Thursday, June 17, 2010

Mangalitsa Breakfast

On mornings when I don't go swimming, I start off eating a big "farm syle" breakfast composed of cooked protein, carbohydrates and fats. (When I swim straight away, I eat the same sort of breakfast when I'm done.) Often my breakfast is pancakes, butter and eggs or maybe a ham and cheese sandwich. I also love smoked salmon and avocado on some type of bread dressed with garlic vinaigrette. For breakfast at the farm today I made "pan roasted" Mangalitsa sirloin with cheddar cheese curd with bread and butter. 

The pork was a gift from Michael Clampffer of Mosefund Mangalitsa in New Jersey. After hitting it with salt and pepper I browned it on all sides in a sautoir in olive oil. Then after lowering the heat, I covered the pan and let it cook for 5 minutes before removing the lid and tossing in some diced (brunoise) garlic, a tablespoon on Meyer lemon zest and juice and a couple of tablespoons of chicken stock.  Recovering the pan,  I let it cook slowly until it was medium rare,  let it rest covered for about ten minutes, sliced it and made a sandwich with cheddar cheese curd from a batch of cheddar that Trent made last week.

It was great but a sour substitute for the Pop Tart and Tang repast that I'd been dreaming about the night before ;-)

4 comments:

Natalie Sztern said...

I want to ask a question but don't want to come off as stupid (lately I have been clicking my 'send' button too fast), or snobbish; but at the farm what are the horses raised for?

Bob del Grosso said...

Natalie
Those horses are for the Hendricks family to ride. I always say they are the luckiest animals on the farm because there is almost no change they will ever end up on a dinner plate.

Natalie Sztern said...

That is what I thought but I wasn't sure if there were reasons relating to the cattle etc...

by the by and not because of this question- oddly I just had a conversation with my veterinarian who is total Quebecois from the small villages around Quebec.

When I say Quebecois as opposed to Quebecers it is because these are people whose lives were so entrenched in Quebec: its civilization and its culture, that one could say they were and in some cases still, almost aboriginal.


Quebec horse meat is and has been popular through the centuries and into today and eaten frequently.

One can find horse meat in the counters at Les Boucheries in the Atwater and Jean Talon market

I did not think that the horses were for that - my daughter rides and we have owned horses.

Happy Fathers Day to all

nhallfreelance said...

"When I swim straight away, I eat the same sort of breakfast when I'm done"
--best line in this post.