cholesterol; 58 mg sodium; 5 gm carbohydrate; 0.1 gm fiber; 27 gm protein; 4.9 mg niacin; 0.4 mg vitamin B6; 1.5 mg vitamin B12; 2.5 mg iron; 31.2 mcg selenium; 4.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.
Beef and Garden Vegetable Salad: serve remaining steak slices on top of mixed salad greens and sliced tomatoes, cucumbers, carrots or your favoriate garden vegetables. Prepare another recipe of marinade and use to dress the salad.
Tangy Lime Grilled Top Round Steak
Total preparation and cooking time: 20 to 25 minutes
Marinating time= 6 hours or overnight
1 Beef Top Round Steak, cut 3/4 inch thick
1/4 cup Fresh Lime Juice
2 Tbsp Brown Sugar
2 Tbsp Vegetable Oil
1 Tbsp Worcestershire Sauce
3 Large Cloves Garlic, Crushed