Tag: Charcuterie

Lowcountry Hoppin’ John and Cotechino

Posted in Book Recipes, charcuterie, Food, Grains, Legumes, Sausage, Sous VideLeave a comment

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…… Continue reading Lowcountry Hoppin’ John and Cotechino

Cotechino, Lentils, Polenta and Salsa Verde

Posted in charcuterie, Food, Legumes, Pork, Sous Vide3 Comments

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…… Continue reading Cotechino, Lentils, Polenta and Salsa Verde

A Terrine of Teal

Posted in Duck, Food, Game, Pork, Sous VideLeave a comment

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 want to take his share and deal with the clean-up. I was happy to take his share of the hunt (even if I am never happy about the cleanup of…… Continue reading A Terrine of Teal

Modernist Cuisine: Pastrami and Bresaola

Posted in Beef, Book Recipes, charcuterie, FoodLeave a comment

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 get a lot of hits and pictures. The attention is rightfully deserved since their process produces one delicious tasting piece of cured and smoked beef. When done right, Pastrami is one…… Continue reading Modernist Cuisine: Pastrami and Bresaola

Beet and Citrus Cured Salmon

Posted in charcuterie, Fish, Food, Green VegetablesLeave a comment

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 because it requires little investment and very little time compared to a Bresaola or a cured fermented sausage like salami. Basically all you do is rub a salmon fillet with…… Continue reading Beet and Citrus Cured Salmon

Labor Day Bocks and Brats

Posted in Baking, Book Recipes, Bread, charcuterie, Food, Pork, Sausage, Sous Vide2 Comments

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 close getaway with the family and as usual we had a great meal at Dough Pizzeria Napolitana (might be one of the best of it’s kind in the country) and…… Continue reading Labor Day Bocks and Brats