Pozole with pork is a classic Mexican dish. Recently I decided to make it for the staff meal. Pork is a hard sell for some of the crew. But I did have some satisfied Mexicano's on staff who came back for seconds. I used my old pressure cooker for cooking the...
Pigs trotter can be the making of a great meal. Braised tender or roasted to crisping its skin, it is terrific for the German specialty schweinshaxe which I made recently. That dish led me to try using it for a batch of cotechino (or zampone), a trotter stuffed with...
Hankering for pork buns, the type made at David Chang's Noodle shop, I decided to make some at home. Pulled out a spreadsheet, opened up my Momofuku book for reference, and went to work.. This umami treat is actually easy to make. Marinated and roast some...
Know that feeling when you hanker for a burger? The imagined flavor, scent, and image are so clear, nothing else will suffice. That was me last weekend. I had two mangalitza burgers in my freezer, but no buns. So I went to Google, and found a formula from my...
Masters of Charcuterie is an annual event in New York City. This year it was held in in my borough of Queens at Flushing Hall. Goes to show you, New York City is way bigger than Manhattan, folks. Anyway, with a loaf of bread and bottle of wine to share, I sampled and...
