Heirloom Tomato and Goat Cheese Terrine
The August Charcutepalooza Challenge was to make a molded terrine. Cathy and Kim gave us the choice of using emulsified liver or fish/seafood (or we could use super exciting pig
Charcutepalooza
Homemade Hot Dogs (Charcutepalooza Challenge #7)
After last month’s extremely fun sausage making get-together with Peter and Julia, I was really hoping we’d be able to do this month’s challenge together, too. Alas, a meat blending
Why Charcutepalooza Rocks (aka My Better Late Than Never BlogHer Food Recap)
Tomorrow is this month’s charcutepalooza “reveal”, and I was planning to include these photos from Cathy, Kim, and Sean’s sausage-making demo at BlogHer Food in that post. While I was
Homemade Breakfast Sausage
This month’s Charcutepalooza challenge (dreamed up by meat mavens Cathy and Kim) was to try our hands at grinding meat, and then turn it into sausage. Like pretty much everything
Hot Smoked Salmon (Charcutepalooza Challenge #4)
This month for Charcutepalooza, Cathy and Kim challenged us to make either hot smoked salmon or hot smoked pork loin/pork shoulder. I chose the former because smoked salmon is one
Charcutepalooza Challenge #3: Brining
This past month, Charcutepalooza was all about brining. Our fearless leaders in all things meat, Cathy and Kim, challenged us to make corned beef. Corned beef is usually made with
Charcutepalooza Challenge #2: The Salt Cure
This month’s Charcutepalooza challenge was The Salt Cure. Using Charcuterie as our reference guide, Cathy and Kim tasked us with making fresh bacon. If you’ve been reading my blog for
Homemade Duck Prosciutto for Charcutepalooza
When I first heard about Charcutepalooza, a year-long foray into the “craft of salting, smoking and curing”, I did not hesitate to sign on. Cathy Barrow and Kim Foster, the