hardcorpsfoodie.blogspot.com
Hard Corps Foodie: Pickled Vegetables
http://hardcorpsfoodie.blogspot.com/2011/09/pickled-vegetables.html
Monday, September 19, 2011. This recipe is just a guideline, feel free to add whatever veg you like, and customize how you like. For the Pickling Liquid. 1Cup Distilled white vinegar. 3/4 Cup white sugar. 1Tbs Yellow mustard seeds. 1Tbs Whole black pepper corns. Add all items into a nonreactive saucepan over medium heat, stirring until the sugar and salt are completely dissolved. Take off the heat and let cool for about 30 minutes. While cooling get all of you mis en place done. 2 cups peperoncini drained.
hardcorpsfoodie.blogspot.com
Hard Corps Foodie: The Best Salsa Recipe around!!
http://hardcorpsfoodie.blogspot.com/2011/09/best-salsa-around.html
Sunday, September 11, 2011. The Best Salsa Recipe around! This place is great. They have produce, and items from all over the world. Specializing in Mexican, and Asians. There fish is so damn fresh it is swimming. I recommend going to this place on Tuesdays and Thursdays that is when they get their fresh fish and produce. Sundays are freaking nuts at this place. Onto the salsa. First thing I do is get all my ingredients together. 5 Medium Roma tomatoes, halved, Cored and seeded. 1 1/2 Cup water. Place To...
hardcorpsfoodie.blogspot.com
Hard Corps Foodie: Tasso Ham Recipe.
http://hardcorpsfoodie.blogspot.com/2011/09/tasso-ham-recipe.html
Sunday, September 18, 2011. This salty and spicy pork treat has its roots in Creole. Cuisine. Creole cuisine is really a style of cooking that blends many cultures flavors together. Including French, Spanish, Portuguese, Italian, Greek, Asian, as well as the taste of the South. No wonder why there is so much going on with this meat. Tasso. I broke the shoulder down to six steaks for the Tasso and the rest was trimmed and cleaned up for some sausages. I used about 5 pounds for the Tasso. This is a...Cut d...
hardcorpsfoodie.blogspot.com
Hard Corps Foodie: Sorry for the Break.
http://hardcorpsfoodie.blogspot.com/2011/10/sorry-for-break.html
Sunday, October 23, 2011. Sorry for the Break. I have been super busy as of late with my big boy job and with my little Charcuterie company so I have not been able to post anything. I have a lot of things in the pipeline to get up here. Plus I am starting a new blog. Burningrivermeats.blogspot.com as well. Thing have been going great. I have been Staging. Just since I have been away, don't forget. Source local, and Love Your Meat! Subscribe to: Post Comments (Atom). Charcuterie and French pork cookery.
hardcorpsfoodie.blogspot.com
Hard Corps Foodie: Pickled Peppers
http://hardcorpsfoodie.blogspot.com/2011/08/pickled-peppers.html
Sunday, August 28, 2011. I went to the Memphis Farmers market. This weekend and picked up a bunch of great meats and produce. I got some pork from Newman farms. Some beef from Neola farms. And a bunch of vegetables from assorted stands. I got some great looking peppers from one of them. They looked just like the cover of one of my new cookbooks, My Calabria. I rinsed the peppers and cut the stems, then got all of my other ingredients ready. Little Mis En Place! 274 g Hot peppers. 7g Coriander seed whole.
hardcorpsfoodie.blogspot.com
Hard Corps Foodie: Spanish Chorizo
http://hardcorpsfoodie.blogspot.com/2011/09/spanish-chorizo.html
Friday, September 9, 2011. The first time I had a really good authentic Spanish Chorizo was when I was in Valencia Spain. It was cut up small and sauteed as the base of a Paella,. And the Piment D'Espelette. The Piment is the key to this salumi. Very rich, smokey, and delicious. See the Mis en Place below. 207g Pork fat back. 114g Black pepper ground. 2g Hot Peperonchino Powder. 10g Fresh garlic, grated on a microplane. 30mil Distilled water with a pinch of dextrose. Slice your pork shoulder, and back fa...
hardcorpsfoodie.blogspot.com
Hard Corps Foodie: Cured Egg Yolks
http://hardcorpsfoodie.blogspot.com/2011/12/cured-egg-yolks.html
Saturday, December 24, 2011. I have been playing around with the idea of curing an egg yolk for a while. I have tried many different ways and have found the one I like the best. Many of you may be asking yourself, why is this guy curing an egg yolk, and what in the hell is he going to do with it when its done. Simple because I can and I am going to eat it! For sparking my passion. Anyway onto the topic at hand, the wonderful world of the Egg! 200 grams Kosher salt, I use Diamond. Mix all of your dry ingr...
stovetrotter.blogspot.com
Stovetrotter: 6/1/10 - 7/1/10
http://stovetrotter.blogspot.com/2010_06_01_archive.html
Next stop is the Okanagan, stay tuned for wining and dining. Comox Valley Pt.2. Anyways, scallop spaghettini, white wine cream sauce, au classique. Twas pretty good stuff. But before that we did scallop carpaccio with wasabi, toasted sesame, soy sauce, zests and green onion. It was amazing to eat scallops that had barely finished twitching, raw and silky. Comox Valley Pt.1. Salt Spring Island Chpt. 2. Salt Spring Island Chpt. 1 (9$ Nosh #3). I am So we start. Ucluelet is just south of tofino on the same ...
stovetrotter.blogspot.com
Stovetrotter: 5/1/10 - 6/1/10
http://stovetrotter.blogspot.com/2010_05_01_archive.html
So, these are the straight goods. This is Red Betty, she is a nice Astro van. She will get me across Canada. This is a Kodak Playsport. It is amazing. It shoots 1080p HD video and is the size of a small cell phone. This sneaky little thing is going to make videoblogs easy, traveling. Partners embarrassed, and document a lot of stuff that will probably interest no one but me. It can film up to 10 ft underwater, a point I intend to test vigorously. June 1st- Leaving Vancouver for the Island. Gonna be a wil...
