Texas Breakfast Tacos

Found in SL September 2023 here

2 tsp. smoked paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. ground cumin
1 tsp. chipotle chile powder
4 tsp. kosher salt, divided
1 (2 1/2-lb.) beef brisket, fat cap trimmed to 1/4- to 1/2-in. thickness
1 large (about 11 oz.) white onion, cut into about 1/2-in.-thick slices
12 large eggs
1/4 cup whole milk
1/4 tsp. black pepper
1/4 cup (2 oz.) unsalted butter, cut evenly into 4 pieces
2 cups Colby-Jack cheese, shredded (about 8 oz.)
16 (6-in.) flour tortillas
1 cup fresh pico de gallo

Stir together paprika, garlic powder, cumin, chile powder, and 3 teaspoons of the salt in a small bowl. Rub mixture evenly all over brisket. Arrange onion slices in bottom of a slow cooker; place brisket, fat cap side up, on top. Cover and cook on LOW for 8 hours.

Remove brisket from slow cooker; discard onion, or reserve for tacos or another use. Let brisket stand until cool enough to handle, about 15 minutes. Cut brisket across the grain into about 1/4-inch-thick slices. Cover to keep warm.

Whisk together eggs, milk, pepper, and remaining 1 teaspoon salt in a medium bowl until well blended. Pour mixture into a large nonstick skillet; add butter pieces. Cook over medium-low, stirring often with a silicone spatula, until egg curds are set but remain tender, 5 to 7 minutes.

Sprinkle 2 tablespoons cheese onto each tortilla; top each with a scant 1/4 cup scrambled eggs. Divide brisket evenly among tacos; top evenly with pico de gallo (about 1 tablespoon each), and serve.  

Butter Pecan Scones

Found in SL September 2023 issue here

5 Tbsp. cold unsalted butter, divided
1 cup chopped pecans
1/3 cup, plus 1/8 tsp. granulated sugar, divided
3/4 tsp. kosher salt, divided
1 1/2 cups all-purpose flour, plus more for surface
1 1/2 tsp. baking powder
1/4 tsp., plus a pinch of ground cinnamon, divided
1 large egg, cold
1 tsp. vanilla extract
9 Tbsp. cold heavy whipping cream, divided
1 cup powdered sugar
1 Tbsp. pure maple syrup

Preheat oven to 400°F with rack in top third position. Melt 1 tablespoon of the butter in a medium skillet over medium. Add pecans; cook, stirring occasionally, until nuts are toasted and fragrant, 2 to 3 minutes. Remove from heat, and transfer to a plate. Sprinkle pecans with 1/8 teaspoon each of the granulated sugar and the salt. Cool 10 minutes.

Whisk together flour, baking powder, 1/4 teaspoon of the cinnamon, 1/2 teaspoon of the salt, and remaining 1/3 cup granulated sugar in a large bowl. Cut remaining 4 tablespoons of cold butter into small cubes, and work the butter into the flour mixture using a pastry cutter or 2 forks until the mixture is crumbly but some larger pea-size pieces of butter remain.

Whisk together egg, vanilla, and 6 tablespoons of the cream in a medium bowl; add to flour mixture, and stir until almost combined, about 2 minutes. Add 3/4 cup of the toasted pecans, and fold until just combined and a loose, crumbly dough comes together.

Turn dough out onto a lightly floured surface; shape into a 6-inch-diameter disk about 3/4 inch thick. Use a sharp knife to cut disk into 6 wedges. Arrange wedges about 1/2 inch apart on a small rimmed baking sheet lined with parchment paper. Chill, uncovered, 20 minutes, or cover and chill for up to 12 hours.

Lightly brush tops of scones with 1 tablespoon of the cream. Bake in preheated oven until golden brown and edges are crisp, 18 to 20 minutes. Let cool on baking sheet 5 minutes.

While scones cool, whisk together powdered sugar; maple syrup; and remaining 2 tablespoons cream, 1/8 teaspoon salt, and a pinch of cinnamon in a small saucepan over medium, stirring constantly, until sugar dissolves and mixture thickens, about 2 minutes. Drizzle icing over warm scones, and sprinkle with the remaining 1/4 cup toasted pecans. 

 

Creamy Corn Jalapeno Poppers

Found in SL September 2023 issue.

