Charcuterie
Apr 20th, 2012 |
By Hank Shaw |
Category: Charcuterie, French, Recipe, Wild Game
I first learned about ventreche, a French bacon, from my friend Kate Hill. It is a very simple thing: just pork belly, salt, pepper and smoke. But that is the source of its beauty.
Tags: asian recipes, bacon, Charcuterie, pork, smoked foods, wild boar, wild food Posted in Charcuterie, French, Recipe, Wild Game |
10 comments
Mar 21st, 2012 |
By Hank Shaw |
Category: Charcuterie, Recipe, Venison, Wild Game
Andouille sausage is one of may favorites. The heavily spiced, smoked links go well with anything from a po’boy sandwich to gumbo – and you can make them with any meat.
Tags: Cajun and Creole Recipes, Charcuterie, preserved foods, sausages, smoked foods Posted in Charcuterie, Recipe, Venison, Wild Game |
16 comments
Feb 29th, 2012 |
By Hank Shaw |
Category: Charcuterie, Ducks and Geese, Recipe, Wild Game
Who doesn’t love jerky? Good jerky – dry but not brittle, spicy but not overpowering – is God’s gift to road food. Once made, this wild duck jerky will keep for months.
Tags: Charcuterie, ducks, geese, preserved foods, Wild Game Posted in Charcuterie, Ducks and Geese, Recipe, Wild Game |
5 comments
Feb 9th, 2012 |
By Hank Shaw |
Category: Charcuterie, Greek, Pheasant, Grouse, Quail, Recipe, Wild Game
The Greek way to preserve quail is a cousin to confit, and results in a tender, silky bird that is spectacular served with pickles, bread and ouzo.
Tags: greek recipes, preserved foods, quail, wild food, Wild Game Posted in Charcuterie, Greek, Pheasant, Grouse, Quail, Recipe, Wild Game |
9 comments
Feb 5th, 2012 |
By Hank Shaw |
Category: Charcuterie, Culinary Experiments, Ducks and Geese, Northern European, Recipe, Wild Game
I didn’t set out to make a wild duck hot dog. All I wanted to do was make an all-duck sausage, and that means you need to emulsify it, like a hot dog. Who knew my spice mix was the secret of hot dogs?
Tags: Charcuterie, ducks, geese, sausages, smoked foods, Wild Game Posted in Charcuterie, Culinary Experiments, Ducks and Geese, Northern European, Recipe, Wild Game |
12 comments
Jul 8th, 2011 |
By Hank Shaw |
Category: Charcuterie, Italian, Recipe
Guanciale is like bacon or pancetta, only better: It’s made from the jowl of a hog, not its belly. And, like most charcuterie, what kind of hog you get your jowls from makes all the difference.
Tags: Charcuterie, italian recipes, pork Posted in Charcuterie, Italian, Recipe |
12 comments
Apr 17th, 2011 |
By Hank Shaw |
Category: Charcuterie, Recipe, Wild Game
A hearty stew with homemade linguica, white beans and real Portuguese cabbage inspired by the caldo verde eaten in the Azores.
Tags: Portuguese recipes, sausages, stews, wild boar, Wild Game Posted in Charcuterie, Recipe, Wild Game |
4 comments
Apr 16th, 2011 |
By Hank Shaw |
Category: Charcuterie, Recipe, Wild Game
I live in California’s Central Valley, home to one of the nation’s largest Portuguese-American communities. Linguica is their national sausage, and I thought it high time I made some.
Tags: Charcuterie, Portuguese recipes, sausages, wild boar, Wild Game Posted in Charcuterie, Recipe, Wild Game |
21 comments
Mar 22nd, 2011 |
By Hank Shaw |
Category: Asian, Charcuterie, Recipe
And you thought bacon was a Western thing, didn’t you? Not so. In fact, this Chinese bacon might be my favorite style yet…
Tags: asian recipes, Charcuterie, Chinese recipes, pork, preserved foods Posted in Asian, Charcuterie, Recipe |
23 comments
