Monthly Archives: March 2011

A Day at the CIA

Last Monday we took to the road for yet another culinary journey.  This time a chance to hear the Best Chef in the World and pioneer of Modern Gastronomy….Ferran Adria.  He was joined by a panel of past elBulli stagiere’s; … Continue reading

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Smoked Andouille

This is a quick and tasty sausage that will most  likely be a “Charcuterie Sunday” BBQ staple.  Season primarily with cayenne, dry mustard, onion, and fresh garlic; I think some grated extra sharp cheddar would be a great addition to … Continue reading

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Chorizo

This Chorizo is not particularly hot, but is seasoned aggressively for a great tasting sausage.  It is stuffed in hog casings, hung on a smoke rack, and cold-smoked for alm0st three hours.  At this point, it too, is hanging in … Continue reading

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Cold-Smoked Sausages

This is Hungarian Paprika Sausage, a mixture of two parts pork(shoulder), one part lean beef stew meat, and jowl fat.  I believe that this may be favorite thus far.  It too is emulsified with water and cold smoked for 2 … Continue reading

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Emulsion Sausages

These hot dogs are made from 100% beef (top round) with some fat content and flavored with fresh garlic, paprika, and will be smoked very shortly.  The meat is finely ground and salted for a day so the myosin protein … Continue reading

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“Charcuterie Sunday”

I was given this book some time ago by a friend who is as intrigued as I am about making sausages. Whether it is throwing them on the grill for a casual weekend BBQ or as simple as, stewing them … Continue reading

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