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 [...]
Tag: Recipe
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 the Hand Pie
A roast herb chicken over a pan of onions, carrots, and rutabaga - Saturday evening meal. The drippings, after a quick coating over the vegetables, are strained off and refrigerated. The caramelized bits are scrapped up and added to leftover vegetables and chicken, which has been finely diced. And now the heart of the hand [...]
Buffalo Hoppel Poppel
We've detailed our love for Hoppel Poppel before, as it lends itself so beautifully to creativity, innovation, and the use of leftovers. The traditional recipe in diners across Wisconsin includes the use of diced leftover potatoes, with onions, salami, and topped with eggs and cheese. A stop by the Milwaukee Winter Farmers Market offered a [...]
Great Lakes Cuisine 