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Dinner Yesterday

Saturday, October 15, 2011. Ballotine (Galantine) of Chicken. I was pretty excited by this month's Charcuterie challenge. I've never deboned a whole chicken, so I was looking forward to the experience. I found this video. Where Jacques Pepin explained the process and made it look easy. So why did I wait until tonight to make the Ballotine? I'm using a recipe in Victoria Wise's American Charcuterie. This will be eaten cold, tomorrow, unless something else comes up. Thursday, September 15, 2011. Some good ...

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Saturday, October 15, 2011. Ballotine (Galantine) of Chicken. I was pretty excited by this month's Charcuterie challenge. I've never deboned a whole chicken, so I was looking forward to the experience. I found this video. Where Jacques Pepin explained the process and made it look easy. So why did I wait until tonight to make the Ballotine? I'm using a recipe in Victoria Wise's American Charcuterie. This will be eaten cold, tomorrow, unless something else comes up. Thursday, September 15, 2011. Some good ...

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1 dinner yesterday

2 posted by

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4 no comments

5 labels charcutepalooza

6 chicken

7 english pork pie

8 pork

9 toe cheese

10 pig feet

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Dinner Yesterday | dinneryesterday.blogspot.com Reviews

https://dinneryesterday.blogspot.com

Saturday, October 15, 2011. Ballotine (Galantine) of Chicken. I was pretty excited by this month's Charcuterie challenge. I've never deboned a whole chicken, so I was looking forward to the experience. I found this video. Where Jacques Pepin explained the process and made it look easy. So why did I wait until tonight to make the Ballotine? I'm using a recipe in Victoria Wise's American Charcuterie. This will be eaten cold, tomorrow, unless something else comes up. Thursday, September 15, 2011. Some good ...

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dinneryesterday.blogspot.com

1

Dinner Yesterday: Boudin Blanc with Asparagus and a Poached Egg

http://dinneryesterday.blogspot.com/2011/07/boudin-blanc-with-asparagus-and-poached.html

Friday, July 15, 2011. Boudin Blanc with Asparagus and a Poached Egg. Fortunately, upon the announcement of the emulsified sausage challenge, I whipped up some Boudin Blanc from the recipe in Charcuterie. It was a pretty strait forward process, but the light texture of the sausage made stuffing it a little tricky. The resulting sausage was good but not my favorite. The flavor was good but I prefer a firmer textured sausage. July 16, 2011 at 3:17 AM. You made your own spoon? View my complete profile.

2

Dinner Yesterday: August 2011

http://dinneryesterday.blogspot.com/2011_08_01_archive.html

Monday, August 15, 2011. Some good did come from the endeavor though. When I placed my pork order with Caw Caw Creek, I added an order of pig tails. I received 6 tails for 6 dollars. I simmered them for about 3 hours then roasted them in a 400 degree oven for 40 minutes. There was just enough meat to make the gnawing effort worthwhile and the meat and skin were delicious. They were porky goodness. Subscribe to: Posts (Atom). View my complete profile.

3

Dinner Yesterday: June 2011

http://dinneryesterday.blogspot.com/2011_06_01_archive.html

Wednesday, June 15, 2011. Smoked Chicken and Roasted Garlic Sausage (with bonus STX Turboforce grinder review). This is not even close to a commercial grinder. In some ways it seems less substantial than the Kitchenaid attachment. But it has #10 grinding plates (see note below), a large hopper for the meat, and all the grinding parts are made of metal (aluminum for all but the grinding plates and cutting blade). Subscribe to: Posts (Atom). Smoked Chicken and Roasted Garlic Sausage (with bo.

4

Dinner Yesterday: September 2011

http://dinneryesterday.blogspot.com/2011_09_01_archive.html

Thursday, September 15, 2011. Its been a busy three weeks of pork. I picked up a pig head from John Bledsoe at the Davis Farmers market 2 Saturdays ago. I wanted to make some guanciale, but since I had the head, I made headcheese as well. So how did the Pork Pie turn out? Hit and miss. One side of the pastry puffed up nicely while the other side leaked all over the pan. Good though. Subscribe to: Posts (Atom). View my complete profile.

5

Dinner Yesterday: March 2011

http://dinneryesterday.blogspot.com/2011_03_01_archive.html

Tuesday, March 15, 2011. So for the Charcuterpalooza challenge this month, I invited my almost 80-year old mother to lunch for my interpretation of the Brothers' Deli Onion Roll Special. I used Alton Brown's Corned Beef. Recipe to brine two pieces of brisket. One of them I left in the brine for 10 days, the other for three. I hot smoked and cooked the three day brisket using the directions in Charcuterie. Subscribe to: Posts (Atom). View my complete profile.

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Dinner Yesterday

Saturday, October 15, 2011. Ballotine (Galantine) of Chicken. I was pretty excited by this month's Charcuterie challenge. I've never deboned a whole chicken, so I was looking forward to the experience. I found this video. Where Jacques Pepin explained the process and made it look easy. So why did I wait until tonight to make the Ballotine? I'm using a recipe in Victoria Wise's American Charcuterie. This will be eaten cold, tomorrow, unless something else comes up. Thursday, September 15, 2011. Some good ...

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