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Venison Vindaloo Sausages
Paging through one of the most beautiful cookbooks I have seen, I came to a version of my takeout Indian dish of choice. The photo in the book was inspiringly beautiful, especially compared to the...
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Rillons
In the wise words of Jennifer McLagan, rillons are “a big brother of rillettes and less work.” Knowing the wise words from her blog would likely be detailed in one of her great cookbooks, I went to my...
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‘Ndouille
‘Ndouille has been percolating in my head for a few years. Andouille in the form of ‘nduja. Smoky, spicy and spreadable. When it came time to put the idea into action, it did not work. It was smoky,...
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Bringing Aroma Oil to Chicken Soup
Spending time in airports lately, I have been thinking back to our trip to Japan. After an hour waiting for a plane, the thoughts invariably go to the ramen we had. One of things that has been eating...
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Smoked Marrow Hot Dogs
With the February temperatures dropping below zero, I changed the cold smoking set-up to be a Lil’ Smokey Joe grill in the cinder block smokehouse with a shelving unit beside it. After trying to...
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Pig Tails Al Pastor
Around 8 PM on New Year’s Eve, we were in the midst of the second course of our annual lower-case-b bacchanalia at The Butcher and Larder. A cast iron skillet was piled high with pig’s tails and...
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Corned Beef Bacon
Everyone is on year three of bacon fatigue. I mean, if someone is wrapping pepperoni pizza in bacon, and not pepperoni or better yet, nothing, we are not in good times. With that in mind, when you...
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Veal Fingers
The phenomenon of being bombarded with packaged, mass-produced junk food likely is not limited to those of us parenting, but it sure seems like I am fighting to push back chicken nuggets, fish sticks,...
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City Hamb
A few years ago, I made a dry-cured, long aged lamb ham. Results were mixed. It was delicious, but a little dry. My opinion is lamb ham, which has gotten a big press push this Easter season, suffers...
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Lamb Tongue and Leg Rillettes
There are lamb lovers, lamb haterz, and the lamb agnostic, but even those who find themselves in the lamb lover category probably don’t have much good to say about cold lamb fat. The texture of pork...
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