Gregory Chapman

Gregory Chapman

Gregory Chapman
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Get this all-star, easy-to-follow Horseradish Cream Sauce recipe from Alton Brown - For Scott

Get this all-star, easy-to-follow Horseradish Cream Sauce recipe from Alton Brown - For Scott

An Italian friend of mine had an Italian restaurant and used this recipe for over 30 years. When he retired, he graciously consented to passing it on to me. I will share it with you. It is excellent as meatballs, in spaghetti sauce, hamburger patties, or on pizza. This Recipe was prized by him and revered by many. We are lucky to have gotten this Recipe.

An Italian friend of mine had an Italian restaurant and used this recipe for over 30 years. When he retired, he graciously consented to passing it on to me. I will share it with you. It is excellent as meatballs, in spaghetti sauce, hamburger patties, or on pizza. This Recipe was prized by him and revered by many. We are lucky to have gotten this Recipe.

I started with Bear Carver's recipe for his Bear Loaf, and did several mods to it untill I have...

I started with Bear Carver's recipe for his Bear Loaf, and did several mods to it untill I have...

HOW TO MAKE BOEREWORS == 1,5 kg minced beef 1,5 kg deboned pork 500 gram pork fat (use the firm pork fat directly under the skin) 50 ml (3 tablespoons/20 gram) whole coriander seed, singed and ground 25 ml (5 teaspoons/30 gram) salt 5 ml (1 teaspoon) ground black pepper 2 ml (1/2 teaspoon) ground cloves 2 ml (1/2 teaspoon) ground nutmeg 150 ml (2/3 cup) brown vinegar About 90 gram intestine for casing (preferably pork intestine) Optional: 15 ml (1 tablespoon) fresh thyme ====

HOW TO MAKE BOEREWORS == 1,5 kg minced beef 1,5 kg deboned pork 500 gram pork fat (use the firm pork fat directly under the skin) 50 ml (3 tablespoons/20 gram) whole coriander seed, singed and ground 25 ml (5 teaspoons/30 gram) salt 5 ml (1 teaspoon) ground black pepper 2 ml (1/2 teaspoon) ground cloves 2 ml (1/2 teaspoon) ground nutmeg 150 ml (2/3 cup) brown vinegar About 90 gram intestine for casing (preferably pork intestine) Optional: 15 ml (1 tablespoon) fresh thyme ====

We recently bought a copy of Michael Ruhlman and Brian Polcyn's Charcuterie . We have been making our own fresh sausages for a while now, ...

We recently bought a copy of Michael Ruhlman and Brian Polcyn's Charcuterie . We have been making our own fresh sausages for a while now, ...

When you cure your own bacon, you control the quality of the meat and the ingredients it is cured with! Here's how to cure bacon at home.

When you cure your own bacon, you control the quality of the meat and the ingredients it is cured with! Here's how to cure bacon at home.