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Author: Subject: Hog jowl recipes, who's got 'em?

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  posted on 2/4/2010 at 09:08 AM
Alright, I'm a northerner and never had hog jowls. Yesterday my buthcher gave me some to try. What do I do with them ? Any sussestions are appreciated.
 
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Extreme Peach



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  posted on 2/4/2010 at 09:21 AM
no clue but I would suggest wrapping them in bacon- kinda cannabalistic I know but you could wrap bacon around skunk innards and they would taste good.

 

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  posted on 2/4/2010 at 09:22 AM
Granny's Hog Jowls and Collard Greens in Sauce Blanc avec Truffles et Buerre
Bone Jour! It is moi, the Frenching Chef with une recipe du jour >(that's recipe of the day fer you English speakin' folks!)
Today's recipe comes to me by way of my dear departed Granny Higgenbottom who studied for many years at the Cordon Bleu cooking academy in Gay Paree after leavin' her home in West Virginny.

GRANNY'S HOG JOWLS AND COLLARD GREENS IN SAUCE BLANC AVEC TRUFFLES ET BUERRE

1 lbs. hog jowls 2 cups collard greens 1 cup cream 1/2 cup chardonnay 1/4 cup flour 1/4 cup truffles, finely chopped 1/2 cup butter 1/4 cup chopped parsley 1/4 cup chopped taragon 1 tsp. salt

Chop up hog jowls and and collard greens and boil 'em until tender. In a separate pan you should have lightly browned the truffles. Mix them with the cream, flour, wine, parsley, taragon, salt, and heat until simmering. Pour over howl jowls and collard greens and serve with freshly squeezed lemon juice and a Chardonnay. Serves 4.

 

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  posted on 2/4/2010 at 09:24 AM
Fry 'em up like bacon! But, cut the rind in a couple of places so they don't curl up. I like mine crisp, others less so. Beyond that, they're great for seasoning a pot of beans or some greens. Again, I'll fry them til crisp and cut them up for the bean pot. Try some in cornbread (You might want to remove the rind for this). Lastly, whatever way you make them, let me know when they're ready. I'll bring biscuits. And blackberry preserves.
 

True Peach



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  posted on 2/4/2010 at 09:28 AM
Susie introduced me to Collards around Thanksgiving. I think we have cooked 30 bunchs since. Man, I love that stuff. Sprinkle some apple cinder vinegar over them and watch out, your going to see some eatin, and back for more helpings........ We are try out that recipe for howl jowls. That sounds pretty good.

 

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  posted on 2/4/2010 at 09:29 AM
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Lastly, whatever way you make them, let me know when they're ready. I'll bring biscuits. And blackberry preserves.
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If them biscuits is homemade, you're on. Doin them tonight. Serving at 5 pm

 

Extreme Peach



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  posted on 2/4/2010 at 09:33 AM
only eat them new years...and this year i cheated with jowl bacon from harris teeter.

cut into large chunks

brown in oil

wash, tear, and add greens of choice and water

wilt greens over med. high heat, adding water.

when greens fit pot cover reduce heat until desired tenderness

taste and season, i use hot sauce and pepper. enough salt in the meat.

 

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  posted on 2/4/2010 at 09:38 AM
I have eaten twice my body weight in hog jowls over the last 42 years

Fry em' like bacon

 

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  posted on 2/4/2010 at 09:38 AM
While we are talking about eating........ One of my favorite subjects. We cooked some boneless chicken breasts in some fatbat grease and olive oil. The recipe called for bacon grease but we only had fatbat. That gave it a awesome flavor.

 

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  posted on 2/4/2010 at 09:40 AM
I'll need an address! Seriously though, another way I like them is cooked in with some squash. Or potatoes. Or some field corn. Or all of the above. Someone from out west said they're sending me some steelhead filets that they've smoke and glazed with honey. I'll be heating them through and I think I'll add some jowl to that. Sweet and salty, mmmmmmmm.
 

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  posted on 2/4/2010 at 10:25 AM
MMMMM!!! this thread is making me hungry. If all goes well tonight I'm goin' back and buy that butcher out. Only 29 cents a pound. A package contains about 2 lbs. That's some chear eats.
 

Zen Peach



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  posted on 2/4/2010 at 01:23 PM
Greens sprinkled with hot pepper vinegar sauce is the traditional way.

Never cooked hog jowls. My grandmother did but I never asked for the recipe!

 

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  posted on 2/4/2010 at 03:27 PM
I'm actually having some guaciale delivered today which is cured pig cheek. I discovered it in a dish in Italy and had to go to the kitchen to find out what it was...I cut into chunks and fry, then toss with pasta or rice. So good.
 

A Peach Supreme



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  posted on 2/4/2010 at 04:07 PM
quote:
Alright, I'm a northerner and never had hog jowls. Yesterday my buthcher gave me some to try. What do I do with them ? Any sussestions are appreciated.



Feed em to the dog!!!!

 

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  posted on 2/4/2010 at 04:13 PM
quote:
Greens sprinkled with hot pepper vinegar sauce is the traditional way.

Never cooked hog jowls. My grandmother did but I never asked for the recipe!





Is that the little bottle with all the little green peppers in it?? made by texas pete??
if so that stuff is awesome.

 

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  posted on 2/4/2010 at 04:18 PM
Slice and fry like bacon. And, save the grease for seasoning. Greens, beans, etc.

For canned greens, try Glory greens. The collards and turnip greens are fantastic, even from the can. Put a dollop of jowl grease in there, too.

 

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  posted on 2/4/2010 at 05:25 PM
That's a good tip. I have them in my pantry. Living in NE VT I can't get fresh greens in the winter. Summer I can get Turnip, Kale and collard greens.
 

Peach Bud



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  posted on 2/4/2010 at 09:06 PM
Cut off a few slices and throw them in a pot of black eyed peas. Its delicious! We usually do that on New Years Day in Carolina. Eatin' high on the hog!
 

Extreme Peach



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  posted on 2/4/2010 at 09:33 PM
Just cook up some hog and stuff it in yer jowls! Yuuuuum, yum!

 

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  posted on 2/4/2010 at 11:47 PM
ummm, i too like bacon w/ my pork

need a chittlin caserole recipe?

y'all ain't from aroun heyah is ya?


 

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  posted on 2/5/2010 at 08:49 AM
Hey everybody, thanks for the tips. I cooked the two jowls in a crockpot for 4 hours. Took em out, cut em into bite sized cubes, added a can each of field peas and snaps, and black eyed peas. Spiced it up with garlic and onion powder, mustard, brown sugar and HOT SAUCE!!! Wow, really good. I'm lookin' forward to using it in other ways. Thanks again.
 

Extreme Peach



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  posted on 2/5/2010 at 09:27 AM
I don't know, downsouth. How do you do your chitlins, fried or stewed? Then I'd have to know what method you use to clean them. Are you a stump whooper, creek slinger, or a thumb shucker?
 

Peach Master



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  posted on 2/5/2010 at 01:21 PM
How about some pickeled pigs feet??
 
 


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