COOK SKINS RECIPES

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SERIOUS POTATO SKINS RECIPE - NYT COOKING

There’s no trick to these loaded potato skins, and making them is a breeze. Pile them high with toppings and broil until they look like something you may have eaten at an Irish bar in the bad part of town during college, the game playing on a big screen above the bathroom doors. That bar was pretty good, you know.

Provided by Sam Sifton

Total Time 1 hours 30 minutes

Yield Serves 4

Number Of Ingredients 9

4 Idaho baking potatoes
Extra-virgin olive oil
8 ounces thick-cut bacon, diced
6 ounces cheddar cheese
1 bunch scallions
Kosher salt
freshly ground black pepper
1 cup sour cream
Hot sauce, to taste

Steps:

  • Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes.
  • While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions. (Feeling frisky? Caramelize some onions. Shred some ham or grate some Gruyère.)
  • Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.)
  • Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.

PORK RINDS (CHICHARRON) RECIPE | COOKING CHANNEL



Pork Rinds (Chicharron) Recipe | Cooking Channel image

Provided by Cooking Channel

Total Time 14 hours 50 minutes

Prep Time 20 minutes

Cook Time 12 hours 30 minutes

Yield 30 to 50 pieces

Number Of Ingredients 11

1 large piece pork skin, trimmed of excess fat and nipples if present (the skin portion should be at least 1/4-inch thick, about 1 1/2 pounds)
Lard and/or peanut oil
1 1/2 teaspoons kosher salt
1 teaspoon maple sugar
1/2 teaspoon ancho chile powder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
1/2 cup vinegar (rice wine, apple cider or white distilled)
2 tablespoons fish sauce
1 tablespoon chili paste (sambal) or crushed red pepper flakes
2 cloves garlic, smashed

Steps:

  • For the pork: Put the pork skin in a large pot and cover with water. Weigh down with a plate to keep it submerged. Bring the water to a boil and cook until the skin is soft and pliable but not falling apart and the water is white, 1 1/2 to 2 hours (adding more water as needed).
  • Carefully remove with a large spider or slotted spoon and arrange the skin in an even layer, with no folds, on a cooling rack set over a baking sheet. Discard the cooking water. Put in the fridge, uncovered, and allow to cool until completely cold, about 2 hours.
  • Once the skin is cold, use a spoon or bench scraper to remove all subcutaneous fat, being careful not to tear the skin. Place the scraped skin on a rack set over a baking sheet. Set the oven to its lowest possible setting (ours was at 200 degrees F) and dehydrate the skin overnight, until dry, brown and brittle.
  • For the spicy-sweet blend: Mix the salt, sugar and chile powder in a small bowl.
  • For the five-spice blend: Mix the five-spice and salt in a bowl.
  • For the dipping sauce: Mix the vinegar, fish sauce, chili paste and garlic in a small bowl.
  • To fry the pork skins: Snap the skin into small (1-inch square) pieces. Heat a deep-sided pot with about 4 inches of lard, peanut oil or a combination of the two to 385 to 400 degrees F. Fry one square at a time, prodding it until it puffs up and turns crispy, about 15 seconds. Remove to a paper-towel-lined tray and season with one of the spice blends while hot. Serve immediately or to cool to room temperature. Serve with Richmond's dipping sauce if desired.
  • You can also store the squares in an airtight container at room temperature for up to 2 days before frying.

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