I’ve been really caught up with this Peruvian pork roast lately. Called Jamón del País, which translates in English to ‘ham of the country”. Seasoned with bold spices and Ají Amarillo paste- a yellow Peruvian pepper with an incredibly sweet fruity flavor and a mild kick of piquancy.
I’ve been really caught up with this Peruvian pork roast lately. Called Jamón del País, which translates in English to ‘ham of the country”. Seasoned with bold spices and Ají Amarillo paste- a yellow Peruvian pepper with an incredibly sweet fruity flavor and a mild kick of piquancy.
Months before I decided to get serious with the food blog, I was on a full-bore canning YouTube binge. I was watching all sorts of canning methods, recipes and techniques. There’s a lot to canning, but it’s also relatively simple. So canning green pepper jelly was going to be easy, right? Right. Canning green pepper…
The twenty pound ham that was purchased for Easter turned out to be a more significant part of my time and life than I had expected. This past weekend, we ended up going over to my in-laws house for an appetizer and burger type “pub night” dinner. I made up some deviled ham out of…
My father-in-law called me and said that if we wanted to have dinner at his house on Easter, he left a $20 on the kitchen counter. If I’d like to cook a ham dinner, he said he’d buy the ham. I took him up on the offer and went to the store to buy sides…
I had planned to make a series of blog posts about my experiments with home cured and pickled foods, but like most things I never got around to it. For Christmas dinner, my father-in-law bought a pork belly that I halved and made into a Porchetta, which turned out amazing! I had planned on making a…