I went for a walk in the snow in the Brooklyn Botanic Garden today. Had the camera but forgot to put the battery in before I left. Oops. Too bad, it was pretty. But here's a picture of the clam chowder I made when I got home.
BTW would you believe that a little hunk of pernil skin works pretty well in lieu of salt pork or bacon for chowder making? I know, it seems farfetched...
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6 comments:
Delish! Pork is essential for a good chowder
I was on the verge of going back to the store when I remembered I'd just thawed out some pernil from a couple of weeks ago and there was probably some skin in there!
Cold day and a hot bowl of chowder, not much could be better!
I don't think I even know what pernil skin is, but the chowder looks delicious!
Oh, pernil is pork shoulder cooked Puerto Rican style - slathered and stuffed with garlic and onions and herbs and roasted low and slow for a nice long time. At the end of the roasting you crank up the heat for a little while and the skin gets all brown and crispy. Sooo good! Good thing to cook on a yucky day when you're puttering around the house anyways.
Leave it to New York City for the ultimate in fusion cooking - New England Clam Chowder made with Puerto Rican pork shoulder. Only in New York!
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