Hard Corps Foodie

I have been playing around with the idea of curing an egg yolk for a while.  I have tried many different ways and have found the one I like ...

Recently at AMIK ( Andrew Michaels Italian kitchen ) we hosted a Beer vs Wine dinner.  It was five courses of amazing food, each paired with...

I have been super busy as of late with my big boy job and with my little Charcuterie company so I have not been able to post anything.  I ha...

I don't only play with meat.  I love the acid, and the vinegar flavor of anything pickled when eating charcuterie.  It breaks up the fat...

This salty and spicy pork treat has its roots in Creole cuisine.  Creole cuisine is really a style of cooking that blends  many cultures f...

I know that is a big statement.  There are so many types of salsa.  Fresh salsa, cooked salsa, fruity salsa.... where does it end.  It's...

Okay, Okay, I know that this is about the most pedestrian and trailer park thing, but it is one of my favorite things.  My family has been m...

Sounds pretty fancy, right.  As you may know by now I love all things sausage.  I could be the Bubba Gump of the sausage world.  Everything ...

The first time I had a really good authentic Spanish Chorizo was when I was in Valencia Spain.  It was cut up small and sauteed as the base ...

This is the salumi that started it all for me.  Sure I have been making some fresh sausages for a long time. But this mystical salumi made o...

My family has always been all about food.  My grandfather Edward Ptacek Sr. was a huge influence with me and my culinary devotion.  He is th...

I went to the Memphis Farmers market this weekend and picked up a bunch of great meats and produce.  I got some pork from Newman farms , so...

This recipe is adapted from charcuterie by Ruhlman and Polcyn.  Have you ever had a good peperone?  Don't worry my spell check is worki...

I have ventured farther into my Charcuterie obsession and have moved on to a more challenging aspect of the craft.  Fermented Sausages and S...

I have been getting a lot of hits on my blog from those of you in the UK, (United Kingdom for you yanks).  I am always curious to learn diff...