 

12 large jalapeno peppers

1/3c mayonnaise

1 tbsp white miso

1/4 tsp salt

1c fresh corn kernels (2 ears)

3oz shredded mozzarella (3/4c)

2oz shredded sharp cheddar (1/2c) 

1/4c chopped scallions

 

Preheat oven to 375°. Line a rimmed baking sheet with aluminum foil or parchment paper.

 

Cut chiles in half lengthwise; scrape out seeds and membranes with a spoon  and discard. Arrange peppers halves on baking sheet.

 

Whisk together mayo, miso, and salt in a medium bowl until smooth. Stir in corn, mozzarella, cheddar, and scallions. Stuff corn mixture evenly into halves. Bake in preheated oven until filling is gooey and bubbly, 18-20 minutes. Serve warm. 

TexMex Skillet Poblano Dip

Found in SL September 2023 issue here

 

5 medium poblano chiles (about 1 lb. total)
2 (8-oz.) pkg. cream cheese, softened
1/2 cup chopped scallions (from 4 medium scallions)
1/4 cup sour cream
1 tsp. ground cumin
3/4 tsp. kosher salt
1 large garlic clove, grated (about 1/2 tsp.)
8 oz. Monterey Jack cheese, shredded and divided (about 2 cups)
Tortilla chips

Preheat oven to broil with oven rack about 7 inches from heat source. Coat a medium (10-inch) cast-iron or other ovenproof skillet with cooking spray; set aside. Line a large rimmed baking sheet with aluminum foil.

Arrange chiles on prepared baking sheet. Broil, turning occasionally, until blackened all over, about 10 minutes. Remove baking sheet from oven; reduce oven temperature to 350°F. Wrap foil tightly around chiles, and let stand 10 minutes.

Unwrap chiles. Rub off skins; cut stems from chiles. Slice chiles in half lengthwise; scrape out seeds. (Discard skins, stems, and seeds.) Cut halves lengthwise into thin strips; cut strips into 1-inch pieces.

Stir together cream cheese, scallions, sour cream, cumin, salt, and grated garlic in a bowl. Stir in chiles and 1 1/2 cups of the Monterey Jack. Spread dip into prepared skillet. Sprinkle remaining 1/2 cup Monterey Jack over dip. Bake, uncovered, at 350°F until bubbly, about 25 minutes. Serve warm with tortilla chips. 

Strudel with Fried Apples

Recipe found in SL September 2023 issue here

2# Honeycrisp apples (about 4 medium apples), peeled and cut into 1/4-inch slices (about 6 cups)
1/4 cup packed light brown sugar
1 Tbsp. bacon drippings
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1 tsp. all-purpose flour, plus more for work surface
1/2 (17.3-oz.) pkg. frozen puff pastry sheets (such as Pepperidge Farm), thawed
1 large egg
1 Tbsp. granulated sugar
Vanilla ice cream (optional)

Cook apples, brown sugar, bacon drippings, cinnamon, and kosher salt in a large skillet over medium, stirring occasionally, until liquid has evaporated and apples soften, about 12 minutes. Add flour to mixture; toss to coat. Cook, stirring occasionally, for 1 minute. Remove from heat; let cool 20 minutes.

Meanwhile, preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper; set aside. Roll thawed puff pastry sheet into a 14- x 9-inch rectangle on a lightly floured work surface. Transfer to prepared baking sheet. Whisk together egg and 1 teaspoon water in a small bowl; set aside.

Using scissors and starting at 1 long edge of pastry sheet, cut 2 1/2-inch-long slits, going from the edge toward the center in 1-inch intervals to yield 14 strips. Repeat process on opposite side. Spoon the cooled apple mixture evenly down the center of the pastry sheet. Lightly brush some of the egg-water mixture over the strips on both sides.

Position the pan so that 1 short edge is facing you. Starting at the short edge farthest from you, fold the top left strip over the apples at a slight angle, slightly toward you. Repeat with right strip, overlapping the left strip. Repeat with remaining strips, going from left to right to enclose the apple filling. Brush with remaining egg-water mixture, and sprinkle with granulated sugar.

Bake in preheated oven until pastry is crisp and golden, 15 to 18 minutes. Let cool 5 minutes. Slice and serve with ice cream, if desired. 

