Cracklings!

There is still plenty of suckling pig in our freezer: a bit of pancetta, a piece of five spiced pig belly, one more ham, two shoulders, the trotters, the head, and a bunch of bones.  We cooked a bone-in loin the first weekend. It was the tiniest loin you ever saw – smaller than rackContinue reading “Cracklings!”

Suckling Pig Carbonara

D. and I are keeping our promise to our little suckling pig to make it delicious, and not to waste a bit. Earlier this week we were craving pasta carbonara, and I thought, what better way to put our suckling pig pancetta to use?  Not only was it super easy, we were able to makeContinue reading “Suckling Pig Carbonara”

Secret Special: Baked Chowder Clam

We’ve finally had some Spring weather here in Brooklyn, which has me craving seaside eats. So I ordered a bag of chowder clams (aka quahogs if you’ve spent any amount of time in Rhode Island, or watching Family Guy) thinking I was going to make clam chowder. That’s 100 large clams.  I washed them andContinue reading “Secret Special: Baked Chowder Clam”

Easy Easter Roast: Rolled Lamb Shoulder

Lamb shoulder has quickly become one of my favorite ingredients.  If you love the flavor of lamb but don’t want to shell out the bucks for rack of lamb (too fussy) or lamb shanks, lamb shoulder is actually a very economical and much more versatile choice.