Pig Wings The Newest Treat

The expression"When pigs fly" actually may have some truth to it. The latest craze now is pig wings. This tasty cut of meat is hitting restaurants and home kitchens right in time for the holidays. It's kind of like the pork version of chicken wings and just as addictive. People across the US are clamoring for this latest craze and with good reason. Pig wings are tasty.

This new treat was the subject of an article in today's New York Times Dining section. The piece, written by Dining section regular, John T. Edge, explains that that pig wings are nothing new. They're just a reinvented shank which is the fibula of the pig's back legs. These pieces have a part of chewy meat on them and they're small enough for fun eating. Traditionally they've been used to flavor soups and stews. Shanks have been cut from the ham before selling and were reprocessed into cold cuts and other products like hot dogs and sausages. Now that's all changing , thanks to a renaming. At first they were called slammers and then the cuter name pig wing was then settled on.

Pig wings are served like traditional chicken wings. They're usually battered and and then deep fried, served with a variety of dipping sauces, Like chicken wings , they can be hot and fiery or mild and crunchy, always having a side of cool ranch dressing and celery sticks. Celebrity chefs are jumping on this new phenomenon. Paula Deen has her own brand of pig shanks and she's selling them on QVC., the home shopping channel. Farmland Foods,a division of Smithfield which produces hams , is selling them as KC Pig Wings to chain restaurants. Some eateries are even putting them on sticks and serving them as Carnitas Lollipops. French restaurants are also picking up pig wings and giving them the fancier name of French pork confit.

Pig wings are becoming the latest craze to hit the American palate. They are exactly what people want, crunchy and flavorful along with just being fun. We'll definitely be seeing more of them in the months to come.

What The Fork? Salty Recipes!

There's a million food and recipe sites out there on the web. Some you can just pass over, some catch your attention. There there's one who are making foodies and home chefs blink twice at theri screens. It's called What The F**K Do I majke For Dinner. and it's creating a storm. The recipes are good while, the language is salty to say the least.

It was the subject of an article in today's Daily News,(I know, Wednesdays'are usually reserved for the New York TImes Dining section but I wanted to mix it up some). The piece, written by Gina Salomone features chef Zach Golden and his profanity sprinkled dishes. What is neat about the site is that , if you don't like the proffered recipe then you can click on tabs that actually say "I don't f**king like that" "I don't f**king eat meat" or the even more snarkier "I'm not a f**king vegetarian." Mr. Golden also has a book with the same dirty words and no nonsense advice.

The recipes are very good. Golden was a chef and has cooked from a very early age so he does know what he's talking about.(albeit with a spicy spin). There is a Brussels sprouts with bacon recipe that sounds tasty , involving making a vinaigrette with reserved bacon fat and Dijon mustard. He also has his mom's braised lamb shank recipe along with a delicious sounding Swiss chard and scallops one. This last is a novel way of pairing these two ingredients.I'd love to see the book and see what other recipes he has to offer. I'm sure he has takes on everything from breakfast to dessert.

There's nothing like a little dash of salt and spice in any recipe. Mr. Golden offers this in not only his recipes but also his instructions. It makes for forking good reading and some yummy meals.