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A Tasty Recipe from Butcher’s Apprentice

A Tasty Recipe from Butcher’s Apprentice

 

After the Cochon555 Cutting Competition in Boston, we raffled off the cuts of pork and raised nearly a thousand dollars for the Food Project of Boston. Iliana, who was one of our helpers at the cutting demo, won the pork kidneys. Naturally, upon returning home, she whipped up this masterpiece. Whole hog utilization at its finest. Check out her blog http://www.butchersapprentice.wordpress.com/

 

I adapted a recipe from Fergus Henderson’s The Whole Beast: Beyond Nose to Tail Eating. His recipe calls for lamb kidneys, which are in fact really delicate and sweet, especially when freshly harvested, but I used one lobe of pig kidney, and it was a perfect lunch for one.

1 lobe of pig kidney
3 tablespoons all-purpose flour
1 heaping teaspoon sweet paprika
1/4 teaspoon cayenne
1 teaspoon Coleman’s English mustard powder
1 big pinch freshly ground pepper
1 big pinch sea salt
1 knob of butter
a splash of Worcestershire sauce
4-5 tablespoons trotter gear (sticky-delicious pork & chicken stock-jelly: any good chicken stock will do fine)
2 slices rustic crusty bread

Chop the kidney into 1/2-inch pieces, trimming away all white tough bits. Dredge the kidney pieces in the flour and spice mix, tossing to coat well, and shaking to remove excess flour mix. Add to a medium sauté pan once your butter is sizzling, and fry for two to three minutes, tossing so all sides get a little seared. Don’t over cook –you want these tasty bits tender. Add a splash of Worcestershire sauce, and then your trotter gear or stock, and toss gently until a creamy sauce forms –don’t let the sauce over-reduce!

During these last few minutes, toast your two slices of bread and plate them, pouring the kidney and sauce over the toast. Feast!

WHAT ARE THEY SAYING?

WHAT ARE THEY SAYING?

"2016 Event of the Year!"
Time Out New York

"Raising the Bar for Dining Festivals"
LA Times

"The Porcine Equivalent of Christmas"
Seattle Metropolitan

"Pork-tastic Goodness!"
Food & Wine Magazine

"Stunning in its Professionalism"
Jonathan Gold

"Stunning in its Professionalism"
Jonathan Gold

"Cochon555 Features Some of The Best Chefs in Town"
Time Magazine

"Everyone’s Favorite Pork-centric Cooking Competition"
Zagat

"A Great Celebration, the Ultimate Pig Out"
Bon Appetit

"Chefs Bring Their A-Game for a Cause"
Eater

"Enough About Bacon! Let's Talk Whole Hog"
The Seattle Times

"Cochon555, a Touring Porcine Bacchanalia Slash Competition"
SF Weekly

"A Super Bowl of Swine, Bite After Bite of Swoon Worthy Swine"
Denver Westword

"The Pork Flowed Like Wine at Cochon555"
Eat Me Daily

Cochon555, the competitive celebration of heritage pork... [+] Eater

Cochon555 founder Brady Lowe is a tireless champion of heritage pigs... [+] Food Republic

Heritage-breed pigs in the competition yield melt-in-your mouth chops that you’ll crave for days... [+] The Village Voice

Meant to raise awareness about heritage-breed pigs and sustainable and socially responsible farming... [+] Miami New Times

Are designer pigs worth the money? Brady Lowe of Cochon 555 breaks down the difference... First We Feast [+]

Where can you find 3,500 pounds of Heritage breed pigs, locally sourced... The Daily Meal [+]

This culinary competition celebrates family farms, heritage breed pigs and today’s emerging chef community... NBC Bay Area [+]

Whole heritage-breed pigs in a head to tail showcase for a crowd of pork-loving gourmands… The Huffington Post

One of the country’s most delightfully decadent food fests... Chicago Tribune [+]

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