Latest Recipes
The Hot Sauce Project – Bottling
Today marked the completion of the three month fermentation of the habanero hot sauce. After 8 weeks fermenting as a mash and the last month being extracted with white vinegar, the pH was approaching 3.0. It was time for it to go in the bottle.I blended everything including the seeds for 7 minutes on high in the Vita-Mix which heated up the sauce before I strained it twice through a…
The Hot Sauce Project – Interim Update
There have been few recipes in my life that have taken a summer to complete – but that was until I started The Hot Sauce Project. I had this idea that when pepper season started this summer, I would attempt…
Wood-fired 24 Hour Sous Vide Pork Belly
This is really a simple recipe despite the description in the title. We most often eat pork belly in the form of bacon – which is delicious – but more and more you can find uncured and unsalted slabs in…
Crusty Texas Raised Wagyu Porterhouse
You must have some level of reverence when you cook a porterhouse steak. There is a delicate balance between the buttery tender filet and the meaty strip steak that is separated only by a bone. It can prove challenging to…