Irish-born local chef Cathal Armstrong of Restaurant Eve was on Kojo Nnamdi’s show yesterday explaining that our American version of St. Patrick’s Day is a bit off the mark. Apparently plates groaning with corned beef and cabbage, and long nights of Guinness and Bushmills, are not how the Irish mark this occasion. In Ireland, St. […]
Tags:beef·brining·Charcutepalooza
We liked our first ever brined chicken so much we decided to another. Except this time we used one of the birds our local dairy delivers and spit-roasted it over live coals. This may be the best chicken I’ve ever tasted. We served it with leeks from the garden, braised on the stove in chicken […]
Tags:brining·chicken·spit roasting
Would-be briner’s take heed: Using salt and herbs to infuse flavor into meats is an art, not a science. Much depends on guaging how long your meats need to sit in the brine to develop the flavor you’re looking for. As part of this month’s Charcutepalooza project I’ve been brining pork chops and I have […]
Tags:brining·Charcutepalooza·meat·pork
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