Cookin' It Up with Cole

 Good Times, My Fellow Bloggers!

Ya know, I am just so excited to be sharing a little piece of my life with you guys today. Currently, I am sitting in my oldest sister's office in Anchorage, Alaska writing this blog post, getting an amazing opportunity to show what I'm passionate about. One of my many passions is cooking. I am currently a private chef for a few families around my home and it has been a thrill. Today, I'm going to share an amazing dish that I got to cook for my sister just last night.

The name of the dish is a Crepinette. It is wild boar or Pork meat ground into a small patty shape covered in caul fat. This is how you make it.

INGREDIENTS:

• 16 OZ. Wild Boar or Pork shoulder cut into cubes(If you don't have a meat grinder then pre-ground pork will work just the same)
• Salt (To taste)
• Pepper (to taste)
• I Tablespoon of Porcini Powder
• 1 Tablespoon of Quatre Epices
• 1 Tablespoon of Dried Sage
• 1 Teaspoon of Marjoram

Some of these ingredients can be a bit tricky, but your local international market should carry most, if not all of them.

INSTRUCTIONS:

• Cut your boar or pork into cube just big enough to put into your meat grinder, add your spices before grinding on coarsest setting, then grind away. 
• While meat is grinding, place your caul fat into lukewarm water to slightly dethaw. Unfold the fat and place it on a large flat surface such as your countertop, a large cutting board, or whatever you have lying around
• After meat if ground and caul fat is flat, shape the meat into a patty shape. I personally like mine fairly small, about the size of a silver coin. Place the patty onto the caul with enough space in-between each patty (depending on size of patty 2-4 inches apart will work fine). Using a sharp knife, cut a square around each patty with enough room to have the patty be fully covered by the caul fat, it needs to be fully covered. 
• Cover the patties in caul fat and place seam side down on a cookie sheet and place in fridge for AT LEAST ONE HOUR. This is very important because the meat and fat need to sit and set before cooking to keep their shape and not fall apart while cooking.
• After your freshly made crepinettes are set, turn on stove to medium-high heat. Before the pan has reached it's temp, place the patties seam side down and wait for the magical sizzle. Once the magical sizzle has come turn the heat down to medium and let them cook for 10 minutes. Do not rush this part. It might seem like its taking forever but trust me. After the first side has had it's time to cook and is nicely browned, flip and let the other side cook for 6-8 minutes. Then while they are still hot, serve them up!

Crepinettes are best served warm and hot. This meal was an absolute hit last night and every member of my family that happened to be in the room was nipping at my heels to get the recipe and also to get the first bite. It's delicious and warm and honestly a perfect meal to serve to friends and family when you're feeling just a little bit fancy. Have a good day and enjoy the meal!

-Cole Ray