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I didn't know we were meant to post after the contest was over so I didn't take pictures while I was making my entry.
I'll post a different picture of the plated dish.
My thought was 'what do I want to eat on St. Patrick's Day' so I made some Irish inspired food. I guess I missed the mark and maybe should have done more traditional food..oh well. I thought it tasted fantastic, wasn't a great entry, but it was one of the best dishes I have made with smoked food.
Rillettes are not seen much, if at all here in the US. When we travel back to the UK and EU I look forward to having them. They are one of my favorite foods to snack on while drinking.
Rillettes are a potted food. I think potting meat is one of the first ways people preserved meat
Anyway, rillettes are meat cooked in stock or fat along with aromatics and cooked until meltingly tender.
Sound familiar? Like smoked pork butt?
What I did was smoke a butt that I injected with pork stock and herbs until it hit 165F then wrapped it to catch all the juices then I took it to 205F.
I then took the 'liquid gold' and strained with several layers of cheese cloth.
I put some of the pork butt in the Kitchen Aid mixer with the paddle attachment and mixed on low and added enough of the juices I strained until the meat emulsified. I put that emulsification in the jar and filled the jar with the juices to seal the meat in the jar. The juices are the texture of Jello.
Like I say, I was really happy with the taste and texture. Really refined and it went great with the salmon and cheese and the bread was really nice; soda bread made with beer.
Too bad it looked like the dogs dinner
I had a ball making this. Thanks Ken for the contest! You rock!
Cheers!
I'll post a different picture of the plated dish.
My thought was 'what do I want to eat on St. Patrick's Day' so I made some Irish inspired food. I guess I missed the mark and maybe should have done more traditional food..oh well. I thought it tasted fantastic, wasn't a great entry, but it was one of the best dishes I have made with smoked food.
Rillettes are not seen much, if at all here in the US. When we travel back to the UK and EU I look forward to having them. They are one of my favorite foods to snack on while drinking.
Rillettes are a potted food. I think potting meat is one of the first ways people preserved meat
Anyway, rillettes are meat cooked in stock or fat along with aromatics and cooked until meltingly tender.
Sound familiar? Like smoked pork butt?
What I did was smoke a butt that I injected with pork stock and herbs until it hit 165F then wrapped it to catch all the juices then I took it to 205F.
I then took the 'liquid gold' and strained with several layers of cheese cloth.
I put some of the pork butt in the Kitchen Aid mixer with the paddle attachment and mixed on low and added enough of the juices I strained until the meat emulsified. I put that emulsification in the jar and filled the jar with the juices to seal the meat in the jar. The juices are the texture of Jello.
Like I say, I was really happy with the taste and texture. Really refined and it went great with the salmon and cheese and the bread was really nice; soda bread made with beer.
Too bad it looked like the dogs dinner
I had a ball making this. Thanks Ken for the contest! You rock!
Cheers!
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