or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Nose to Tail › Ham Hocks... Soups & Jelly With Lots Of Chicken Livers
New Posts  All Forums:Forum Nav:

Ham Hocks... Soups & Jelly With Lots Of Chicken Livers - Page 2

post #21 of 47

Terrines are a wonderful thing ,ham hock one of the best there is.

post #22 of 47

Those are wonderful looking soups! I can't wait to see your last hamhock turns into!

post #23 of 47

Perfect looking food again B! Where did you find the hamhocks?

post #24 of 47

You have brought back some good memories for me. My mother used to flavor green beans with ham hocks and I loved coming in out of the cold to a big bowl. I haven't tasted a hock in years thank you for the trip down memory lane!

post #25 of 47
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

First I see the red beans and rice w/ a couple of livers there on the side. Most folks don't realize the relationship between fried protein with the starch and fiber of the beans and rice. Its just like the relationship with peas and carrots!  People here will fry 2 or 3 shrimp, or oysters, or anything in a small amount to go with beans and rice.

 

I see the hock meat and the gelatin, I am assuming a hock terrine? That would be totally awesome! Don't think its head cheese with that nice plastic wrap liner in there. I bet the hock would make some awesome head cheese though. Never thought about it before. Course I am assuming the pigs around here are raised without hocks they just walk around on the shanks cause you can find a fresh hock anywhere!

 

Inspirational!

 

Thanks Foam  :smile:  Yup those last livers were specifically saved to go with the red bean & rice soup  thumb1.gif

 

& yes we always just called it pig jelly but you are right - technically it is a terrine (& a great tasting one at that!)  :biggrin:

 

Quote:
Originally Posted by Moikel View Post
 

Terrines are a wonderful thing ,ham hock one of the best there is.

 

I agree 100% man!  :beercheer:

post #26 of 47

Jeremy!

 

Looks amazing!  I can't wait to see the pictures of the hock terrine after it has set up.  I've made a ham hock and trotter terrine a few times ("foot" cheese vs. head cheese LOL), but have never done it with smoked hocks, just cured unsmoked hocks.  I bet the smoked hock flavor will be great!   I'll be watching for the rest of this thread!

 

Have a great evening!
Clarissa

post #27 of 47

Ham hock terrine one of those classics that gets served with pickles,crusty bread .French farmhouse cooking at its most honest,just my opinion of course . Great warm weather lunch dish. Great thing that you are carrying on the tradition.

Our Asian community led the comeback here,you can get them really well priced at Asian butchers.I have a few frozen that I  smoked a while back.You got me motivated to bust them out.

Un smoked, poached long then left to dry really well then re cooked in the wok or oven with sauce over popular in restaurants here.Thai flavours,tamarind,palm sugar,fish sauce,chilli,garlic,lemon grass, slices of citrus .Hot sticky sweet & sour vibe.

Now I am hungry:biggrin:,lucky its lunch time. Thaitown here I come,I need a few things anyway.

post #28 of 47

Don't have any idea what ur doing with the last thing but ur soup looks killer!

post #29 of 47

This all looks AMAZING! Red Beans and Rice is one of my favorites and the Black Beans work great as well. I can only add one comment...Them Bones are spent...There is a French technique called Remouillage (rewetting) that is making a weak stock from used bones but it requires a Butt Load of bones and the results are average at best. Nice work...JJ

post #30 of 47

My whole clan loves bean soup urs looks great!

post #31 of 47

I think I understand what the last thing is ur making now.

post #32 of 47
Thread Starter 
Quote:
Originally Posted by TonyaBeachlover View Post
 

Those are wonderful looking soups! I can't wait to see your last hamhock turns into!

 

Thanks Tonya  :smile:

 

Quote:
Originally Posted by DeanSomers View Post
 

Perfect looking food again B! Where did you find the hamhocks?

 

Thanks man  :smile:  They are actually all over the place around here - I have no trouble finding them  pig.gif

 

Quote:
Originally Posted by paulyetter View Post
 

You have brought back some good memories for me. My mother used to flavor green beans with ham hocks and I loved coming in out of the cold to a big bowl. I haven't tasted a hock in years thank you for the trip down memory lane!

