(Editor's Note: This recipe comes from CL Sarasota's next-door neighbor, nationally recognized chef Derek Barnes of Derek's Culinary Casual. It's another part of CL Sarasota's Summer of Pig coverage.)
CRISPY PIG EAR SALAD
with house cured bacon, frisée, local radish, poached Will's Farm egg,
creamy whole grain mustard vinaigrette
FOR THE PIG EARS:
6 pig ears
1 gallon water
12 sprigs thyme
3 bay leaves
1. Blanch the pig ears in ½ gallon of boiling water for 20 minutes, then remove ears and discard the water.
2. In a medium size stock pot, add the remaining water, thyme, bay leaves and pig ears and simmer for an additional 90 minutes. Pull the ears from the water and chill in the refrigerator. Reserve for marinating.
PIG EAR MARINADE:
2 cups buttermilk
12 ounce lager beer
2 tablespoon Crystal hot sauce
2 tablespoon Worcestershire sauce
Cut the pig ears into 1 inch strips. Marinade the pig ears 1 hour before frying.
PIG EAR BREADING: