I cleaned out the refrigerators yesterday and had to admit that I was in freezer trouble again. Whenever I say freezer trouble, I think about one of this family’s favorite books, “Grandmaster” http://www.amazon.com/Grandmaster-Penzler-Presents-Warren-Murphy/dp/0765311631/ref=sr_1_2?ie=UTF8&qid=1335769343&sr=8-2. It is a novel about a chess player/spy, raised by Tibetan monks, who possesses extraordinary powers and abilities. Supernatural Anyway, as a tournament chess player he talks about getting into “time trouble”. While I don’t play chess and have lots of time, I do seem to get into “freezer trouble”. Be prepared to be bored for the next week or two with the contents of my freezers. I’m banned from the fishmonger and butcher until I see the bottom of the shelves. Oh ko!
This is the famous travers du porc cut that the French call ribs. I’ve cut it into thirds and you can see that over one third of this long, narrow “slab” is boneless, fat layered meat. In fact, when I took the picture, it occurred to me that this meat might be a portion of what Chica Anduluza calls carbonnade http://chicaandaluza.wordpress.com/2012/04/18/secreto-iberico-let-me-tell-you-a-little-secret/. Let me know what you think Chica.
I used my stove top smoker for the travers du porc to see what would happen, and decided to go the Jamie route and fly in the face of convention with a coleslaw of cabbage, carrots, fennel and radish with yogurt.
The slaw was different but tasty!
My sous chef didn’t like working on this fish-less day.
I still gave her bites She thought that the ribs were fabulous! Not fish, but doable.
Smoked and Spicy Travers du Porc with Coleslaw
1 travers du porc, cut into thirds or two slabs baby backs
2 tbsp brown sugar
2 tbsp Emeril’s essence http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html
1 tsp salt
1 tsp cumin
1 tsp paprika
1 tsp black pepper
1 tsp piment d’espelette
2 carrots, shredded
1 small bulb fresh fennel, shredded
1/2 head cabbage, shredded
1/2 red onion, thinly sliced
1 tbsp parsley, chopped
1 tbsp mint, chopped
Juice of 1/2 lemon
1/2 cup yogurt
1 tbsp mustard
Salt and pepper
Mix the brown sugar, essence, salt, cumin, pepper and piment together, then rub on the pork. Refrigerate overnight or for however much time you have; 4 hours minimum.
Mix the carrot, fennel, cabbage, onion, parsley, mint, lemon juice, yogurt, mustard, salt and pepper together until well blended. Refrigerate until ready to serve.
Smoke the pork in a stove top smoker with hickory chips, on medium flame for 45 minutes to 1 hour. Or smoke your usual way. Remove from the smoker, brush with barbecue sauce and crisp on a grill or in a 450 F oven for about 15 – 20 minutes. Slice and serve with the coleslaw.
Wine suggestion: Hautes Cotes de Beaune