Another on-again, off-again rain weekend. We did get a chance to get our invitations stuffed and they’re going in the mail this week! They were a bit more labor-intensive that I’d expected. We had them professionally printed, but did the assembly ourselves. We are also SO impressed with the work the calligrapher did on the addresses. If you’re interested, be sure to check out her work.

After a really impressive brunch at one of our favorite spots (they deserve their own post at some point), we drove to Maryville to visit a new butcher shop that we see active on Facebook a lot, The Local Butcher Shop. These guys know their stuff! They were extremely helpful and spoke with us about the heritage pork that they use, their curing techniques, different cuts of bacon and pork chops… oh yeah, they have lots of other stuff like beef, duck, cured meats, local bread, gifts, etc… but this was a pork kind of weekend, remember!

Duroc Heritage Chops

Duroc Heritage Chops

We selected a couple Duroc Heritage Pork Chops that were just amazing. Also in our bag was some unsmoked bacon and house-made pastrami. The chops were almost an inch thick and had about an inch of firm fat on the outer edge. This is a real deal folks! They kindly offered to trim the fat, but we had it left on and trimmed it ourselves (this eventually became dog treats as we rendered out the fat and were left with crunch cracklin’s that our dogs went nuts over. And the drippings became cooking medium for everything else the rest of the weekend.).

Radishes on the grill

Radishes on the grill

IMG_1029Now, what do we do with these guys?? We decided on grilling over a thick cloud of hickory smoke. The fire marshall was probably alerted to what was going on in our back yard because of all the smoke and flames. There was so much wonderful drippings wasted falling into the fire, it looked like napalm. We had some radishes that were almost too peppery to eat alone so we decided to throw those on the grill with just salt pepper and grapeseed oil. Have you tried grilled radishes? They’re great. And in the case of these, the grilling reduced the pepperiness and they were to mellow and earthy. We treated the asparagus the same way and finished it off with a couple drops of apple cider gastrique.

 

 

 

IMG_1032

Springtime on a plate!

The Peach Truck Salsa with Cornmeal Crusted Fish
Serves 8
This delicious summertime salsa is great with fish but would go equally well with a nice piece of pork.
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Total Time
30 min
Prep Time
30 min
Cook Time
30 min
Total Time
30 min
500 calories
43 g
136 g
14 g
47 g
3 g
368 g
1234 g
9 g
0 g
10 g
Nutrition Facts
Serving Size
368g
Servings
8
Amount Per Serving
Calories 500
Calories from Fat 129
% Daily Value *
Total Fat 14g
22%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 136mg
45%
Sodium 1234mg
51%
Total Carbohydrates 43g
14%
Dietary Fiber 4g
15%
Sugars 9g
Protein 47g
Vitamin A
13%
Vitamin C
27%
Calcium
16%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. SALSA
  2. 3 medium peaches, peeled, pitted, and diced
  3. 2 green onions, chopped
  4. ¾ cup diced jicama
  5. ¼ cup diced cucumber
  6. ¼ tsp ground coriander
  7. ¼ cup fresh cilantro
  8. 1 small jalapeno, seeded and finely diced
  9. juice of 1 lemon
  10. ½ tsp kosher salt
  11. CATFISH
  12. vegetable oil for frying
  13. 2 cups fine yellow cornmeal
  14. 1 TBSP kosher salt
  15. 2 tsp black pepper
  16. ¼ tsp Olde Virden’s Spicy Verde (or cayenne)
  17. ½ tsp garlic powder
  18. 2 cups buttermilk
  19. 8 fish filets
Instructions
  1. For the Salsa
  2. Combine ingredients in medium bowl and set aside or store in refrigerator.
  3. For Fish
  4. In a large frying pan add 1-1 ½” vegetable oil and heat on medium-high to about 350°.
  5. Combine cornmeal, salt, pepper, Olde Virden’s, garlic powder in bowl (we use a pie pan for breading.). In another bowl or pie plate, add buttermilk.
  6. Working one or two filets at a time, coat with buttermilk and move to cornmeal mix, coating well and shaking excess off. Fry in oil until golden brown on each side. About 3 minutes per side. Remove to a paper towel to allow oil to drain.
  7. To serve, top filets with salsa and enjoy.
beta
calories
500
fat
14g
protein
47g
carbs
43g
more
Adapted from The Peach Truck Cookbook
KnoxFoodie http://knoxfoodie.com/
 

Just a touch of gastrique

Just a touch of gastrique

 

Oh and by the way, the pastrami and bacon were excellent as well! Oink oink!

IMG_1037