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Message
1
Posted on 3/22/19 at 7:30 am to CHEDBALLZ
So you’re saying the neck bone is better than the backbone ?
Posted on 3/22/19 at 7:54 am to Potchafa
Also heard the backbone stew called a "ranchay"
Posted on 3/22/19 at 8:49 am to OTIS2
quote:
Yep. Used Prudhomme’s backbone stew recipe . Very good.
this is the one I've used. delicious
Posted on 3/25/19 at 7:17 pm to gumbo2176
quote:
really can't recall ever seeing pork stock in markets. I do make my own, so I always have several quarts on hand in the freezer.
Gonna try and make my own. How do you normally make your pork stock?
Posted on 9/11/19 at 12:35 pm to gmrkr5
quote:
Yep. Used Prudhomme’s backbone stew recipe . Very good.
never tried Paul Prudhomme's recipe. I did George Graham one from his acadiana table book and it was amazing. Anyone have a link to Paul P?
Posted on 9/12/19 at 7:21 am to TBoy@LSU
I think what you get when you buy "pork neck bones" is more likely back bone. A lot more of that on the cow than neck.
Good places to find it are those discount groceries like Save a Lot or Shopper's Value. Zuppardo's in Metairie has it.
Good places to find it are those discount groceries like Save a Lot or Shopper's Value. Zuppardo's in Metairie has it.
Posted on 9/12/19 at 8:15 am to CP3LSU25
I do a mean turkey neck stew. I get the meatiest turkey necks I can find in the store, bring them home and clean any silver material and veining off of them.
Then I'll season them with salt and a bit of black pepper and brown them off a bit in bacon grease. Once browned, I'll then make my roux and once it's to the color I want, I'll add the trinity first and allow it to cook for a few minutes, followed by minced garlic and let that cook down for a few minutes more.
Then it's time for the stock, which is either some homemade chicken stock or turkey stock make from fried turkey carcasses.
Put the necks back in the pot, add whatever other seasonings you like (I add Worcestershire, some hot sauce and a bit of soy sauce) and let it simmer until the meat is about falling off the bones. This is when I add some green onions and parsley chopped up and let the necks cool so I can pick the meat off the bones.
About an hour after pulling out the necks, I'll add the shredded meat back to the pot and all that's left is to make a pot of rice and enjoy.
ETA: I see where I responded to this post a while back but didn't give my basic recipe for making the turkey neck stew.
Then I'll season them with salt and a bit of black pepper and brown them off a bit in bacon grease. Once browned, I'll then make my roux and once it's to the color I want, I'll add the trinity first and allow it to cook for a few minutes, followed by minced garlic and let that cook down for a few minutes more.
Then it's time for the stock, which is either some homemade chicken stock or turkey stock make from fried turkey carcasses.
Put the necks back in the pot, add whatever other seasonings you like (I add Worcestershire, some hot sauce and a bit of soy sauce) and let it simmer until the meat is about falling off the bones. This is when I add some green onions and parsley chopped up and let the necks cool so I can pick the meat off the bones.
About an hour after pulling out the necks, I'll add the shredded meat back to the pot and all that's left is to make a pot of rice and enjoy.
ETA: I see where I responded to this post a while back but didn't give my basic recipe for making the turkey neck stew.
This post was edited on 9/12/19 at 8:21 am
Posted on 9/12/19 at 8:27 am to CP3LSU25
quote:
Gonna try and make my own. How do you normally make your pork stock?
Just saw this when I saw this topic again. As for pork stock I use "pork neck bones", season them and put them in my oven to brown pretty hard.
Then put the bones in a pot of water with onions, carrots, celery, garlic and whatever liquid and dry seasonings you like. For me, it's usually Worcestershire and soy sauce, bay leaves and some green onions and parsley. I let this on a low boil for 10-12 hours then strain and set aside to cool to almost room temperature before putting it in my fridge. I'll let it there overnight and the fat will congeal on top and that is removed the next morning. What is left is basically a gel and I'll put that in freezer bags to use as needed. Almost all stocks will gel when cooled if cooked long enough and that to me is when they are at their best flavor. Everything is so much more concentrated and what you have is basically an aspic.
Posted on 9/12/19 at 10:47 am to gumbo2176
You can also use Beef Bone Broth.
Posted on 9/12/19 at 10:50 am to Potchafa
quote:
“ranchae’”
Posted on 9/12/19 at 11:50 am to bdevill
quote:
You can also use Beef Bone Broth.
The problem with beef bone broth is it is getting harder and harder to find beef bones to make a stock out of them. Not many stores have real butchers now since they get all their meat pre-packaged and just cut it up as needed. The real butcher shops that break down whole sides of beef are few and far between.
I haven't used store bought stocks and broths in decades since I find them lacking in flavor.
Posted on 9/12/19 at 1:14 pm to Potchafa
Fricassee d'ranche avec des navets..backbone stew with turnips is my choice for last meal..if it ever gets to that. Get the backbone at a local slaughter house use turnips instead of potatoes..brown the meat then make your roux with trinity..easy as pie
Posted on 9/12/19 at 2:13 pm to Fred's a tiger
Ca c'est bon.. And turnip greens on the side with cornbread
This post was edited on 9/12/19 at 2:14 pm
Posted on 1/2/20 at 9:48 am to bdevill
quote:
If you need to add liquid you can use chicken broth or beef bone broth.
which do you prefer. Cooking this tonight. I've got backbone and neckbone.
Posted on 1/2/20 at 10:43 am to CP3LSU25
This is from Issac Toups cookbook.
This post was edited on 1/2/20 at 10:44 am
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