Reply #5: Lovely pork fat in the butcher case yesterday afternoon.

[yellerpup]

It was fresh and had quite a lot of meat on the strips so I snapped it up to make lard. You never know when it will be cool enough to render lard in the summer and $2.50 worth of prime pork scraps makes about half a pound. I separated the meat from the leftover fat and tossed one fourth of the cracklings over purple Boston lettuce, tomato, cucumber, red onion, black olive salad and then re-tossed with honey mustard vinaigrette and served on a locally made flour tortilla that had been crisped in the oven. Tonight, I have sauteed all the individual elements of cumin, cilantro, carrot, celery, onion, garlic in some leftover pork fat and added them to a chicken broth that I had in the freezer. I added a can of Ro-tel original and now she's simmering. When I go back in I'll add some fingerling potatoes and two poblano peppers that I roasted yesterday. Then I'll toss in two turkey breast cutlets, a pound of chopped boneless, skinless chicken breasts and the remainder of the lean pork gleaned from the cracklings and finish it off by a grind of pepper, a rasp of lime peel and a squeeze of juice. All we'll need then is a shower of cilantro and a tortilla of any kind. Have a beautiful week!

:hi: