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.
A hearty stew with homemade linguica, white beans and real Portuguese cabbage inspired by the caldo verde eaten in the Azores.
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.
And you thought bacon was a Western thing, didn’t you? Not so. In fact, this Chinese bacon might be my favorite style yet…
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.
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.
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.
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.