Monday, June 29, 2009

48-hour Trotter

So, apparently, if one simmers a trotter for 48 hours, everything within that trotter becomes edible. 
The boys at the hoof kitchen are on hour 14-ish.... 
We've wrapped it up in cheesecloth, tied it and have been simmering it away on and off when we have space on our stove. 
If all goes well, we will chill it, slice it, bread it lightly and sear round discs. 
There are three textures we've been told, crispy on the outside, molten on the inside, and somewhere inbetween while chewing on the bones. 
This may go somewhere....but also may go nowhere.....

8 comments:

pinstripeprincess said...

i just smoked an organic bison heart over the weekend for a few hours and am now stumped as to what to do with it because the flavour of heart is rather strong to have more than a few bites. any suggestions? would love to drop it off if you wanted to experiment. it's a rather mild hickory smoke. email me if you're interested.

grant said...

i would be glad to experiment!
no idea's as of just yet, id really have to take a look at it and taste it. im here now if your in the area.

jump said...

I emailed your blog to Michael Ruhlman (food author) and he posted it on his twitter and facebook page. Don't be surprise if you see an increase in readership!

grant said...

Thats awesome! Thanks for spreading the word!

Mike said...

Hi Grant,

That sounds like it'll be really good. I've had ones in Spain where they stuff it with morcilla, and though they do take out the two larger bones--to make room for the stuffing--the smaller knuckles are left in and seem to transform into little nuggets that are initially crunchy but immediately disintegrate when chomped on.

Now that you've got my head filled with thoughts of pork, I'm reminded of something I had a couple of years ago at St. John called a "Bath Chap". It's basically a boned out pig's head rolled around its tongue and simmered for the requisite time and then chilled. To finish it, you slice off a disk and pan sear until nice and crispy on the outside. I can’t recall how it was sauced, but I suspect something with some parsley and/or caper and a touch of acid to cut the richness of the fat/gelatin should work well.

Btw, I really enjoyed my meal at the BH last Thursday night. (I was the guy who complimented you on the new range hood.)

pinstripeprincess said...

i just saw your response and mere seconds after mine, i'm a bit ashamed i didn't check sooner. i left a msg on the black hoof vm but just wanted to give you the heads up/find out if i could drop by with it tonight. i can leave it and you can get back to me later since i'm sure you'll be busy.

jump said...

he posted your page on his blog too - http://blog.ruhlman.com/

it's on the right hand side under chef's blogs.

i picked up cooking by hand the other day (actually was a gift) and agree that it is a fantastic book.

Jhon said...

I can’t recall how it was sauced, but I suspect something with some parsley and/or caper and a touch of acid to cut the richness of the fat/gelatin should work well.

--
Jhon
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