This isn't the sort of dish I set out to make.
No, this is the sort of lunch I throw together when I have just the right confluence of leftovers.
It is also, I would argue, a case for obsessively collecting funky ingredients, because you can then make dishes like this and honestly tell people it was "just stuff I had lying around."
My basic recipe for pickled tongue can be found here. This time, I ditched the pepper, cilantro and cumin seeds, substituting thyme, a couple bay leaves and a dozen black peppercorns. Use whatever spices you want, though. I also had five regular-size pork tongues, and had to double the amount of brine.
And fair warning to all of you -- now that I'm getting a more or less regular supply from a couple folks at the winter farmers market, you can expect to see more recipes involving pickled tongue. Sooner or later, a few of you are going to break down and try it. Then you will love it. Then you will start buying up all the tongue you find, too. Then I won't be able to get it as easily because I'll be competing for it with you-all...
Maybe I should rethink this whole thing about championing odd ingredients.
Pickled tongue-Gorgonzola hash
- 1 pickled pig tongue (see above) diced small
- 1 small onion, diced small
- 1 small red potato
- 3 slices from a hunk of good, stinky Gorgonzola, each a bit bigget than a pat of butter.
- salt and pepper to taste
Melt the butter over medium-high heat and sweat the onions, seasoning with salt and pepper.
When the onions are soft, grate in the potato and mix. Cook, stirring occasionally, until they begin to color. Stir in the tongue and continue to cook until the mixture begins to brown.
Melt in the Gorgonzola, stir together and serve.
I washed this down with a glass of Brown's Farmstand cider, but a hearty red wine would work, too.