recipe

Dehydrating garlic for minced and powder

I grow a lot of garlic and usually have a good surplus. Sometimes however, there’s so much I can’t use it all before the bulbs begin to dry and shrink. This year, I peeled all my garlic, and sliced each clove in half in prep to dehydrate it. Slicing in half allows it to dry […] Read More

Quest for the best Goetta

This is an ongoing post… You can find the recipe below, but the recipe is not where good goetta is at. It’s the process employed to make it. Read on to learn more. It took growing up to realize that growing up in Cincinnati was cool. As a boy, I didn’t know or appreciate its history or wonder. […] Read More

Make Homemade Worcestershire Sauce

Sauces are magical. I’ve been making hot sauces for years. I started making my own mayonaise since I got chickens. Mustard and horseradish are both on my list as well. More recently, I was fascinated, and inspired by a couple others who made Worcestershire Sauce. Tim Artz over at Tim’s Food Obsession was the tipping point. When […] Read More

Traditional English Pork Pie

While going through the freezer the other night making space for hunting season, I collected a number of pig trotters that were begging to have something done with them. I decided on pork pie. The trotters would be cleaned and boiled to make an aspic for the jelly. I depended on a mash of recipes […] Read More

Coconut Chicken Biryani and Garlic Naan

Last night, it was cold outside… The night called for red wine… and something savory to go with it. Indian curry sounded appropriate, coconut chicken biryani in fact… with a side of garlic naan. I broke out the Indian cookbook and found a recipe. Now, I rarely follow recipes to the letter… I usually use […] Read More

Rabbit sausage with morel mushrooms

Rabbit and morel sausage… one of my seasonal favorites. Seasonal because you must have fresh morels, and non-freezer-burnt rabbit. Deboning a rabbit is some pretty tedious work too. Whether you are harvesting your own rabbits, or buying them from a breeder, have that rabbit ready for when the morels pop! This has to be hands […] Read More

Make Venison Bresaeola

Lately, I have been curing what’s in season, and right now, it’s hunting season so this series of posts will feature venison. All of these products are cured. It requires an environment where you can reliably control temperature and humidity. Once you have the environment, and the basic knowledge of safely curing meat, the recipes […] Read More

Make Venison Landjaeger

Lately, I have been curing what’s in season, and right now, it’s hunting season so this series of posts will feature venison. All of these products are cured. It requires an environment where you can reliably control temperature and humidity. Once you have the environment, and the basic knowledge of safely curing meat, the recipes […] Read More

Cure and dry deer heart

This post has been edited and updated with subsequent pictures and info that I have gleaned over the years. — Hunting season means deer hearts are plentiful. It’s common for friends to drop off their hearts to me and tell me to do with them what I may. My original article wrote about curing what’s in […] Read More

Steamed Dumplings ‘Gyoza’

I love those little Eastern steamed dumplings. What are they? Wontons? Pot-stickers? Gyoza? I’ve heard them called many things, but to me their tasty little things that I need to have now and then. I’ve made them a few times before using a recipe out of one of my Korean cookbooks, but this time around, […] Read More