A Southern Drawl.

Drool is more like it. After smoking Tasso Ham and Andouille Sausage, we went for gold and made Gumbo. A rich, earthy, soulful blend of smoked meats, rich stock, vegetables and dark earthy roux.

Overnight, the stock steeped. Chicken bones, duck bones, and ham hock stewed. In the morning the whole house smelled of rich broth. Just in case that wasn’t enough, the addition of veal stock ensured this ain’t no diet gumbo. This is the real deal, folks. Tasso ham, Andouille sausage and Chicken gumbo, rich with the stock and a dark smoky roux, served on top of dirty rice with a hunk of home made french bread. I could eat it again and again.

I will mop up the remnants. I will lick the bowl clean.

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Hot Smoking: The April Charcutepalooza Challenge

This month, the Charcutepalooza challenge was hot smoking. A neurotic overachiever through and through, I opted to make the Tasso ham, and to also case and smoke Andouille sausage. 10 pounds of pork shoulder and seasoning, several bottles of wine, many long nights of cooking after 8 hour shifts in a kitchen, a lover as dedicated to food as me, and the sweet, spicy, smoky results are amazing. We smoked them both with hickory chips in a small Weber grill. The Tasso is a bit more cooked than we had hoped, but it still tastes great. The Andouille turned out damn near perfect. I give you Tasso Ham and Andouille sausage, our very own Southern-style goodness in the Pacific Northwest.

Duck, duck…duck!

As a child in grade school, I sat on the playground in circles with folks my own young age and waited, with eager anticipation, to be the chosen one. One after the next, they called it out. Duck! Duck! Duck! Duck!

Even at this fare early age when we wanted so badly to fit in, we each secretly wanted to be the unique “Goose!”, to be the one who was picked out of the circle, called something special. I even have some midwest friends of mine that insist that as children they played “duck- duck- grey duck” and not “duck- duck- goose”. I know, I think it’s weird as well. Yet the principle remains the same.

However, all games aside, this dinner set a new precedent. Exit childhood whimsy, of running in circles. No playground fancy could prepare one for the DUCK WELLINGTON.

An overindulgent feast of fowl, the duck wellington is a true thing of beauty. Layers of duck liver terrine, duck confit, and seared duck breast wrapped in puff pastry. Hours to make, minutes to enjoy sopped in sweet satiation. Step aside, geese and grey ducks. This game is for serious contenders only. I am pretty sure I’d chase someone in circles for more.

Duck Wellington

Corned Beef!

The corned beef brisket and tongue are ready!  After sitting in the brine for 5 days, the brisket was simmered for over 3 hours. The tongue was cooked overnight for about 12 hours in the crockpot. Both are falling apart tender and tasty. To complete this sublime moment of having my very own corned beef, I needed fresh rye bread. After looking at a few recipes, I settled on a dark, sweet Finnish rye that sweetened with molassas and soured with buttermilk. Easy to make, and really tasty! Corned beef sandwiches on dark rye bread, slathered with a spicy whole-grain horseradish mustard. Reminiscent me of my childhood, but so, so much more grown up…

I think the folks of mrswheelbarrow.com are right. This IS sexy.