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Duck Prosciutto-Charcutepalooza Challenge #1
I had big plans for this prosciutto. Big sweeping plans involving wine, cheese, a baguette and possibly grapes. Definitely wine. Maybe even a pizza. French-influenced continental goodness al fresco....
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Bratwurst: “Brat” Is Right!–Charcutepalooza Challenge #7
Let me start this post by saying that despite all the drama in its creation, we ended up with perfectly wonderful bratwurst in the end. The Procurement Process This recipe calls for something called...
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Ramen with Kickass Broth, Fresh Bacon and Mousseline “Scallop”
So. Frickin. Good. This dish was intended to be a showstopper. Picture it: Miami, 2011. A group of 40 seasoned foodies gathered on a sweltering late July Saturday in a Midtown penthouse with sweeping...
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Mousseline–Charcutepalooza Challenge #8
This month’s challenge was to make a mousseline. I chose a heavily modified version of the Maryland Crab, Scallop and Saffron Terrine from Charcuterie: The Craft of Salting, Smoking, and Curing by...
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Pork Terrine–Charcutepalooza Challenge #9
Mmmm..... Pork Tenderloin Inlay.... This month’s challenge was to make the Pork Terrine with Pork Tenderloin Inlay from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and...
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Duck Tacos with Smoked Chipotle Sauce and Chickpeas
Mmmmmm..... Daffy My debut recipe for this month’s Charcuetpalooza challenge, duck confit, was duck tacos. I couldn’t think of anything that would balance the ducky fattiness better than green apple,...
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Duck Confit–Charcutepalooza Challenge #10
This month’s challenge was to make Duck Confit from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn. Procurement This month’s protein was somewhat hard to...
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Charcutepalooza Challenge # 11 – Salami – Epic. Charcuterie. Fail.
Charcutepalooza challenge #11 promised to be difficult. We were warned. Right there in the book, in black and white: this is not an easy sausage. This sausage is prone to fail. And, well, it wasn’t and...
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Charcutepalooza Challenge 12 – Cinci By Way Of Charcuterie Chili
This is it. The end of my ‘Charcutepalooza A Year of Meat’ challenges. The very last one. I must admit to being a bit sad about my timed meat adventure ending. I learned a lot this year. Not only about...
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We’re Moving!
It’s been a great first year for Gastography and I am happy to announce that we are moving. I finally got off my butt and registered my very own blog domain. The fun will continue here. New RSS feed...
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