Seafood not the only tasty protein

I know we live on an island, or a group of islands, and that seafood is the food of choice if you live here or even visit for awhile. We get it daily, fresh, local and imported, and if we have the desire, right off the boat.

However, we have to remember there are other sources of protein just as tasty as seafood that are found locally as well. No, I am not talking about the roadkill. (Although, I have seen almost 12 deer daily on the roads coming home, so a quick "please drive carefully" is in order there.)

Now that you're done laughing about the other sources of protein "joke," let me tell you that I have eaten more foods than are dreamt of in most people's philosophies. Kangaroo, ostrich, black bear, alligator, venison, duck, rabbit and haggis (look that one up on Google, because if I tell you what that is, you might not read further) are just a few of the "exotic meats I have tasted in 25 years." I have even cooked a few of these items myself, but I keep going back to a basic principle of sauce making.

Bacon and duck fat rule! Starting any dish with rendered fat from either of these two sources will make the end dish all the sweeter and flavorful. Less expensive than butter, twice the flavor, and you can eat the meat once your done rendering the fat for soups, stocks, and sauces. The possibilities are infinite.

Most chowders in the '80s were made with salt pork or big thick slices of bacon. You were the lucky one when you found a big hunk of salt pork in your bowl of chowder -- yummy. My grandmother, may she rest in peace, knew the value of chicken fat in almost everything, especially in her world famous chicken liver pate. It was to die for.

Use all parts of the bacon when you cook with it, and save the fat when your done for another dish. You will save money on oil, add flavor to your food you cannot get from oil and will actually liven up the most simple of recipes one notch (maybe even two). Enjoy these suggestions with your rendered bacon fat and bon appetit:

Sicilian Pork Roast w/Garlic

Serves: 6

8 cloves garlic, minced

2 teaspoons rosemary, minced

2 tablespoons lemon rind, grated

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

3 pounds pork roast, boned

1 tablespoon olive oil

salt and pepper, to taste

Preheat oven to 375 degrees. Combine garlic, rosemary, lemon rind, pepper flakes, and salt. Lay the pork roast out flat, inside facing up. Spread the spice paste over the surface, then reform the loin into a roast shape and tie with a string. Brush loin all over with olive oil.

Sprinkle with salt and pepper. Place roast in roasting pan. Roast until internal temperature of 165 degrees is reached, 30-35 minutes per pound. Let rest 15 minutes before untying and slicing. Serve immediately.

Pork Chops w/Smoked Gouda

Serves: 8

6 tablespoons olive oil

8 each pork chop

1 cup all-purpose flour

5 tablespoons all-purpose flour

1 teaspoon paprika, plus 1 tablespoon

8 cups red onion, sliced

1 teaspoon sugar

4 teaspoons garlic, minced

4 cups beef stock

3/4 cup smoked gouda cheese, grated

5 tablespoons butter

Preheat oven to 350 degrees. Heat half the oil in a heavy large skillet over high heat. Season pork with salt and pepper. Dredge chops in flour, shaking off excess. In batches, saute pork chops till brown, 3-5 minutes per side. Transfer to a baking dish and sprinkle with paprika.

Wipe skillet clean, add remaining oil, and heat over medium high heat. Add onions, sprinkle with sugar, and saute 20 minutes until caramelized. Add garlic and saute 1 minute more. Sprinkle with 1 tbsp paprika. Place onions on top of pork. Cover chops with stock, cover with foil, and bake 45-50 minutes.

Reduce heat to 200, transfer pork to a large bowl, and lean onion mix in dish. Strain onion mixture into another bowl and return onions to baking dish. Arrange pork chops evenly on top of onions and sprinkle with gouda. Cover with foil and keep warm in the oven.

Melt butter in heavy large skillet over medium heat. Add 5 tbsp flour and cook until just colored, whisking often, 5 minutes. Add in reserved liquid, whisking constantly. Bring to a boil to activate roux, whisking often, until thickened, 3-5 minutes. Season to taste with salt and pepper. Transfer pork to plates, spoon sauce over, and serve immediately.