Tag Archives: Food Anthropology

Chicharrones Cookies!

For all of you who can’t jam enough pig in your pie-hole, here’s another little treat from the Howells, NE Centennial Cookbook.  I thought this would be a nice treat for my former chef, Ryan Farr, now at the helm of 4505 Meats here in San Francisco.  (N.B. non-Latin, non-bay area residents, follow this link – chicharrones)   My sidekick and I dropped by chef Ryan’s workshop last night with a bag of these little gems and added a little fuel to the pork-crazed fire.  If only I had made them with Ryan’s pork candy…  Next time for sure.  Enjoy!

A few little notes – The recipe as written was too dry for me.  I added a little more dairy.  I also took the following liberties; I added lemon zest instead of lemon extract because I like zest (and we didn’t have any extract) but I replaced the lemon extract with vanilla, these cookies seemed to want a little cinnamon (so i gave it to them) and I also nudged in a little ground chipotle peppers (seemed like a good idea).  The recipe asks for nuts, raisins, or coconut.  I caved, and put all three in.  When you bake these at home, be sure to press them pretty flat (like 1/4″ or so) before baking as they will rise quite a bit, but not spread.  Right from the oven they are really crisp and chewy.  As the even out, they become soft, and retain a nice toothsome quality with an occasional little piggy crunch.  Oinkers Away!

As I remember it, there are a lot of family farms that raise pork in the Howells area.  This seems like a creative and resourceful way to help make sure that no part of the animal gets wasted.  Or, it could be some home cook’s answer to ‘what the hell am I going to do with all of THAT?’.  Either way, we benefit from Mrs. Mayme Hilz’s contribution to the cause.

Eat Well and Be Well -

-Scotty


Midwest…Fusion?

This should be a treat.  Last Saturday night my housemate (raised in Kansas, but groomed around the country) asked for “something Midwestern” for dinner.  Being from Nebraska myself, we didn’t need to iron out what that statement meant before shopping.  [If you like to make the Midwest the butt of jokes, please kindly skip the next paragraph.]

And if you’re in the mood for a little venting, please allow me…  Let me take just a moment to stand up for an entire group of people who are continually lampooned and categorically brushed off by coastal America.  Please, Just Shut Up.  It’s fascinating to me that my friends here in California (along with other transplanted Midwesterners, don’t think I’ve forgotten you) will make disparaging comments about people who grow up in the middle of our country.  While they are talking to me.  Hello.  I’m right here.  We’re friends, you like me, we hold a lot of the same beliefs, AND I’m from the same people you are critiquing.  Think about that please, before you make some under-supported statement about how “all people from the Midwest are obese, ignorant, religious zealots”.  Please.  And the soapbox is now empty if anyone else would care to take a stand.

And now for the show…  I opted for two dishes that I consider ‘staples’ of the Midwest repertoire; Iceberg Lettuce Salad followed by Pork Chops with Green Beans, Carrots, and Mashed Potatoes

This was a fun meal for us to eat.  At the table we salivated remembering great meals we enjoyed growing up, and less than great foods leaving lasting impressions.  Food traditions run deeply, and they are powerfully evocative.  I remember eating meals very much like this while growing up in Nebraska.  I have to thank my parents here for making meals a family event (until school activities took everyone their own way).  Try to remember some of your strongest food memories, and the emotions attached to them.  Share them with me and each other.  It will be a sensory stroll down memory lane for sure.

Be well, and eat good food -

-Scott


Pork Sausage Cake…Muffins?

My Dad’s side of the family lived in or near Howells, Nebraska, and this little gem found its way into my cookbook library a few years ago.  Three nights ago, my housemate and I leafed through it with some amazement and a few quizzical expressions .  Nevertheless, this recipe stood out as my first (and right now, top) experiment pick:

Story in pictures below:

What a freaking trip!  And everybody has LOVED them – Totally recommend.  More from the Centennial cookbook later -

Be well, and eat good work -

-Scotty

Here’s the recipe verbatim.  I took some liberties which are in parenthesis.  Enjoy!

Pork Sausage Cake

1 c. raisins

1 lb. mild pork sausage

1 ½ c. sifted flour (I didn’t sift)

1 tsp. baking soda

1 tsp. cinnamon (*for all spices, I used half as much, but ground it fresh)

1 tsp. allspice*

1 c. evaporated milk

2 c. sugar

2 eggs

1 tsp. baking powder (I left this out entirely)

1 tsp. cloves *

1 tsp. nutmeg *

½ tsp. salt

1 c. chopped nuts (I used walnuts)

Steam raisins to plump. (I covered with hot tap water)  Set aside to cool.  Cream sugar and pork sausage.  Add eggs and beat thoroughly.  Sift flour, baking powder, soda, spices and salt together. (I just put them all in a bowl and stirred it up with my fork)  Add sifted [sic] dry ingredients alternately with milk to creamed mixture.  Beat 2 minutes. (I beat until things looked incorporated; like 20-30 seconds)  Fold in chopped nuts and plumped (drained) raisins.  Turn into tube pan that has been well-greased.  Bake at 350 60-70 (muffins took like 25 min, cake; 45-50) minutes or until done (I took the internal temperature at 180 as a sign of ‘done’).  Let cool 30 minutes before turning out of pane.  Drizzle with powdered sugar glaze while warm. (not for me, sweet enough as is)

Christa Baumert

xo (emphasis added)



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