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...
hardcorpsfoodie.blogspot.com
Hard Corps Foodie: Meat Cookies ...(aka. Sausage balls)
http://hardcorpsfoodie.blogspot.com/2011/09/meat-cookies-aka-sausage-balls.html
Saturday, September 10, 2011. Meat Cookies .(aka. Sausage balls). And before I go any farther I am going to let you know that I used store bought sausage for this dish.I know, I know, the guy who is always talking about sourcing local and making everything from scratch used Bob Evans sausage. Bite me, I was out of pork and had this in the freezer, and when a fat man has a craving, watch your fingers. So I got rolling. Above you will see the main components of the Meat cookie. 1 1/2 cup Bisquick. The Best...
hardcorpsfoodie.blogspot.com
Hard Corps Foodie: September 2011
http://hardcorpsfoodie.blogspot.com/2011_09_01_archive.html
Monday, September 19, 2011. 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. Sunday, September 11, 2011. The Best Salsa Recipe around! Saturday, September 10, 2011. Meat Cookies .(aka. Sausage balls). Simple as ...
hardcorpsfoodie.blogspot.com
Hard Corps Foodie: Saucisson D'Alsace-Lorraine
http://hardcorpsfoodie.blogspot.com/2011/09/saucisson-dalsace-lorraine.html
Friday, September 9, 2011. I knew I Had to give it a shot. The first step is to make a small batch of Quatre Espices. Also known as Pate Spice, do not waste your money and purchase this pre made, very simple, and you most likely already have all of the components at home. 30g black peppercorns ground. 8g freshly grated nutmeg. 6g freshly ground cloves. Simple as that. This is a great spice to have on hand for any French, or Middle eastern cooking. Time to get my Mis En Place going. 1g Ground white pepper.
