I like hot links so I wanted to make some. This presented a problem. Most hot links are hot (surprise!). She Who Must Be Obeyed does not like very spicy food. I decided what the heck, I was going to make some whether she liked them or not. Of course, I asked her permission first. Continue reading PWE Hot Links
I have done a video of my New England Hot Dog Bun recipe that I previously posted. Check it out!
I have had some enquiries about andouille from my prior post. Andouille is a spicy smoked Louisiana sausage. It is commonly used in Cajun and Creole dishes like Jambalaya and Gumbo. However, it is also tasty eaten by itself or on a charcuterie tray. Continue reading PWE Andouille
It has been cold at Passing Wind Estates, minus 20 C. We have 14 inches of snow. It is time for comfort food! Continue reading Jambalaya
When I was growing up, corned beef was bought in a package in the meat section and was boiled in water for 3 hours. It was good but it could be so much better. Here is how I make it. Continue reading PWE Corned Beef
Is there anything better than those little squares we make for the holidays? I think not. Check out The Food Bloggers of Canada Holiday Bar & Square Round Up. It includes my post for Mincemeat Matrimonial Cake.
I got a huge brisket when I visited some friends in Montana. It weighed 16 pounds! I planned on making corned beef from it but the point part of a brisket is a little fatty for the way I like corned beef. So, I decided to make burnt ends out of the point and corned beef out of the flat. Continue reading Carne Asada Burnt End Tacos
I have a great brother. He lives near a great butcher (Love’s Meat in Vegreville, Alberta). He recently visited and I cooked some long ribs he brought. These weren’t your usual all fat very little meat ribs. They were thick, meaty, well marbled ribs. A hushed sound fell over the room as I unwrapped them! Continue reading Teriyaki Long Ribs