I’ve been tweaking this recipe for years, and finally have it where I want it. More than one person has told me it’s the best they’ve ever had. One of the breakthroughs was learning about Encapsulated Citric Acid (ECA), which provides a nifty way to Read More …
There are as many jerky recipes as there are people making jerky. This basic recipe is great “as is” but also a fine platform for tinkering.
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.
Another fine addition to taco night.
A versatile condiment — limited only by your imagination. It’s native home, however, is the taco.
This is a fairly standard stuffing/dressing recipe, but with some tricks that make a difference: Use poultry fat instead of butter. Reserve 1/3 of the celery raw until final mix before the oven step (adds crunch). Don’t brown the sausage crumbled. Form it into thin Read More …
A delicious and visually exotic dish – but really easy to prepare. It’s getting your hands on high quality fresh mussels which can be a challenge.
This is not the “ultimate” Mai Tai, an endlessly elusive target the pursuit of which can be complex and expensive — though always fun. But this is fast, easy and cheap, kind of how I like my [content edited]. Anyway, enjoy!
Courtesy of Glen Spotts — master asparagus gardener.
It is NOT hard to make excellent Caesar Salad! The big secrets to making it “pop” are anchovies, good fresh crisp romaine, and properly emulsified dressing. The other ingredients are important too… but those three are where most people take shortcuts that make the result Read More …
This recipe seeks a 70/30 mix of meat to fat. Some folks prefer a little leaner, 80/20. Adjust the meat ratio to your own satisfaction, making sure to add the total of meat and fat into the “Servings” field to be certain all the other ingredient amounts are correct.