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 authors who always use that silly introduction to their recipe for a rustic country terrine. The line inevitably goes something like “oh don’t be intimidated by the Frenchy name and […]
Terrine Bordelaise Read More »
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 and eat. That’s it. In these cooler months it is a comforting, relaxing and delicious preparation. No, there is not that much more to it. Pork confit is what I
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 the no preparation pictures. I wish I had taken some. Oh well, maybe next time since I am sure there will be a next time. After months in the cure,
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 perfectly cooked beef with “The Best” Colcannon. making corned beef from scratch is time consuming but pretty easy to do. I used the recipe and process from ChefSteps.com and it
Sous Vide Corned Beef and Great Colcannon Read More »
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’ John stands in for the lentils and a mighty fine stand-in it is too. Making Hoppin’ John is not difficult but it does pay to have a solid recipe to
Lowcountry Hoppin’ John and Cotechino Read More »
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 whole roasted half of a pig head is not a romantic meal for two. Most find it unappetizing and gnarly. I get it. It is however delicious. To get to that deliciousness
Terrine de Tête de Cochon Read More »
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 has been fascinated by old recipes dating as far back as the 14th century that he finds in old British cookery (cookery, love that word for some reason!) books. He
Historic Heston: The Meat Fruit Mandarin Read More »
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 before here. It incorporates a good proportion of pig skin into the meat mixture and ends up with the most amazing unctuous rich texture. It’s all offset by balanced spicing
Cotechino, Lentils, Polenta and Salsa Verde Read More »
The process to make a Coppa is very easy with the biggest challenge being actually locating a Coppa. The way meat is cut and butchered in the US pretty much ensures that this cut is never left whole. It gets sliced through with the rest of the shoulder-Boston butt of the pig. This means that
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 stuffed with a hearty mixture of grains (Farro), dried figs, herbs and nuts. Then The bird is roasted and basted till succulent and crispy. A bit labor intensive? Yes. Just
Duck Stuffed with Farro, Figs, and Hazelnuts Read More »