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Bootleg Bacon, so good, it might be illegal.
Since joining the Charcuterie Challenge our farmhouse has been all a-buzz about meat and preserving. We missed the duck prosciutto challenge but will make that up later, however, when the apprentice...
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Charcuterie Challenge #4 Tasso Ham: CA/TN Roll, yes, Sushi
Our family has always, always, always loved Sushi, well, Sashimi, if you want to get technical about it. We love raw fish. Moving to Tennessee brought about several dramatic changes in our lives. 1. A...
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Pastrami or Corned Beef? Either way, it’s delicious!
We’d purchased a half cow and as I unloaded the packets of meat into our freezer from my giant ice chest (beer cooler is the proper nomenclature hereabout) I came across the brisket. While providing...
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Range chicken garlic scape cilantro pesto sausage with chickpeas and beet greens
A friend of mine from high school contacted me via facebook back in February about moving to Nashville. She had several places in mind in North Carolina but was also considering Tennessee. She was...
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Charcuterie Challenge July: Emulsified Sausage – Black or White?
“Stop singing!” I said to my son, exasperated, calling from the office over the raucous (false) tenor bouncing and echoing off of the pine ceiling obliterating all semblance of creativity or rational...
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Shabalabashingo…aka Head Cheese, Brawn, Souse, Fromage de Tete, Testa in...
This thing needs a new name! I told the kids and my friend Cam the day they were to be my kitchen tasters of the August Charcuterie Challenge: Head Cheese. My son said “call it Shabalabashingo!” with...
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Three. Day. Pate.
When the charcuterie challenge was announced for September, I immediately went on-line to check out the fancy hinge-bottom pate pans. Then I saw the price, so I went to a local antique store in search...
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Confitted Duck: Spring Rolls
I knew that at some point I would preserve duck breast (duck prosciutto) as a part of the Charcuterie Challenge. So to plan for the prosciutto, we purchased six ducklings last Spring, of whom we’ve...
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