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 »
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
Modernist Cuisine: Pastrami and Bresaola Read More »
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
Beet and Citrus Cured Salmon Read More »
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 do not have a proper curing chamber that maintains a steady temperature and a high humidity level. Most amateur cooks who dabble with fermented sausages use an old fridge equipped
Salame di Sant’Olcese Read More »
Well, Houston was not as lucky with IKE as it was with Gustav a few weeks ago. The storm hit us pretty hard as a very strong Category 2 Hurricane. The island of Galveston took the brunt of the storm, but even inland Houston suffered considerable damage. Some parts of the city still have no
Of Bresaola and Other Ike Survivors Read More »