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 […]
Tag: Charcuterie
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’ […]
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 […]
A Terrine of Teal
We shot a limit of teal (small ducks) this year on one of our trips. It was two of us and my buddy did not […]
Modernist Cuisine: Pastrami and Bresaola
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 […]
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 […]