Eastside Road, July 11, 2012—
TOO MUCH TO DO around here to fix a dinner, so we ate plums and peaches from the garden for lunch, then, after dinner, toast and rillettes with an ear of corn and a carrot for supper.When I was a kid there was occasionally a can of deviled ham — I'm not sure why. I think it's America's version of the classical French pork rillettes. Rille
is, according to Witkionnaire, a regional word for the pork taken from along the backbone, what we'd call pork loin: chop the meat, mix it with pork-fat, salt it and age it.
Our local sausage genius Franco Dunn sells it often at the Healdsburg market, and oh boy is it good on toast.
Merlot-Cabernet Sauvignon, "Révélation" (Pays-d'Oc), 2010: serviceable, sound, cheap
1 comment:
When I was a boy, mom would prepare chipped beef, or spam, or tunafish with white flour sauce, spread on toast. It was one of the "20 plates" we had regularly.
Did we have "cured pork"? Maybe, I think it had a red tinge, for some reason.
To this day, I rather like spam. Not sure why everyone once thought it vulgar. Perhaps because it was "war-time" food, and given to soldiers in the field?
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