The Cubano Sausage

The 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) wouldContinue reading “The Cubano Sausage”

Pane di Chiavari (Olive bread)

This 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, PaneContinue reading “Pane di Chiavari (Olive bread)”

Vieux Carré – A Crescent City Cocktail for Mardi Gras

What 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 DayContinue reading “Vieux Carré – A Crescent City Cocktail for Mardi Gras”

Blackstrap Molasses Picnic Ham: The Final Piece from the Cold Smoking Experiment

It’s been over two months since I cured, cold smoked, and hung up a picnic ham to dry. A few days before Super Bowl Sunday I checked the weight and saw it was ready for slicing!