Porketta
Mark Bronkalla Background This Italian pork roast is an old family favorite. It is made with pork shoulder and baked. This makes it conceptually similar to Cuban Pork which I detail here:…
Cooking
French Onion Soup
We have been making French Onion Soup from scratch for many years. However, I had not documented the process. Here is our version. It is, for us, a mid sized…
Pork Ribs – Sous Vide & Smoke
Mark Bronkalla For the last 30 years or so Drunken Ribs has been my “go to” for ribs to serve family and friends. Typically these are “baby backs”. Meat prices have been…
Pork Tenderloin Wellington
As we dug further into the stash of delicious meat from the half pig from Sidie Hollow Farms, looking for some more meat to cure (future Capicola), I came across…
Home Cured Ham
This past fall I bought half a pig from my nephew, Taylor Henry at Sidie Hollow Farm. He pasture raises the hogs, so I was looking forward to several charcuterie…
Hot Pepper Paste
Our bountiful harvest of ripe hot peppers continues. Some of the other folks in the Facebook Cured Meats : Charcuterie group have been making pepper paste to use for sausage…
More Fermented Hot Sauce
We have been making fermented hot sauce for a number of years. This has been what we refer to as “Cold Snap” hot sauce as it is made after the…
Plum Jam
We have some cherry plum trees that I have grafted larger varieties onto. The yield is highly variable, but this year we have a lot of the smaller plums. So…
Schweinshaxe part II
This past week I had the opportunity to be go up to Baraboo, WI to visit my Mom (and set up her new iPad ), socially distanced of course. As…
Spatchcock Chicken with Squash
We have been doing spatchcocked chicken, turkey, & cornish hens for a few years now. This past year we started getting food from Imperfect Foods as an alternative to going…