Monthly Archives: July 2011

Enter the “No Ordinary Burger Contest,” and You Could Win a Year’s Worth of Groceries!

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It’s hard to find a food more American than the burger. It’s humble, simple, fast, and delicious. Despite its iconic status, the burger is always being reinvented, because really, who doesn’t want another burger to enjoy?

The folks at Johnsonville Sausage and The National Pork Board love burgers too, especially when made with new Johnsonville Original Bratwurst or Mild Italian Sausage Patties. They know you do too, which is why they’re sponsoring the “No Ordinary Burger Contest.” They want you to submit your own awesome pork burger for a chance to WIN BIG!

Now through September 6th, just log on to www.johnsonville.com/burgercontest to submit your recipe and vote for your favorite pork burger.

Two grand prize winners will:

*Receive a YEAR’s WORTH of GROCERIES from Walmart.

AND

*Have their recipes featured on Johnsonville Brat and Italian Sausage Patty boxes.

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Here are some tasty tips to get you started on your burger makeover:

*Make it tropical: Summertime fruits and veggies make great burger toppings.

*Double up the pork: Pork up your burger by adding pepperoni, bacon, or ham.

*Be cheesy: Because a burger without cheese is like a sundae without a cherry on top.

*Play up your family’s favorite flavors: Sweet mustard? Tangy barbecue sauce? Grilled peppers? You tell us.

*Elevate your sides: Got a super side dish like coleslaw or baked beans? Pile ‘em on!

*Think beyond the bun: Hamburger buns, pita bread, lettuce wraps, it’s up to you.

Summertime is the Best Time for Italian Sausage and Pepper Sandwiches

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Growing up, my oldest brother was good at baseball, my middle brother was good at math, and I was good at Italian sausage.

I was eating it at two years old, making it in my parent’s basement at five, and serving it to hungry fans at baseball games at 10. (My dad was a coach and an attorney, so I wasn’t too worried about child labor laws.)

I grew up in Italian-centric Rhode Island, where “sausage” meant sweet or hot Italian sausage. It wasn’t until I moved to North Carolina as an adult that I realized for most people outside of RI, “sausage” meant Jimmy Deen.

Though we ate Italian sausage year-round, it never tasted better than during summertime. After little league baseball games when most kids went out for ice cream or pizza, we went home to the aroma of my mom’s glistening Italian sausage patties grilling on our back patio.

At Italian summer street festivals, if I had a choice between eating an Italian sausage calzone or riding the tilt-a-whirl one more time, I chose the sausage calzone.

While most fans went to Fenway Park in the hopes of seeing Jim Rice hit a home run, we went for the overstuffed sausage and peppers sandwiches, or as we called them, “soss-age n’ peppiz.”

A modest Italian street food, a sausage and pepper sandwich is a Neapolitan specialty that was introduced to America by Italian immigrants at the turn of the twentieth century. In many Italian-American families, it’s as ubiquitous as peanut butter and jelly but a whole lot more filling.

Sausage and pepper sandwiches are always found where people are having fun — at baseball concessions, fairs, and street festivals. They should also be at your backyard cookouts. So here’s my recipe for truly great Sausage and Pepper Sandwiches from my cookbook, The Encyclopedia of Sandwiches.

Now, let’s mangia!

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Sausage and Pepper Sandwich from The Encyclopedia of Sandwiches

Makes 4 sandwiches

Shopping note: Hot Italian sausage is made with fennel seed and other spices and can be found at Italian delis and markets as well as most major supermarkets. If you’d prefer something less spicy, then opt for sweet Italian sausage.

2 tablespoons olive oil

4 Italian links (about 1 1/4 pounds total), preferably hot Italians sausage with fennel seeds

1 small green bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1 medium yellow onion, thinly sliced

Salt, to taste

1/4 teaspoon crushed red pepper flakes

3 to 4 tablespoons red wine or water

4 sub rolls or crusty Italian rolls, split lengthwise

1. Place oil in a large skillet over medium heat. Add sausage links and cook, turning until browned all over, about 5 minutes. Ad bell peppers, onion, salt, and crushed red pepper flakes. Reduce heat to medium-low and saute, turning occasionally, about 5 minutes. Add wine or water and cook until most of the liquid has evaporated, about 2 to 3 minutes. The meat should be thoroughly cooked and the vegetables tender.

