For the second part of my pork bribe to Santa, I ground up Christmas breakfast sausage. Not just any sausage, though. I used the pork belly trimmings left over from the slabs of bacon I cut up for curing last week.
Firing up Fuze.SW
Fuze.SW 2013, Santa Fe’s first-ever food conference of its kind, takes place at the Museum of International Folk Art the weekend of November 8—10, 2013. James Beard Award-winning authors and chefs from across the US will gather with leading historians, archaeologists, cultural commentators, and folklorists to discuss and demonstrate how traditions and techniques from diverse heritages have intersected to create a culinary tradition uniquely New Mexican (and transported globally).
Why NOT Eat the Easter Bunny?
Springtime is just around the corner, and fluffy, newborn animal babies are taking their first shaky steps. The last thing you’d want to do is eat one of them…right?
Tamale-Making How-To
If you want to try making your own tamales at home, here’s a step-by-step photo how-to for traditional New Mexican red chile pork tamales.
Tea Smoking: Burning These Leaves Won’t Get You Arrested
Try tea-smoking as an Asian alternative to boring roasted turkey this Christmas. It’s a style of cooking meat that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine.
Slow-Cooked Pork with Chipotle Pumpkin Salsa
As part of the Burn! Blog’s ongoing pumpkin-related coverage, I decided to fool around with a jar of Chipotle Pumpkin Salsa with Roasted Tomatillo, produced by Chef Rick Bayless’ Frontera Foods company. Throw it into a slow cooker with a pork tenderloin, and a few hours later you have a great autumn meal.
FedEx Workers Get A Snootful of Chile Concentrate
According to reports, a forklift operator punctured a 5-gallon container of concentrated capsaicin liquid that was destined for a hot sauce manufacturer.
