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Citrus Cured Lamb Hearts

Citrus Cured Lamb Hearts

Inspired by a recipe for citrus cured wagyu beef in Luke Nguyen’s Indochine, I made this amazingly delicious appetizer using lamb hearts. Citrus-cured lamb hearts Ingredients 2 lamb hearts juice from 2  Tahitian limes 2 tsp of coconut aminos 1 tsp of coconut nectar a pinch of salt & freshly ground pepper 1 tsp of Read More…

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Chicken Gizzards Salad (Salade de Gésiers)

Chicken Gizzards Salad (Salade de Gésiers)

Max has been hankering for gizzards for sometime but I haven’t had much luck finding them until a couple of weeks ago.   Gizzards are tough muscle meat and need to be cooked slowly at low temperature until tender.  Here is the recipe I used to make him a salade de gésiers. Step 1 – Cooking Read More…

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Country Style Pork Terrine

Country Style Pork Terrine

Country Style Pork Terrine (adapted from:  Fat: An Appreciation of a Misunderstood Ingredient, With Recipes) Ingredients 400 gm pork shoulder, ground 400 gm skinless pork belly, ground 300 gm pork liver, ground 12 rindless bacon rasher 2 tbs lard 4 shallots or 1 small onion, thinly sliced 2 cloves garlic, peeled and finely chopped 1/2 Read More…

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Offally Good Lunch!

Offally Good Lunch!

Cleaning out my freezer the other day I found 1 ox-tongue, 2 lamb tongues, a pig ear, 2 lamb hearts and other odd bits.  After brining them for a few days, they were slow cooked in an aromatic broth for a few hours until tender.  With the tongues I simply pressed them in a dish Read More…

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Wonderful Bone Marrow

Wonderful Bone Marrow

I was in the local butcher recently and bought these wonderful shin bones (grass fed) to make roast bone marrow.   Sprinkle some parsley salt and with sourdough bread and a salad, it makes an absolutely delicious lunch.

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