meal plan, smoked hocks and photography

Food blogs without pictures of the food kinda suck. This is my own judgement, to be honest, I don’t even buy cookbooks without photos. Unfortunately all I have right now is a cell phone camera. By the time I’m done cooking dinner, natural sunlight is long gone. Cooked food under regular indoor lighting just looks unappetizing. While I don’t love the super-polished and artificially painted, spritzed and propped food in many food blogs, I do want the food featured here to look at beautiful and delicious as it is in real life.

So this winter will be all about buying a new camera and learning more about food photography.

Once more, I made a delicious dish that just does not photograph well. See?

What is up with that weird color?

Red beans with smoked pork hocks and rice

1 lb dry small red beans
1 lb meaty smoked pork hocks from the Heirloom Country Farms pig
1 bunch of green onions
3 large or 5 small green or mixed peppers
2 large ribs of celery
1 tbl. cajun seasoning
cooked long grain rice

Soak beans overnight in the crockpot in plain water. In the morning, drain the water completely. Add the whole pork hocks, 2 tsp salt and enough water to cover the beans by 1 inch or a little less. Cover the crockpot and cook on low until you get home from work.

Turn off the crockpot and use tongs to fish out the pieces of ham. Set them aside in a bowl to cool. Chop celery, peppers and green onions. Heat up a dutch oven or heavy-bottomed pot with a lid. Add a tablespoon or so of oil (I like either peanut or olive oil). Saute the vegetables together until they start to brown. Add the beans and bring to a boil, then add the cajun seasoning. Shred or chop the meat from the hocks, removing the bones, and add the meat back to the pot. Once the beans are really simmering, stir well, cover and turn down to low. Cook for at least an hour, stirring occasionally. Taste and adjust with salt and pepper or additional cajun seasoning. Serve with hot rice and hot sauce.

Monday- sauteed cabbage and onions, leftover handmade sausage, melange of leftovers
Tuesday- red beans and rice
Wednesday- honey-soy soba noodles with shiitake mushrooms and green onions, wilted sorrel, pork meatballs
Thursday- Cypress Point Creamery “Magnolia” aged gouda and fresh herb omelets, coconut waffles
Friday- Backyard BBQ!

Leave a Reply

Your email address will not be published. Required fields are marked *