Charcuterie

Pig Butchering at Sportsmen’s Expo Friday

Jan 17th, 2011 | By | 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.



Sea Ducking in San Francisco

Jan 14th, 2011 | By | 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.



Cooking My Goose

Oct 11th, 2010 | By | 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.



Venison Charcuterie

Aug 15th, 2010 | By | 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.



Humbling Win, Humbling Experience

Apr 26th, 2010 | By | 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.



Cheese, Terrines and New Adventures

Feb 22nd, 2010 | By | 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…



Making Hmong Sausages

Oct 15th, 2009 | By | 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, [...]



What I Did with Spork the Deer

Aug 28th, 2009 | By | 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 [...]



Goat Ham, Anyone?

Jul 21st, 2009 | By | 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 [...]