173LikesThis is for all my Southern friends . I'm in search of good cracklins that ship. Any recommendations would be appreciated. I really have a hankering for them. Forgot to buy them in NO last week. My loss.
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My Mom used to make cracklin cornbread for my Dad. She made hers. I found a recipe for them Southern Recipes - Easy Southern Cooking - Southern Food. So if noone else knows of a mail order source, maybe you could make your own.Originally Posted by law638;4098280;
I'm from Louisiana. I have to advise you to NEVER try to make your own cracklins from pork scraps unless you have a big, big cast iron pot and you cook your cracklins in it OUTSIDE. You need a real open fire or a fire ring for your kettle. A barbecue will not do. Never even consider doing this indoors! Cracklins are the by-product, traditionally, of rendering lard from pork. They are scrumptious, and a real treat. But you will get about a gallon of lard rendered when you prepare them.
I can't build a fire outdoors for this where I live now, so I buy mine online. They are authentic and delicious (and really, really, delightfully bad for you). Serve them with cold beer (a must!). They keep for months at room temperature and make a handy snack food (like pork rind). Chop them up and add them to your cornbread batter. Mmmmmm!
Simply Cajun :: A Taste Of Louisiana
Poppy, thank you so much. I just order 1Lb. & will try to save some for the holidays. You're right, they are delightfully sinful & no good for you. I had found this company but didn't know if they were good. My grandmother used to make a cracklin poticia (Slovenian) bread, much like a nut roll. Oh but she took this recipe as well as others to the grave.
So many foods that are believed to be from one culture, always seem to turn up in another. Poor is poor & you had to eat the animal from the lips to the tail. Again, thanks so much & I'll let you know how they are.
Yay! I just ordered our holiday cracklins, too. Do let me know how you like them, law. These are a Thanksgiving tradition for us, to be munched while dinner's cooking and football's on. We'll lift a glass to you and yours while we are munching cracklins.
So many foods that are believed to be from one culture, always seem to turn up in another. Poor is poor & you had to eat the animal from the lips to the tail. Again, thanks so much & I'll let you know how they are.
The other foods that we have to serve is Louisiana bourbon bread pudding, sweet potato fritters. and pecan/praline pie. I really miss Southern Thanksgivings!
This is easy and takes about 3 hours (including the 2 hour standing time). You can make it a day ahead and reheat.
LOUISIANA BOURBON BREAD PUDDING
Ingredients
* 1 teaspoon unsalted butter
* 4 large eggs
* 1 cup firmly packed light brown sugar
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon freshly grated nutmeg
* 1 teaspoon pure vanilla extract
* 1/4 cup bourbon
* 2 cups half-and-half
* 8 slices day-old French bread, cut into 1/2-inch cubes (about 4 cups)
* 1 cup raisins
Directions
Preheat the oven to 350 degrees
Grease a 6-cup loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.
Pour mixture into the prepared pan. Bake uncovered until the pudding is set in the center, and the edges are slightly browned, pulling away from the sides of the pan (about 50-55 minutes). Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Top with bourbon sauce (prepared while the pudding bakes). Add some cinnamon/nutmeg spiked whipped cream if you like.
BOURBON SAUCE:
*1/2 cup butter
*1 cup granulated sugar
*1 egg, lightly beaten
*2 tablespoons bourbon (whiskey) or to your taste
In a medium-size saucepan over low heat, melt butter. Add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in bourbon to taste; let cool. Whisk and reheat before serving. The sauce will be creamy, and smooth.
(To reheat pudding/sauce: cover the loaf pan with foil and pop into a 325 degree oven for about 10 minutes. Warm the sauce on low on the stove while the pudding's warming in the oven. If you are a purist, like my Mom was, set an oblong pan with 2" of hot water in it on the rack of a 350 degree oven, and place the covered loaf pan into the hot water bath for 15 minutes.)
Wow Poppy, now you've done it. I have just started baking & will be going to my next door neighbors for Thanksgiving. Believe it or not but the little Polish girl makes some awesome greens. So I'll be taking greens & bourban bread pudding. A little bourban for the pudding & a little for the cook. LOL
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