I bought a LOT of pork.
Which, given my heritage is sort of amusing, but given our pastimes makes total sense.
If you just limit our pastimes to smoking meat and then eating it. Which we love to do!
So, yeah, we were about 3/4 of the way through our second split half of grassfed beef when Chestie started to feel lonely.
Empty inside if you will.
And then, handily, my local blogger buddy, IMQTPI, emailed me to see if I wanted in on a hog.
Like, do I want half of one.
So we did some splitting up of logistics (she goes to the fair to bid on our hog, I go back out to Fair Land to pick it up from the butcher and deliver it) and now we are the rightful and proud owners of half a hog apiece.
Though I will also admit that our half is slightly less than half a hog already because, yes, we dug right into that tasty beast.
|Nothing but First class pork for us, thank you.|
We are not vegetarians around here. I forgot to warn you. Sorry, meat fearful people - this is a meatful post. Please come back another time when I'm talking gardenblahblahblah and your eyes will be safe from LOOK AT ALL MY PORK:
|Why Spreckles, you look different somehow...|
Sorry, that might have been scary. But still - you want to know where your food comes from - there you have it. In our house, it comes from Spreckles and YES PLEASE and also thanks, buddy.
|Filled to the brim with tasty meats. And also tomatoes, hops and chicken stock BUT NOT ON THE PORK SIDE.|
|MOM! THE BEEF IS TOUCHING ME!|
SARCASM, people. Sarcasm. No need to add your corrections to the comments because I'll just roll my eyes and call you retarded from my side of the computer.
Also, fun and anal retentive (yes, these things exist together in my world)(all the time) is my new Pork checklist that is taped to the inside of Chestie's lid above the Pork section of the freezer.
|Yes, that DOES say 15 packs of pork chops - two to a package, thankyouvermuchandalsoBACON.|
|The Beef Checklist is a bit more worn, as you can plainly see.|
That's right - we segregate the red meat from the (other, other) white meat. But we love them both the same, which is to say A LOT.
And we have already loved the pork A LOT since it arrived on Wednesday night, as I immediately made some of that hot Italian sausage into the most badass soup (recipe down there, just keep scrolling) and then I made the Burn The Fuck Out of My Left Hand pork chop recipe without WITHOUT burning anything at all.
|No hands were irretrievably scorched in the making of this pork chop.|
Now, let me just say that I took some piss poor photos of this soup, so please do not judge me because all I wanted to do was eat the effing thing because by this time I was starved.
I wanted the pork inside of me.
Enjoy that one.
Badass Pork and Kale Soup
Recipe by moi
3 spicy Italian style pork sausages, cut into 1" slices
1 lb of kale, ribs removed and ribbon sliced
1 clove of garlic, minced
1 onion, chopped
1 leek, whites chopped (compost the rest)
6 fingerling potatoes or a normal sized potato equivalent, peeled and cut into big chunks
1 quart of chicken stock
Salt, pepper as you like
2 T Olive oil
In a good sized stock pot, heat oil over medium heat until shimmering and add your onions, leeks and garlic.Saute until soft, about 2-3 minutes.
Add potatoes and stir to coat everything all nice like.
Add your chicken broth and a bit of salt and fresh ground pepper. Bring to a boil, then reduce heat, cover and simmer for 15 minutes or so, until the potatoes are super soft.
Heat a large skillet on medium high heat and add your sausage to brown it thoroughly on both sides. Keep this browning and cooking while you do all the soup stuff. Keep a friggen eye on it though - if it burns, I will spank the ever-loving crap out of you.
Turn the heat off and, with your stick/immersion blender, go to town blending that soup right in the pot. If you only have a blender for this, pour portions of the soup mix into your blender and puree until smooth.
Also, I'm sorry you have to contend with that hateful task. It was the A#1 reason I wanted an immersion blender and BOY HOWDY do I love that thing and thank you, mom, for giving me your old one - best gift ever. Never again with the muther effing blender and shooting hot soup all over my kitchen.
Or whatever! I hear that happens. To other people.
Bring your newly pureed soup back to a low boil and throw all that frightful kale in there, stir it up and put the cover back on so the soup can simmer over low heat for about 10 minutes.
Check on your sausage, if you haven't been all along (SPANKING SONG), and make sure all pieces are nice and brown on both sides.
After 10 minutes with the kale in the soup, turn the heat off on the soup, add the sausage and whatever pan spackle-y goodness exists in there (there should be some and it is THE MOST. Scrape that pan if you have to. It's worth it.) and stir it all into magic in your soup pot.
Give it a minute to mingle and get to know one another and then AFTER COOLING IT A LITTLE BIT GEEZ taste the soup and add salt and pepper if it needs it.
It probably doesn't, but I shan't judge you since I'm a salt addict and can't be stopped.
I'm puffy and defiant!
Now go enjoy your soup with some warm bread or a crisp salad or just whatever the hell else you feel like having. A dirty gin martini? Why, yes, I hear that's quite the accompaniment.