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Old 11-07-2010, 10:42 AM   #11
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Originally Posted by JohnL View Post
I like to add the smoked hocks when cooking kale or collard greens. Wonderful flavor.
Me too. Love that pot liquor!


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Old 11-07-2010, 09:31 PM   #12
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i always buy two, put em in beans. then i pick off meat , as suggested and put back in pot. i am a southern girl , still, at heart. oh! must have corn bread.

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Old 11-07-2010, 10:02 PM   #13
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Originally Posted by babetoo View Post
i always buy two, put em in beans. then i pick off meat , as suggested and put back in pot. i am a southern girl , still, at heart. oh! must have corn bread.
I usually have to buy more than two, I snack while I pick.
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Old 11-08-2010, 03:03 PM   #14
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I mentioned before, I was raised in a little house attached to a Mom and Pop country grocery store. My Daddy had a big jar of pickled pig feet sitting on top of the meat case...they were soooooo delicious. I havn't thought of them in years. I wish I could find some fresh hocks around here. I use smoked hocks often.
By the way, I just love the term "trotters"......
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Old 11-08-2010, 08:16 PM   #15
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Oh, yeah, cook them with shank meat for a long time. Add lots of garlick, some salt and pepper. Chop all the meat into small, bite size chunks put into a semy deep dish, add stock, leave in the fridge overnight, serve as a side for mash potato, with some hot mustard or horseredish. Yum.
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Old 12-01-2010, 10:48 PM   #16
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There are two ways I'm particularly fond of: schweinshaxe and crispy pata. The first is a German recipe. You could find it online, but it's basically cooked like a roast. The second is a Filipino recipe. It calls for soaking the hock in a 7-UP based marinade, making cuts down to the bone about every inch, and then deep-frying it.
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Old 12-02-2010, 08:55 AM   #17
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My mother used to cook pig's feet in a pressure cooker. They were mighty good with just salt and pepper. Hmmmm....I might have to get on down to the store and get me a mess of 'em. 'Course, Mrs hoot ain't fond of the smell.....
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Old 12-02-2010, 01:54 PM   #18
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I use em when I make Cassoulet. It isn't a popular dish around here, so I don't get to use them much. Maybe once a winter...
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Old 12-02-2010, 03:36 PM   #19
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beanz-&-greens! (or greens themselves, w/ the ham- i sear, then crockpot, & 4 extras, i cook them in a skillet) btw, ignore pic 1, lol! (that wouldn't erase 4 me)
here's a pic of my extras that i cook in a skillet~
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