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Posts tagged ‘sausage’

Sandwich Savoir-Faire

August is National Sandwich Month!

We think a sandwich is perfect anytime, but in the summer a sandwich makes a neat solution for a quick dinner or a picnic lunch. On a hot evening who wants to cook? Opt instead for a cold sandwich with choice charcuterie and a bottle of rosé. 

Sandwich Quote

We have already laid out a little history and a plan for sandwich domination here.

You may want to just feast your eyes on a few of our favorite sandwich ideas…like this peppery saucisson sec tartine with refreshing slices of cucumber.

Recipe_Saucisson_Tartine_HomeMedium

This simple chicken salad sandwich, made with smoked chicken breast and chorizo, was a smash hit at an office tasting.

Chicken Chorizo Sandwich

And though we advocate the cold sandwich as a summer meal, it’s hard to resist the lure of this pulled duck sandwich.

Recipe_BBQ_Pulled_Duck_HomeMedium

Or the lobster roll with bacon, which is undoubtedly the perfect summer sandwich.

Recipe_Lobster_Roll_with_Bacon_HomeMedium

A spicy pressed chorizo sandwich with cheese and red peppers satisfies the heat seekers.

Chorizo Sandwich 2

Our smoked duck breast works well in a banh mi sandwich, that perfect melding of French and Vietnamese cuisines.

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However you enjoy sandwiches this month, reflect on how this simple and portable meal has infinite varieties, from haute to humble.

 

“America is a confirmed sandwich nation. Everywhere you go you find sandwich stands, sandwich shops, and nine out of ten people seem to stick to the sandwich-and-glass-of-milk or cup-of-coffee luncheon.” –  James Beard

 

 

Sale on all Charcuterie!

You’re hungry and we’ve got the cure. All charcuterie is 15% off from September 4 through September 8 at dartagnan.com.

HPC_Charcuterie_Sale

We Have a Wiener!

Charcutepalooza, The Year of Meat. Who could imagine that a single cookbook would inspire a nation to preserve meat competitively for a year?  If it’s Michael Ruhlman’s classic book “Charcuterie” and Cathy and Kim, then Charcutepalooza is the result.  A year ago, they threw down a challenge to a few dozen fellow food bloggers.  Make one charcuterie item per month for a year, and blog about the experience.  They figured a few online friends would poke around in the kitchen and learn together.  But their numbers grew to over 300 participants around the world.   It seemed like everyone wanted to be in on the fun!

charcutepalooza logo

We were happy to support the meaty needs of the Charcutepalooza-ers with discounted pricing all year, and to serve on the judges’ panel.  The author of the best blog post—it’s hard to taste charcuterie over the web!—would win a week in France, and the admiration of fellow charcutiers.  Not to mention the happy side effect of eating lots of charcuterie all year. The stakes were high, the world of meat was watching.

Sausages hanging in curing room

Photo courtesy of Peter Barrett

And since we were not anxiously waiting for duck prosciutto to age on a deadline, it seemed like the Year of Meat flew past.   Before we knew it, we were reading the final blog posts.  They spoke of victory in the kitchen, education at the farmers market and the highs and lows that you encounter when cooking.   While all the blog posts were impressive, educational and even moving (yes, curing meat can be emotional!), the ultimate triumph went to A Cook Blog by Peter Barrett.

Peter Barrett in the Garden

Peter Barrett Outstanding in His Field

We congratulate Peter on his creative, charming, knowledgeable and stunning post Gratitude is the Attitude which clinched the win.  It left us breathless and hungry! His blog has always impressed us with its clever turns of phrase and ambitious recipes, and we look forward to reading more from his corner of the world.  And we expect a full report from France on his blog later this year.

Super Easy Thanksgiving Canapés!

Here’s one of our go-to recipes for impromptu holiday get-togethers and drop-in guests. Game Sausage Stuffed Mushrooms – yum! These tasty bites only require 3 ingredients and couldn’t be easier (or faster) to make.

game sausage stuffed mushroom bites

You could use any of our Game or Chicken Sausages. Here we used our Wild Boar – but Duck & Armagnac, Venison & Cherry, Rabbit Ginger or Chicken Truffle would work equally well.

plump mushroom caps stuffed with sausage and breadcrumbs

Here’s the recipe to read, download, print or share. Bon appetit!

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