 

Summer Squash Skillet

Found in SL August 2024 issue here

2 Tbsp. olive oil
2 large (12 oz. each) zucchini, cut into 1/4-in.-thick slices (about 5 1/2 cups)
1 large (12 oz.) yellow squash, cut into 1/4-in.-thick slices (about 2 1/2 cups)
1 medium-size (8 oz.) yellow onion, thinly sliced (about 2 cups)

1 tsp. kosher salt, plus more to taste 
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
7 oz. Gruyère cheese, shredded (about 1 3/4 cups), divided
1/3 cup panko (Japanese-style breadcrumbs) 
1 tsp. grated lemon zest (from 1 lemon)

Preheat oven to 400℉. Heat oil in a 12-inch cast-iron skillet over medium-high. Add zucchini, squash, onion, salt, and black pepper. Cook, covered, stirring occasionally, until squash mixture is mostly tender, about 10 minutes. Uncover and cook over medium-high, stirring occasionally, until tender and most of the liquid has evaporated, about 5 minutes.

Remove from heat, and fold in crushed red pepper and 1 cup of the Gruyère. Stir together panko, lemon zest, and remaining 3/4 cup Gruyère in a small bowl; sprinkle evenly over squash mixture. Bake in preheated oven until golden on top, about 18 minutes. 

 

Fresh Fig, Pecan, & Orange Crostata

Found in the SL June/July 2023 issue here

1# fresh figs, stemmed and halved or quartered, depending on their size
2 Tbsp. (1 oz.) orange liqueur (such as Grand Marnier)
1/4 cup packed dark brown sugar
2 Tbsp. cornstarch
1/4 tsp. kosher salt
all-purpose flour, for work surface
1/2 (14.1-oz.) pkg. refrigerated piecrusts (1 crust)
1/2 cup cream cheese, at room temperature
1 large egg, separated
2 tsp. fresh thyme leaves, plus more for garnish
1/2 cup pecan pieces
1 Tbsp. coarse or granulated sugar
Grated orange zest

Stir together figs and liqueur in a large bowl. Whisk together brown sugar, cornstarch, and salt in a small bowl until smooth; sprinkle over figs, and stir to coat. Let stand until ready to use.

On a lightly floured work surface, roll out piecrust into a 12-inch round. Transfer pastry to a parchment paper-lined rimmed baking sheet.

Whisk together cream cheese and egg yolk in a small bowl until smooth. Using an offset spatula, spread cream cheese mixture over pastry round, leaving a 2-inch border around edge. Sprinkle evenly with thyme leaves.

Gently stir pecan pieces into fig mixture; spoon over cream cheese mixture, mounding fig-pecan mixture in center.

Fold edge of pastry dough over edge of filling, pinching folds closed. Whisk egg white until frothy, and brush over pastry. Sprinkle pastry with coarse or granulated sugar. Cover with plastic wrap, and refrigerate until pastry is chilled and firm, about 1 hour.

Preheat oven to 375°F. Bake crostata until pastry is a deep golden brown and juices are bubbling, 40 to 45 minutes. Let cool for at least 20 minutes. Serve warm or at room temperature, and garnish with grated orange zest and additional fresh thyme leaves. 

 

Ham & Cheese Puff Pastries

Found this on SL site here

 

3 Tbsp. Creole mustard
1 Tbsp. honey 
1 (17.3-oz.) pkg. frozen puff pastry sheets (such as Pepperidge Farm), thawed
all-purpose flour for work surface
8 deli ham slices (preferably Black Forest, 4 oz.)
4 (1/2-oz.) Gruyère cheese slices
3/4 tsp. chopped fresh thyme leaves, plus more for garnish
1 large egg, lightly beaten 

Preheat oven to 425°F with racks in upper third and lower third positions. Line 2 large baking sheets with parchment paper, and set aside.
Stir together Creole mustard and honey in a small bowl; set aside.
Unfold each puff pastry sheet on a lightly floured work surface. Roll each sheet into a 15- x 12-inch rectangle. Transfer pastry rectangles to prepared baking sheets.
Spread mustard mixture evenly over half of each rectangle lengthwise, leaving a 1/2-inch border around edges. Layer ham and Gruyère slices evenly over mustard mixture, leaving a 1/2-inch border. Sprinkle evenly with thyme.
Whisk together egg and 1 tablespoon water in a small bowl. Brush edges of both pastry rectangles with egg wash, and fold in half lengthwise over filling, creating 2 (15- x 6-inch) rectangles, and crimp edges with a fork to seal.
Brush top of each puff pastry with egg wash.
Cut 5 or 6 (3-inch) diagonal slits on top of each pastry, and gently separate slits to slightly reveal filling.

