The Donald + Pig Ears

December 10, 2015

Perhaps the less we have the more we are required to brag.
~John Steinbeck

I have long delayed comments on The Donald, but this diatribe simply cannot wait further. No need to tweet here.  Humanity needs to arise despite his fatuous, dégoûtant, and vulgar presence.

The Donald’s paranoid xenophobia, his ethnic disparagement, his irrational bigotry, his racist rants, his limitless enmity (all the while saying he loves thee and everyone adores him — not!), his bellicose behavior, his shameless histrionic comments, his ideological dearth of reality, his lamentable fascism, his endless marination of misogyny, his open fat-shaming assaults, his admitted sexual assaults, his fearful contemptuous demagoguery, his utter lack of policies, his sightless reversal of courses (and blatant lies, deceit), his trash talking bullying and invectives, his lack of simple humility, his nonpologies of grabbing women’s genitals, his unmitigated narcissism is truly extreme, really hyperbolic.  Just insulting, crude, undignified, and dour — not befitting of anyone holding the office of the Presidency of the United States.

And to even think that he has serious supporters, even mild or occasional adherents? Do some even pretend to truly want a hubristic, unfit carnival barker to govern as president?  He is a slipshod celeb, a deplorable clown, not someone who should hold any civic or constitutional office. His relentless vitriol on Twitter is flatly embarrassing. It is that a pure combination of arrogance and ignorance?

The Donald is a revulsive fool who loves feckless fear, antagonistic acrimony, speaks to irrationality, and above all is addicted to his own popularity. You should be ashamed, collaborators, each of you that gives one whit about the democratic process, are often sadly uneducated, lack historical context and take the Donald as a serious candidate. The Donald is a brutish, bulling Duck who waddles aimlessly and loves hearing himself quack. He bespeaks an “empathetic and historical loser.”

Actually, I hope and pray that imperious red + gray combover will carry the Republican nomination and lose woefully, much later, and then a lady will finally inherit the White House — one who is more wisely oriented towards negotiation, not fevered prejudice, saber rattling or war. A loose, inhumane cannon. Condemn the Donald and do not elect him unless you crave for the world to implode. You know precisely who he is…

Perhaps, The Donald’s fear or scorn of African Americans, Mexicans, Latinos, women, the disabled soldiers’ parents, Vietnam vets, sexual harassment victims and Muslims is based upon his silly dismay or confusion or fond reminiscence of his own German (or is it Swedish now?) immigrant heritage. Maybe, it is simply their skin, sex and hair color which differs vastly from The Donald’s.  Who knows what goes on under that desperate reddish-orangish rag and clown fish mouth that spews hatred, countenances violence, spreads petulance and irascibility?

Now, some fellow Republicans have finally noted his small hands (he does appear to have openly splayed smaller digits) which often leads to a minute member regardless of how far he can purportedly drive a golf ball, but he never said he could catch and shoot…but, it all seems far from bizarre where has this has all gone, or perhaps others who support him have the same afflictions?  Sorry for you.  As baffling as this lurid “locker room talk” seems, we should be seriously debating presidential policies.  Then again, perhaps the Donald wants to unravel the GOP.

Of course, he has very few, if any, stated political agendas.  Now, he has demonstrated a thirst and penchant for violence against others, including his opponent and any protesters and has spoken definitely on air about his lewdness, immorality, crudeness and indecency. It is time to awaken, folks. “Mark my words, believe me.”

As Seneca the Younger once remarked, “people take pleasure in giving power to the indecent,” some two millenia before John Steinbeck or even Uncle Joe Stalin, P.T. Barnum, Il Duce, Robert Mugabe, or other authoritarian regimes, and certainly the Donald.

It was not just words, Donald — and I hope everyone knows that.

Now, onto something much more soothing.

