Recipes

It really doesn’t get easier than this, but who takes the (very brief) time to do this? I’m making the mustard in preparation for a lovely pastrami sandwich.   I’m dreaming …
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I am working through the Charcuterie book, having done bacon and I am now setting off on a Pastrami adventure. I am picking these recipes to get started as they are seem …
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I am enjoying the process of making sausages. This one is a Nurnberger style bratwurst. It was a little tough to find a recipe. Some called for caraway but checking …
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With the smoke shack built and tested it is time to do a little more. I have a chunk of cured pork belly, and the ingredients for bratwurst and kielbasa. …
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You all know by now that I am a huge fan of pork, such a noble beast, snout to tail, it’s all delicious.  I’ve always loved bacon, salami (salumi), and …
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A cold winter morning yesterday, I was in the mood for some long simmering goodness on the stove. Checking my supplies and I decided on my take of a Bolognese …
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I had a couple beef shanks in the freezer that I took out to thaw yesterday.  Shanks need a long slow cooking and this is a perfect technique.

Red Wine …
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Straight from the New York Times’ (Wed Feb 24 2010) Mark Bittman (I am a fan), this simple dish was perfect on a cold night. The chorizo is the cured  & dried Spanish …
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These whimsical appetizers are easy to make and are sure to be a hit! While they take a little time, they are not difficult and everyone, especially children, seem to …
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