An entirely home made breakfast: cream cheese, smoked salmon, and bagels.
Hot smoked salmon for charcutepalooza!
Eggs Benedict ... from scratch? Yes, you can and it's easier than you would think!
"Appetizing" for Charcutepalooza April 2011. Follow the link for smoked Whitefish, pickled cucumbers and more.
Homemade Tasso Ham with Shrimp and Grits and Fried Green Tomatoes. Charcutepalooza April 2011.
Head Cheese. What it is and do you would actually want to eat it?
Corned Beef seasonings for Charcutepalooza Challenge, March 2011
Homemade corned grass-fed beef rump roast Reuben - an experiment in brining that went south, then went north again.
Home made corned beef--the culmination of a bit of sleuthing and a bit of luck.
Brining a grassfed brisket without preservatives to make homemade corned beef for charcutepalooza.
Smoked salmon and cashew pate
Samplers of country terrine made from pork, served with crusty bread at the Taste of Sydney festival 2011.
Making your own bacon at home is so ridiculously easy, you'll wonder why you waited this long to try it.
Chicken Galontine and Beef Tartar from The Butcher Shop in Boston, MA
Looking to cure meat at home? Here are some important tips and advice on how to do it safely.
how cute are these United Plates of America by John Holcomb?! ... foods in the shape of each of the 50 states
Sobrasada rolls, bread stuffed with delicious Balearic charcuterie... perfect for breakfast with soft-boiled eggs!
Pate de Campagne...Country Pate. Make yourself proud with a little homemade charcuterie.
Home Cured Bacon
Home-cured pancetta - so easy, so good. For this month's Charcutepalooza.
How to make blood sausage at home. It is actually edible..honest.
What to do with housemade duck prosciutto? Hors d'oeuvres of course, but how about some tortellini in brodo?
Kung Fu Panda vs. Ninja Panda. The ultimate showdown. My three year old judged the competition, but she only knows what she likes
These Bagels were perfect for my home cured Lox. Success!
Baby turnips roasted with home cured guanciale, finished with fines herbs.
Rolled Pressed Pig’s Head from The Art of Charcuterie by The Culinary Institute of America
Bacon Jam : Salty, sweet, meaty, smoky, and tinged with coffee and maple flavors, this spread will make you rethink breakfast.
How to render duck fat and make crispy duck cracklins.
Italian Sausage with Roasted Peppers from The Art of Charcuterie by The Culinary Institute of America
Home cured duck prosciutto for this month's Charcutepalooza.
Home Cured lamb prosciutto. Recipe and tips on curing meat at home.
Chicken liver and mushroom pate - making charcuterie at home
Adorable heart shaped gingerbread cookies perched a glass of milk. They were made for dipping!