Much has been written in the blogsphere about the MC pastrami made from short rib or even better, beef cheek. Just Google it and you’ll […]
charcuterie
Split Pea Soup with Ham, Fresh Peas and Mint
I cured my own ham to serve for Thanksgiving this year. This was one huge piece of pork from Yonder Way Farm. It was cured […]
Noma: Pig Belly and Potato Skins, Cep Oil and Wood Chips
Cooking with woodchips and hay (yeah, hay) might seem way weird at first glance. My 8-year old was beyond shocked when I told him that I […]
Beet and Citrus Cured Salmon
Salmon was the first meat I ever salt cured back when I got Ruhlman’s book Charcuterie. It’s one of the easiest of the cured meats […]
Labor Day Bocks and Brats
We were in San Antonio this past weekend, so I did not have much time to prepare a full-fledged barbecue spread. San Antonio was a fun […]
Pheasant Terrine
Making terrines is such a satisfying process. I love every aspect of it. I start by selecting the meat, in this case it’s the meat from […]
Over 60 lbs of Sausage
At least twice a year I get together with a few friends and we make a bunch of sausage. We make 3 or 4 varieties […]
Chicken Faux Gras
Truth be told I am not a huge fan of chicken liver. It’s more of a texture thing than taste. I do not like that […]
Perciatelli all’Amatriciana – Seattle Style
I, along with a couple of friends, recently visited a good buddy of ours in Seattle. Well, we went to “Lebowski Fest” actually. That was fun, but the trip […]
Salame di Sant’Olcese
I make a lot of fresh sausage on a regular basis, but rarely do I make a dry cured fermented sausage. That’s primarily because I […]