The Back Bone’s Connected to the…Neck Bone!

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Southern, poor folk food at literally its best. Jesse decided he’d handle dinner last night and I’m quite glad he did! Neck bones (just what it sounds like…from a hog) boiled with potatoes, onions, baby carrots, and a touch of butter. He also steamed some cabbage and I made a pan of biscuits. Friends, if you’ve never eaten neck bones, go find some tomorrow and you’ll be thanking me. There isn’t much meat on them, so get several (I’m talking about a pound/person), but the meat you do get is the juiciest, most tender pork I’ve ever had. And like Jesse said last night “Everybody loves vegetables when they taste like pork!” See why I married him?

To make this glorious feast, begin by rinsing your neck bones. There’s always the concern of bone dust, and you always want to rinse meat that’s been hanging out in its own blood. Toss them into a BIG pot of salted water. Add a significant amount of pepper and a couple pinches of garlic powder. Turn your selected burner to just past medium and dump your carrots in. Now give it about a quarter stick (2 Tablespoons) of butter. Cube up some potatoes and add them to the party. Let everything just get to a bubble and add an onion, cut as you see fit. Cover and let everybody mingle for about 45 minutes, turning the heat back about halfway.

I was raised by a mother who knows her biscuit business. She swears Daddy ate hockey pucks the first year they were married, but I’m not inclined to believe that. If ever someone comments on my weight, I refer them to my momma’s biscuits and gravy. But I digress…

I got my lack of measuring from her, so I apologize. We buy 25 pounds of flour at a time, cheaper and we use a lot. I dip out two not-quite-full “red Solo cups” into a mixing bowl, add enough salt to make a small layer across the top of the flour (2 teaspoons or so?) and then add enough buttermilk to form a tacky blob of dough. I then spoon them into a greased cast iron skillet and top with a pad of butter. 25 minutes at 450 or until a knife comes out of the middle clean.

I didn’t post last night because I absolutely foundered myself and was too miserably full to form a sentence, let alone an entire blog post. Mom and I are almost to The Market on Main…pretty excited!! Wish us luck on some fantastic scores!

-Cari

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Beans, Beans, Good for Your Heart…

16 Bean Soup. Yes, 16, not the traditional 15. You get an extra bean with store brand 😉

As I mentioned in my previous entry, we have a hog in our freezer. (Slaughtered and prepared to place there, of course.) Since a bit before Christmas, we’ve been whittling away at nearly 200 pounds of pork. No complaints, here!! I browned up some fresh pork hocks with salt, pepper, and garlic powder and deglazed with some water. Then all that delicious piggy goodness got dumped into the Crock Pot with the beans, salt, plenty of water, and some chicken stock.

Note: this product is far more difficult to look (sort through for rocks and such) than just soup beans.

I turned the slow cooker to low overnight then added the included ham seasoning when I rolled out of bed. I also added more salt, some pepper, garlic powder, and a touch of Cumin. Stir well! Turn the super-hot-functioning Crock Pot to warm, shower, and head north to visit friends and get a massage. (Omg get a massage!!! I can MOVE tonight!!)

Came home and fixed cornbread to accompany. 5 heaping large spoonfuls of self-rising flour, 13 heaping spoonfuls of meal, a generous sprinkling of salt, 1 egg, abs enough buttermilk to turn into a batter. Pour into a buttered cast iron skillet, top with pads of butter, and bake 30 minutes at 450. Check for doneness like you do a cake!

I love easy dinners!! =)

What are some of your favorite Crock Pot meals??
-Cari