How these…

feet

Became these…

trotters

…it took a little time and effort, but our trotters turned into decadent little morsels! I’ve been interested in trying to do something with pig’s feet for a while, so last weekend I dove in head first and pulled out a recipe from Thomas Keller’s Bouchon cookbook. Getting the actual meat off the trotters took the longest- after three hours of simmering and few changes of water, the meat was ready to come off and the skin was soft enough to work with. The meat was shredded and mixed with the skin, along with some shallots, parsley, thyme and dijon mustard. This mixture was rolled into a log using some tin foil and then refrigerated for up to five days. To finish, the “log” was sliced into medallions and coated with flour, more dijon mustard and panko…which was then fried for a bit and finished in the oven. We served them with the recommended gribiche sauce, greens and roasted cauliflower. The result? I was a little skeeved out by the texture and some inedible particles ended up in the final product, but they were so rich that we couldn’t finish the whole preparation…was it worth the time? I think so, but this won’t be a “go to” recipe in the near future.

                                -Josh

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