{"id":16212,"date":"2018-03-16T22:34:16","date_gmt":"2018-03-16T22:34:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16212"},"modified":"2018-03-16T22:34:16","modified_gmt":"2018-03-16T22:34:16","slug":"kassler-scallion-garlic-oregano-jelly-potatoes-mustard","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16212","title":{"rendered":"kassler, scallion, garlic oregano jelly; potatoes; mustard"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16215\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/Kassler_mustard-pinto-1.jpg\" alt=\"\" width=\"551\" height=\"413\" \/><\/p>\n<p>Is it still &#8216;<em><a href=\"https:\/\/en.wikipedia.org\/wiki\/Kassler\">Kassler<\/a><\/em>&#8216;\u00a0even when it&#8217;s not entirely German? I&#8217;ve made a working-executive decision: It is.<\/p>\n<p>The only thing I worry about when I prepare a meal\u00a0with\u00a0smoke pork chops without heating them inside some <em>Sauerkraut<\/em> is whether they will be juicy. I&#8217;ve come up with the solution: keep them covered,\u00a0and even the tiniest\u00a0bit of liquid will do the trick.<\/p>\n<p>They were definitely juicy last night.<\/p>\n<p>And so were the vegetables.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16219\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/pinto_pots.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16220\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/red_mustard.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>a small amount of frozen rendered\u00a0goose fat, the gift of a friend, that I had mixed with some juices from a dinner of which included <a href=\"http:\/\/food.hoggardwagner.org\/?s=goose+grease\">squab bruschetta<\/a> in which I had\u00a0used\u00a0it, heated inside a\u00a0heavy, medium-size tin-lined copper skillet,\u00a0where it had softened the chopped white sections of a scallion from Phillips Farms, the green section reserved for later,\u00a0after which\u00a02 smoked loin pork chops from Schaller &amp; Weber were added, the\u00a0pot covered with a universal copper lid, kept above a very low flame\u00a0(just enough to warm the\u00a0chops\u00a0through, as they were\u00a0already fully-cooked), turning the meat once, then, near the end of the cooking time (I went 8 minutes this time), the green parts of the onion, which had been set aside earlier,\u00a0now also sliced, added for a minute or so, the pork removed, arranged on the plates, brushed\u00a0with a little garlic oregano\u00a0jam from <a href=\"http:\/\/www.berkshireberries.com\/\"><span class=\"s2\"><b>Berkshire Berries<\/b><\/span><\/a>, and sprinkled with both the white and green onion\u00a0pieces<\/li>\n<li><span class=\"s4\">red mustard from Norwich Meadows Farm, wilted in olive oil in which\u00a03 cloves of Keith&#8217;s Farm Rocambole garlic had been gently saut\u00e9ed until they had begun\u00a0to brown, finished with sea salt, freshly-ground black pepper, and a drizzle of olive oil<\/span><\/li>\n<li>six\u00a0\u2018Pinto\u2019 potatoes\u00a0from\u00a0Norwich Meadows Farm, scrubbed, boiled, unpeeled, in generously-salted water until barely cooked through, drained, halved, dried in the\u00a0still-warm vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, tossed there with 3 tablespoons of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>\u00a0[12 grams of fat per 14 grams, or each\u00a0tablespoon, of butter], seasoned with sea salt and freshly-ground black pepper, arranged on the plates, sprinkled with chopped parsley from Eataly, some toasted homemade breadcrumbs\u00a0scattered on the top<\/li>\n<li>the wine was an excellent German (Pfalz)\u00a0white,\u00a0<a href=\"http:\/\/www.rudiwiest.com\/estates\/becker-estate-pfalz-germany\/\">Becker Family Pinot Blanc, 2013<\/a>, which our local purveyor at the time,\u00a0<a href=\"http:\/\/appellationnyc.com\/\">Appellation Wines<\/a>, was kind enough to special order for us when we asked them<\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=489259\">Handel&#8217;s 1737 opera, &#8216;Berenice&#8217;, with\u00a0Alan Curtis conducting Il Complesso Barocco<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Is it still &#8216;Kassler&#8216;\u00a0even when it&#8217;s not entirely German? I&#8217;ve made a working-executive decision: It is. The only thing I worry about when I prepare a meal\u00a0with\u00a0smoke pork chops without heating them inside some Sauerkraut is whether they will be juicy. I&#8217;ve come up with the solution: keep them covered,\u00a0and even the tiniest\u00a0bit of liquid &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-16212","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16212"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16212\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}