Friday, July 19, 2013
Dude Food: Jowlenese sauce for pasta
I have been enraptured by my pig jowl, but at the same time if you look far to the left of the photo I had some trimmings from steaks that I had prepared for class and I ground them up.
Other than vegetables that went into a big salad this was what I had in the house yesterday.
What could I make but a jowl sauce for pasta?
Jowl sauce for two
2 ounces ground beef
4 ounces ground jowl
1 ground onion
2 large and two small tomatoes
2 tablespoons chopped garlic
Salt and Red pepper
I cut the jowl into cubes and put it in the food processor and ground it up with the onion. Some of the fat clung to the side, I scraped it out and used all the fat in a ceramic skillet and turned it on low to render the flavor.
When it was done I added the beef in small bits to the fat and onion mix.
The the garlic til it was fragrant and the smell was making me crazy.
I tossed in the chopped tomatoes.
Add salt and pepper to taste and cook 4 to 5 ounces of pasta.
Add the pasta to the sauce to finish cooking and toss in a few handfuls of torn fresh basil.
Nothing more is needed your jowl will fully flavor the dish...and if you don't have jowl use bacon, however keep in mind that bacon will have less flavor so up it to about 6 ounces.