Author Topic: Rillettes  (Read 310 times)

Offline Redman

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Rillettes
« on: February 28, 2020, 06:08:41 AM »
These are a classic French meat spread. I was reminded of it by the potted meat discussion in the Dollar Tree thread I think. Rillettes may well be the forerunner of today's potted meat. I originally found them in the Larousse Gastronomique but couldn't remember the name. Here are some recipes. The is not LTS food but sounds quite good.

https://www.thespruceeats.com/classic-french-pork-rillettes-recipe-1375251

https://cooking.nytimes.com/recipes/1013517-pork-rillettes

https://books.google.com/books?id=YhRZDwAAQBAJ&pg=PT2533&lpg=PT2533&dq=larousse+gastronomique+rillettes+recipe&source=bl&ots=KvkowoXHcn&sig=ACfU3U2wjNfcNEgJXvkyu_vfhgwxvxBX2Q&hl=en&sa=X&ved=2ahUKEwjWw-bLovTnAhUG1qwKHYVXCocQ6AEwE3oECAoQAQ#v=onepage&q=larousse%20gastronomique%20rillettes%20recipe&f=false

I intend to make rillettes in the not too distant future.

Offline Carver

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Re: Rillettes
« Reply #1 on: February 28, 2020, 07:29:35 AM »
Thanks for finding this, I got some ideas from these recipes to use on souse that I make from pig's feet; I'll add some pork shoulder to it. Homemade SPAM (https://youtu.be/FOvAMWupNcs) has some similarities also. But in these rillette recipes, like souse, bones are cooked down for the gelatin that gives it that rich flavor.
I would like to try the real thing, have to look for a French restaurant.

Offline Redman

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Re: Rillettes
« Reply #2 on: February 28, 2020, 07:59:10 AM »
Thanks for finding this, I got some ideas from these recipes to use on souse that I make from pig's feet; I'll add some pork shoulder to it. Homemade SPAM (https://youtu.be/FOvAMWupNcs) has some similarities also. But in these rillette recipes, like souse, bones are cooked down for the gelatin that gives it that rich flavor.
I would like to try the real thing, have to look for a French restaurant.

 8)

Offline David in MN

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Re: Rillettes
« Reply #3 on: February 28, 2020, 08:53:26 AM »
I had something similar while in France but I believe it was 100% duck. I take every opportunity when I see rendered duck fat as it is one of my absolute favorite treats.

I don't do it at home much because the Mrs. isn't a fan of fatty meat but you could do a lot worse than some rendered pork with fresh bread and a fruit salad soaked in rum. Hello decadence.

Offline Redman

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Re: Rillettes
« Reply #4 on: February 28, 2020, 09:16:41 AM »
I had something similar while in France but I believe it was 100% duck. I take every opportunity when I see rendered duck fat as it is one of my absolute favorite treats.

I don't do it at home much because the Mrs. isn't a fan of fatty meat but you could do a lot worse than some rendered pork with fresh bread and a fruit salad soaked in rum. Hello decadence.

 8)

Check it out David.

https://www.google.com/search?q=duck+rillette+recipe&oq=duck+rillette&aqs=chrome.1.69i57j0l7.11134j0j8&sourceid=chrome&ie=UTF-8

Offline Carver

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Re: Rillettes
« Reply #5 on: February 28, 2020, 09:37:30 AM »
The generous use of fat and lard in traditional recipes perhaps died out due to products like Crisco and "expert" opinion that it was bad for you. Coincidentally the other day I found a bag of Masa in our storage and looked up how to make tortillas out of it, gobs and gobs of lard.

Offline Redman

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Re: Rillettes
« Reply #6 on: February 28, 2020, 10:38:19 AM »
The generous use of fat and lard in traditional recipes perhaps died out due to products like Crisco and "expert" opinion that it was bad for you. Coincidentally the other day I found a bag of Masa in our storage and looked up how to make tortillas out of it, gobs and gobs of lard.

Recent opinion says "expert" opinion was wrong. I cook pinto beans with lard, use lard for the fat in bread, pancakes, waffles, cornbread, pie dough. I've never been successful with homemade flour tortillas. Let us know how you come out if you make them.

I used this recipe and while cooking thought it was far too much lard.

https://www.rickbayless.com/recipe/flour-tortillas/

Offline Carver

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Re: Rillettes
« Reply #7 on: February 28, 2020, 11:34:21 AM »
This is the one I looked at: http://www.wikihow.com/Make-Masa Take a look at "Mixing the Masa Dough"

Offline Redman

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Re: Rillettes
« Reply #8 on: February 28, 2020, 06:24:28 PM »
OK I got'cha.

Offline Carver

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Re: Rillettes
« Reply #9 on: February 28, 2020, 09:52:28 PM »
Unfortunately our next trip to Tampa does not have a French restaurant that serves rillette. It appears that those restaurants prefer pretty high brow cuisine which apparently rillette is not. And I don't like crepes.