Mangalitsa Lard Red Velvet Cupcakes

About a month ago, a gang of local foodies and some of Houston’s top chefs headed up to New York and New Jersey for a trip of all things PIG.

You know we’ve been hearing a lot about bacon, as of late, even on our lil’ ol’ blog…but it was not until this trip had I ever heard of the coveted Mangalitsa pigs. 

According to the Mosefund website, this is what it’s all about:

Mangalitsa is a breed developed during the Austro-Hungarian Empire for its exquisite flavor. Originally only the Hapsburg royal family was allowed to eat Mangalitsa.
They have long curly hair from dark black to blond, imagine a mad genetics’s cross between a sheep and a pig. Mangalitsa are descendents of wild boars and genetically related to the black-footed Iberian pigs of Spain. But while they may not be the prettiest pigs you’ve ever seen, they’re the tastiest you’ll ever eat.
Mangalitsa were bred especially for their delicious and clean-tasting lard. The meat is dark, deeply flavorful, marbled with fat and more akin to a fine cut of beef than “the other white meat” pork. And they are unique.
The breed nearly died out during the Soviet era. Were it not for the presevation efforts of farmers in Eastern Europe who revived the breed from a surviving 200 pure breds to around 50,000 today, the world would have lost this delicious meat.

 

Chocolate Covered Bacon Red Velvet - photo courtesy of www.apronless.com

Chocolate Covered Bacon Red Velvet - photo courtesy of www.apronless.com

I was approached by Morgan F. Weber, founder of Revival Meats out of Yoakum, TX. to create one of his favorite cakes, Red Velvet, utilizing the Mangalitsa lard.  I thought, ‘Why the heck not? I made Red Velvet cupcakes made with rendered bacon fat and chocolate covered bacon for the Houston Chowhound Pork Belly Throwdown (pics and nice blurb courtesy of Rachel Markow)…sure…’

I received the lard when I made my weekly delivery to Tuscany Coffee - I had to nearly fight off everyone in my circle of friends that evening, after delivering cupcakes to 13 Celsius - a local wine bar, near downtown Houston.  Laying my ziploc bag o’ lard on the bar…showing it off, taunting my colleagues. 

Because I only had 8 oz. I had to use it sparingly - since Morgan had requested the lard in the cake as well as the icing…so here are a few pics to show off the details…

Bag o' Mangalitsa Lard - courtesy of Morgan F. Weber

Bag o' Mangalitsa Lard - courtesy of Morgan F. Weber

Inside the bag....look how clean it looks

Inside the bag....look how clean it looks

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In the mix...batter wasn't as red as normal, wonder if lard had something to do with this?

In the mix...batter wasn't as red as normal, wonder if lard had something to do with this?

Batter in my fave personal pans...20 years old

Batter in my fave personal pans...20 years old

Finished cupcake...

Finished cupcake...

In all it's piggy glory - photo courtesy of anysavoy

In all it's piggy glory - photo courtesy of anysavoy

Bitten - photo courtesy of aynsavoy

Bitten - photo courtesy of aynsavoy

You can check out some of Anne’s cool Houston food photos here

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Great Book Giveaway for all you foodies!

Introducing Andrew Caldwell.  I had the pleasure of meeting Andrew at a wine tasting event at Vino 100 and just fell in love with this book.  He is a very charismatic author who has written a fascinating book. If you love food, you will love this book!

This is definitely my kind of history!  Andrew has incredible whit and charm and those traits are very apparent in the book.  Here’s the exciting news … he graciously signed a copy for us to give away to one of our readers….

“Their Last Suppers” is an exciting trilogy of historical cookery books that looks at the lives of over 60 of history’s most legendary figures.
Everyone in the book died tragically before their time, creating headlines around the world - from Julius Caesar and Alexander the Great to Elvis, Princess Diana and Michael Jackson.
“Their Last Suppers” looks at the lives of the famous, the mistakes they made (both funny and sad) and concludes each chapter with the recipe for their last meal.

Already in pilot, and shortly to be a TV series - The History Chef.

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So here’s how it works … but who are we kidding you know the drill!!

Just leave a comment and if the random org picks you, you are a winner!! Make sure we know how to get in touch with you!!

Enter as many times as you want from now until February 25th!!!

Contest only for those of us who are in the USA.

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Incredible and Easy Tamale Pie

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I was inspired to  make Tamale Pie the other night from my friend Dawn aka www.chefdawn.com as she is an amazing cook who posted on Face book that was on her dinner menu.   I had seen a few great recipes floating around in foodie blog land but could not remember where I saw them.  I usually print a killer recipe right away but my printer is not hooked up yet to the new computer… So I pretty much blew it!  Needless to say I was getting quite frustrated with myself of course when I looked no further than the kitchen counter and saw a mailer from Ralph’s Grocery store and what adorned the cover but you guessed it Tamale Pie!!  Obviously it was a sign that I was to make this killer dish for dinner!!

