Coppa Di Testa

AKA head cheese...but in Italian it sound much better.  This was Hank Shaw's recipe for brawn.  It held together wonderfully and the subtle  cookie spice was just right.  I must say it was best with just  a little blue point beer mustard from Miss Amy's on a piece of bread, and slightly warmer than room temperature.

Tamworth Pork Terrine

This was insane! the inlay is pan seared pork confit garnished with pistachio wraped in coul fat.  You can use it in sandwich, on french bread for an appetizer...I did it over red leaf from the garden with a light mustard vinaigrette.  Ruhlmans raisin/oniln chutney...serious snacks my friends.

Tamworth Canadian Bacon

This is the first thing I smoked with this years pig.  Simple garlic, honey, and fresh herb brine.  Then smoked for 4 hours on apple and white oak.  Great flavor, light smoke...I would do it again.

APL Smoked Shoulder

Adam Perry Lang is truly a master on a BBQ.  This is his apple brine, apple glazed, apple smoked pork shoulder.  It took 14 hours after all said and done but maaaan was it worth it.  His technique is amazing and works beautifully.   Carolina pulled what?

Pastrami

This was done with a brisket from Pleasant Pastures co-op Amish farm in PA.  First trimmed of some fat then brine in a pickle spice and smoked on white oak all day.  After this steams for about 2 hours, you will have a moist, extraordinarily flavorful pastrami that will rival Kats no problem.

Spring In The Woods

March and April are when these beautiful wild greens start coming up on the north shore of Long Island.  Garlic Mustard (Right) is potent but delicious.  You can boil them then saute in garlic and oil.  I put these along with other dark greens in a calzone type thing called a pitt` in calabrese.  In the middle we have some field garlic.  It taste more like a sweet cipolini onion.  You can put these in anything you would small onions. The ramps (left) are the most prized.  I like to saute the tops with garlic and oil.  The bottoms are great braised with white wine vinegar and honey agrodolce style.

First Pheasant Hunt

This is also the first time hunting with my uncle in law, Sal who owns up to his reputation as a maniac hunter.  This guy is interested in one thing, and one thing only...and that is making sure he gets his kill.  Even though it was   not the best conditions for a pheasant hunt, Uncle Sallie made it happen.  We all had low expectations until we started spotting birds all over the road!  Long story short...without really having our own "hunting spot", we left with 4 pheasants.  Thanks to Uncle Sallies unique tactics.  He was nice enough to give me 2.  Since they are all shot up I will be deboning them.  Im defiantly going to make a stock with the bones. As for the meat, well...many ideas have been popping off in my brain since that rainy morning in the woods...We'll see.