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

So one night feeling hungry and creative I decided to make another dish using my Bovicetta . I have made several now using this Salumi... HERE & HERE . And since I am on a Keto diet at the moment I had to make something extremely low in carbs. Cheese and Meat are the staples to a successful Keto diet.   I made some Cheese Crisps using my favorite cheese. I used Parmigiano Reggiano, Pecorino, Cheddar and Jack cheese. I grated all the cheese up and added some Pepper and a touch of garlic and onion powder. Heck use what ever you want.   Take a couple of tablespoons of the cheese mixture and place on a Silicone mat. The diameter should be about 3-4 inches and will expand a little after they are cooked.  Bake at 400 degrees until ends are somewhat crispy. Stuff with your favorite stuff. I used the Bovicetta, Sun-dried Tomatoes packed in olive oil, roasted Tomatoes, and p...

Having made what I think is an amazing alternative to Pork Pancetta which I named Bovicetta   I am finding a need to create recipes around this Salumi. Pasta is one of my favorite canvases and it works so well with everything so why not.  Not wanting to brag but I had to talk about the Bovicetta a little before moving on to the hodgepodge recipe I put together. This baby took near 5 months to complete and it was worth all the wait. It finally weighed in at 7.4 lbs. I have given away at least 50% so far and rest I am using to create different dishes.  The Bovicetta needs to be sliced thin to eat as an appetizer. To use in larger dishes the Bovicetta is diced up and the fat is rendered. The fat that was rendered is use to build tasty dishes. Almost identical use a the Pork version Pancetta.   So before I embarked on the road to culinary "what the hell am I gonna make" I had to figure out what kind of pasta dish I wanted to make. For me, makin...

Pasta Fazool is an all-time favorite of mine and once more  brings me back to my early childhood. I have the fondest memories sitting at my Grandfather's kitchen table while he prepared his take on Italian Classics. The Kitchen was small and so was the table. In those days (60 & the 70's) everyone used their kitchen table as their prep area.  My Grandfather on my Dad's side was the epitome of everything Italian and Sicilian. And adding to this characteristic of everything Italian was the owner of a bar. I am not kidding either. The Co-Owner of the bar and silent partner was......let's just say he was an unsavory type. The Bar was called the Queens Bar. Everyone in the neighborhood hung out at the bar. And yes before you ask it was a hangout for the  "M" . Poppi (that's what we called my Grandfather) made a lot of food for the bar and everyone loved eating there. It was not a restaurant mind you but a dark and gloomy bar. Anyhow he just loved to coo...