I adjusted a little here and a little there and the end result was well Hubby asking when I would make it again!! Wohoo an apparent hit!

Topping:

Corn bread in a box of course! Make sure the mixture is at least 15 oz as what I had on hand was only an 8 oz box and I really could have used another one…. Note to myself!

Tamale Filling:

4 tablespoons canola or olive oil

1 large onion (diced)

1 Can of Ortega Jalapenos diced

1 Can of either Mexi corn or regular corn (not creamed)

1 Red pepper (diced)

1 Tbsp Cumin

3 Cloves of Minced Garlic

15 Oz Can of Black beans (rinsed)

3 - 4 Cups of  diced or shredded cooked chicken

14 oz can of fire roasted tomatoes ( I used Muir Glen organic fire roasted tomatoes)

2 - 3 Cups “Mexican” Shredded Cheese

2 - 3 Tbsp Cilantro

** Sour Cream optional garnish

Preheat oven to 450.

Warm oil in a 12″ cast iron or other skillet (oven proof).  Add diced onion, red pepper, jalapeno, garlic, cumin and cook, stirring frequently until the veggies are soft and you can smell the garlic  (5 - 8 minutes) .  Add the beans, cooked chicken and tomatoes, and simmer for about 5 -10 minutes.  Remove from heat and add the cheese and cilantro.  At this point you can either transfer the mixture to a different oven proof dish or keep mixture in skillet and top with cornbread batter / mixture.  Try to smooth the batter out evenly across the top.  Put in oven and bake for 15 - 20 minutes or until the cornbread is golden brown on top and a toothpick inserted comes out clean.

Let sit for a few minutes before serving.  Garnsih the top with sour cream

Makes about 4 - 6 servings and it great the next day!

** Another side note that the filling alone would be amazing in a tortilla or as a layer for a mexican style lasagne!

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Intelligent retreat … or going down with the ship?

chainlinkI was recently talking with a friend who had to close down their business - VERY sad day. She was telling me that she felt like a failure because she couldn’t make the money to pay her business expenses. She’s not alone. In fact, she’s not the only one. I’ve talked about restructuring my jewelry business early in 2009 to put it a little further back on the burners.

Luckily I am blessed with talents that allow me to roll myself into something that will make money in RKN Studio. I’m not saying that to brag … just that during tough times we have to re-evaluate and figure out a way to make ends meet.

I just read a great little side article in Entrepreneur Magazine this month titled Closing Time. Here are three tips that Jennifer Wang gave to know when it’s time to raise the white flag and do something different:

You find yourself positively spinning–or outright denying–the negative numbers.
Entrepreneurs tend to be optimistic, and in the face of bad results, there’s a tendency to think, “Just a bit longer.” But Barry Staw, a professor at UC Berkeley’s Haas School of Business who has studied how often escalate commitment to failing endeavors, warns: “Don’t be the person who needs to be hit over the head with a sledgehammer. The longer you keep going, the harder it will be to withdraw–and the more money you’re probably going to lose.”

Nobody else thinks it’s a good investment.
Would you put into the business as it is now? Ask others for an honest answer and take the nos seriously. “You should never sit on a stock unless you’re willing to put in new money for it, and the same thing goes for a business,” Staw says. “Many entrepreneurs have both successes and failures under their belts. There’s no point in betting your whole entrepreneurial life on a single venture.”

You passed your “quit” threshold a while ago.
Every business is different, so there’s no universal cutoff that marks when you should call it quits. But while things are good, impose a limit on yourself (number of months in the red, a total debt amount, the moment you consider dipping into your kid’s college fund). Write it down and stick to it. Otherwise, you’ll keep changing your story. “It’s far easier to make logical decisions before things start falling apart,” Staw says. “Remember, an intelligent retreat isn’t the same thing as failure.”

After I read this article I re-thought my decision early in 2009 and realized that it was a very smart idea to put My Little Pretty on the back burner. I’m still working to pay off some of the debt that I incurred with doing trade shows, etc. but I never compromised my families livelihood or spent Zac’s college fund. Honestly - I’m still doing SOME business with My Little Pretty … just not as much and one day, I believe I will still be able to sell what I have built to someone who loves the branding and designs that I have already done :D.

It was (and still is at times) a tough decision to make … but the fact that RKN Studio is growing leaps and bounds since we launched it tells me that we’re on the right track.

What tough decisions were you forced to make that have turned into the best decision you could have made?

Posted in Grateful "is not" Dead, The Damn Question | Tagged , , , , , | 4 Comments | Leave a DAMN Comment here