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Thursday, February 6, 2014

Fried Pork Rind Hors d'Oeuvres

Sure, go back and read the title again. Accuse me of posting shocking and distasteful material. I accept your scrutiny and disapproval. I should NOT be sharing my parents' secret recipe with the anonymous public.

But I must. Last Friday they hosted a cocktail party at which they served heavy hors d'oeuvres and these porcine morsels were plated up pretty and placed alongside the smoked salmon. Though I'd never seen such at a cocktail party, they received rave reviews.

Martha Stewart has nothing on my mama.

Fried Pork Rind Hors d'Oeuvres
(I know they should have a more flattering name, but what?)

       Ingredients:
          Homemade pimiento cheese (shredded sharp cheddar, pimientos, Miracle Whip - If you don't know how to make homemade pimiento cheese, then shame on your mama.)
          Pepper jelly (Someone should have given you a jar of this for Christmas. Now you know what to do with it.)
          Fried pork rinds (Buy several bags. Sort through and select the rinds that curled into tube shapes during the frying process. They are aesthetically pleasing, and they hold the stuffing the best.)

       Directions:
          Using a baby spoon or other small utensil, fill half the rind with a dab of pepper jelly. Slightly chilled pepper jelly works best. Fill the other half of the rind with a heap of pimiento cheese. It should decoratively rise up out of the rind to create visual interest. It also adds a wonderful dash of color that I believe makes the bite sized delights more appealing. In fact, some people won't even know they're eating a fried pork rind until it's too late and they've tried something new. Arrange the stuffed pork rinds on a tray and serve immediately.

10 comments:

Jo said...

I love pork rinds, never thought about filling them before. What a great idea.

Dunno why, I always call them pig stickers.

Jo said...

I love pork rinds, never thought about filling them before. What a great idea.

Dunno why, I always call them pig stickers.

Lucy Adams said...

Pork rinds versus pig stickers is probably just a regional difference in naming.

Michelle said...

This reminds me that for New Years Eve my sister and I treated ourselves to a childhood favorite: pimiento cheese spreed on white bread, topped with sliced green olives. We were in heaven, while our children looked at our feast with horror. That just meant more for us!

Lucy Adams said...

Hors d'oeuvres on white bread are the bomb! Try a circle of white bread topped with a slice of Roma tomato and a piece of bacon. You would love my parents' cocktail parties!

William Kendall said...

I can't say I've ever tried pork rind...

Merilu Rose said...

Love this!!

Merilu Rose said...

I can remember when your mom would raise a pig for the freezer, she would name it and make a pet out of it. The poor animal never knew that it's best friend had plans to kill it and eat it. I do hope that the pork rinds didn't come from one of your mom's pets.

Lucy Adams said...

Those were actually the kids' pets. One day we were playing in the yard with Wolfie the pig, the next morning we were eating sausage for breakfast and couldn't find Wolfie anywhere! People think this should have scarred me, but it was my parents' way of giving me lots of writing material.

Lucy Adams said...

William, email me your address and I'll send you a bag of pork rinds. Then you can cross "eat pork rinds" off of your bucket list.

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