Author: Peter - The Roaming GastroGnome

Born and raised in the beautiful Mid-Hudson Valley of New York State, moved to DC for a job, stayed way longer than I thought, got married and moved to Chicago for her job. It's an awesome city!

Corned Beef Hash: Delicious Simplicity

Corned beef hashCorned beef hash. A no-brainer when you stop off at the diner on your way home from the bar at 4am. At least it used to be. On Sunday I surprised Cheryl with this tasty breakfast made from our St. Patrick’s Day leftovers. Yes we still had some corned beef and potatoes, that’s the benefit of cooking a six pound brined brisket, plenty left to chew on! (more…)

Homemade Cajun Spice Bacon

Cajun baconWhile I make bacon quite often I’m not usually very creative with it. If it’s good and works, why mess with it? However, a friend recently requested some Cajun spice bacon so I felt I needed to do a trial run in order to nail down a new technique. We we were running low on our previous slab of homemade bacon so the timing couldn’t have been better! (more…)

Jerk Spice Pork Sausage

Jerk Spice Pork SausageWe just returned from what is becoming an annual thawing out trip to Antigua. This year our plane took off in a snowstorm which as you can imagine made us very happy when we got the beach. What made us even happier though was returning to Chicago to find spring had sprung! And because of the balmy temperatures everything was melting thus freeing our grill from a snow pile. Perfect time for checking to see if it still worked and cook one of my newest tubular meat creations; Jerk Spice pork sausage. (more…)

Pork Cheek Ragu with Mushrooms

Pork cheek raguWhile rummaging through the freezer last week for some fatback to make sausages, I discovered a package of pork cheeks tucked away in a corner. Needless to say, this excited me greatly, and I had an idea what to make with them: pork cheek ragu. A spin on one of my all-time favorite dishes from a long-since-closed restaurant in my old city of Washington DC. (more…)

The Cubano Sausage

Cubano SausageThe Cuban sandwich is one of my favorite sandwiches, and ever since I started getting creative with sausage flavors I’ve wanted to make one based on the delicious Cubano. I came up with the idea after eating a ‘gyro sausage’ for lunch one day and thought the Cubano’s flavors (pork, ham, cheese, and pickles) would be pretty easy to incorporate in tubular form. I’m sure someone somewhere has come up with this already, but since I’ve never seen one I decided it was time to give it a go. (more…)

Pane di Chiavari (Olive bread)

Pane di Chiavara - Olive breadThis week has been a particularly nasty winter week so I thought it would be a good time to follow through on one of Cheryl’s recent kitchen requests: bake some bread. While looking at my favorite bread cookbook, Carol Field’s Italian Baker, I came across a pretty low maintenance recipe for an olive bread, Pane di Chiavari. (more…)

Vieux Carré – A Crescent City Cocktail for Mardi Gras

Vieux carreWhat is it about New Orleans cocktails that they are all so inherently potent? Of the three you’d normally associate with the city, Sazerac, Vieux Carré, and Hurricane, only the Hurricane gets ‘watered down’ with any fruit juice. The other two are just straight up combinations of booze. This week I’m skipping over Valentine’s Day and getting ready for Mardi Gras with the Vieux Carré cocktail. Laissez le bon temps rouler! (more…)