PIG EARS

Pig ears, a few (local and high quality)

Sea salt and freshly ground black pepper
4 or 5 plump, fresh garlic cloves, minced
1 T dried thyme
2-3 thyme sprigs
1 T coriander seeds
Grating of nutmeg

2-3 C chicken stock and cold water
2 carrots, peeled and sliced
1 yellow onion, peeled and sliced thinly
2 bay leaves
Sea salt and freshly ground black pepper

Mixed greens + vinaigrette or artisanal noodles with a tab of butter

Pig ears should be procured from a local farmer. Look for fresh clean smooth ears without marring or stains, and if bristles still exist, singe or shave them.

Marinate them an evening ahead. A healthy dose of sea salt and freshly ground black pepper, minced garlic cloves, dried thyme and a sprig or two of thyme leaves, coriander seeds, and a dash of nutmeg.

Cook them in stock, rinse, and then cover with stock and water. Add sliced carrots, sliced and peeled onions, bay leaves and sea salt with black pepper. Bring to a simmer, then put the heavy pot in a low oven, below 200 F for some 10 hours, or until you can easily pinch thumb and finger through them and feel little resistance. Allow the ears to cool completely.

Now, the finish which should be crispy.

In a 450 F oven, roast the pig ears, so as to avoid the spatter of frying them. Put them between pieces of parchment or waxed paper, and weigh them down with another sheet pan, and cook until just slightly brittle, about 15 minutes and slice.

Then, serve them over mixed greens + vinaigrette or artisan noodles with a tab of butter and freshly ground black pepper.

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…a tight hard little woman humorless as a chicken.
John Steinbeck, East of Eden

Or is the proper spelling high falootin’?

Either way, calling these birds rock Cornish game hens just sounds rather pretentious, so hoity-toity. Not a game bird, it is simply an immature (barely a month old) breed of bantam, hybrid chicken which the French often label poussin which is either female or male, under two pounds, usually one plus. Tender, moist and amatory fare, though.

Given my leanings (I stay in the States, but my soul resides in France), this is somewhat of a French take.

CORNISH GAME HENS OR POUSSINS

2 (1+ lb) Cornish game hens or poussins

3-4 T unsalted butter, room temperature
Sea salt and fresh ground black pepper
Herbes de Provence
Thyme sprigs
Rosemary sprigs
Dried prunes or apricots (optional)

1 head fresh, plump garlic, cut transversely

2 shallots, peeled and sliced
1⁄2 lb mushrooms (cèpes, crimini, et al.), bottoms trimmed and quartered

3-4 T cognac or brandy
3-4 T chicken stock

Preheat oven to 425 F.

Allow the game hens (after unfreezing) to rest at room temperature for at least one hour. Pat birds totally dry, thoroughly rub the chicken inside and out with butter and season inside the cavity and outside with salt, pepper and dried herbes de Provence. Place rosemary and thyme sprigs inside the cavities as well as the optional dried fruit. Then, truss the birds and place them in the roasting pan breast side down. Strew each cut garlic half around them and cook them about 15 minutes. Baste throughout.

Reduce heat to 375 F.

Turn the hens breast side up for a total cooking time of around 50 minutes. As the birds roast, strew shallots and mushrooms onto the roasting pan around the chicks. Baste throughout.

Place an overturned soup bowl under one end of a platter or cutting board so it is tilted at an angle. Remove the roasting pan from the oven and turn the game hens so that the juices in the cavity are emptied onto the pan. Then, transfer the hens to the angulated platter or board, with breast side down and tail in the air. Cut the trussing string free and remove.

Meanwhile with a wooden spatula, scrape bits stuck to the surface of the roasting pan. When the pan is hot, add brandy to deglaze and, then stock, bringing to a boil. Reduce the heat and simmer several minutes until thickened, when it coats the spatula.

Loosely tent the poussins with foil and let rest on the incline around 10 minutes. It will actually keep cooking some, and the juices will disperse evenly throughout the meat. (The birds are cooked when the juices run yellowish when pierced.)

Serve each bird on or over a plate with couscous, Israeli couscous, rice pilaf, basmati or jasmine rice, wild + white rice, new potatoes, pasta, a baguette, asparagus, peas, green beans, chinese peas, snow peas or a funky salad — with sauce and companions spooned atop.

No carving required.