I’m from New Jersey, and much of what I learned about how to interact with others I learned from my stepfather Frank. Frank’s main rule was, “always have favors you can collect on, and don’t be afraid to do other people favors.” I do something for you, you return the favor — scratching each other’s
Rillettes. If you know what this is, you definitely know your food. If you don’t, think of it as a fancy way to say “potted meat.” See the difference? I’d eat “rillettes.” Potted meat evokes images of SPAM and other industrial horrors. Rillettes are basically a preserved, fatty meat product pulverized enough to be spread
I get the strangest emails. Not too long ago, I received one from a reader in Berkeley named Taryn who, rather sheepishly, said she was in possession of a pig’s head, plus some of its nasty bits, and would I like to take a crack at cooking with them? Well, I dunno…Then she said it
This is what I do with the livers of the deer and wild pigs I shoot. Mazzafegati is a soft, sweetish liver sausage from Umbria, in central Italy. Think of it as a mild-tasting version of Mexican chorizo. I first made a version of this in 2006 when I shot my first wild boar, and it
Every year or so Holly and I host a Greek-themed, springtime hootenany we call our Big Fat Greek Parties. We roast goats and lambs, eat octopus, sometimes grill sardines. But the mainstay of the party food is always this more or less traditional Greek loukaniko sausage. Loukaniko is an ancient sausage, dating back to Classical times.
I have been getting a lot of requests for my lonzino recipe, and I thought I would celebrate this happy fact by letting you know that this particular air-cured pork loin is cured! Cured, I say! It is now living in perfect health in my refrigerator and will do so for some time. I hung
Pork is the lone meat I still buy, in no small part because I have access to heritage pork raised the old way, with a varied diet and generally darker and fattier meat than that crap you get at the supermarket. I do routinely shoot wild hogs, too, and they are excellent for this recipe. Wild
Canada goose is an ideal bird for sausage-making. They are large and meaty and since they are the devil to pluck — I typically only pluck the nicest of my Canadas — you end up with a lot of skinned meat, mostly from the breasts and those big ole’ legs. You really can make any