We had a lot of stuff I could have cooked, but I was in the mood to use up some tag ends. You know what tag ends are, doncha, Steve? Okay, yeah, none of that makes a bit of sense, but I’m on a Bogart roll.
ANYWAY, and speaking of rolls (dragging the post back on-topic), here is what I made. The mushrooms were fresh buys, but I chopped up the last of a head of cabbage, the last of a bunch of kale, and the last of an onion. Also two slices of jowl bacon. Yes, hog jaws.
Diced the jowl and crisped it up. Added the mushrooms and cooked the moisture out. Added the veg and a little water and put the lid on to steam it. When the cabbage and kale were tender, I took the lid off and cooked the moisture out again. Seasoned it with a little Mrs. Dash.
I cut a ciabatta roll into quarters and brushed them with garlic-infused olive oil and broiled them. And that was supper.
We had some of the kale and cabbage stuff left over, so I made jasmine rice last night and served the stuff over it. Yum.
A WRITING PROMPT FOR YOU: Write a story with a bird and a whistle in it. If you don’t see the connection between my post and my prompt, you don’t watch enough Humphrey Bogart movies.
MA
Holly Jahangiri
February 13, 2013 at 9:49amOh, yum!! Never tried jowl, but you make it look good.
Marian Allen
February 13, 2013 at 9:56amMom was raised on jowl and hates it. Charlie was raised on jowl and loves it. Go figure.
Holly Jahangiri
February 13, 2013 at 10:40amDoesn’t surprise me at all. Depends on how it’s cooked, I suppose. My dad grew up on Spam, meatloaf, and rutabaga – my mom knew it would be tantamount to giving him his marching orders if she fixed any of those for dinner. She mentioned that, once, to my dad’s mom. HER reply? “Oh, I just don’t understand that. He ate those all the time when he was growing up!”
The light suddenly went on, for my mom. 🙂
Then again, if I were going to eat liver at all, it would’ve been the way my mom fixed it, I imagine. I just – to this day – can’t gag down calves’ liver. Chicken liver I can eat – but ONLY if it’s boiled or roasted, not fried, not seasoned in any way, with salt and pepper added at the table. Pate, strangely enough, I can eat – and like. Braunschweiger is – close enough to pate, right? And I don’t even notice it in Boudin.
Tried tripe, once. 😉 There’s a video of that (four of them, actually) on YouTube.
Marian Allen
February 13, 2013 at 11:08amOne of my proudest moments was when I cooked breakfast for Charlie’s mom and she bragged on how well I cooked the jowl. Considering I had never heard of it until I married Charlie, I think my pride was justified. 🙂