The other day some customer, perhaps his vision going even faster than his receding hair line, suggested that pate reminds him of cold meatloaf. I wanted to scream, "bologna!" But I bit my tongue and bit a cracker. Pearls for swine, I say. Since I...
Zampina are lamb sausages from Puglia. I first heard of them from my friend Michele in Montreal. He kindly shared the recipe and my first improvisation with them was inspired by the memory of a terrific lamb sandwich first eaten at Philadelphia restaurant...
My charcuterie friend Jonel Picioane has the most awesome store. His Sunnyside market was my go to shop where I buy nduja and all sorts of good things. But to visit his Ridgewood European Pork store....well, it's smoking! Literally as you walk to this hidden gem in...
For a long time I'd wanted to make an unusual terrine, something not usually found in the palate of charcuterie. So I took my standard formula and just adjusted the meat, cuts, fat content and made the profile on a Moroccan spice quotient with nuts and dried fruits....
This is dedicated to my former Sous chef Bob Del Grosso, a dedicated teacher, charcutier and generally the guy who's been giving me all sorts of wisdom,high fives on my terrines and bread! Respect Bob!
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