Kosher Dosher...“I am a culinary Heretic"

Rotolo d'anatra, Petto d'anatra affimicata Yup, that's what I am making!! I've been criticized in the past for posting pictures of what we eat but that's not gonna stop me!! Most people don't know what their food looks like or where it comes from. So with my blogs I am hoping to share a little bit of insight and hopefully know how. I am not on a crusade or anything but I think we should respect the process. Oh by the way these Muscovy Duck Breasts were free range and organically raised. Now on to the fancy title. The title is just a fancy way of saying Roll of duck, Smoked duck breast.  You have to admit the the title is awesome in another language.   If you love Smoked Salami you will love Smoked Duck. I chose the Muscovy Duck species to make my Smoked Duck. My reasoning for choosing this Species of Duck was the percentage of duck fat it carries. A Muscovy duck breast has about 18% fat, the Peking duck b...

Note 1: The weight of meat plus fat is 100%. All ingredients to be added are expressed as a percentage of the weight of meat plus fat. Percentages can be used to standardize recipes regardless of batch size.  All weights are metric.  Note 2: No weights are given because the weights of meats vary. Everything is a percentage of the meats weight after trimming. Example- Meat weight 2393 grams and we want to find out the amount of salt we need in grams- 2393 X 3.5%=83.755 or 2392/100 X 3.5 =83.755 grams.  Note 3: I use .25% cure #1 & #2 for all my curing needs.  This equates to 156 ppm of Sodium Nitrite allowed by the Meat Division of the USDA for  Comminuted meats . The .25% corresponds to 1 oz (28.35 g) of Cure for each 25 lbs (11.33 kg) of meat.   l lb of Meat would need .04 oz of Cure.   Percentage is .25% of the meats weight.  I.E 16 oz X .25% = .04 oz . My preference is to always use grams....

Rumified Bacon Bomb!!!!!!! I was thinking the other day about Rum and all the great recipes that are made with it and I thought to my self why not bacon . If you can make Rum Balls with it why not bacon!!!  Think about it for a moment Spice Rum and meat sounds like a match made in Heaven. Rum is great in anything. If it's good enough to drink it will be undeniably great in food. Anyhow that is my hope anyway.  I decided to use boneless short ribs for this bacon because it contains lots of fat and is readily available.  So what goes well with a Spiced Rum? After tasting the rum I came up with some ideas that I think will work. Spiced Rum reminded me of cookies. Hmm, that sparked an idea!! So I Googled spiced cookies and found recipes for Pumpkin, Ginger, Molasses and Spiced cookies. All these recipes were similar with just some minor ratio differences in their ingredients. So what is g...

Crown Royal Maple Bacon Bomb Who doesn't like Crown Royal or Bacon? These are two winning combinations if you ask me!! My inspiration for this combo occurred to me while eating a BLT and sipping on Bourbon. And of course I was watching the food channel too. Anyhow, I thought, I like Bourbon, whiskey and of course I love bacon why not combine them.  "A Marriage made in  Heaven"   I think this  is a winning combination!! Now that being said can I possibly improve on my   Heavenly Bacon?   Well of course I can. "To improve is to change; to be perfect is to change often" Winston Churchill I decided to use boneless short ribs for this bacon because it contains lots of fat and is readily available. I love Short Ribs. I purchased my short ribs at Costco. Costco has a pretty good selection of meat but finding the right pieces can be tricky. I remember asking one of the meat cutters for ...

Chap -AZZ- Chili Oh, Chili, oh Chili, how do I  love thee.  That's right, I just love Chili. Well, that's not exactly true.  I dislike  Chili made with beans, and historically, in my opinion, it's not the real stuff. People started adding beans because they could not afford meat.  There you have it, my Chili is an all-meat Chili, and BTW does not contain any tomato products either.   So hold on to your AZZ and pucker up for a great recipe from yours truly.   I make several versions of Chili.  This one contains all re-hydrated Chili's.  Sometimes I make alternative chili's that contain some fresh chili's but not today. This is an old fashion bowl of RED.   When deciding to make a bowl of Red Chili, one of the things that cross my mind is the type of meat to use and what Chili's to use.   I chose Chuck because of the texture and flavor.  Short ribs would...