“How do you make a rillette?” Cheryl asked me when we dug into a pork and duck rillette after a long afternoon of car shopping. I replied that a rillette is just slow cooked shredded meat, kinda like pulled pork, mashed together with some fat. I’m sure you can all guess the follow-up: “Sounds easy. So you can make some, right?” Yes dear, I can. (more…)
Time to start thinking about summer cocktails, and that means rum. One rum cooler which I think is perfect for the heat is the Dark and Stormy. It’s refreshing, simple to make, and delicious with just the right mixture of spice, sweet, and citrus. (more…)
It has been a real whirlwind spring so far. I’ve been really busy with work (a good thing) and in our spare time we’ve been revamping the back yard, tearing out shrubs, expanding the patio, making some raised bed gardens (an even better thing). Cooking has temporarily taken a back seat. However, this past Sunday a rare thing happened, I had no work appointments, our backyard project was completed, and I had no soccer game which meant I had time to get a little creative. I came up with a great appetizer to snack on while sitting in the afternoon sun: white bean bruschetta with some duck skin crackling. (more…)
It’s rare that I get to write about an upcoming event since most of my event posts are post-event (har har har). Well here’s a case where I can actually tell you about something coming up where I know exactly what to expect. Coming up on May 18, 2013 is Chef Julius Russell’s next pop-up restaurant event focusing on the Bounty of Spring. Having been to a couple of his other pop-ups (NOLA & Valentine’s Day) I can tell you it’s going to be a pretty delicious dinner. (more…)
