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Production Journal

Hello again Chef Fan’s! This production journal is a list of links to everything that I made while in Extending the Seasons. I have included not only my thoughts but also ideas of different way to use each item that I made. Enjoy! Cured Meat or Fish Item(s) you prepared: Duck Prosciutto Observations: It was […]

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Bacon

Ingredients:       1 cup               Salt 1 cup               Sugar 8oz                  Molasses 2 qts                 Water 2 qts                 Apple Cider 2T                    Black pepper, course grind 4-5#                 Pork belly (from loin end)   Procedure: In a large non-reactive pot bring one quart of water, the sugar, sat and molasses to a boil Stir to dissolve the sugar Add cider […]

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Corn Blini

Ingredients:   1 cup               Milk 2T                    Dry yeast 2T                    Sugar 3ea                   Egg yolks 4oz                  Soft butter ½ cup               Flour, AP ½ cup               Corn meal, fine grind 4ea                   Egg whites tt                      Salt tt                      White pepper   Procedure: Heat milk to 110 degrees Pour milk over yeast and sugar and let bloom for ten minutes Add soft […]

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Rabbit Rillette

Ingredients: 1 ½- 2#                        Rabbit legs ½#                               Pork butt ½#                               Pork fat or duck fat 1 small                         Carrot, medium dice ½ cup                           Water ½ cup                           White wine or Madeira 2ea                               Garlic cloves ¼ tsp                            Celery seed ground ¼ tsp                            Mustard, ground 2T                                Fines herbes tt                                  Sage tt                                  Salt tt                                  Black pepper Procedure: Combine all […]

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Duck Confit

Ingredients: 2ea                               Duck legs 6ea                               Garlic cloves 5ea                               Whole Shallots 1 ea                              Bay leaf 2 ea                              Rosemary sprigs As needed                    Duck fat tt                                  Salt tt                                  Pepper   Procedure: Season duck legs well and allow to sit for 15 minutes Combine all ingredients in a small stainless steel saucepan Pour enough duck fat over the legs […]

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Duck “Prosciutto”

Ingredients: 1 ea                  Duck breast ½ cup               Kosher salt ¼ cup               Sugar 1T                    Thyme, dried   Procedure: Combine cure ingredients Place a sanitized side towel flat on a bench a place a ½ inch layer of cure in the center of the towel Place and individual duck breast on the cure and cover with another […]

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