I found hog jowl bacon at the store yesterday, and cooked some up this morning for the traditional bacon, eggs and hash browns breakfast. Double points: not only is it cheap; it's tasty.
At the moment, I have a stew simmering. I diced up a couple of pork cushions, shook the meat in a bag of flour and Pappy's Louisiana Hot Spice Seasoning, and browned the pieces thoroughly in a mix of bacon grease and chicken fat, until the flour started forming a crust.
Then I poured in a KCCO Black Lager (another good find at the store, and on sale), and simmered the pork on low heat until it was tender and bathed in a rich brown gravy.
Then I added (not necessarily in order) chopped pasilla chiles, baby carrots, a diced rutabaga, sliced mushrooms, minced garlic, chopped brown onion, diced russet potatoes, cilantro and more Pappy's. And water to cover, of course. Wasn't about to give up that last black lager....
The whole house smells good.
add: Pappy's Louisiana Hot Spice Seasoning is my go-to spice mix for a wide range of dishes, from a Santa Maria tri-tip to a pot of gumbo, to something to sprinkle on roasted corn on the cob after it's buttered. It's from California instead of Louisiana, but I don't think anyone who tastes it will hold that against it....
