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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Tuesday, August 30, 2011


Don't laugh now....when I was a child in the beautiful Blue Ridge Mountains of North Carolina, the return of cool Fall weather definitely meant that 'hog killing' time was not far away. My grandmother, 'Mama Joe' to all of the grandchildren, always requested the brains of the dead critters to mix with her breakfast scrambled eggs. Of course all of the little ones turned up their noses and ran from the kitchen when she was preparing this favorite dish of hers. Her logic behind this 'strange happening' was that eating the brains of the animal would in turn help to make her smarter, and yes, she was a very smart woman. So just maybe you might want to be standing at the front of the line the next time 'hog killing' season spins around. 

12 ounces cleaned pork brains
1/4 cup flour
1 tsp. baking powder
1 big egg
salt & pepper to taste
Vegetable oil for frying
6 to 8 quality hamburger buns

Wash the brains in pieces under cold running water, removing as much of the thin membrane as possible. Knead the brains with your hands to break them into small lumps. Combine the brains, flour, baking powder, egg, salt and pepper in large mixing bowl. Beat at medium-low speed until smooth. (Some lumps may remain in the batter.)
Pour the oil into a skillet to a depth of 1/4-inch. Heat until hot but not smoking. Drop about 3 tablespoons of the batter at a time into the oil. Fry for 5 minutes or until the batter bubbles and begins to look dry. Turn and fry for 5 minutes longer or until the edges are crispy and golden brown. Serve on the buns with burger type accompaniments.
Yield: 6 to 8 servings

"This is my simple religion. There is no need for temples; no need for complicated philosophy. Our own brain, our own heart is our temple; the philosophy is kindness."~ Dalai Lama

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