Bake in preheated oven until puff pastries are deep golden brown, 20 to 25 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Remove from oven; cool slightly, about 5 minutes.

Transfer to a cutting board; cut each puff pastry crosswise into 5 pieces. Transfer to a serving plate. Garnish with additional thyme, and serve. 

 

Alabama Peach Bombs

Found on SL website here while searching for something else.

1 4oz pkg. sliced prosciutto (8 slices)
2 small (6 oz. each) fresh peaches
3 Tbsp. honey
2 tsp. apple cider vinegar
3/4 tsp. vinegar-based hot sauce (such as Texas Pete)
1/4 tsp. black pepper
1 Tbsp. torn fresh mint leaves
Creamy goat cheese, for serving

Carefully peel 4 prosciutto slices apart and place on cutting board in an even layer (reserve remaining prosciutto in refrigerator until ready to use). Using a very sharp knife, halve each slice lengthwise to create 8 long strips.
 

Roll 2 (12- x 18-inch) sheets of parchment paper to form 2 (1 1/4-inch diameter, 12-inch long) cylinders; seal ends with paper clips to prevent them from unraveling. Carefully wrap prosciutto strips around parchment cylinders, arranging strips 1-inch apart with seams aligned (4 strips per cylinder). Remove paper clips.

Place, seam-side down, on a microwave-safe plate lined with 2 layers of paper towels. Microwave on HIGH for 40 seconds. Rotate cylinders, then continue microwaving on HIGH in 10-second intervals, until prosciutto begins to crisp, about 20 to 30 seconds more. Transfer to a clean paper towel-lined plate. Let cool slightly, 1 to 2 minutes.

Slide crispy prosciutto rings off parchment cylinders and let cool completely, about 5 minutes. Discard used parchment cylinders. Repeat with remaining 4 slices prosciutto.

Cut peaches into 16 even wedges (about 1/2-inch thick). Whisk together honey, vinegar, hot sauce, and pepper in a small bowl until smooth.

Carefully insert 1 peach wedge into each prosciutto ring.
Brush 1 side of wrapped peaches with honey mixture and transfer to a serving platter, brushed side up.
Drizzle with any remaining honey mixture and sprinkle with mint. Serve with goat cheese. 

Honey-Balsamic Fig Compote

Found in SL June/July 2023 issue but not found online 

1# fresh figs, stemmed, cut into 1/2" pieces (about 3 cups)

1/4 c light floral honey

2 tbsp fresh lemon juice

2 tsp aged balsamic vinegar

vanilla ice cream

flaky sea salt

 

Preheat oven to 400°F. Stir together fig pieces and honey in an 8" square baking dish.

Bake fig mixture in preheated oven until juices bubble around edges of baking dish, about 20 minutes. Let stand until cool, about 1 hour. Mixture will thicken slightly as it cools. Stir in lemon juice and balsamic vinegar.

Serve compote over scoops of vanilla ice cream, and garnish with flaky sea salt. Store compote in an airtight container in refrigerator for up to 3 weeks.

 

Heavenly Key Lime Pie

Found in SL June/July 2023 issue here.

 

1 14oz) can sweetened condensed milk
3 egg yolks
2 tsp. Key lime zest*
1/2 cup Key lime juice
1 9" graham cracker piecrust
1 cup whipping cream
3 Tbsp. powdered sugar
Garnish: fresh Key lime slices*

Preheat oven to 350°F. Whisk together condensed milk and next 3 ingredients until well blended.
Pour mixture into piecrust.
Bake at 350°F for 15 minutes or until pie is set. Cool completely on a wire rack (about 1 hour). Chill 1 hour before serving.
Beat whipping cream at high speed with an electric mixer 2 to 3 minutes or until soft peaks form, gradually adding powdered sugar.
Top pie with whipped cream. Garnish, if desired. 

Cinnamon Palmiers

Found in SL March 2024 issue here

All-purpose flour, for rolling
1 (17.3-oz.) pkg. frozen puff pastry, thawed overnight in the refrigerator
1 large egg
3/4 cup granulated sugar
1 Tbsp. ground cinnamon

On a lightly floured surface, unfold 1 puff pastry sheet. Whisk egg in a small bowl until frothy. Stir together sugar and cinnamon in a separate small bowl until combined. Brush pastry sheet with some of the egg, and sprinkle with half of the sugar mixture. Unfold remaining pastry sheet, and place on top. Brush top with egg, and sprinkle with remaining sugar mixture.

