Resurrecting Leftovers from Honky Tonk BBQ

Resurrecting Leftovers from Honky Tonk BBQ

After a recent meal at Honky Tonk BBQ, I found myself in possession of tasty, if somewhat dry, meat.


The Wife brought home some dried red corn from The Egg Store.



So she boiled the corn, and then we mixed it up with the BBQ leftovers in a pot. Nothing fancy; just the dry though intense meat flavoring the kernels, with some seasoning from the dry rub rubbing off.



I put this stew upon a bed of sautéed peppers from my garden: poblano, Hungarian, and Melrose.



Very tasty: the dense, dry meat merged with the toothsome maize into a moist mess. Flavorful. The peppers provided piquant snap.



Hammond

David Hammond wrote:Very tasty: the dense, dry meat merged with the toothsome maize into a moist mess. Flavorful. The peppers provided piquant snap.

Dried corn, smoked meat, veg from your garden. Your 2007 meal could have as easily been 2007BC.

As an aside, I've noticed you seem to use dried whole kernel corn as an ingredient more than most. For example "heirloom red hominy" w/pork shank, I'd be interested in a few tips as it seems a healthy and inexpensive ingredient.

Enjoy,
Gary

G Wiv wrote:As an aside, I've noticed you seem to use dried whole kernel corn as an ingredient more than most. For example "heirloom red hominy" w/pork shank, I'd be interested in a few tips as it seems a healthy and inexpensive ingredient.

Enjoy,
Gary

There is so much maize out there that is off-radar for most of us. Mexican grocery stores have some, but places like El Condor on Milwaukee offer a range of maizes (or motes) of many colors and sizes. You can soak them, but we many times just put some in a crockpot with a tasty hunk of meat and let it cook for 5-6 hours. Unlike beans, these kernals seem not to mush up when cooked for a long time (i.e., they're almost impossible to overcook).

On my Wish List of Pre-Contact Foods and Beverages, I'd like to whip up some Montezuma-style hot chocolate with chilies -- you can get atole-like drinks at Maxwell Street Market, but what I have in mind is a rich, semi-sweet, basically chocolate drink, with some milk and hot stuff.

I've never seen dried kernel corn being used in this manor. Actually, I've never really noticed dried kernel corn available for sale in this manor. I'm sure I've just never payed close enough attention. It looks really great! I'll have to be on the lookout for it.

Is it as dry as, say, popcorn? I think the texture sounds really appealing as a contrast to the soft, fall-apart meat in a long-cooked stew.

viaChgo wrote:I've never seen dried kernel corn being used in this manor. Actually, I've never really noticed dried kernel corn available for sale in this manor. I'm sure I've just never payed close enough attention. It looks really great! I'll have to be on the lookout for it.

Is it as dry as, say, popcorn? I think the texture sounds really appealing as a contrast to the soft, fall-apart meat in a long-cooked stew.

This dried corn is rock hard. You probably wouldn't see it in most mainstream markets (Dominick's or Whole Foods), but it's usually readily available in Hispanic grocery stores.