Last Thursday started with a hard frost on Estia's garden.
The greens held up but it's not going to be long before
our cold frame is the last bed standing. Nice to know it's
full and ready to serve into January. After a quick breakfast
rush and a meeting with Carrisa Waechter covering future
plans for Estia expansion, we hopped in my Ford pick up
"Bob White" and drove to the Wells family farm in Riverhead,
Our intent, to purchase a free range, humanly slaughtered
Russian boar. The animal had lived all 4 years of
its life on 50 acres, roaming in a pen that provides inhabitants
with shelter from summer heat in a 15 acre marsh, all of the
nourishment of a 25 acre corn field and shade from a large
wooded area featuring nuts and worms, all good things that
wandering pigs might enjoy as they pass through.
Carrisa and I enjoyed the experience of acquiring a field to
table offering for Estia's customers. We also found the farmers
tour to be interesting and educational. The animal he harvested
for us dressed out at 350 pounds. My job as the butcher was
to break it down into all it's parts and store it for the winter
for lunch and dinner specials at Estia's Little Kitchen.
If you scroll back to an earlier post from the summer of 2011
you'll find my recipe for pork loin and belly "Roti". This
time around we roasted a stuffed leg, tied off and packed in salt.
The fore shank was braised in 2 cups of pork stock made from
some roasted bones. The braise also included sweet carrots from
our garden, onions, garlic and celery with a cup of red wine and a handful of herbs from the garden too (parsley and oregano). The result (after 3 hours at 325) was succulent but not fit for a meal. Instead, I cleaned the meat from the bone, diced it into thumb nail size cubes and let it rest overnight in the strained stock. In a bowl on the counter top 1 cup of red kidney beans were covered with cool water and allowed to soft over night.
The following day I cleaned the fat from the stock and brought the
beans to a simmer in another cup of water on the stove top. When the
water had been absorbed, I added the pork and stock along with 1/2
cup diced onion, 2 chopped jalapeno chilies and 1 tablespoon crushed
coriander seed. The pot of beans and pork simmered for another hour
until the beans were soft then I added a tablespoon of salt and simmered
a while longer over low heat. Finally, basmati rice (1 cup) was
rinsed and then cooked in a covered pot with 2 cups of water over
medium flame, after simmering for 20 minutes the heat was removed
and the rice rested covered until service.
To serve, place the rice and beans on the plate first then top with a
slice of herb roasted pork leg. The addition of some sauteed carrots
and fall greens will give color to you plate.