Everybody loves burgers so why not make them into an appetizer? I’m sure that thought is the inspiration for sliders. They are a great appetizer or light meal. Continue reading Summer Sliders
ABT stands for Atomic Buffalo Treats or something to that effect. Some have a more coarse word for the Treat part. It is base on cream cheese stuffed jalapeño peppers wrapped in bacon and smoked. Continue reading Italian Sausage ABT’s
This is the second of the sausages I made when my friend, Marj, gave me some ground Moose. The first was German Bologna. I decided to go with another German sausage, Mettwurst for the second one. Continue reading Mettwurst
A generous friend gave me some ground moose! Thanks, Marj. I decided to make something with it and share it with her. I decided to experiment with making German Bologna with moose. It is normally made with a combination of pork and beef but I tried pork and moose. Continue reading German Bologna
It was Valentines Day. She Who Must Be Obeyed wanted Turkey for dinner. A true romantic bows to the whims of the woman he loves. Turkey it would be. However, turkey requires a great stuffing. I went for another level and made Italian Sausage Stuffing! Continue reading Italian Sausage Stuffing
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 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
I was out of breakfast sausage. My hand started to shake a little as my eyes widened in horror. I had to make more.
A Homage to Pork!
OK, I admit it. I love pork. I like all kinds of pork. I decided it was time to do a dish that reflected my love of pork in all its forms. Welcome to Quatre Cochons de Montagne (Four Mountain Pigs). Of course, one of the best ways to cook pork is in the smoker, so the Louisiana Grills Pellet Smoker was the chosen tool. Continue reading Quatre Cochons de Montagne