Charcuterie
Jan 17th, 2011 |
By Hank Shaw |
Category: Charcuterie, Out & About
Wanted to pick up some tips on how to butcher a pig? Or how to get more out of your wild game? Come to the Sportsmen’s Expo in Sacramento this weekend, where I’ll be doing demos.
Posted in Charcuterie, Out & About |
14 comments
Jan 14th, 2011 |
By Hank Shaw |
Category: Charcuterie, Ducks and Geese, Hunting & Fishing Stories, Wild Game
A duck hunting trip on the San Francisco Bay was radically different from the sort of duck hunting we normally do. But it was a thrilling experience matched by the challenge of cooking sea ducks.
Tags: Charcuterie, duck hunting, ducks, easy recipes, historic recipes, Hunting and Fishing Stories, wild food, Wild Game Posted in Charcuterie, Ducks and Geese, Hunting & Fishing Stories, Wild Game |
16 comments
Oct 11th, 2010 |
By Hank Shaw |
Category: Charcuterie, Ducks and Geese, French, Italian
Canada geese get a bad rap. Sky carp. Stinky, arrogant hissing birds. Yeah, Canadas can be nasty. But cooking a real, wild, Canada goose offers pleasures other waterfowl simply lack.
Tags: Charcuterie, duck hunting, geese, nose to tail, sausages, Wild Game Posted in Charcuterie, Ducks and Geese, French, Italian |
16 comments
Aug 15th, 2010 |
By Hank Shaw |
Category: Charcuterie, Venison
For me, charcuterie is the endgame of every successful hunt, but each animal needs a different treatmeant: sausages, cured whole cuts, salami, etc. This is what I did with my deer from Catalina.
Tags: antelope recipes, Charcuterie, sausages, venison recipes, Wild Game Posted in Charcuterie, Venison |
22 comments
Apr 26th, 2010 |
By Hank Shaw |
Category: Charcuterie, French
While I won the Best Blog award from the International Assn. of Culinary Professionals last week, the conference – especially a French butchery seminar – showed me how much I need to learn.
Tags: butchering, Charcuterie, cooking tips, French Recipes Posted in Charcuterie, French |
39 comments
Feb 22nd, 2010 |
By Hank Shaw |
Category: Charcuterie, Wild Game
You’re never too old to start a new endeavor. Most recently for me, it’s been making cheese and fancy terrines. Looking at my parents, however, I know this will only be the first of many diverting adventures to come…
Tags: cheese, ducks, French Recipes, terrines and pates, The Garden, tomatoes Posted in Charcuterie, Wild Game |
30 comments
Oct 15th, 2009 |
By Hank Shaw |
Category: Charcuterie, Wild Game
The first time I ever saw a Hmong person was at the farmers market around the Capitol in Madison, Wisconsin, many years ago. I was a young line cook at the time, and I gawked at the garishly bright clothes they put their children in. They did not look like any Vietnamese I’d ever met, [...]
Tags: asian recipes, Charcuterie, Hmong, wild boar, Wild Game Posted in Charcuterie, Wild Game |
17 comments
Aug 28th, 2009 |
By Hank Shaw |
Category: Charcuterie, Wild Game
Enough of figs. Back to Spork the Blacktail Deer. Even after the misadventure with my first-ever blacktail buck, I did manage to save a fair amount of meat. Which is good, because that’s why I was hunting him in the first place. You can’t eat antlers. I came home with one back leg, one front [...]
Tags: Charcuterie, processing game, venison recipes, Wild Game Posted in Charcuterie, Wild Game |
12 comments
Jul 21st, 2009 |
By Hank Shaw |
Category: Charcuterie, Italian, Recipe
I present to you: mocetta. It is my first-ever dry-cured ham, and because I am generally abnormal, it does not come from a pig. Mocetta (MOE-chet-uh) is a Northern Italian air-dried goat ham. I wish I could tell you I have an old recipe handed down by the nonnas from Alto Adige, but that’s be [...]
Tags: antelope recipes, Charcuterie, goats, italian recipes, lamb, preserved foods, processing game, venison Posted in Charcuterie, Italian, Recipe |
33 comments