Representing Boston: Pigs in Blankets
700 grams ground pork
300 grams ground fat back or the whites from bacon
200 grams cheddar cheese
1 jalapeño minced
1Ž2 cup hot sauce
Puff pastry as needed
Salt and black pepper
1. You can have your butcher grind pork fat, or if you aren’t into thatsort of thing, just grab some breakfast sausage and add the cheese and jalapeño and sauce to that.
2. Chill the mixture and roll the ground sausage into tiny cylinders or meatballs.
3. Trim your rectangle of puff pastry into strips and roll each little pig, or if using meatball shapes, cup the puff pastry up and around the meatball like a flower blooming.
4. Bake at 400f until the dough is golden and the sausage mixture cooked through.
Serving: This will make a few dozen pigs in the blanket!
Representing Atlanta: Pulled pork with bread & butter pickles on a hot buttered biscuit
Bread & Butter Pickles
Cucumbers sliced into thick coins and salted for 30 minutes, then rinsed in cold water and submerged in pickling liquid.
1 cup water
1 cup sugar
1 cup white vinegar
1 tablespoon mustard seeds
1 table spoon coriander seeds
1 bay leaf
1. Boil this liquid then chill. Submerge pickles in chilled liquid.
1 chunk of pork shoulder (Season this with creole spices, store bought)
1. Wrap in a few layers of foil
2. Bake at 300f for 3 hours in an oven
3. Remove from oven and mix the juices from the foil into some prepared barbecue sauce (Kansas City style store bought)
4. Pull the meat and serve on a warmed biscuit with the pickles
Hoe Cakes (Atlanta Falcons)
1 1/4 cups milk
1 tablespoon butter
1/2 cup flour
1 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 egg, lightly beaten
1. Warm the butter and milk to a simmer.
2. Combine the dry ingredients and egg.
3. Whisk the warm wet ingredients into the dry ingredients to make a batter.
4. Rest for an hour.
5. Sear in clarified butter a number of little cakes.