Daily Archives: June 4, 2010
Mexican Chorizo
from Charcuterie by Ruhlman and Polcyn, with additional commentary Mexican Chorizo is classically a free form sausage used loose as an ingredient in other dishes, rather than in links or in patties. But don’t feel bound by classic rules if … Continue reading
Posted in Cookbooks, Cured Meats, Food, Recipes, Slow Food
Tagged ancho, Charcuterie, chiles, chipotle, Cook's 100, Mexican Chorizo, sausage, spicy
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Breakfast Sausage with Fresh Ginger and Sage
from Charcuterie, by Ruhlman and Polcyn, with additional commentary Ruhlman and Polcyn are not kidding when they refer to this as Da Bomb. This sausage has complex flavors that wake up your whole mouth. I don’t want to be without … Continue reading
Posted in Cookbooks, Cured Meats, Food, Recipes, Slow Food
Tagged breakfast sausage, Charcuterie, Cook's 100, fresh ginger, sage, sausage
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Quilt In Process – An Adventurous Palate
For those of you who are sick of the cured meats, and are wondering when I’ll get back to the SEW part of Slow and Sew, here you go. I’m working on a baby quilt to give as a gift … Continue reading
