On a recent weekend, Venison Pastrami and Smoked Pork Belly became friends on the smoker together. The Smoked Pork Belly has been detailed here. Now we share the Venison Pastrami (hint: it's the one wrapped in bacon). The basics of preparing pastrami are fairly simple: brine a two to three inch thick slab of meat [...]
Smoked Pork Belly
Among the many blessings of friendship, I truly value the opportunity to create something together which brings joy to others. The mutual process of invention, from the spark of an idea shared through to final execution, bathes the whole process and product with a warmth and a glow. One of my favorite spice vendors, Penzey's Spices, [...]
Stuffed Pork Loin Roast
After making a batch of stuffed mushrooms, there was a healthy portion of stuffing left over. A pork loin roast in the fridge lay waiting. Serendipity. The recipe that follows assumes you will not be making a batch of stuffed mushrooms first. But please feel free to do so. Stuffed Pork Loin Roast 3 lb [...]
In Praise of Smørrebrød
Nordic cuisine has ascended in recent years to join the culinary pantheon of fine dining, a welcome broadening of the traditional European references for modern American experimentation. Such a re-emergence of Nordic influences generates an interesting confluence in the Midwest, particularly in Wisconsin and Minnesota, where immigrants settled a few generations ago. They brought with [...]
Venison Sausage with Asiago Cheese
A recent gift of spicy venison sausage came with a warning - don't over cook or it will dry out. This is pretty standard fair for any cut of venison, but often the pork fat added to sausages provide all the moisture needed. But these were not natural casings, and the links were not sealed [...]
Great Lakes Cuisine 