Sometimes things happen for a reason. It’s simple serendipity. I walked into the grocery store one afternoon to pick up one pineapple. I’ve been really into juicing lately. Pineapple, clementine, kale, and parsley juice has become an early morning ritual. After picking up the pineapple, I walked past the meat counter and waved at the … Continue reading
The ingredient for the third challenge of the BB&T Charleston Wine + Food Festival Recipe Contest was lamb shoulder from Border Springs Farm. The big question was what to make? One of the staples at home growing up was ropa vieja. Ropa vieja is shredded beef (typically flank or skirt steak) in a tomato sauce. … Continue reading
Salad Nicoise is one of the dishes that I always enjoy. It is light, but filling. There is a variety of ingredients, so you are not bored when you are half way through eating your salad. My version is classic, except for one ingredient. I replace the steamed green beans with Dilly Beans. You can … Continue reading
I never liked dark meat growing up. I would only eat white meat. My freshman year in college a friend invited me over for dinner. When I realized that our dinner would be chicken drumsticks, I knew I could not possibly say to my host that I didn’t eat dark meat. I was served what … Continue reading
This month’s charchutepalooza challenge was to stuff sausage into casings. Last month’s challenge was to grind meat to make into bulk sausage, so we had already practiced this step. Grinding is easy as long as you keep everything cold (equipment and meat). I didn’t expect stuffing to be difficult at all. I practiced stuffing at … Continue reading
