Carcamusa – Spanish ‘Chili’

Labor Day has come and gone and just like it’s time to put away the whites, it’s also time to start thinking about fall recipes. To say I’ve been waiting all summer to make Carcamusa is a small understatement. Charctueria calls it ‘Spanish Chili’ and I thought this would be a great way to unofficially…

Smoky Black Pepper Botifarra and White Beans

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 now…

Pinchos Morunos, Get Ready for Grilling

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 influenced…

New Kitchen Book – Charcuteria: The Soul of Spain

It’s not often you see me write about stuff other than food I’ve been cooking or sausages I’ve been making. That should tell you something about this particular acquisition. If you are into making sausages and curing meat you need to get yourself a copy of Charcuteria: The Soul of Spain, by Jeffrey Weiss.