Taking a flavor note from a popular gin and bringing it to the front, I experimented with pickling cucumber slices using a brine of gin, mint, lime, and juniper. Like a eating a classic cocktail in delicious pickle form.
This sultry slather is currently used to sauce costillas tacos, built from mole barbecue-braised short ribs with grilled celery root and crispy leeks at Chicago's Mercadito, Executive Chef Patricio Sandoval.
Tavernita's Ryan Poli poaches the fennel in olive oil and fragrant spices, brings the mixture to a simmer, then turns the heat off. A last-minute addition of red wine vinegar brings an acidic element to the licorice-flavored vegetable.
Leela of SheSimmers.com explains how to make a Thai sausage that is most often associated with low quality street food the way it was meant to be made. Read her describe how to prepare the traditionally fermented Thai sausage Sai Krok Isan.
A run-down of the process for a Smoke Roasted Rack of Slagel Farms Pork. Includes lots of photos and general directions for the juiciest and tastiest loin you might ever make yourself. Brined, rubbed, smoked, roasted, trimmed, carved, devoured!