Happy New Year, hope you had a great holiday season. January is a quiet time for us so it gives me a good opportunity to do some creating and test out a few techniques and recipes. One I’ve been really excited to give a try is this pork belly confit. I will say, as goodContinue reading “Pork Belly Confit – Something You Need in Your Fridge”
Hellooooo!!! It’s been a long while since posting mostly because summer and autumn were occupied with the sausage business and farmers markets. Life intervenes. And then once the markets ended I had to start getting ready for the holiday season. Hopefully we’ll get some quiet-er time starting next week. As a result of all thisContinue reading “Whipped Mortadella – Perfect Holiday Appetizer”
Way back in 2013 on one of our Spain vacations I was lucky enough to discover something on a menu mysteriously called “secreto.” With a mix of Spanish, English, and hand gestures our server told us it was a special pork cut hidden behind the belly. Hence its name. It is not a very commonContinue reading “Shhhh…It’s a Secreto”
What’s a ducketta? I knew you’d ask. It’s my version of farce meat stuffed into or wrapped up in skin and cooked. Actually, it’s more like a zampone (stuffed pig’s trotter) or roulade (farce meat wrapped up in skin) than porchetta but duckpone and duckade just don’t sound as good.
If there is one food which brings back fond memories of our honeymoon it is botifarra amb mongetes. Catalan sausage and beans. The food counters in the back of the big market, Mercat de la Boqueria, in Barcelona is where I had my first plate of this specialty and it was delicious. Looking back nowContinue reading “Smoky Black Pepper Botifarra and White Beans”
While cleaning out the fridge the other day I came across a package of white gold tucked away in the ‘cheese’ drawer. A luscious 250 grams of vacuum-sealed lardo from our trip to Tuscany. Christmas in July!
Vacations inspire me to make something new or recreate something local or traditional we really liked while on vacation. Hang on, you say, you were in Scotland. What does Scotland have to do with a Spanish dish? Well, the Scottish dish I am definitely going to make (Cullen skink) isn’t one for our summer, fitsContinue reading “A Spin on Habas con Jamon – Kind of a Vacation Inspiration”
Didn’t take long for me to dive right into my new cook book and start sharing, did it? I’ve been going through it over the past week looking at sausages and getting ideas, but as I mentioned before there’s a lot more to Charcuteria than you’d think. This recipe for grilled kebabs with Moorish influencedContinue reading “Pinchos Morunos, Get Ready for Grilling”
Meat service is back on the blog after a vegetable post last week! And not just any meat service but cured, dried, fermented salami meat service. Oh hells yeah! Salami di Felino is an excellent starter salami as its flavor profile is simply garlic and pepper. This is the kind of stuff I dreamed aboutContinue reading “Salami di Felino – Mmmm, Salami”
A little more than a month ago I posted about curing a butchered ham into a fiocco and culatello. At the time I was only able to show you the fiocco since being the smaller of the two it was ready in a shorter amount of time. Well, here we are 5 weeks later andContinue reading “Culatello – Another Curing Result is In!”