Pig - - Page 6

by snebbu

From Grains, to Beer, to…Sausage?

25 year-old Nolan Thevenet (yes—younger than most of us bums) decided that his time at Drexel University was done after drawing up so many plans for a farm that his sketchbooks were costing as much as his tuition (no exaggeration). Nolan called up his mom and told her that he was starting a farm on their 40+ acre property. IN THE WOODS. Nolan’s lineage is not one of farmers or shepherds, but he determined that he could learn the farming way through books, visits with other farmers, and, of course, Google. The result? A three-year-old livestock farm with over 60 goats, over 50 pigs, and over 50 chickens. Oh, and AWESOME beer brats. What makes them so awesome is not just the fact that they are free range pigs (in the forest) but also that they are fed spent grains from Weyerbacher brewery. (Spent grains = leftover grains after the boil to make beer)

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by Katt Kasper

Timpano for Dummies

EP-IC– extending beyond the usual or ordinary especially in size or scope.

THAT’S what I wanted to make this last weekend; an epic dinner. But it had been a grueling week and I was pretty sore after re-launching my workout program, so I was in search of a

SHORT-CUT — a method or means of doing something more directly and quickly, though not as thoroughly.

I’ve made epic meals in the past, usually for a holiday, and it’s always a two day event consisting of creating everything from scratch and working morning ‘til night just to prepare all of the elements that go into the dish. But that wasn’t going to happen this weekend because I was

SPENT — used up; consumed, depleted of energy, force, or strength; exhausted.

To make matters worse I chose to make the Godzilla of epic meals, the legendary
Italian food-orgy-in-a-bowl; the TIMPANO! And I had already invited the gang over a week ago, who after learning what I was planning to make for dinner proceeded to refer to me as a

by snebbu

Hot Dogs Gone Wild! Top 10 Fixin’s for Your Hot Dog

With the Fourth of July ahead, and at least one package of hot dogs sitting in your freezer or fridge, it”s time to start thinking about your cook-out. Whether it”s you alone or at your jam-packed amazing and mega-impressive/amazeballs party, it”s time to think about spicing up your wieners. For you (and only you), I”ve done my research on the craziest and tastiest varieties of fixin”s for your dog. Choose on and serve, or create a twisted hot dog bar. Then impress. Here we go…

10. Bacon Wrapped (and Stuffed)

Bacon is one of the few foods that I believe goes well with everything. Bacon makes all things better. Now, combine it with one of America”s favorite foods, by topping it and stuffing it with bacon. Add cheese and sauerkraut with your typical condiments. Bacon inspires all.

Recipe: Simply Recipes

9. Columbian

I”ve put potato chips on sandwiches, burgers, but never thought to put them on a hot dog already topped with slaw and sauces. Some believe that there is such a thing as too many condiments, or strictly using mustard and only that. It looks like the Columbian may change their minds.

Recipe: My Columbian Recipes

8. Mexican

Pineapple is one thing I never thought of topping my wiener with. But along with chipotle sauce, sweet and spicy sounds good. A couple of jalapenos add a nice kick.

Recipe: Homesick Texan

in Bacon / Cheese / Featured / Holiday / Lists / Pig / Red Meat 3 comments

by BS

Cooking with Jager: BBQ Pulled Pork Sliders

Alright, summer is now officially on and it’s one week til Independence Day which, let’s face it, means you’re not getting an ounce of work down over the next two weeks. Yep, the next 10 days are officially reserved for browsing pinterest at your desk, “working” while actually surfing sites like www.weluvbingo.com, and of course, deciding what you’re going to grill for the 4th. May we present our first suggestion: a pulled pork slider recipe that proves Jägermeister is good for something other than getting the party started.

Jägermeister BBQ’d Pulled Pork Sliders with Jicama-Avocado Slaw

in Holiday / Pig / Recipe / Red Meat 0 comments

by ES Guest

Top 6 Exotic Foods You Must Try Once in Your Life

When it comes to yummy exotic food, we think of the classics: eating a poutine in a Montreal restaurant, chowing down on green curry in Thailand, butter chicken in India and so on. But international cuisine is full of delicious dishes that you might not know about yet. ES guest Caroline Simpson joins us for a look at the top 6 exotic foods you must try once in your life.

1. Aligot, France

Granted, this may not be the finest of French dishes. But in the “comfort food” category, aligot scores major points. Those who dig cheese are going to love this one: Melted fresh “Tomme” cheese (some kind of super fresh cheddar), potatoes, cream, butter, garlic… this thick and gooey cheese paste is simply delicious. (Photo: Tavallai)

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by hungry monster

Endless Grilling: 10 Easy Steps to the Perfect Butt

It’s grilling season, y’all. So dust off that grill and make a show stopping pork butt to tantalize and amaze your friends and family. With 4th of July around the corner, I can’t think of a more appropriate topic 😉

I, personally, am not a grilling expert, but after watching my boyfriend (who is basically an expert) prep and smoke this lovely pork butt, I kind of feel like I am…and you can, too!

This one actually won a contest and was dubbed the #1 Butt!!

Step 1: Buy a butt

Look for a butt for however many guests you are feeding. I think ours was 8 lbs and it fed approximately 15 people. You want some fat on the butt, but not a huge sheet of fat, because then it will be super greasy tasting.

Step 2: Make a rub

We made a rub using this recipe. It tenderized the meat and gave it amazing flavor.

You can even make a shaker out of a mason jar!

Step 3: Make an injection

An injection keeps the meat moist throughout the long cook time. We used this recipe here, featuring apple juice!

You can find injectors in lots of stores, in a variety of sizes and materials. We like this stainless steel one found on Amazon.

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by ES Guest

The Endless Road Trip: Barcelona

ES guest Tom Bolton joins us today to share his top 10 fave bites in one of the world’s best food towns…

As a port city on the Mediterranean coast, just a stone’s throw from France, Barcelona is amongst the most important culinary centres in Europe. The Catalan cuisine here is a unique fusion of flavors, combining not only the region’s rich mar i muntanya (sea and mountain) resources, but also tastes from nearby Italy, Africa, Portugal, and Greece. So no matter the time of day or part of the city you happen to find yourself in, there is always a wealth of edible delight around the corner.

(Food market, Las Ramblas – Credit)

So…what to eat? Check out my top 10 favorite Barcelona bites.

1. Esqueixada

A delicious salad that makes for a perfect lunch on a hot day. The dish consists of raw shredded cod with tomato, onion, and bell pepper, and is often garnished with pieces of hard boiled egg. The texture of the shredded fish is particularly distinctive – as one cafe owner kindly explained, the name of the dish is derived from the Catalan word esqueixar, which means “to shred.”

(Esqueixada de Bacalla – Credit)

2. Escalivada

This dish is often served as a side to accompany grilled meats, but don’t be afraid to try it as a main course! A surprisingly filling meal, escalivada is prepared by grilling and smoking a variety of vegetables on the glowing coals of a wood fire. A hearty and filling dish, it commonly includes aubergine, sweet red peppers, onion, tomatoes, and garlic.

Escalivada with garlic and parsley – Credit

3. Cargols

Don’t be squeamish, this is the Catalan take on escargot! As with escalivada, this dish is widely available as both a main course and a side dish. The snails are cooked in garlic and vinegar on a coal fire, and are often served with a very spicy sauce. A true Catalan delicacy, this is a specialty that you definitely don’t want to miss.

Cargols a la llauna – Credit

in Drinks / Fish / Food Travel / Pig 0 comments