Whiskey, Pork & CSA

It's been a while, but we haven't slowed down. We've been baking, curing meats, grilling and then some, but now we are blessed with a CSA share from a not so distant farm located in the outskirts of....what....Brooklyn. Yes sir. Our farm share comes from a farm only a few blocks away from our little place in Red Hook. It's the Red Hook Community Farm.

Our first meal was a great one and it went a little something like this...

Pork Steaks (cross section of a shoulder), kudos to the butchers over at the Meat Hook, smothered in a serious Garlic Scape marinade. The garlic scapes came straight from the farm and were all squirly.

I gave those wiry stalks a quick chop, added some olive oil, salt, pepper, honey, and Jameson, bitches.

The whiskey baby. Just add a shot or two. Trust me it's good. Pigs are alcoholics anyway, didn't anyone ever tell you that, so why not give them some whiskey in death?

Now put it in a blender or a food processor or a mortar and pestle and beat the shit out of it.

Once you've blended it to smithereens, smother those pig parts in the green slime and let it sit for a few hours or overnight.

Doesn't that look good? Almost like it's covered in nuclear snot. Yummy.

So you've let it sit in the slime for a while now, huh? Fire up that grill to high, or get a blazing charcoal hell-fire going and slap those pig puppies on. Don't worry, you won't burn them. They'll cook up in only a few minutes per side.

Let 'em rest for a minute or two and then go to town...thank me later.