Saturday, January 11, 2014

Baked Sheep head - counting sheep to sleep doesn't work for me!

My cousin is very resourceful and the type of guy that would want to know if stuff got crazy or if there was a zombie apocalypse cause he knows how to live off of the land. Usually I would have to experience this on my own but was not able to make it. But this is it.

What i'll be eating tonight for the first time! SHEEP'S HEAD; BRAINS AND ALL! Using an Italian recipe. And no I did not buy the head from the store.... From field to table. 

Well....this is about as good as you can make this look? Brains on the side with Apple lettuce and Jesus bread( flat bread) . I must say. Looks crazy! TASTES GREAT! The Cheek meat tastes smooth like roast beef. Everything else with the exception of the brains tastes like the skin on WELL stewed Turkey wings; eyes included! The brain tastes like Turkey wing paste mixed with a hint of liver, but not over powering. Everything really tastes subtle and well seasoned. The tongue was the only standout.

Tuesday, January 7, 2014

Soul Rolls - Egg Rolls but different

Here are a couple versions of egg rolls that I make.

This one has collard greens, smoked pork neckbone meat, carrot, scallions and bean sprouts.

This one has Napa cabbage, smoked turkey wing meat, carrot, bean sprouts and scallions.
Since I knew I was making this for my family it didn't matter if I separated the turkey and pork neckbones so all of that went into the slow cooker for 10 hours with just enough water to cover the meat and a little salt and pepper.
Then I used a quarter Cup of stock from the meat, ounce of soy sauce and tablespoon of brown sugar to saute the veggies in separate pans for a couple minutes but still firm. (The collards I cooked a little longer for tenderness.)
Have an egg wash prepared with the egg roll wrappers and follow the instructions for frying them.