РусскийRaw meat (Carpaccio aged)
Attention! If you are going to cook this product, you should realize the most important thing is the quality of the meat. So, you take...
Brisket
As I approach the mark of living the same amount of years in Oklahoma as in my native Ukraine, it is fitting to post my recipe of the king of...
Easter 17
Recipe: Lean pork – 13% Fat trimmings – 18% Semi-fat pork – 56% Skinless chicken breast – 11% Sea salt – 1.5% Cure#1 – 0.25% Sugar – 0.2% Fresh garlic...
Norwegian salmon soup with cream
First time I tried this fantastic meal was last year, somewhere in North West of Norway. It was not a restaurant but an ordinary little...
Cold-Smoked Speck from Mangalitsa
There are not many items in the realm of charcuterie that could surpass a cold-smoked, aged for at least six month speck from a mangalitsa pig. One does not come...
Kielbasa Glogowska
This hot-smoked “Kielbasa Glogowska” comes from Marianski and Gebarowski’s book “Polish Sausages: Authentic Recipes and Instructions.” For any potential buyer of the book, I have to note that the advertising and...
Capocollo’s Trinity
Satan tempted Jesus by bread, power, and vanity; Shakyamuni, the Buddha of our age, had to face Mara’s greed, boredom, and desire. I’m tempted by...
Bollo Preñao
For the sake of Diversity — the goddess of our age — made some Bollo Preñao by the general guidelines of Jeffrey Weiss’ “Charcuteria” book. It shall remain a mystery...
Cecina. Cured smoked beef
We need good beef, sirloin and tenderloin or back part pieces. We cut it along fibers by pieces length 25-35 cm and width around 6-8 cm. A piece should be...
Archbishop’s Scribe Tenderloin
There were not many archbishops of Toledo whose acumen and talents surpassed that of Alfonso Carillo de Acuna. Yet, Carillo dedicated his life to serving...
Pork neck en sous-vide
When I was busy preparing meat for a massive process of air-curing and smoking, it turned out there was a piece – pork neck – originally planned to become a...
Finocchiona
Tuscany provides a handy share of elite products. It doesn’t hurt that they’re finely advertised, of course, but one has to admit: it is a land where the earth itself...
18th Anniversary Salami
While creating this salami, I was contemplating on the life and theology of Friedrich Schleiermacher, the father of the liberal theology. Here and now, I...
Lamb cured leg
Australian boneless lamb leg was treated with salt 2.75%, #2 0.25%, brown sugar (dark muscovado) 1%, granulated garlic, sage and thyme for three weeks in vacuum bag in refrigerator. After...
Sabadiego
Annual slaughter of a pig was a special occasion of my Ukrainian childhood. I felt pretty sorry for the creature, but also excitement of the event. There was a ritual...
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