Rabbit Rillettes
With March in it final days, winter is ending and with it go some winter favorites. Braising turns to grilling. Roasting goes to grilling. Hell, it all goes to grilling. Cooking foods over fire is one...
View ArticleScotch Easter Egg
For as long as I can remember, we have been sold the myth that there is a magic rabbit that hatches eggs made from chocolate containing an bi-colored interior of congealed confectioner’s sugar. As...
View ArticleRabbit Porchetta
After taking the legs off of a rabbit, I was left with the remaining carcass which, in my previous experiences accounts for loins and scrap. Given that I had some time to finish butchering the rabbit,...
View ArticleLaap Pet Isaan (But With Goose) from Pok Pok
For those following closely, my love for great cookbooks is no surprise. One of the cookbooks I received in a family gift exchange that has stood out as a “top of the pile cookbook is Pok Pok by Andy...
View ArticleGoose Confit
This year we finally got a holiday goose. There really is only one time of year where one would pay the expense (and the expense is far more substantial than it ought to be) and with the girls waist...
View ArticleGoose Schmaltz Kishke
Sometimes having zero context gives freedom, but there is a fine line between having the freedom to use your own style and messing up what others hold very close. Food, on top of being nourishment, is...
View ArticleBison Liver Gogigui
As noted in a recent post discussing supplementing andouille with lamb’s heart, I happened upon a treasure trove of odd bits while walking through a Wisconsin farmer’s market. In addition to the lamb...
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