Saturday, January 24, 2015

Chicken feet food adventure

Made up a recipe for chicken feet that I am happy with.
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Found some good looking chicken feet at the Lakewinds co op and started the cook by cutting their nails.  
I have had chicken feet a few times before and they always kind of grossed me out.   I suspected the soggy texture they had was to blame for my inability to appreciate them.  I have a personal food rule however and that is that if over a million people in the world like some food item there is no reason why I shouldn't find a way to appreciate it.  
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I also got to use a knife I recently purchased from an old Hmong guy who makes them at one of the Hmong malls in St. Paul.  I love how he made it out of repurposed materials.  All about function rather than form.  
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Pressure cooked them for 30 minutes.  
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After the pressure cook I put three different sauces on them.  A hoisin sauce, a Zatarains Blackened seasoning and butter sauce and a sauce I made up with what is in the pic (honey, Sriracha, fish sauce and sesame oil).  This last one was the best by far.   I put a little off of equal parts of each ingredient with a little more hot sauce and a little less fish sauce.  
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Mazy our dog enjoyed the process of me rubbing the three sauces on the pressure cooked feet.
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Onto my large egg cooked direct at about 450 until browned up a bit.   Then onto the plate.  The texture was much more to my liking.  Crispy parts mixed with soft connective tissue, collagen and fatty parts all in a tasty sauce.  I really enjoyed these chicken feet and will definitely be making them again.    
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