Lunch with my sister in law:

I have been reading about the resurgence of the "whole beast," head to tail cooking.  Some say it's dead but I personally don't think so.  Pigs feet is something I've wanted to experiment with for some time. So all week I've been telling my sister-in-law  "It's pigs feet ravioli for lunch one day!"  That day was today.  

I started the braising process yesterday, light seasoning and low and slow cooking. Pulled and diced it up mixing it with blue cheese crumbles.  Then I rolled out my pasta dough, cut out circles and filled them with the mixture, folded them over  and pinched them shut while I brought my lightly salted water to a boil.  I cooked them off for roughly 5-7 minutes than drained them well.  I then started my sauté and sauce with spinach,mushrooms, diced onions as tomatoes. I added some merlot and a knob of butter and slow simmered and cooked out and melded the flavors.  I added the ravioli to the pan and sautéed till well mixed.  Garnished with some fresh shredded fontina. 

 Most of you are probably thinking he must hate his sister-in-law , but it's the complete opposite.  She is an adventurous eater like myself. It's just me sharing my passion to the people I love.  Good eats world, and stay tuned for more blogs, updates and events! Food is love, buy local, eat local, an don't be afraid to use the whole animal! 

Chef Jacob