How To Archives - Page 4 of 6 - The Boozy Epicure

Dinner Tonight: Pan-Seared Pork Chops and Duck Fat Potatoes

May 30, 2013July 26, 2016 pork, potatoes

Dinner tonight was really an exercise in the deliciousness of simplicity. Two boneless porkchops, quickly brined then seared in cast iron and finished in the oven, served with new potatoes roasted in duck fat. There's no recipe for this post. Rather, a simple breakdown of how I got dinner on... Read More

How To

Chorizo Update

May 26, 2013July 26, 2016 charcuterie, chorizo, pork

It's been a week since I first cut into the chorizo. I left the rest to continue dry curing and what a difference a week makes. The texture is now perfect. As it has dried, it has intensified and darkened in color, and has a melting meatiness that is beyond... Read More

✷ How To

Dry Cured Spanish Chorizo

May 18, 2013July 26, 2016 charcuterie, pork, sausage

I really started this post two weeks ago. That's when I did the actual "sausage making" for the chorizo that was finally tasted tonight. After the confidence I gained by making pancetta, I figured it was time to get to dry-cured sausages, and since Spanish Chorizo was one of my... Read More

How To Mains

Homemade Stromboli

May 18, 2013September 1, 2016 Italian, Mains, pizza

My dear hubby and I had a pizza night this week which left me with extra pizza dough (see the recipe here) as well as sauce, meat and cheese. What to do with those leftovers? Make stromboli! Stromboli is so easy to make, you'll wonder why you don't make it all... Read More

How To

Homemade Pancetta – Dry Cured Success

May 4, 2013February 13, 2017 charcuterie

Once I got comfortable with making fresh sausages at home, I wanted to up my charcuterie game. My first thought was to go right for dry cured sausages, but I figured it would be better to start simple. I wanted something that would be ready in weeks, not months, that wasn't... Read More

How To Mains

Cheater’s Chicken Adobo

April 26, 2013September 1, 2016 Asian, chicken, Mains

If you are Filipino, know a Filipino, or know anything about the Philippines, you've heard of Chicken Adobo. As the unofficial national dish, it is traditionally any protein (I've seen chicken and pork used most commonly) cooked in a vinegar and garlic based sauce. Every Filipino has their own version,... Read More

How To Mains

Brined Pork Chops and Israeli Cous Cous

April 8, 2013September 1, 2016 cous cous, Mains, pork

Making pork chops tonight... using the induction burner and trying a new brine. I always brine my porkchops, I find it makes them juicier and more flavorful, especially since they can be tricky to cook to the perfect doneness. Please forgive the fact that I am not giving you formal... Read More

✷ How To Side Dishes Veggies and Salads

Asparagus Salad

April 2, 2013September 1, 2016 asparagus, salad, vegetables

Asparagus Salad Recipe I have a confession to make. I've been eating too much sausage. I feel heavy. And with Spring here, I felt the need for a refreshing vegetable dish. Hence, asparagus salad. I actually forgot this salad. I made it a while back after watching Anne Burrell make... Read More

How To

Store-bought Egg Whites – Italian Macaron Challenge

March 28, 2013July 28, 2016 cookies, desserts, macarons, pastry, sweets

Store-bought Egg Whites - Italian Macaron ChallengeAfter the decent results of the French meringue macs using store bought pasteurized egg whites (you can check out the post here) I decided it was time to try the Italian meringue method and see what happened. I used Pierre Herme's Coffee Macarons today,... Read More

How To

The Food of Jerusalem – Part 4: Homemade Pita Bread

March 26, 2013July 28, 2016 bread, pita

This recipe isn't out of Jerusalem: A Cookbook, but I'm including it in this series of posts because it was an integral part of the meal. Bread is one of the staples of every cuisine, from the French baguette, to Indian Naan, each food culture has it's requisite bread. So... Read More