Although I am a sucker for all salted porky treats, this is always a favorite. Simple-traditional- Hot Capocollo First is is salted, then washed with red wine. After that we dry it out for a few hours and coat it with hot calabrese pepper and some cracked black pepper. This is after it hung and dried in the cantina for 6 months.
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.
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.
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.
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?
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.
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.
