Home Brined Corned Beef Brisket
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Home Brined Corned Beef Brisket

Note: This post and recipe were revised 3/11/2014. Got brisket?  Great! Then you still have time to brine your own corned beef for St. Patrick’s Day. Why would you want to brine your own corned beef? Well, one reason might be that you can leave out the nasty nitrates or preservatives.  Another reason is you … Continue reading

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Crispy Suckling Pig Shoulder Ham
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Crispy Suckling Pig Shoulder Ham

We are slowly making our way through the suckling pig.  On Friday I pulled out one of the shoulders to cure. Thyme, sage, and juniper are traditional additions to the brine, but for a change of pace I used coriander, orange zest, and a little cumin instead. Sunday morning, I washed the shoulder, deboned it, … Continue reading

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Kim Chee Chicken & Broccoli for One
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Kim Chee Chicken & Broccoli for One

Chicken and broccoli is a simple as it gets. Served over steamed jasmine rice, this was a common weekend lunch growing up. Mom would heat some oil with ginger and garlic in her wok, then add thinly sliced chicken. Once the chicken was cooked she would remove it from the pan, and add the broccoli florets. A … Continue reading

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