Canned Cassoulet au Confit de Canard

Roasting duck is a pretty involved process.  I’ve done it once or twice in the past and have always been pretty happy with the results.  However, the process of rendering the fat off the bird is not for the faint of heart so if I can avoid it, I do.  I order duck out at restaurants often and when I’m in France I buy a … Continue reading Canned Cassoulet au Confit de Canard

Lard-Fried Chicken

Hey, Larda**! Chow down, wide load! Anybody who has seen “Stand By Me” will remember the above line.  Interestingly, as three white blocks of rendered pork lard were liquefying in my frying pan, the chant “Larda**, Larda**, Larda**!” did enter my mind.  However, instead of it being a taunt, it was all about self-satisfaction.  I had never cooked with lard and I was about to cook one … Continue reading Lard-Fried Chicken

Bacon Wrapped Shrimp

This may be an effort to keep myself entertained but I’ve decided that I’ll blog as many interesting meals as I can while the girls are out.  The NH kitchen tends to become a bit of a test kitchen when I am a bachelor so I’ll let you know how that goes. Tonight’s dinner was shrimp grilled with English/British bacon.  It’s essentially a cured pork … Continue reading Bacon Wrapped Shrimp

Chicken and Dumplings or Chicken ‘n Dumplins

Growing up in Nebraska I always loved chicken and dumplings.  My dumpling world was limited to the ones Mom made, however.  If I recall correctly, these were dumplings made with Bisquick.  They were delicious and a personal favorite but they are considerably different than the ones you’ll find on order in Texas.  Mom’s were pillowy spoonfulls as opposed to the traditional wide Texas strips. My … Continue reading Chicken and Dumplings or Chicken ‘n Dumplins