Thursday, December 20, 2012
I’m sure many of you are familiar with the concept of “Nose to Tail” eating; by which I mean consuming all the parts of an animal. But I think some folks might be inclined to think of that concept in a way that recalls an episode of “Fear Factor” where participants choke down spoonfuls of mealworms or something equally cringe-worthy. We however, embrace Nose to Tail in its many delicious forms. Recently we posted on our facebook page an image of Buffalo Chicken Necks. This was recipe testing and market research rolled into one, but got me thinking about how we could sell some of our patrons on unusual parts by providing some practical and delicious ways to use them. So first, those chicken necks. Being that these apparatuses are used each day and that chickens are rather nosey, the neck meat is full of flavor from all that blood flow. The necks are primarily dark meat and contrary to initial consideration the meat is tender and not at all stringy. We prepare a sauce made of equal parts hot sauce and melted butter, pour over the necks and bake, covered 20-30 minutes at 350 degrees. Then remove the cover and bake or broil to reduce the liquid.Cheryl Wixson’s (pictured at left) recipe for John Thomas Pate. Now I find amusement in the name itself, but this pate is no joke.