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Anyone used them in a recipe? If so, care to share?:bounce:

None of the Italian markets we have looked in carry Guanciale, only pancetta. We went to a Farmer's Market this morning because one of the vendors raises some Heritage pork breeds and we wanted some Berkshire pork belly. He only had a less than 1# piece, so we will call him to bring down a 3-5#...

Here are my dedicated tin and baking pan for these thighs. I prep the thighs by snipping off both ends of the bone and trimming the excess skin to form a nicely rounded thigh. The thighs get dusted with rub on the skin side which then go in the cups skin side down. The underside is then...

We've been wanting to get a toaster oven or similar, but didn't have the counter space. Karen came up with a great DIY version for spice jars. This cleared enough space for a toaster oven and then some.

Not the cooking vessel, but the Mexican spice blend. I believe it is pronounced Ta-hin as in Spanish "J" is pronounced as "H". Do you use it and if so how?

Will you be firing up the grill or smoker? I'll be doing some andouille, tasso and probably a sausage of choice. We are down to 1 stick of andouille and the tasso is gone.

Marinade for beef ¾ cup chopped onion ½ cup oil 2 T prepared mustard 3 T Worchestershire 2 tsp salt 1/2 tsp pepper 3/4 c ketchup 3/4 cup water 1/3 cup lemon juice 3 T sugar Simmer onions in oil for 15 minutes. Then add remainder of ingredients, stir, simmer for 20...

Florida has a native tomato. They are not commercially harvested because of their size. They are great in salads, as a snack and Karen has made galettes using them with fresh basil and fresh motz, just like a Margherita pizza.

I really liked David Rosengarten's show "Taste" from way back in the FN's infancy, low budget and all. We bought one of his cookbooks and dang if his crab cake recipe isn't the best we've ever made.

Anyone familiar with or have tried these?

We love this stuff. A piece of pork loin, wrapped inside a piece of pork belly. A seasoning "rub" of ground fennel seed, red pepper flakes, salt, pepper, thinly sliced fresh garlic, fresh sage and fresh rosemary. Tied up and roasted at 350F until the internal temp is 140F. The oven temp is...

Wienerschnitzel, rotkohl, spaetzle and onion gravy.

Xni Pec (shnee pek) is Nahuatl (Aztec) for "dog's nose". This is a good recipe. http://wearenotfoodies.com/dogs-nose-salsa-xni-pec-habanero-salsa-from-the-yucatan/

We've tried several recipes and have found we like Justin Wilson's the best. Served with white rice and mirliton/corn Macque Choux.

Has anyone ever made the mole used in Chicken Mole from scratch? I made it once and would do so again, but Med didn't like it. Chicken Mole Served with "Mexican Rice" and avocado with lime, cilantro and salt.

When Karen and I were heavily into U/W hunting, we would, on average get 200+ lobster per season, not including the species that didn't have a season. Even with the amount we gave away, it got tiresome eating it the same way, all the time. I came up with this recipe as a way to break up the...

The LEM grinder made fast work of the conch which was still partially frozen, so I didn't have to put some of the grinder parts in the freezer. I did two size dies, one for the fritters and one for chowder. Fritter Grind The other ingredients The finished batter The raw fritters...

I first found this brand of Roquefort in Atibes, France while doing service for a client. A few years later, I was in Marseilles working for another client. On this trip I brought 2 kilos back with me. I have found the "Red" label locally, but couldn't find the "Black" label, which is much...

Many folks make ABTs by cutting the jalapenos in half length-wise. I cut the tops off and scoop them out. These were stuffed with pre-cooked, homemade Mexican Chorizo and Oaxaca cheese. Totally bacon wrapped and done in the smoker. Medtran doesn't eat them, so I just make a few for myself.

We prefer back ribs over spares. After removing the membrane, they get a rub that is sweet and somewhat spicy. I'll wrap them when they are close to being done. A little apple cider that has some of the unused rub goes in each packet. Served with some beans that were pre-cooked and placed in...