Slow cooked, hearty greens like collards, mustard and the
like are the perfect match for lusty cuts of pork like heavily smoked and well
marbled bacon. When combined with dried
beans like the Grea…
Is your Holiday centerpiece a Standing Rib Roast or a
Prime Rib?Meat labeling can be a culinary quagmire even for the
most knowledgeable cook. You have myriad of ways to cut beef with differing cuts…
As with any classic dish there are many stories as to its
pedigree. Depending how far we go back in culinary history we could credit the
Mayans with inventing chocolate fondue as their creamy chocol…
In case you’re not familiar, planking is cooking food
directly on a piece of hardwood. The idea is that the surface of the food
touching the wood picks up some of the plank's natural flavors when he…
The Austrians call it Wiener Schnitzel, the Italians
Milanesa, the Scotts collops, in South America it goes by, Silpancho and let us
not forget the late, great Elvis Presley affectionately called it…
Whether
it was the Native Americans who dried thin strips of Buffalo first or it was
the Incas who did the same with Lamas I’m not too sure, but we do know that
“Ch'arki" or what we call Jerky ‘rou…
Native to North America the wild turkey unlike its
domesticated counterpart can fly as well as run up to 20 miles an hour. In fact Benjamin Franklin lobbied for the native fowl to take its perch as t…
I was surprised to learn that pheasant isn't indigenous
to the U.S. The earliest known
introduction of the pheasant to our shores is said to have been in 1733, when
the Old English Blackneck Pheas…
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…
Necessity being the mother of invention it is said that
the Swiss popularized Cheese Fondue as a Swiss national dish in the 1930s as a
way of increasing Swiss cheese consumption.Cheese Fondue's firs…
Carrots Sous Vide: A perfect side for any meal!This is yet another bare bones technique that showcases
the beauty of sous vide. When cooked
traditionally you can lose the natural sweetness and deli…
