🔕 🔔
Loading…

My Basket ()

All questions

And your mystery basket contains...

Fresh pork hock, Hatch chiles, savoy cabbage,okra,heirloom tomatoes...and of course our well stocked pantry. You can use some or all of the ingredients (did I mention grits?). What would you do, thrill seekers?

pierino is a trusted source on General Cooking and Tough Love.

asked about 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

11 answers 1147 views
13832e73 8bcd 46ca a3d2 f85008fe06c1  img 6728 a
added about 4 years ago

I would braise the savoy cabbage with the ham hock, chilies, okra and tomatoes (using a combination of vegetable stock with dark beer or wine) and serve over creamy, soft polenta with tons of grated Italian cheese (Romano or Pecorino).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4421619e f544 4703 9273 6e95dc123a79  black picture small
added about 4 years ago

I would braise the pork hock til tender, shred. Meanwhile, grill the chilies and okra, along with white onion; toss the peeled chilies , chopped okra, onion with pork hock and cumin, oregano, a little grits for binding and salt and pepper. I would use this filling and roll blanched savoy leaves with it. Make a fresh salsa with tomatoes, onions, etc and pour over the rolls; bake til tender and hot.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Fca4e46d 262a 416c 8ce5 316470249de2  565101 1406091363 1702312332 n
added about 4 years ago

I would brown, then braise the hocks with onion, peach and some of the chiles, then shred the meat, strain and simmer the cabbage in the liquid until it reduced to glazey goodness adjusting sweet with a bit of lime. Meanwhile the tomatoes would slow roast with a bit of olive oil, s&p, thyme and garlic until browned in bits and then mashed into a jam. I would thinly slice the okra, crust it in cornmeal and make fries. Then the ham and cabbage would be piled on a toasted bun with a thin spread of mayo and a green of some sort, served with fries and jam.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3d9a3882 c161 441f 8a91 0efd10979f7c  2007 09 11e s4
added about 4 years ago

Ask or a do-over. I don't cook if there is any okra within half a mile.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 4 years ago

WileyP my friend, you and I are dwelling on different planets that are more than a half mile apart. I come from planet okra. I can't get enough of it. I love it in gumbo, deep fried, wok stir fried whatever. Bring it! And bring some pig too.

E6f5e079 1551 4472 bc70 dcc35a71edc2  110
added about 4 years ago

I'd love to play, but the basket has nothing I know anything about. How about a live chicken, some cucumber seed, and about nine months head start?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

since the hock is fresh Id bone it out, then braise it. stuff it with cabbage, bacon, and mushrooms. chill, slice, bread on one side and pan fry. Id make a jus with the braise, and thicken it with the okra. set on the grits and garnish with frissee and coarse mustard.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

I would braise the hock and cabbage with sweet onion in stock and serve over grits or polenta. Roast the hatch chiles and make a new
mexico greenchile sauce that would top the braised hock and then serve as sides the okra grilled with a sweet corn black pepper butter and the tomatoes sliced with salt, olive oil and basil

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3d9a3882 c161 441f 8a91 0efd10979f7c  2007 09 11e s4
added about 4 years ago

Pierino, I respect your appreciation for the vile vegetable. Seriously I do. And I am oh, so happy you feel that way. For by doing so, I am certain that a trainload or two of the vile creation that were due to be delivered to my area have now been diverted to your area. I will, however, stand beside you and fight to the death for the right to cook and consume sus critters! ;]

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.