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Cape Cod
Recipes
Old and New
Boar Recipes
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Edward
Penniman & Augusta Penniman
This is an old photo of my great great grandparents.
They were setting a lead keel for a new boat.
She would often go to sea with him and bring some of the children,
because he would be gone for sometimes 2-3 years at a time
Wild
Boar
A
ham or backstrap of wild boar
1/2
cup.. soy sauce, 1 cup apple juice
Dash of pepper
1/2
tsp. - 1tsp. of cumin
1 clove garlic, minced
1 green onion, chopped
1 Tbs.. toasted sesame seeds
1/2 cup flour
1 egg, beaten with 1 Tbs.. water
2 Tbs. salad oil
optional:
pineapple or apricots, plums, even cranberries are good
In a bowl combine the
soy sauce, pepper, garlic, green onion, and sesame seeds. Add the
backstrap and let marinate in the refrigerator for three- four hours. .
(But overnite is better...) Dredge in flour, dip into egg
mixture, and again into flour. Heat oil in heavy frying pan over medium
heat. Then put in a roasting pan with the marinade, and
cover with foil bake at 300 for 1 hour, remove foil and bake another
hour, or until meat falls off the bone or flakes to a fork.
Remove and slice, below is a sauce to go with it for dipping.
SAUCE
4
Tbs.. soy sauce
4
Tbs.. vinegar
2
tsp. honey or firmly packed brown sugar
dash
of liquid hot pepper seasoning, again I like Tabasco green pepper sauce.
2
tsp. toasted sesame seeds & finely chopped green onion
Combine ingredients.
We also make this salsa to go on top of the meat when we are done , we
leave it on the table and every one helps themselves.
SALSA
5 fresh lemons squeezed (only use the juice)
1 sweet onion thinly sliced
1 ts salt
1/2 cup chopped fresh cilantro
mix together in a glass bowl
and let sit in the fridge for at least 30 mins,
dish on top of meats and veggies at the table
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