On the top of the photo, sliced duck prosciutto and on the bottom a cured whole duck breast. Some years ago Nick and Anna gave me a Richmond cookbook which included a recipe for making prosciutto from duck breasts from the C&M Galley Kitchen. This is how I used 4 duck breasts from the 2 Read More …
Basturma is an air-cured dried beef which is very popular in Armenia. It is like a spicier version of the Italian bresaola or the Spanish cecina. I spotted recipes for how to make it in Saveur.com and in the cookbook Lavash, and decided to make a batch. It was relatively easy and fun to make. Read More …
This is something I spotted in our local newspaper, The Chesterfield Observer. I have used it as a sandwich filling, as suggested in the article, and chopped as an ingredient in salads. 10 slices thick cut bacon ½ cup pecans 2 Tbs. maple syrup 3 Tbs. packed brown sugar ¼ tsp. salt ¼ tsp. black Read More …
An easy way to make a smoked sausage is to start with a fresh sausage and simply smoke it. Kroger had a sale on mild Italian sausage, and I smoked 2 lbs. at 250 degrees in my MasterBuilt electric box smoker until they reached an internal temperature of 160 degrees, which took about 45 minutes. Read More …
This mixture of Mexican chorizo and chicken is something I have enjoyed on the menus of a couple of Richmond area Mexican restaurants, although I have never seen it on the menus of Mexican restaurants in Texas, and there are very few references to it on the internet. It is really a very simple Read More …
Lately, this has been my preferred way to cook bacon. A sheet tray is much larger than a skillet, so it avoids the crowding and curling which is a problem with pan frying bacon. Also, it is a slower and more even way of cooking the bacon, and does not require the constant surveillance of Read More …
Smoked Meat is Montreal’s answer to American pastrami. I had it for the first time when I was a college student and debated at McGill University. After Ben’s wedding in Albany, I went to Montreal a second time and had a smoked meat sandwich at Schwartz’s deli after waiting in a long line. A few Read More …
I like Mexican chorizo, but if you look at the package and see what is in the typical product (pork salivary glands, etc.) that puts me off a bit. Also, a lot of the commercial product is very fatty. So for both of these reasons, plus because it is fun and easy, I like Read More …
This sounds like a crazy idea, but when recommended by the Serious Eats website, I had to try it out. The basic idea is to heat an unopened package in a sous-vide device at 145 degrees between 8 and 48 hours to fully cook and tenderize the bacon, and then to briefly cook it in Read More …
Popular in the colonial era, making hams from a leg of lamb fell out of favor, so much that I had never heard of such a thing. An article in NPR discussed a revival of lamb ham, and mentioned that the well-known Edwards Smokehouse in Surrey has started making country hams from lamb. This Read More …