Making a terrine or pate en terrine is not as easy as making a meatloaf. I’ve read so many recipes in various books from well-respected […]
charcuterie
Confit de Porc
Confit has to be one of the most reward to effort ratio meat preparations that exist. Salt and season, cook gently in fat, store, reheat […]
Lardo Tipico
Man is this good. Like very very good. It’s another one of those posts here that did not start as a planned blog post, hence […]
Sous Vide Corned Beef and Great Colcannon
For St. Patrick’s Day we had corned beef and cabbage. Not the stinky slow cooker pot of meat and mushy vegetables, but some awesome home-cured […]
Lowcountry Hoppin’ John and Cotechino
Cotechino with lentils is the classic, but in the American south eating black-eyed peas on New Year’s Day is the tradition. So, here the Hoppin’ […]
Terrine de Tête de Cochon
A pig’s head, or half of one as I have here, is not a pretty thing. No matter what the great Fergus Henderson says a […]
Historic Heston: The Meat Fruit Mandarin
Historic Heston is chef Heston Blumenthal’s tome to historic British recipes. It is really a gorgeous book, hefty and lushly bound, illustrated and photographed. Chef […]
Cotechino, Lentils, Polenta and Salsa Verde
Every year for New Year’s Day I usually have a Cotechino served with lentils on the table for dinner. I posted about this Italian sausage […]
Duck Stuffed with Farro, Figs, and Hazelnuts
From the minute I read the title of this lovely recipe I knew I had to give it a shot. It’s a whole de-boned duck […]