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

 I've wanted to write about Picanha for a while now, but this beautiful cut of meat is not standard in the NW. Albeit, I am forced to order online. However, I could hunt down a butcher and have him cut me off the Rump Cap, but it wouldn't be worth the drive. Most butchers in the NW (not speaking in absolutes) don't know how to trim a Picanha properly. I got lucky once and found a local butcher to cut one for me; he did a poor job (like pulling teeth). Buying them online costs more, but I get them delivered to my door, buying either Wagyu or Prime. I'm somewhat optimistic because I think I've found a source recently. I've been told that the business Costco carries the whole sirloin, which means I can break it down myself. Picanha is to the NW like Tri-Tip is to other regions.  See Video HERE Like so many people, I did not encounter Picanha until I went to a Brazilian restaurant. That was a few years back now, and since then, I've been eating Picahna a...

I primarily use Apple Sugar and Apple Syrup for my Bacon however it's great in desserts.   You can use any apple you want just make sure it's sweet Core the Apple After you core the Apples, peel them and place them in a big bowl with some Lemon Juice and water to prevent oxidation. Peel them using a mandoline or use a knife Dehydrate the Apples This can take a very long long time because you want them brittle Just a pretty picture Using a food processor and do it in small batches After you process the apples into a powder check for sweetness. If it's not up to par add some sugar. APPLE SYRUP This is a reduction from about 2 liters of Apple cider which yielded about a 1 1/2 cups. Using a large pot on a small flame reduce the cider until desired consistency.

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...