Using a floured rolling pin, roll out to a 14- x 10 1/2-inch rectangle. Starting on 1 long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Starting on the other long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Brush with egg where the two spirals meet, and gently press together. Using a serrated knife, cut into 1/2-inch-thick slices. Place 2 inches apart on prepared baking sheets. Refrigerate, uncovered, until chilled, about 15 minutes. Preheat oven to 400°F.

Bake in preheated oven, 1 baking sheet at a time, until golden brown and puffed, 15 to 18 minutes per batch. Let cool completely, about 15 minutes. Serve. 

Chicken Cordon Bleu

Found in SL March 2024 issue here

4 (7-oz.) boneless, skinless chicken breasts
1 1/2 tsp. kosher salt, divided, plus more for sprinkling
1/2 tsp. black pepper, divided
4 (1-oz.) Swiss cheese slices, each cut into 3 strips
4 (1-oz.) deli ham or leftover Honey-Glazed Ham slices, halved lengthwise
1/4 cup all-purpose flour
1 large egg, beaten
1 1/2 cups panko breadcrumbs
Canola oil, for frying
Herby Dijonnaise (recipe follows)

Preheat oven to 350°F. Place an oven-safe wire rack inside a rimmed baking sheet, and set aside. Place chicken between 2 pieces of parchment paper; use a kitchen mallet or rolling pin to flatten to about 1/4" thickness.

Place chicken breasts, smooth sides down, on a plate. Sprinkle evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place 3 Swiss cheese strips crosswise in the center of each chicken breast; place ham slices on top of cheese.

Fold each chicken breast in thirds, like an envelope, over ham and cheese to seal; secure with wooden picks.

Place flour, egg, and panko in 3 separate wide, shallow bowls. Stir remaining 1 teaspoon salt and 1/4 teaspoon pepper into panko. Working with 1 chicken breast at a time, dredge in flour, and shake off excess. Dip in egg, letting excess drip off. Dredge in panko to coat, pressing to adhere. Place on prepared wire rack.
 

Pour oil to a depth of 1/4" in a large skillet, and heat over medium. Working in 2 batches, place breaded chicken in hot oil; fry until golden brown, 2 to 4 minutes per side. Return chicken to prepared rack.

 

Bake in preheated oven until chicken is cooked through, 5 to 7 minutes. Remove from oven; lightly sprinkle with additional salt. Remove and discard wooden picks. Serve chicken with Herby Dijonnaise.

Herby Dijonnaise
Whisk together 1/3 cup each mayonnaise and sour cream, 1/4 cup chopped fresh tender herbs (such as chives, tarragon, and flat-leaf parsley), 1/4 cup buttermilk, 3 Tbsp. Dijon mustard, and 1/4 tsp. each kosher salt and black pepper in a bowl. Cover and refrigerate until ready to serve.
ACTIVE 5 MIN. - TOTAL 5 MIN. MAKES ABOUT 1 CUP 

 

Crispy Ham Carbonara with Peas

Found in SL March 2024 issue here 

3 oz Parmigiano-Reggiano cheese, grated (about 3/4 cup), plus more for garnish
3 oz pecorino Romano cheese, grated (about 3/4 cup)
7 large egg yolks
1/2 tsp black pepper
1# spaghetti
2 tbsp olive oil
8 oz. leftover Honey-Glazed Ham, diced (about 1 1/2 cups)
1 cup fresh or frozen sweet peas
1 medium shallot, thinly sliced (about 1/3 cup)
2 tsp finely chopped garlic (from 2 cloves)
1/2 cup chopped fresh mixed tender herbs (such as basil, tarragon, and/or chives), plus leaves for garnish

Bring a medium pot of salted water to a boil over high. Whisk together cheeses, egg yolks, and pepper in a medium bowl until combined; set aside.

Add pasta to boiling water; cook, stirring occasionally, until pasta is cooked according to package directions for al dente, 7 to 8 minutes. Drain pasta in a colander over a bowl, reserving 1 cup of the cooking water. Return drained pasta to pot, and let cool 3 minutes.

