I love lamb, in roasts, as chops, Kofte, and last year I made an especially delicious Merguez. My absolute favorite way to season it is the way I did those … Read More
What makes it a Texas BBQ? While other parts of the country think of pork shoulder or ribs as BBQ, in Texas it means beef brisket and sausages. Smoked over mesquite, this is as authentic as I can get here in the suburbs of Chicago.
More than 10 years ago, shortly after my divorce, my then very small daughters had spent Christmas day and dinner with their mother and her family. I was putting together … Read More
It is the time of year that hearty fare beckons us to the table. It is also the traditional time of year to harvest those animals that would supply meat through … Read More
Pork belly confit, fried and serve with a squeeze of lime, cilantro & onion on corn tortillas. So damn good!
Since I was ordering from the butcher anyway, I decided to order some lamb shoulder to make some Merguez, a spicy lamb sausage from North Africa. I figured it would … Read More
I love pate, preferably duck liver, but I also like chicken liver pate. There is a party Saturday and I wanted to practice. This recipe is adapted from Food Network.
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Bulk sausage is a wonderful thing to have on hand. It can be the basis of a meal, or it can be used sparingly to add a bit of richness … Read More
Continuing my love affair with pork, curing, and smoking, I decided to start some Canadian bacon so the pastrami will not get lonely in the smoker on Sunday.
Like the … Read More
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