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jerryking : hams   28

The 30 Essential Cured Meats To Know - Food Republic
Jess Kapadia
June 7, 2016

Welcome to Food Republic’s illustrated roundup of 30 of our favorite pressed, stuffed, dried, fermented and thinly sliced cured meats. Get to know your new go-to charcuterie, and break out the wooden board for a world-class presentation of time-tested favorites and exotic new friends.
beef  charcuterie  cured_and_smoked  delicatessens  hams  meats  pork  prosciutto  sausages  taxonomy 
may 2019 by jerryking
Caribbean Christmas Ham. | CaribbeanPot.com
For my glaze:
* pineapple juice
* orange juice
* brown sugar
* pineapple jam
* mustard
* honey
* cinnamon
* maybe some soy sauce.
hams  cured_and_smoked  howto  recipes  Christmas 
december 2018 by jerryking
Cava: Novelty hasn’t worn at convivial Toronto midtown tapas spot - The Globe and Mail
CHRIS NUTTALL-SMITH
The Globe and Mail
Published Friday, Aug. 14, 2015

The “supergilda” pincho here is magnificent, a stacked composition of tomato-smeared toast and of olives wrapped in anchovies, with a whole fat sardine fillet that’s rich and clean and luxuriously fatty, that’s been seared to honeyed sweetness and then pickled overnight.

Cava’s famed fried eggplant, too, delivers as much of a flavour jolt as it ever has. The flesh is deep fried to crisp-sweet and oozy, set in a dish of super-tart tomatillo salsa. It arrives under shavings of dried tuna belly that dance and wave in the rising steam and taste like maritime jerky. The dish isn’t Spanish, exactly: It is also Japanese izakaya food, with assists from South America. Cava is Spanish at heart, but it has always played hard against type.

We had fried, creamy-centred artichokes one night that took me to Rome, except in Rome I didn’t eat fried artichokes anywhere near as good as this. Cava’s ceviche (hello, Peru!) is a masterwork of judgment. The balance, the seasoning, the textures are all exactly right.

And as always, there are simple pleasures to please any crowd: There’s Iberico ham at the bar, and avocado toasts with herring roe, and the signature, twice-cooked papas fritas that come in a paper cone, with a dish of properly smoky paprika aioli.

The soup special recently was a bowl of genius: It was a bisque, made from lobster and white fish, taut with sweet-acid tension and the tastes of anise and herbs and deep-sea minerality. It was French, not Spanish, but you’d be a fool to complain.
restaurants  restaurant_reviews  Chris_Nuttall-Smith  midtown  Spanish  hams  pork  jamón_ibérico  Spain  cured_and_smoked  tapas  Toronto 
august 2015 by jerryking
The Culatello King
May/Jun-2010 | Departures | By Anya Von Bremzen
hams  prosciutto  cured_and_smoked  Italian  Italy 
july 2013 by jerryking
Jamón It Up, Legitimately: Get Iberian Ham in the U.S. - WSJ.com
April 6, 2013 | WSJ | By KATY MCLAUGHLIN.

Now we can get Spain's most swooned-over pork stateside—and know it's the real thing
hams  pork  jamón_ibérico  Spain  cured_and_smoked  Spanish  prosciutto 
april 2013 by jerryking
Know Your Prosciutto - WSJ.com
April 1, 2013 | WSJ |By RALPH GARDNER JR.

I probably wouldn't have been able to tell the Toscano from the San Daniele, or either from the Parma.

"Today Parma and San Daniele are different," Mr. Corsano stated, "but not that much different."

"At the end of the day," Mr. Mocellin added, "it's always prosciutto. It's not you're going to have a complete difference."

Apparently, there is one exception, a cut of prosciutto called the culatello. It refers to the pig's hindquarters. (A shortened version of the word is one of the first dirty words I learned in Italian). Essentially to prosciutto what filet mignon is to steak, it's the prime meat; much of the rest of the ham is discarded to make it.

Then it's "aged with the fog from the River Po," Mr. Corsano explained. "It's 45 euro per pound."

None was offered during our taste test. But I suspect it would go great on a buttered roll.
hams  cured_and_smoked  Italian  Italy  pork  prosciutto 
april 2013 by jerryking
Patria: Spanish for the fly crowd
Jan. 12 2013 | The Globe and Mail | CHRIS NUTTALL-SMITH.
Name: Patria
Location 478 King Street West (at Spadina Avenue)
City Toronto
Phone 416-276-8875
Website Patriatoronto.com
Additional Info Best bets: Pan con tomate, seafood croquetas, olives, sliced ham, oxtail peppers, patatas bravas, gambas, chickpea stew, paella, coffee ice cream with olives.
Chris_Nuttall-Smith  restaurant_reviews  restaurants  Toronto  Spanish  hams  King_Street  King-Spadina 
january 2013 by jerryking
Recipe: braised ham with cumberland sauce - FT.com
December 14, 2012 6:00 pm
Recipe: braised ham with cumberland sauce

Rowley Leigh By Rowley Leigh
recipes  hams  Christmas  rubs_sauces_marinades 
december 2012 by jerryking
Ibérico Pork Makes Its Way Into American Home Kitchens - NYTimes.com
By FLORENCE FABRICANT
Published: April 17, 2012

Call it the other red meat. Uncured cuts of pork from Spanish Ibérico pigs, the same ones that forage for acorns and become some of the finest hams on the planet, are now being sold online in the United States, by Wagshal’s in Washington; La Tienda in Williamsburg, Va.; and Nicky USA in Portland, Ore.
jamón_ibérico  pork  hams  Spanish 
april 2012 by jerryking
As Tasty Morsels, Pig Wings Take Flight
Nov. 30, 2011 | NYT | By JOHN T. EDGE. Under various noms de porc — like Pig Wings — ham shanks are being served at restaurants and bars across the country.
pork  hams  butchers  meat 
december 2011 by jerryking
Maple smoked bone-in ham - The Globe and Mail
jeff dueck
The Globe and Mail
Published Sunday, Mar. 01, 1998
hams  recipes  cured_and_smoked 
october 2011 by jerryking
Tapas Tonight
AUGUST|SEPTEMBER 2010 | Home By Design | by Kim A. Fuqua.
Spanish  tapas  recipes  hams  ribs  filetype:pdf  media:document 
august 2010 by jerryking
My Old Kentucky Ham-
| May 2, 2010 The New York Times | By CHRISTINE MUHLKE
pork  cured_and_smoked  hams  bacon  Tennessee  travel 
june 2010 by jerryking
The Most Delicious Ham in the World
January/February 2005 issue | Departures | By Arthur Lubow.
pork  cured_and_smoked  jamón_ibérico  jamón_serrano  hams 
january 2010 by jerryking
reportonbusiness.com: Food
November 27, 2008 at 5:31 PM EST by ERIC VELLAND

Cheese Ham
food  cheese  hams  jamón_ibérico 
february 2009 by jerryking
Jamón, Jamón
June 27, 2008 Report on Business Magazine article by Sasha Chapman on high end hams and pairing combinations.
food  pork  meat  Sasha_Chapman  cured_and_smoked  hams  high-end  jamón_ibérico  jamón_serrano 
january 2009 by jerryking

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