Miscela Esplosiva is a hot mixture of miscellaneous ingredients, like a very spicy, finely minced hot giardiniera. Perfect sandwich spread.
Everything tastes better in the wilderness. The trick to eating well is to balance the flavors we love, simple preparation at camp, and reduced weight.
My garlic patch produces between 300-400 scapes in a normal growing season. This bounty of garlicky goodness finds many uses in the kitchen.
This is about as easy as it gets, and it is one of the most popular meals in our house.
I could make sausages, so why not gyros? I set three objectives: The meat had to have a good bind. It needed to be moist and slice-able. And it had to be delicious!
I got great chops for poutine! I got to thinking about bringing some cool improvised style to my poutine. New Orleans style this time.
Rich egg pasta made with truffles in the dough, served with a sauce containing more truffles, and then garnished with still more truffles. This dish will make the diner feel like royalty!
Around the island, traffic is frequently slowed by local livestock: cows, goats, and chickens. It’s ok, there’s no rush. When you see goat on the menu, that is always a good choice.
In my visit to Palermo, I toured the markets and learned the favorite local street foods. I’ll share how to make a couple of them at home.
The salt pans of the Trapani area have been in constant operation since the days of the Phoenicians.
