Ozark Fried Mush Scrapple Food

SCRAPPLE

Steps:

• Set the pig's head in a large kettle and cover it with water. Bring this to a boil and skim off all the scum that floats to the surface. When this is done, add the carrots, onion, bay leaves, juniper and black peppercorns. Simmer this, adding more water if the level drops below the pig's head, until the meat wants to fall off the bone, about 3 hours.
• Carefully remove the pig's head and pick off all the meat and random bits. I toss the eyes and the palate, which aren't very tasty. Chop everything up very fine, and combine with the spice mix in a bowl.
• Strain your pig broth and pour about 10 cups into a large pot. Bring this to a simmer and add the cornmeal and buckwheat flour, stirring constantly so you don't get lumps. Add salt to taste. Cook this, stirring often, about 30 minutes.
• Add the chopped pig bits in with the mush and stir well to combine. If you happen to be using the unflavored gelatin, now is when you would add it. Let this all cook for 10 minutes or so.
• Pour this into loaf pans, or a terrine pan. While not strictly necessary, it will make the scrapple easier to remove if you line the pan with plastic wrap first. Pack it in well. Let it cool to room temperature uncovered, then cover it with plastic wrap and refrigerate overnight before slicing and frying.

OZARK FRIED MUSH / SCRAPPLE

Steps:

• Line a standard loaf pan with plastic wrap, making sure it's pressed into the corners.
• Place the water in a size appropriate pan with a heavy bottom, OR a double boiler (if you don't want to watch it as closely). To me, faster is better, & mush cooks up over low heat very nicely w/ the occasional stir in a thick bottomed pot. If you have doubts, use the double boiler.
• Add the corn meal and salt to the cool water and place the pot on med- high heat. - If you want scrapple, add the sausage when you add the cornmeal & put your hand in the pot to break up the sausage very thoroughly.You don't want chunks of meat because it will be much harder to slice later.
• When the mush begins to boil, turn heat down to medium-low, cover, and stir every few minutes w/ a spatula to keep it from sticking and burning.
• Cook 20 minutes, stirring frequently, remove from heat and pour into the plastic lined loaf pan.
• Cool 10 - 15 minutes, cover w/ plastic, finish cooling on the counter, and chill at least four hours, or up to a week.
• Turn the loaf out onto the top covering of plastic wrap and slice 1/4 to 1/2 inch thick, using a thin, sharp knife.
• Fry slices in a non-stick pan in the fat of your choice; just a drizzle in a non-stick pan does nicely. Fry over med to med low heat till the slices are nicely browned. I take my time when frying this, you want to develop a nice crunchy crust over the soft mush inside, and on high heat you'll brown it before it gets the texture we like.
• Serve hot w/ honey, syrup, or w/ butter and hot sauce. Good cold too.
• Mush cannot be frozen because the formation of ice crystals causes it to break up when thawed.

SCRAPPLE (MUSH)

Steps:

• Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts.
• Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently.
• While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight.
• To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.

NO-MEAT MEAT PIE

Steps:

• Cook millet and oats.
• (Millet is cooked like rice, but using more water).
• Heat oil in a pan and sauté onions and mushrooms.
• Mix cooked cereals and other ingredients.
• Place in a prepared pie crust & cover with another crust.
• Bake at 425F until golden.

ASPARAGUS SALSA

Steps:

• Combine all ingredients.
• Cover and chill thoroughly, about 3 hours.
• Store in an airtight container in refrigerator.

VEGAN GARLIC BUTTER

Steps:

• Make cornmeal mush by placing 1/4 cup cornmeal and 3/4 cup water in a microwaveable dish and microwave on high for 3 minutes. Stir and microwave another 2 minutes.
• Place all ingredients (including cornmeal mush) into blender and blend about 2 minutes or until very smooth.
• Pour into small serving jars and refrigerate.