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Comfort Food Thread

Searched and found one 7 years ago and instead of activating a necro thread with dead photobucket links I thought might start a new one. Winter here so probably gona do some sweet stuff :D
 
Had a craving for eggs lately. Rye bread/tomato with a slab of Havarti, Golden berry hot sauce and harissa sauce.
 
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Bring to rolling boil.... Then lower heat to between low/medium. Let simmer covered for about 4 hrs. Stir occasionally...
 
Then remove the pork and put on a plate and allow to cool.
 

 

 
after the pork cools enough, separate the bones, pull off the meat and throw the meat back into the pot. Chuck the bones.  I must mention here that it is possible to continue the cooking until the 8 hr mark and most of the meat will simply fall from the bones. It then becomes necessary to sift out the bones before serving, as some of them may be quite small. I have found it is easier to do it at this stage rather than wait.
 

 
The pot will now look like this.. the beans are still somewhat hard...
photo upload
 
Continue the cooking "uncovered" until a 24 hour total cook time has elapsed.
 
Then serve in a bowl "as is" sprinkled with raw onions or serve over white rice.
 
The cook continues tonight, will post final pic lunch tomorrow.
 
A better pinto you will have a hard time finding.....
 
 
In edit: forgot to mention the choice of smoked pork. My personal preference - I've found that smoked "hocks" tend to be a bit "fattier" and has a less meat yield. Doesn't affect flavor as such, but the neck bones with a little work are always much more desirable....
 
 
done!

 

 
 
 
Looks good Reggie!!
 
I'm doing some comfort food too, you might recognize some of this.
 
I had the butcher cut a rack of ribs across the slab, we do that to make Jambalaya, browned them with onions and mushrooms to make a gravy. Butter beans, collards and some boiled baby okra from the yard. Both sauces worked great with this meal, I could use the "Clearly Guilty" sauce as a dip for the okra and it worked for the greens too.
 
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naw, they're done just right. Just a little crisp to the bite and slippery!  :P
 
In edit: I used the word "taught" to the bite originally. Guess it is a southern thing as I googled it just after the post. Couldn't find a proper usage by definition to apply here, maybe I'm spelling it incorrectly. Just found it, geez... "taut." 
 
You ever wonder why southern girls make good lovers? Crawfish and boudin eating girls make good wives, they're always fun to come across. In Bars, I was talking about meeting them in bars.
 
It was Mamas day to clear our the fridge so I made this just prior to'!h
The resolution may not be that great but here is what she was going the thought.

Roast Pork puertorican style
Smoked chuck in adobada and homemade rub

Sauté in two reb SB onions and soybean sprouts. Topped with smoke habanero power and over some white rice.
 

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Rajun Gardener said:
You ever wonder why southern girls make good lovers? Crawfish and boudin eating girls make good wives, they're always fun to come across. In Bars, I was talking about meeting them in bars.
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uh wut.... lol..... :drunk:
 
ok...
 
You ever wonder why southern girls make good lovers?
why?
 
Crawfish and boudin eating girls make good wives
You said lovers now we're talking marriage?

they're always fun to come across. In Bars, I was talking about meeting them in bars.
So while you were in the bar, you talked about meeting them in a bar?
 
:lol:
 
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