Subj : Re: Knuckle
To   : Ruth Haffly
From : Dave Drum
Date : Thu Jan 19 2023 05:08:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD>       Title: Prudence Penney's Pork Knuckles
 DD>  Categories: Pork, Vegetables, Herbs, Beer
 DD>       Yield: 2 Servings

 RH> Hmmm, maybe something to try, but probably beef stock as the liquid.

 DD> If not using the beer (and I'm sure you wouldn't) stick with the water
 DD> or use pork stock if you have it. I fear the beef would cause a change
 DD> of flavour and not for the better.

 DD> Here's on that doesn't call for brewski:

 RH> Might be for the good, gon't know until we try.

 DD>       Title: Crispy Pork Knuckle (Czech Veprove Koleno)
 DD>  Categories: Pork, Vegetables, Herbs
 DD>       Yield: 2 servings

 DD>       4 lb (2 kg) Pork knuckle; raw,
 DD>            - w/skin-on

 RH> First, find the knucle--not a common item in today's supermarkets.

Possibly I'm fortunate in having two stores whose fresh meat offerings 
are all "service meat". Magro's moved to Springfield from a nearby small
town when the city fathers there got their noses out of joint over Tubby
Magro running a slaughterhouse amd offering retail meats to the public.

There was some neighbourhood resistance in Springfield with nrighbours
of the new location worried over smells and the noise of trucks making
deliveries of pork chops "on the hoof". Tubby moved inton the defunct
Eagle supermarket building six years ago and there have been no neighbour 
complaints.

And, of course, there is my beloved Humphrey's which has been doing
business at their "same old stand" since 1915. The neighbourhood
has changed around them but nthe soldier on, winning the "Beat Meat"
category in the annual nReader's Choice" and "Best Of" pools in both
the daily (State Journal-Register) and weekly (Illinois Tines) newspapers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Humphrey's Traditional Irish Shepherd's Pie
 Categories: Lamb/mutton, Vegetables, Herbs, Potatoes, Dairy
      Yield: 4 Servings
 
      2 tb Oil
      1 lg Onion; fine cut
  1 1/4 lb Lean ground lamb, beef, or
           - turkey
      4 cl Garlic; minced
      1    Bay leaf
  1 1/4 c  Hot water
      2 tb Tomato paste
      2 tb Worcestershire sauce
    1/4 ts Salt
           Ground black pepper
        pn Thyme
      1 lb Frozen mixed vegetables;
           - peas, carrots, corn, (opt)
           - mushrooms, green beans

MMMMM--------------------------TOPPING-------------------------------
  2 1/2 lb Russet potatoes
           Salt & pepper
      4 tb Unsalted butter
    1/2 c  Whole milk or cream
      1    Egg yolk
      3    Scallions; thin sliced (opt)
 
  * Shepherd's Pie has always been a staple of traditional
  Irish cooking. The British use lamb in their Shepherd's
  Pie, but beef is quite popular and ground turkey can be
  used if preferred. This recipe can also be made in
  individual pie dishes, which are always a hit. Drop by
  Humphrey's Market to pick up all of your ingredients.
  
  Add 2 Tbsp oil to a medium-size pot, on medium heat,
  saute the onions until golden.
  
  Raise the heat to medium-high, add meat, continuously
  stir while sauteing, until it begins to brown.
  
  When meat is cooked through, add 1 1/4 cups of hot water,
  bay leaf and garlic, put lid on and bring to a simmer and
  put the heat on low. Simmer for 30 minutes or until the
  liquid reduces to 1/2 cup.
  
  Meanwhile, peel and cube potatoes in 3cm/1" sq, boil in
  water, until tender. Drain, add salt and pepper to taste,
  add butter and mash.
  
  Beat the egg yolk with milk. Add to the mashed potatoes
  and stir. Add sliced scallions and stir. Set aside.
  
  To the simmered meat, add tomato paste, Worcestershire
  sauce, salt, pepper, thyme, and frozen vegetables. Mix
  well and simmer for 5 more minutes. Empty into an
  oven-safe deep dish and remove bay leaf.
  
  Place rack on middle shelf of the oven, set thermostat
  to 205ºC/400ºF.
  
  Spread mashed potatoes over top of the meat mixture.
  Rough up with a fork so that there are peaks -or- use the
  fork to make some designs so the top will brown nicely.
  
  Bake for 30-45 minutes, until golden brown on the top.
  
  Makes 4 servings
  
  RECIPE FROM: http://www.humphreysmarket.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM... Ever feel like life is a blender and you've left to top off?
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