Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [140]
Hudson Valley Foie Gras
80 Brooks Road
Ferndale, NY 12734
845-292-2500
www.hudsonvalleyfoiegras.com
Maple Sugar
GloryBee Foods
120 N. Seneca
P.O. Box 2744
Eugene, OR 97402
800-456-7923
www.glorybeefoods.com
Pâté Molds
For terrine molds and pâté en croûte molds, as well as many other nifty tools:
J. B. Prince Company
36 East Thirty-First Street
New York, NY 10016
800-473-0577; 212-683-3553
www.jbprince.com
pH Meter and Paper
For a pH meter:
Paul N. Gardner Company, Inc.
316 N.E. First Street
Pompano Beach, FL 33060
800-762-2478; 954-946-9454
www.gardco.com
For pH paper:
Indigo Instruments
169 Lexington Court, Unit 1
Waterloo, Ontario N2J 4R9
877-746-4764; 519-746-4761
www.indigo.com
Restaurants
For pork belly confit and other classic bistro fare, visit the Seattle bistro Le Pichet:
Le Pichet
1933 First Avenue
Seattle, WA 98101
206-256-1499
And visit Brian’s restaurant:
Five Lakes Grill
424 North Main Street
Milford, MI 48381
248-684-7455
www.fivelakesgrill.com
INDEX
Note: Page numbers in italics refer to illustrations.
acidity, dry-curing and, 179, 181
Aidells, Bruce, 76–77
aïoli, 278–279
alkalinity, dry-curing and, 179
all-night tomatoes, 248
all-purpose brine, 60
almonds, smoked, spicy, 95–96
American-style brown-sugar–glazed holiday ham, 93–94
analogue thermometers, 28
ancho chiles, 128–129, 132
andouille
cold-smoked, 167–168
hot-smoked, 156–157
andouillettes, 156
apples, boudin noir with onions and, 145–147
applewood, for smoking foods, 75
aromatic ingredients (aromats), for brines, 58–59, 61
artichoke(s)
and avocado terrine with poached chicken, 250–252
preparing bottoms (hearts), 252
aspic, 235–236
for meat terrines, 236
for seafood terrines, 246–247
avocado and artichoke terrine with poached chicken, 250–252
baby back ribs (pork), 34, 35
back fat (pork)
in boudin noir with apples and onions, 146
in bratwurst, fresh, classic, 121–122
in chicken galantine, 223–228, 226–227
in chicken sausage with basil and tomatoes, 124–125
cured (lardo), 12, 34, 175, 201–202
in duck, sage, and roasted garlic sausage, 125–126
in foie gras and sweetbread sausage, 149–150
in Hungarian paprika sausage, 166–167
in Italian sausage, spicy and sweet, 122–124
in kielbasa, 163–164
in Merguez, 129–130
in mortadella, 142–143
in roasted duck roulade, 229–231
in salami
Hungarian, 192
Tuscan, 183–185
in saucisson sec, 193–194
for sausages, 106
in soppressata, 186–188
in turkey sausage with dried tart cherries, 132–133
in veal terrine gratin, 237–238
in venison terrine with dried cherries, 221–223
in weisswurst, 140–141
back ribs (pork), 34, 35
bacon, 33, 39
Canadian, 77, 88–89
flavor of, 40
in foie gras and sweetbread sausage, 149–150
fresh, 41–43
grilling, 41
home-cured versus commercial, 40
pancetta, 44–45, 46
roasting, 41
slicing, 41
smoked, maple-cured, 83–85, 84
smoking, 40, 41, 77
internal temperature for, 77
storing, 41
Bactoferm F-RM-52, 106, 179, 183
source for, 301
Bailey, Marlies, 153
Baleine’s sea salt, 28
ballotines, 204
bangers and mash, 115
barbecue
sauce
Carolina-style, 288–289
chipotle, 287–288
smoked, Carolina-style, 92–93
basic dry cure, 39–40
basic fish brine, 60
basic mayonnaise, 277–278
basic vinaigrette, 285–287
basil
chicken sausage with tomatoes and, 124–125, 151
cream sauce, 291–292
salmon pâté in basil cornmeal crust, 242–245
vinaigrette, 285–287
Batali, Armandino, 174
Batali, Mario, 174
Battuto, 36
beef
brisket
corned, 67
pastrami, 91–92
dry-cured (bresaola), 200–201
hot dogs, 164–165
in Hungarian paprika sausage, 166–167
jerky, 55–56
in kielbasa, 163–164
in peperone, 185–186
plate, in pastrami, 91–92
round
in landjager, 194–195
top, in foie gras and sweetbread sausage, 149–150
sources for, 302
suet, in Chicago-style all-beef hot dogs, 164–165
in summer sausage, 159–160
beef casings, 104
beer-caraway mustard, 284–285
bell peppers
in Mediterranean olive and vegetable “rillettes,” 270–271
roasted, in Merguez, 129–130
roasting, 130