Get Your Pork Cheeks Ready
Jul 3, 2008 St. Louis, chefs, restaurants
The folks over at ToastedRav.com threw up a new Raiding the Kitchen for Niche and what did Gerard Craft offer them as Recipe of the Day?
Slow Roasted Pork Cheek.
Here’s to a run on local pork cheeks.
Tags: Gerard Craft, Niche, pork cheeks, ToastedRav.com
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?
July 3rd, 2008 at 3:31 pm
“[T]hrough up,” eh?
July 3rd, 2008 at 3:43 pm
I’m on a horrible roll this week am I not?
July 4th, 2008 at 8:36 am
historically pig heads were discarded at the processing plant and cost the pig farmer disposal fees from a rendering plant.
It’s great to see them getting use in Latino as well as finer dining venues. Typically a pig head sells for $7 and are fairly readily available. I generally throw heads in a pot with roasted spines and make a rich gelatinous stock, the meat is rich and as tender as pot roast. Just gotta have a really big pot.
July 9th, 2008 at 3:51 pm
For anyone who’s interested, the post at ToastedRav.com is now updated with the text of the recipe. Enjoy! http://www.toastedrav.com/post/2837