Although this little slip out of a spiral notebook doesn’t have a name, I’m calling it a Smoked Sausage Roll because it seems like a summer sausage recipe, along with the addition of hickory smoked salt. The Morton’s Tender Quick is a curing salt intended for curing meats and game. Click over to the website … Continue reading
This recipe for antipasto reminds me more of a salsa than a traditional Italian antipasto. However, it could be served over toasted bread like a bruschetta if desired. Typical antipasto is made of fresh meats and cheeses, garnished with herbs and other vegetables. In Italian tradition, antipasto is served at the beginning of the meal … Continue reading
I do love old newspaper clippings. They sometimes serve up lost or mysterious sounding recipes, and sometimes they offer a quaint look at humor. This clipping had both. Enjoy!
I have a hard and fast rule that I won’t eat anything that could taste me back, so no pickled tongue for me. I realize this is a delicacy for some, and in many Jewish delis you will see tongue on the menu. It is also more common in Hispanic countries. It just isn’t something … Continue reading
Most of us are familiar with the beautiful abalone shell, the blue, pink and silver wavy center that makes us think of the ocean, and even the crusty outside that has the mysterious holes. Abalone are a sea creature that lives in the rocky areas of the shore, and up to 30′ deep, and are … Continue reading
Gram's Recipe Box 