Recipe

Virgil on October 18, 2014

See part 1 – Charcuterie – Bacon and Pancetta See part 2 – Bacon and pancetta finished curing – part 2 The pancetta looks lovely after a day of hanging, it has a nice fat sheen on it and smells heavenly. Thirteen or so days to go. On to the bacon. I let it sit in the […]

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Virgil on October 17, 2014

The bacon and pancetta have completed their seven day curing process. If you want to see part 1 of this series, please check out Charcuterie – Bacon and Pancetta. The first article explains how to prepare a pork belly for bacon and pancetta and getting them into their cures. The key with the curing is that […]

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Virgil on October 10, 2014

Last Christmas, my brother-in-law gave me the book, Charcuterie, by Michael Ruhlman and Brian Polcyn. This book teaches how to prepare all manner of cured meats. I have made duck breast prosciutto and beef bresaola so far. Now, I am foraying into luscious pork belly with bacon and pancetta. I started out with a 7.5 […]

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Virgil on January 10, 2014

This is my mother’s recipe and one that was always super popular in our house growing up or as adults when visiting. Sometimes my dad made the sausage. This is the ultimate “white gravy on biscuits” gravy, but we just as often had it over toast. You can buy my mother’s recipe book, by the […]

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Virgil on October 22, 2013

We just got back from Edisto Island, South Carolina, a place we often go. It is quiet and beautiful, not Myrtle Beach or Hilton Head, both of which suck beyond imagination and I feel sorry for anyone who spends their money at either. This was one of the most laid back vacations I’ve ever had […]

Continue reading about Edisto Island oysters, oven steamed, pure nirvana

Virgil on March 28, 2013

I haven’t made lasagna in a long time and this is the simplest and best lasagna I’ve ever made. I couldn’t get enough. For eighteen months, the only lasagna I was exposed to was the frozen crap (ala Stouffers, but worse) at military mess halls in Iraq and Afghanistan. I rarely had it.But, what I […]

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Virgil on December 30, 2012

We did a traditional English Christmas dinner this year. There weren’t a lot of people, so we went with a simple menu: Standing rib roast, four bones, wonderfully handled by brother-in-law Hugh Yorkshire pudding that I made Roasted root vegetables that I did English peas with butter that I did, very simple Lovely jus done […]

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Virgil on December 21, 2012

I love yogurt, plain yogurt, not the sickly sweet kinds with fruit or flavored. I love a little tang and the purity of freshly made yogurt and the Greek yogurt in the grocery store can be very nice tasting, although you have to be careful to avoid milk from cows that have been given growth […]

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Virgil on December 6, 2012

These sweet potato French fries are super easy to make and unbelievably good. Divine sweet potato French fries 2 or 3 sweet potatoes olive oil salt pepper garlic powder, unsalted (optional) onion powder, unsalted (optional) paprika Preheat oven to 350 degrees F. Peel and cut sweet potatoes into 1/4 inch slices. Leave the slices as […]

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Virgil on November 17, 2012

I decided to buy a whole rabbit from a farm participating in Augusta Locally Grown. The last time I bought and cooked a rabbit was around 1976 when my friend Dennis and I bought a live one that was butchered on the spot at the Italian Market in Philadelphia. Now, Hassenpfeffer is an old dish […]

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