Byproduct: The Local Pig & Tallgrass Brewing Company

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Photo courtesy of Matt Kleinmann Photography. April 2013
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Photo courtesy of Matt Kleinmann Photography. April 2013
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Photo courtesy of Matt Kleinmann Photography. April 2013
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Photo courtesy of the artist. April 2013
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Photo courtesy of the artist.
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Photo courtesy of Matt Kleinmann Photography. April 2013
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Photo courtesy of Matt Kleinmann Photography. April 2013
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Photo courtesy of Matt Kleinmann Photography. April 2013
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“Clean clothes & fresh perspectives”. Photo courtesy of Matt Kleinmann Photography. April 2013

Beef liver & onions:
Thinly sliced beef liver
Onions
Flour
Brandy
Cream

Soak beef liver in milk for several hours beforehand to remove bitter, bloody flavor from liver.  Cook sliced onions over medium heat with a couple tablespoons of butter until soft.  Remove onions and set aside. Remove liver from milk, drain, and dredge in flour.  Turn heat to high, add more butter if needed, and cook liver until done.  Remove from heat and set aside.  Deglaze pan with a few tablespoons brandy (watch out for the flames!), stirring up the tasty little bits in the pan.  Add cream, stir, and pour cream sauce over liver and onions.

Pork shank:
Leftover pork shank/braised pork shank shredded off the bone (3-4 Cups)
1 can beer, such as Tallgrass Pub Ale (not a stout or wheat)
About a cup of shredded cheese (Gouda or Swiss)

Throw pork in heavy-bottomed pot.  Pour in the beer and the shredded cheese.  Cook over med-high heat until cheese is melted.  Serve on baguette.

Chicken wings:
Vegetable oil
Salt & pepper, to taste
Red pepper flakes
Any other desired seasoningsToss chicken wings with a couple tablespoons of oil and spices.  Bake in oven preheated to 400 for 35-45 minutes, until cooked through.

Links:

The Local Pig 

Tallgrass Brewing Company 

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