Add 1 tsp per ¼ lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time to use as needed.
Venison stock is the perfect base for this simple but fantastic traditional recipe.
This is a basic recipe for brown stock, using bones and meat from just about any fish, game, or livestock. Click here for a detailed treatise on stock.
Brining improves flavor, reduces toughness, and adds moisture. Most meats benefit – but lean, tough meats (like game) benefit most of all.For wild birds brining opens up vast cooking options that otherwise may produce dry, tough meat.
Ok, ok. It’s beans, not wild meat. Hey, it uses venison stock. And it’s so good it’s a perfect side dish for many other recipes.
Of course this works best with wild birds like turkey, pheasant — or even a big mess of quail. Don’t just “breast ’em out” and toss the rest — all those bones and meat are the ticket to great stock!
Another fine addition to taco night.
A spicy, delicious condiment that makes things pop!
A versatile condiment — limited only by your imagination. It’s native home however is the taco.
This is a pretty standard recipe, with some tricks that make a difference:
The big secrets to a Caesar salad that pops are really good fresh, crisp romaine, anchovies, and properly emulsified dressing. The other ingredients are important too… but those three are where most people take shortcuts that impact the result.
A super-sumple, surprisingly excellent fresh sausage
Just some ideas for things to put out for taco night.
Ghost peppers also go by the name Naga Jolokia or Bhut Jolokia. If you were as evil as them you’d travel with alternative id’s too.
This is a salt-free rub.
Dry-brine meat about 12 hours in adance with 1/2 tsp. kosher salt per 2lbs of meat (subtract bone weight). Alternatively, inject salted broth or stock.
Apply about 2 tsp of rub per lb
Salt-free rub. Dry-brine 2-12 hours in advance with 1/2 tsp. kosher salt per 2# of meat. Ribs are half bone by weight.
1 Batch makes ≈ 1.5 cups. Use about 1/3 cup per butt. Lay heavy on ribs.
Creme brulee sous vide? A great idea!