Yup. Peasant cooking'... Ox tails for about the same price. ...
Oh man, oxtails (oxtail stew) was one of the best winter dishes we used to make when I was a kid. Oxtails and homemade bread, fresh out of the oven.
I know ... not something "found in bins, crocks and jars" ... but it gets one to thinkin. Pickled hocks are found in jars at bars ... why not oxtails?
Yup. Peasant cooking' started a lot of dishes that cost more to make now. We used to get round steaks for $1.50 each. Ox tails for about the same price. Those prices have tripled or more at this point. And fresh caught salmon was great in the pit. Cold beer was always good with any of that. Didn't have to be "fancy" beer, but always a bonus.
Yeah. Any low grade meat that can be used in "competetion" to make BBQ or chili and anything used for trendy dishes has tripled in recent years. Local fish here in the Tampa bay area gives me major sticker shock. why the hell should I be paying $23 a pound for stuff that was caught 20 miles away?
... gives me major sticker shock. why the hell should I be paying $23 a pound ...
I saw pot roast (not organic either) a couple months ago at kroger for over $12 a pound ... $12 a pound !!! I almost went and asked if it was a mis-mark. Recently, chicken that was 1.79 a pound, mysteriously and suddenly at 3.79/lb.
And just wait til the climate change really hits food production ...
It's getting to ...
Cherry (pepper) Shooters are cherry peppers about the size of small ping-pong balls with the seeds taken out and then stuffed with Italian lunchmeat like capicola and a cheese like smoked provalone, and then partially covered with extra-virgin olive oil.
Unbelievably good, they really have to be tried ... a giant hit.
They can be stuffed with all sorts of things ... my favorite recipe is the following ...
Rinse the cherry peppers under running water. With a paring knife, remove the stems. Using a melon-baller, knife or small spoon, remove the seeds and ribs.
Cut the provolone into cubes small enough to fit into the cherry peppers. Wrap each piece of cheese with a thin ribbon of prosciutto. Stuff one into each pepper.
Place the peppers in a clean glass jar, distributing the garlic as you go. Fill the jar with enough olive oil that has had just a bit of salt and pepper added to it, to cover the peppers.
Let sit overnight before serving.
Goes great with wine, beer and (I think) a double scotch.