Fish
How to Cook Bonito
How to cook bonito, a cousin of the tuna, along with a recipe for smoked bonito. Tips and techniques on cooking the much maligned bonito.
Charcuterie
Longaniza Sausages
How to make longaniza sausages, Mexican style. They're a bit like chorizo, but less vinegary.
Recipe
Smoked Pork Chops
Smoked pork chops, using real, meaty, fatty, thick pork chops. Useful in all sorts of ways!
Charcuterie
Green Chorizo
Green chorizo has green chiles, lots of cilantro or parsley, plus a secret ingredient...
Ducks and Geese
Duck Confit
Everything you need to know about how to make duck confit or goose confit at home.
Mexican
Mexican Chorizo
Mexican chorizo is very different from its Spanish cousin. Mexican chorizo is softer, spicier and more floral than Spanish chorizo.…
Charcuterie
Game Terrine
How to make a nice terrine with pork and whatever bits of game you might have lying around.
Venison
Ground Venison Jerky
A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.
Recipe
Jowl Bacon
How to make jowl bacon using jowls from domesticated or wild hogs. Jowl bacon is a Southern specialty.
Salmon and Trout
Smoked Trout or Kokanee
This is how I smoke whole trout, using small to medium-sized fish brined, dried and smoked over alder wood.
Ducks and Geese
Tea Smoked Duck
Chinese tea smoked duck is a fantastic way to eat fat duck breasts, and can be done on a stovetop. No smoker needed.
French
French Pork Crepinette
I love crepinettes. Think of them as sausage patties wrapped in a blanket of fat. Learn to use caul fat and it'll change your cooking.