While pasta cooks, heat oil in a large nonstick skillet over medium-high. Add ham; cook, stirring every 2 minutes, until browned, about 6 minutes. Add peas, shallot, and garlic; cook, stirring occasionally, until peas are just tender, about 2 minutes. Remove from heat.

Ladle 1/3 cup of the reserved cooking water into egg mixture; whisk until blended. Whisk in another 1/3 cup cooking water to loosen the egg mixture. Quickly and gently toss egg mixture into cooked pasta so eggs don’t scramble. Continue tossing gently until cheeses are melted and a creamy sauce forms and coats pasta, about 1 minute. Add chopped fresh herbs and ham mixture; toss gently to combine.

Divide pasta mixture among 4 plates. Garnish with additional herb leaves and grated cheese. 

 

All About Hog Jowl

We can only speak from kunekune hog jowl, but never skip getting this back from the butcher. 

If found this article on SL and wanted to save it for future reference.

 

What is hog jowl?

 If you’ve ever wondered why those New Year’s black-eyed peas and collard greens taste so good, it’s because of hog jowl.

Usually a lump of inexpensive meat that comes uncut on the “rind,” wrapped in food film at the pork end of the meat case—hog jowl lends rich flavor to beans, peas, and greens. It tastes a lot like bacon but has a silkier texture.

Hog jowl is the same cut Italians call "guanciale," and who doesn’t love that in their spaghetti carbonara or on a bountiful charcuterie board, thinly sliced to complement pungent cheeses? You also find it in other parts of the country labeled pork cheek (though hogs are larger and older).

What Is Hog Jowl?
Logistically, hog jowl is the cheek of the hog. Typically a tough cut, it’s often smoked and cured and can be used just like bacon or salt pork. Sometimes you can even find jowl bacon at the grocery store, and you should buy it immediately if you do. The cut is known for its rich marbling and tender texture.

Hogs don’t use their jowl muscle much. Consequently, less stress is placed on this cut of meat, lending a silkier texture and sweeter flavor than traditional back bacon. It also has a higher meat-to-fat ratio and is usually attached to a rind of skin, much like pork belly.

The tough rind can be removed, and the hog jowl can be sliced like bacon. Or, for extra flavor, the entire cut can be thrown in a pot of soup, beans, or greens. 
 

How Do You Prepare Hog Jowl?
The humble hog jowl shines as a seasoning agent in dishes like black-eyed peas, collard greens, and cornbread. Typically, you will find it already smoked and cured at the store, but when purchased raw, it can be braised, seared, grilled, or slow-cooked. 

Any Southerner knows bacon is magic for vegetables like Brussels sprouts or in corn medleys like maque choux. Hog jowl amps those dishes up with umami and a more buttery texture. 

A versatile ingredient, hog jowls can replace ham hocks in soups, fried up for breakfast like bacon, and the drippings make a dish of hoppin’ John sing. 

Hog jowls themselves may be high in fat and, therefore, high in calories, notes Carolyn O'Neil, MS, RDN. So use hog jowl in moderation—you only need a few ounces for the whole recipe to add a lot of wonderful flavors to big pots of vegetables, soups, and stews.
 

Why Do We Eat Hog Jowl On New Year’s?
Hog jowls are often utilized as a part of the traditional New Year’s Day feast to ensure health and wealth in the coming year. Pigs have held this symbolic distinction for a long time, dating back to when having a supply of fatty meat meant survival in cold winters.

Pigs also symbolize progress, because they cannot turn their heads to look back without turning their whole body around. They are always moving forward, foraging towards the future, making them the perfect symbol for New Year’s celebrations when we leave our past behind.

The high-fat content and rich flavor of hog jowls signify wealth in the coming year in the American South. In China, jowls are braised or slow-cooked in stews, vegetables, and buns. In Germany, Norway, and Denmark, marzipan pigs decorate tables and are given as gifts to ensure luck in the coming year. In Cuba, a roasted pig seals good fortune ahead, and the bigger the pig, the fatter your wallet. 

So, be a pig this New Year’s, or at least throw some hog jowl in your black-eyed peas and collard greens for prosperity in the coming year.

Is hog jowl expensive?
Hog jowl is usually a budget-friendly cut of meat. It's made from the cheek of a hog and has a flavor similar to bacon, but it's thicker and costs less.
 

Can you freeze pork jowls?
Yes, you can freeze hog jowls. It's best to eat them within five days after preparing them, but if you package them properly, they can be frozen for up to three months.