Last month I was in New Orleans for a wedding and, needless to say, ate too much. Great meals, pastries (croissants & beignets), coffee, the whole menu. Took in a variety of restaurants ranging from Cochon to Antoine's. One of the best dishes I had was off the Sunday brunch menu at the Palace Cafe. They have a dish called "Pan Eggs and Hash"; the hash is described as "pickled pork hash with leeks, peppers, garlic and potatoes" which is served in a cast iron pan with sunny side up eggs and pecan smoked bacon. Given that they listed the ingredients, I could take a whack at making it but am at a bit of a loss re the "pickled pork". I would guess that the pork was brined, but in what? I e-mailed the restaurant and asked for the recipe and whether or not it is in their cookbook; no reply as of a month later. If anyone is familiar with this dish, I'd appreciate some input. That said, if you are ever there and like hash, try this.
Need recipe for "pickled pork hash" from the Palace Cafe in NOLA
- Thread starter legrandfromage
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Jessy? Paging Jessy (jzuzphreek), We need some intel.
Pickled pork most likely refers to a cure involving sodium nitrite, you can get pickled beef here which is basically corned beef
It is more like pickled pigs feet as I understand it. A vinegar pickling.
Food network.com has what looks like a decent recipe. NOLA food is incredible, eh?
Food network.com has what looks like a decent recipe. NOLA food is incredible, eh?
Slash McCoy
I freehand dog rockets
Just go to Rousse's or Robérts or any other South Louisiana grocery and get some! You got pickled pork, you got tasso which is similar, you could pick apart pickled pigs feet. Just do the thing. Somebody could probably mail you some. Either in a cooler with blue ice or something in it, or take a chance on overnight express. It won't go bad in a day or two. Or just do your own. Make up a strong pickling solution and submerge some thinly sliced pork loin in it and keep it in the fridge for a week or so and you should be pretty much there. Spice it up a bit but don't go crazy... you are gonna eat it, not apply it to a bad knee or sprained ankle.