Anyone make it or eat it? Italian restaurant I went to last night had it on their Sunday Supper menu. I was going to get it, but instead went with app's of chicken livers with a sorghum/bacon glaze and porky-joe bruschetta. Just wandered what anyone's opinion on it is.
Scrapple
- Thread starter jb3
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Basically, a gelled loaf of leftover pork parts.
HUGE on the east coast, usually at breakfast. Think spam but wihtout the good thoughts that go along with spam. Had it a couple of times, but can't figure out what the big draw is.
How in the world was an Italian restaurant serving it? I can't think of any Italian food I'd debase that way.
HUGE on the east coast, usually at breakfast. Think spam but wihtout the good thoughts that go along with spam. Had it a couple of times, but can't figure out what the big draw is.
How in the world was an Italian restaurant serving it? I can't think of any Italian food I'd debase that way.
Their Sunday Supper is a crazy menu of all things pork and a few other things. The restaurant is not based on American Italian fare. He want's his place to resemble a place you'd stumble upon on the backroads in Italy. He buys his hogs whole and processes them himself. Cures all his meats, makes his sausage, etc.. I did go with the pork burger last night, pan cooked in a wood fired oven. It was one of the best sandwiches I've ever had. Below are his three pasta dishes on his menu. I've had a Gnocchi dish before and it was incredible.
Rigatoni, Duck Sugo, Cannellini Beans, Greens, Grana Padano
Bread Gnocchi, Ragu Bianco, Peas, Cruze�s Ricotta, Pecorino
Pizzoccheri, Cabbage, Potato, Onion, Lemon, Grana Padano
Rigatoni, Duck Sugo, Cannellini Beans, Greens, Grana Padano
Bread Gnocchi, Ragu Bianco, Peas, Cruze�s Ricotta, Pecorino
Pizzoccheri, Cabbage, Potato, Onion, Lemon, Grana Padano
Sunday night menu changes weekly, and the standard menu changes as different veggies come into season.
If you do hit a Sunday night, I'd suggest the chicken livers with the glaze. We had 6:30 resv and they had almost sold out.
If you do hit a Sunday night, I'd suggest the chicken livers with the glaze. We had 6:30 resv and they had almost sold out.
Having grew up in Bucks County Pa. Scrapple was a main stay Breakfast food and ranked right up there with Sausage and Bacon..If anyone is interested this is the recipe my Mother used for years..I love it and will generally buy 35-40 pounds to bring back with me from visits North..
Scrapple:
2 pounds ground lean pork
1 lb beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water
In a large pot, add the water and bring to a boil. Add the liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return to pot. Add the ground pork, a little at a time, and stir. If you add the pork all at once, you will end up with a big "clump". Boil at about a simmer for 20 minutes.
In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, constanstanly stirring. Simmer gently for one hour, stirring very frequently. Use lowest possible heat, as mixture scorches easily.
Pour into greased loaf pans, (you will need two - this receipt will make two four pound pans for a total of eight pounds) bounce the pans a couple of times so that the Scrapple settles, and let cool. At this point it is best to let the let the Scrapple set in the refigerator overnight.
Now, as you arise in the morning, remove the scrapple from the refer and cut into to 3/8 inch slices. To freeze, lay a sheet of waxed paper between slices and then put in ziplock bags and into the freezer.
To serve, thaw and dust with flour and fry in either bacon grease or lard until golden brown. Should you decide to use "Pam" or other such modern devices, you will not only ruin the Scrapple, but my grandmother, and perhaps her grandmother who developed this receipt will descend upon you and rack vengeance beyond imagination.
Some people prefer their Scrapple with maple syrup. Personally, I like to lay a couple of slices of Scrapple along two fried eggs, put lots of butter on the Scrapple, then grab my pepper mill and make everything look like a gravel truck just past over it. And, as you eat, mix the eggs and Scrapple together and use a good "pusher" (fresh crusty bread) to get it together.
Scrapple:
2 pounds ground lean pork
1 lb beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water
In a large pot, add the water and bring to a boil. Add the liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return to pot. Add the ground pork, a little at a time, and stir. If you add the pork all at once, you will end up with a big "clump". Boil at about a simmer for 20 minutes.
In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, constanstanly stirring. Simmer gently for one hour, stirring very frequently. Use lowest possible heat, as mixture scorches easily.
Pour into greased loaf pans, (you will need two - this receipt will make two four pound pans for a total of eight pounds) bounce the pans a couple of times so that the Scrapple settles, and let cool. At this point it is best to let the let the Scrapple set in the refigerator overnight.
Now, as you arise in the morning, remove the scrapple from the refer and cut into to 3/8 inch slices. To freeze, lay a sheet of waxed paper between slices and then put in ziplock bags and into the freezer.
To serve, thaw and dust with flour and fry in either bacon grease or lard until golden brown. Should you decide to use "Pam" or other such modern devices, you will not only ruin the Scrapple, but my grandmother, and perhaps her grandmother who developed this receipt will descend upon you and rack vengeance beyond imagination.
Some people prefer their Scrapple with maple syrup. Personally, I like to lay a couple of slices of Scrapple along two fried eggs, put lots of butter on the Scrapple, then grab my pepper mill and make everything look like a gravel truck just past over it. And, as you eat, mix the eggs and Scrapple together and use a good "pusher" (fresh crusty bread) to get it together.
