Tuesday, February 10, 2009

Happy Cabbage


So the dish is complete and i am very happy with it. I had some close ups of the dish but i just really liked this picture someone took of us and it really shows the size of the snout as well as how happy it makes us. This is my biz partner Jen and I. We've decided to call it stuffed big snout on happy cabbage because the ratio of smoked bacon, apples and white wine is quite a lot when compared to the amount of cabbage so that makes us and the cabbage ....well.....happy. The final stuffing was sweetbreads, smoked ham hock and 24 hour roasted pigs head.  Since cleaning the porky fat off of the snout the texture and taste has become a lot less porky, in a good way. 
This is a dish for two which will be on the menu starting valentines day. Maybe its just me, but there is something very very romantic about this dish. Love is in the air. 

7 comments:

MissPussMackenzie said...

mmm...this looks so good! I can't tell you how much I love this blog!
My birthday is coming up, what do you think my chances are of convincing my friends to eat pig snout with me??

Nick Macri said...

blog looks great so does all the charcuterie.

By chance did you work at canoe in the spring and summer of 2005?

Grant van Gameren said...

i think if its your birthday they should eat whatever you want.

also Nick, i did work at canoe then.

Nick Macri said...

i knew you looked familiar stumbled on your blog, looking for some more charcuterie resources. i staged there for school during that time.

Grant van Gameren said...

trying to picture you...but cant

Nick Macri said...

i was only there 3 days a week mostly during lunch, i went to school in philly.

Larbo said...

Grant,

Only you would put a stuffed pig snout for two on the menu for Valentine's day!

Keep up the great work! I can't wait to see Jason's nasone . . .