Back to that pig…

As promised, we have several new pork dishes using various bits of that lovely pig we got. The pig belly is being served as an entree- grilled and served with roasted fingerling potatoes, brussels sprouts, a smoked apple ring, spiced pig jus, and our homemade apple butter which I mentioned in our first post.

We are also serving a “poblano relleno de puerco”- a poblano chili stuffed with adobo braised pig which we then batter fry and serve with corn custard, cilantro, tomatoes, and homemade popcorn.

The pig’s feet are being used in a succotash with local dragon-tongue beans, green beans, and corn. The succotash accompanies a seared Alaskan King Salmon fillet entree, and is topped with deep fried pickled onions. Compared with regular onion rings, the pickled onion rings have a delicious bite to them- they don’t really taste “pickle-y”, but they have a depth of flavor that surprised me and that I enjoyed more than I thought I would- now I find myself craving them.

In my earlier post about the pig I promised a head cheese starter, which is now on the menu as a “Pig’s head terrine”. It is served with our apple butter, homemade honey mustard, and a salad of shaved cabbage and homemade pickles. The dish is garnished with fried sage, and is certainly eye-catching:

Our pig's head terrine

We made a kielbasa as well, which we are serving as a starter. The kielbasa is grilled and served with a fingerling potato salad, homemade sweet pickles, and caramelized onion mustard. I consider myself something of a potato salad aficionado, and this potato salad actually comes quite close to my grandmother’s. It has a perfect, smooth creaminess, just enough crunch, and just enough bite to make it well-rounded. I think it provides a cool compliment to the kielbasa, and makes the whole dish reminiscent of an elevated and sophisticated sort of cookout.

6 comments on “Back to that pig…

  1. tiegobr81@hotmail.com says:

    Love this idea 🙂

  2. Donna says:

    The blog is great fun, although I could have done without the photo of the pig’s head. I hope you will be able to keep it updated. It’s great reading about the menu changes and imagining the scrumptious dishes I’m missing being so far away.

  3. Kevin says:

    I love this blog. One of the great sadnesses of my life is that I don’t live in Cambridge and cannot eat at EVOO every day. I have this fantasy of being a regular, sitting at the bar, knowing the menu inside and out…

    One request: the food explanations are magnificent. But I also want to hear more about the people in the kitchen and their individual contributions, tasks, voices, ideas.

    Thank you!

    kp

    • Thanks for your input Kevin. As the blog is still so young, every bit of feedback helps, and as I move forward I’ll make an effort to introduce you to the characters of our kitchen on a more personal level.
      Perhaps you can experience our menu vicariously through the blog, even if you can’t taste it every night, and by the next time you come in you’ll already know everything that’s going on and everything you want to taste.
      I’m so glad you love the restaurant, and the blog. Keep reading and keep eating!

      -Hali

  4. Rose says:

    Hali,
    I enjoy reading this blog about the happenings at Evoo. It is really fascinating to hear how one pig can evolve into so many interesting dishes! When I come in next, I’m eager to try the stuffed poblano! It sounds great and includes many of my favorite flavors, perfect for the fall.
    Glad to know this blog exist, thanks Hali and thanks Evoo for creating such tasty treats.
    Rose

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