Moving on: Why I ditched my old slow cooker for my sous vide cookerGood: Slow CookerI used
to love cooking in my slow cooker; I was even willing to overlook all of its
flaws. To the masses that use…
Nothing screams Fall to me more than squash - especially
pumpkins. Most people run to their local
groceries to pick up a few cans of canned pumpkin for their seasonal baking
duties but for my mout…
Whether you spell it Mangalitsa, Mangalica or Mangalitza
this Hungarian breed of domestic pig is taking the U.S.A by storm. Noted for its unusually thick wooly coat
similar to sheep, it's prized fo…
Sous vide is a French style of cooking that's been around since the 70's, but lately seems to be taking the U.S. by storm! Now used in many restaurants including, Chipotle, and Panera Bread,…
Yields: 4-6 Ingredients: For the Salisbury Steak •1 tablespoon garlic oil, or
similar •1 large red onions, diced •1 1/2 poun…
I love barbecue! Low and slow in the classic style of our
southern half, true barbecue is America. My ribs can take anywhere up to 6-8 hours depending on my rig, the
weather and of course the amount…
Goose StockYield: 10-12 cupsIngredients:- 1 large goose carcass with wings (optional) neck, giblets (not the liver) and any other leftover trimmings- 2 medium onion, yellow or white, unpeeled and cut…
A Christmas Goose with A Spiced Maple & Citrus RubPREP TIME: 45 minutes | COOK TIME: 24 hoursWhether goose is part of your holiday menus or not – it wants to be! As geese hatch in the spring it’s read…
Beef TenderloinPREP TIME: 20 minutes | COOK TIME: 3 hoursThe most tender area of beef, with the most mild flavor, is the tenderloin located in the middle of the back between the sirloin and the rib of…
