A new restaurant coming to the Country Club Plaza is not only dishing up delicious meals, they are working to give back to the community. The restaurant is partnered with the Child Protection Center. Clark Grant, owner of Hogshead KC shares his recipe and tells us about the non-profit.
RECIPE: Skuna Bay Salmon, Neckbone Gravy, Braised Greens, Pickled Cucumbers
Ingredients:
- 8 oz Skuna Bay Salmon, seared and cooked to your preferred temperature
- 2 oz Neckbone Gravy
- 4 oz Braised Greens
- Pickled Cucumber for Garnish
Neckbone Gravy:
- 2# Pork Neckbones
- 1/3 C Rough Chopped Carrots
- 2/3 C Rough Chopped Onion
- 1 TBS Chopped Garlic
- 1/2 C Red Wine
- 16 oz Canned San Marzano Tomatoes
- 1 C Chicken Stock
- 1 C Water
- 1 TBS Fresno Chiles
- Salt and Pepper to taste
Directions:
Heat 1 TBS of extra virgin olive oil in a roasting pan on your stove. Add in all vegetables except tomatoes and sauce until aromatic. Add in pork neck bones and allow to brown. Add in the rest of ingredients and place in the oven at 250*. Braise everything for about 2 hours. After 2 hours, pull it from the oven and allow to cool for a few minutes. Pull the neckbones from the braising liquid and allow to cool enough for you to pull the meat off of the bone. While they are cooling, puree the tomato sauce in a blender. Pull the meat from the bones and combine it with the sauce.
Braised Greens:
- 4 oz bitter greens (mustard, kale, chard, etc)
- 1 TBS sliced Fresno Chile
- 1 TBS sliced Shallots
- 1 oz Vegetable Stock
Saute all ingredients together and allow to wilt. Add in vegetable stock and allow to finish cooking.
