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…… Continue reading Terrine Bordelaise
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’ 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
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
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
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
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
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