2. Brush rolls with olive oil and broil 1 to 2 minutes, or until golden and crisp.

3. Open 1 roll. Place 1 sausage link firmly inside. Smother with a quarter of the peppers and onions. Repeat with remaining sandwiches. Eat immediately.

Alternative Grilling Method: Pre-heat grill to medium-high. Brown sausage links all over for 2 minutes. Reduce heat to medium-low and close grill cover. Cook for 8 to 10 minutes, depending on the thickness until nicely browned and no longer pink in the center or until a meat thermometer reaches 160 degrees.

Photo credit: Matt Armendariz

Top Books for Pork Lovers

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I’ve seen several summer reading lists this year, and they’re all starting to look the same: there are lots of vampires, zombies, and trolls, tales of overcoming addictions, illnesses, and phobias, and globe-trotting journeys to find the perfect food, the perfect man, the perfect body. Ugh.

How about something saltier? Like a book about pork. If you or someone you know loves pork, and you know you do (why else would you be reading this?), then skip the sappy romances, and bite into one of these porcine-friendly books:

An Obsession with the Hindquarter by Bruce Weinstein and Mark Scarbrough, 2010. A cookbook so humorously penned, you’ll find yourself skipping over recipes just to read the stories.

Bacon: A Love Story: A Salty Survey of Everybody’s Favorite Meat by Heather Lauer, 2009. A light-hearted paean to bacon from an unabashed bacon-lover.

Beautiful Pigs: Portraits of Champion Breeds by Andy Case, 2009. An attractive coffee table book and conversation sparker by one of Britain’s best known pig breeders.

Bruce Aidells’s Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World’s Favorite Meat by Bruce Aidells with Lisa Weiss, 2004. Written by one of America’s most avid pork champions, this all-inclusive books tells you how to select, store, and cook with every part of the pig.

Charcuterie and French Pork Cookery by Jane Grigson, 2008 (originally written in 1967). A beloved book exploring the French love affair with pork.

Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, 2005. Considered the definitive text for making charcuterie.

Fat: An Appreciation of a Misunderstood Ingredient by Jennifer McLagan, 2009. One chef’s bold attempt to redeem much-maligned fat with an entire section on “Pork Fat: The King.”

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner, 2010. The perfect book for the eco-conscious meat eater with over 200 recipes and an entire chapter dedicated to pork.

Guy Fieri Food by Guy Fieri with Ann Volkwein, 2011. If you like Guy’s “go big or go home” philosophy then check out his latest book which includes funny stories and “kick-ass” recipes such as bacon-jalapeno duck appe-tapas. Only Guy could concoct that.

Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford, 2006. A brilliant, witty memoir about a journalist’s journey to become a kitchen insider. Though it’s about more than just pork, you’ll especially savor the section on prosciutto with the Italian butcher.

Meat: A Kitchen Education by James Peterson, 2010. An engagingly written, handsome book with over 175 recipes and chapters on “Pork” and “Sausages.”

Pig: King of the Southern Table by James Villas, 2010. Over 300 hog-heaven recipes from chops and ribs to pork liver and sweetbreads.

Pig Perfect by Peter Kaminsky, 2005. A self-proclaimed “hamthropologist’s” worldly quest for delicious pork and sublime ham.

The Whole Beast: Nose to Tail Eating by Fergus Henderson, 2004. Recipes for the steely-stomached carnivore.

Do you have any other recommendations? Please share them below.

Photo credit: Flick Creative Commons, skippyjon.

Speck: A Smokin’ Ham

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I always thought “speck” was the word you used for  “a tiny amount” or “a small spot or discoloration,” as in “I have a speck of dirt on my dress.”

That was until Saturday, November 28, 2009, the day that “speck” would be irrevocably changed for me. That’s when I ate a speck, buffalo mozzarella, olive tapenade, and oregano pizza at Mario Batali’s Pizzeria Mozza in Los Angeles. My husband actually ordered it. I opted for the safer, more familiar fennel sausage and red onion pie. After one bite of his speck pizza, we swapped plates.

