I have made and enjoyed many batches of Cottage Bacon using a simple cure of Morton TenderQuick curing salt and brown sugar. I recently made three variations of Cottage Bacon using spicing and sweetening ideas from Jake Levin’s Smokehouse Handbook. This version uses Thai red curry paste, honey and garlic for flavoring. This was very Read More …
I have made and enjoyed many batches of Cottage Bacon using a simple cure of Morton TenderQuick curing salt and brown sugar. I recently made three variations of Cottage Bacon using spicing and sweetening ideas from Jake Levin’s Smokehouse Handbook. This version uses miso, honey and garlic for flavoring. I was sure this would turn Read More …
I have made and enjoyed many batches of Cottage Bacon using a simple cure of Morton TenderQuick curing salt and brown sugar. I recently made three variations of Cottage Bacon using spicing and sweetening ideas from Jake Levin’s Smokehouse Handbook. This version was inspired by English back bacon. Follow the instructions in the Cottage Bacon Read More …
This easy and tasty way to cook Asian greens is adapted from Hsiao-Ching Chou’s book Chinese Soul Food. The key thing is to get the pan really hot so that the greens get a bit of char on them. 12 oz. bok choy, baby bok choi, etc., cut into small pieces 1 Tbs. vegetable oil Read More …
I very much liked the idea for this pork spare ribs braise in Hsiao-Ching Chou’s book Chinese Soul Food, but I thought her version (which I made last night) was too salty and not sweet and sour enough. In the recipe below, I have noted what I think would be the right proportions, and what Read More …