Canning
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 making. This sounds like a good idea as with pepper paste vs pepper powders, you can get a better bind on the meat in the […]

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Canning
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 first killing frost where we hope for as many ripe peppers as possible. The color of the sauce varies year to year depending on how […]

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Canning
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 after gorging on plums fo rhte last few weeks, I needed to pick the rest of the plums before they got over-ripe. This yielded about […]

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Cooking
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 we would often do on a visit to my home town, I stopped at the Meat Market and picked up a rib roast – for […]

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Cooking
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 to the store. One of the times, I missed that there was a butternut squash on the order and it came. I am NOT normally […]

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Meats
Chicken Legs & Thighs – sous vide + grill

The key to this recipe is to use both Sous Vide and grilling. Sous Vide properly cooks the chicken keeping it juicy and tender. Grilling adds the smoke and crispiness. We started with a big economy family / restaurant 10 pack of legs and thighs. This was split into 3 batches. Trim off any large […]

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Meats
Spatchcock Turkey v3

This variation has with more aggressive dry brining and more lemon. It is also gluten free. 18 lb turkey (Kroger or Jennie-o). Note that a Butterball will likely end up too salty. Dry rub blend:  3 TB fine sea salt 1.5 TB Mexican oregano rubbed 1TB dried thyme 1.5 TB dry rosemary rubbed 1 TB […]

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Baking
Reuben Crisps

Reuben crisps are perfect party appetizer. They have been very popular with our family and friends.   The phyllo dough crust gives a great crunch. It is  a bit fussier to wrap than if using crescent dough or bread dough but you will be rewarded with a prettier and tastier treat.  If you have smoked your […]

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Canning
Fermented Hot Sauce

Every few years I make some fermented hot sauce.   We call it “Cold Snap” hot sauce as we harvest the ripe peppers at the time of the first frost.   I greatly prefer to use ripe peppers rather than green for the flavor as well as the color.  A few green ones do get included but […]

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Baking
Pizza, Pizza on the grill

I LOVE pizza, it is one of my favorite foods and is great hot or cold whether for dinner, lunch or breakfast. I have cooked pizza in the oven , on the grill (weber, gas or BGE) but they have all lacked “something” that you get at a great pizzeria. I especially enjoyed those over […]

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