 

You're welcome man  :beercheer: 

post #33 of 47
Thread Starter 
Quote:
Originally Posted by SnorkelingGirl View Post
 

Jeremy!

 

Looks amazing!  I can't wait to see the pictures of the hock terrine after it has set up.  I've made a ham hock and trotter terrine a few times ("foot" cheese vs. head cheese LOL), but have never done it with smoked hocks, just cured unsmoked hocks.  I bet the smoked hock flavor will be great!   I'll be watching for the rest of this thread!

 

Have a great evening!
Clarissa

 

Thanks Clarissa  :smile:  I'm getting ready to put the pics up now...

 

 

Quote:
Originally Posted by Moikel View Post
 

Ham hock terrine one of those classics that gets served with pickles,crusty bread .French farmhouse cooking at its most honest,just my opinion of course . Great warm weather lunch dish. Great thing that you are carrying on the tradition.

Our Asian community led the comeback here,you can get them really well priced at Asian butchers.I have a few frozen that I  smoked a while back.You got me motivated to bust them out.

Un smoked, poached long then left to dry really well then re cooked in the wok or oven with sauce over popular in restaurants here.Thai flavours,tamarind,palm sugar,fish sauce,chilli,garlic,lemon grass, slices of citrus .Hot sticky sweet & sour vibe.

Now I am hungry:biggrin:,lucky its lunch time. Thaitown here I come,I need a few things anyway.

 

Thanks man  :smile:  I hope you got some good stuff at the market  :beercheer:

 

 

Quote:
Originally Posted by JoshPiper View Post
 

Don't have any idea what ur doing with the last thing but ur soup looks killer!

 

Thanks man  :smile:  I'm putting the pics up now...


Edited by Smoking B - 5/11/14 at 6:58pm
post #34 of 47
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

This all looks AMAZING! Red Beans and Rice is one of my favorites and the Black Beans work great as well. I can only add one comment...Them Bones are spent...There is a French technique called Remouillage (rewetting) that is making a weak stock from used bones but it requires a Butt Load of bones and the results are average at best. Nice work...JJ

 

Thanks Jimmy  :smile:  I should have been more specific - the bones are reserved for a friend of mine. He has a rather large dog that pulverizes bones in no time at all & has a standing reservation for any & all bones that I don't want/need. This dog is a bone shredding machine  PDT_Armataz_01_42.gif

post #35 of 47
Thread Starter 
Quote:
Originally Posted by newsmokeguy View Post
 

My whole clan loves bean soup urs looks great!

 

Thanks man  :smile:  It was really good!

 

 

Quote:
Originally Posted by JoshPiper View Post
 

I think I understand what the last thing is ur making now.

 

Good deal man  thumb1.gif

post #36 of 47
Thread Starter 

Ok here it is finally...

 

 

 

 

 

 

 

 

 

 

Very nice, very strong pork flavor with these  :drool  

post #37 of 47

Ok that is not what I was picturing in my mind :/ it looks strangely like brain matter in there but im new to all this :-o

post #38 of 47

Do you use that to flavor other things now?

post #39 of 47
Thread Starter 
Quote:
Originally Posted by JoshPiper View Post
 

Ok that is not what I was picturing in my mind :/ it looks strangely like brain matter in there but im new to all this :-o

 

Well it may look like brain matter but it doesn't taste like it at all - it has a very good strong pork flavor  :smile:

 

 

Quote:
Originally Posted by TonyaBeachlover View Post
 

Do you use that to flavor other things now?

 

No I slice it & usually enjoy it with some good bread  thumb1.gif

post #40 of 47
I am very intrigued by this pork jelly, it looks amazing, I personally have never seen or expirienced anything like it. I'll blame my age and being a Yankee.
Could you expand on how you made the broth for the jelly?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Nose to Tail
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Nose to Tail › Ham Hocks... Soups & Jelly With Lots Of Chicken Livers