Rose Veal Tendron

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It’s veal day today.  Our boxes are locked and loaded for customers.  When we return from the butcher with a carcass freshly packaged that we’ve carefully raised on the farm, the fry pan goes on and we taste.  We tasted the T-Bone first because … well … it’s a perk of tuning our product.  And because T-bone tastes good.  Veal tastes good.

All I captured of the T-Bone was this empty plate.  We ate the meat.  The dog got the bone.

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Next up was the Tendron A Griller.  Tendron is veal poitrine.  Pointrine is belly or chest.  Tendron is called “Tenderoni” in this household.  Mostly, okay all-ly, by me.  Call it my eighties upbringing.  Call my enthusiastic dedication to the hot boy band New Edition.  Whatever it is, the word “Tendron” is written and all I see is “Tenderoni.”  She’s my only love.

I fry it in a moderate pan loaded with lard.
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It looks like a chunk of meat in the package, but when you take it out, you see it is more of a strip.

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After a fry, I pepper it then cooks me some eggs.  Great for breakfast or lunch.  I had some local Saint Mont that rounded everything out.  … I had it for lunch, though in the country, red wine in coffee for breakfast is not unheard of.  I’ve not quite earned my stripes for that.

 

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The usual suspects were right by my side helping me along with the taste test.  Nothing motivates our fluffy sedentary animals like some fresh veal fried in a pan.

 

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And if you find a tenderoni that is right for you, make it official, give her your love.  Once you had a ‘roni you will never give it up.

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On The Menu: Big Arse Pork Leg

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Thankfully, I have a friend with a big roast pan that can support my ten kilo pork leg roast. I plan to slow cook this lovely tomorrow. All day it will heat and bubble and surrender to my table. After our initial devouring, I’ll follow up with leftover porky bits recipes.

A Bench Top

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Perfecting pork crackling, some pork/beef combo waiting for some garlic-onion-ginger treatment, a little ground pork waiting for its moment to shine, cauliflower waiting for cheesy melty goob … these are the ingredients I work with. Full now, tomorrow brings a full day of what to do with the leftovers.