Eating Nose to Tail


 
Thanks to an old friend from graduate school I recently had the privilege of teaching a nose to tail eating class at Newbury College.  The students were all seniors, excellent cooks and enthusiastic about food.

We cooked a lot of food - grilled pig tails, chili beef heart, snapper collars, sweetbreads, marrow bones and as a special treat Jamie Bissonette left us a pig head from his butchering demo.  It was an awesome day and I really hope they invite me back next year.

Here are a few pictures from that class - and if any of those students read this and want to cook some more offal sometime soon, definitely drop me a line!
 
 
Ham is always beautiful thing - but there's something especially special about a nice leftover ham bone.  Unless you're a compulsive ham eater ham bones only come around a couple times a year, and it's a big decision picking out the recipe to use it in.  A simple pot of beans is one of my favorites.

Here's my simple recipe for beans, if you've got one I recommend using a slow cooker - if not just simmer it away over a low stove.
Picture
Two bones, and some beans.
Ham Bone Beans
  • 1 onion, chopped
  • 1/2 lb dried navy beans
  • 1 ham bone with plenty of meat
  • 1 cup ketchup
  • 3 cups water
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon smoked paprika
Fry onions in a knob of butter until soft.  Add dry navy beans, ham bone, ketchup, water, brown sugar, maple syrup and smoked paprika.  Simmer over very low heat until beans are soft but not falling apart adding more water as needed, 3-5 hours.

Or, put everything in a slow cooker and cook on low.

Serves 4-6