Although it resembles prosciutto, speck has a more assertive flavor. That’s because the meat (from a boned ham leg) is flavored with spices including laurel and juniper before it’s dry cured for several weeks, slowly smoked over beechwood a few hours a day for about three weeks, and finally matured for several months. The resulting meat is deliciously tender, slightly smoky, and richly spiced.

Italians have been eating speck for centuries — records indicate at least to the 1200s. Its culinary home is in Alto Adige, also known as South Tyrol, a province in northern Italy on the Austrian border, which may explain why so many Italians enjoy speck with rye bread, spicy pickles, and robust horseradish.

In America, however, it’s still a newbie among Italian cured meats. Over the last few years, trend-setting chefs in New York and LA, such as Mario Batali, have introduced restaurant-goers to speck making it a sexy, sought after alternative to the more familiar prosciutto. Fortunately, speck isn’t solely for gourmands. Today it’s popping up in smaller restaurants and in many Italian delis across the country. You can even order imported Italian speck online at sites including Formaggio Kitchen, igourmet.com, and Murray’s Real Salami.

Unlike bacon, speck does not require cooking. Use it as you would prosciutto, in pastas and risottos, on pizzas and sandwiches, or chopped and tossed in a salad or a frittata. The best way to appreciate speck’s uniqueness is simply thinly sliced and accompanied with good bread, strong cheese, and a full-bodied wine.

Here are three simple ways to enjoy speck:

  1. Speck and Fried Egg Breakfast Sandwich: Place a fried egg on a crusty Italian roll, top with a couple of slices of speck, a handful of fresh frisee, and a drizzle of extra virgin olive oil.
  2. Speck and Melon Summer Salad: Toss some fresh, spicy mesclun with cantaloupe balls and thin slivers of pan seared speck. Drizzle with a light vinaigrette, and sprinkle with crumbled blue cheese.
  3. Potato, Speck, and Rocket Pizza: Make a potato and mozzarella cheese pizza. Then top it with thin slices of speck and a few handfuls of fresh arugula that has been tossed with extra virgin olive oil, lemon juice, and garlic.

Photo credit: Flickr Creative Commons, kthread

Simple Summertime Prosciutto-Wrapped Appetizers

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Summertime entertaining should be simple, fresh, and breezy. Your want to spend your time mingling with guests and noshing on appetizers not slicing, dicing, and roasting in a steamy kitchen.

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That’s where Prosciutto Wrapped Asparagus and Mascarpone Cheese comes in. This is my go-to appetizer for entertaining. It’s easy, elegant, and never fails to elicit rave reviews from guests.

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In fact, at my last dinner party, while I was serving dessert, one of my guests asked, “Actually, do you have anymore of those prosciutto-wrapped asparagus spears?” This he wanted over gelato and homemade biscotti. I told you they were good.

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Prosciutto Wrapped Asparagus and Mascarpone Cheese

Yields about 20

Shopping note: Although you can purchase prosciutto pre-sliced at most supermarkets, I recommend going to an Italian deli and purchasing a high quality meat that the butcher will slice for you. Ask for it thin but not so paper thin that it’ll tear.

2 pounds asparagus, about 40 spears

Olive oil, for drizzling

A sprinkling of salt and freshly ground black pepper

1/2 pound sliced prosciutto, about 20 slices

1 (8-ounce) tub mascarpone cheese

1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil for easy clean up.

2. Snap off the ends of the asparagus spears and place in a straight line down the middle of the baking sheet. Drizzle with a little olive oil, and sprinkle with salt and pepper, turning the spears until coated. Cook for 10 to 12 minutes, or until asparagus is tender and lightly browned. Cool.

3. On a flat work surface, lay a slice of prosciutto (if the slice is too wide, simply slice it down the middle to create 2 thinner pieces). Dab each end with some mascarpone cheese. Lay 2 asparagus spears in the middle of the prosciutto. Roll the prosciutto up, securing the ends with the cheese. Place on a platter. Serve at room temperature.

Here are 5 more simple summertime prosciutto appetizers:

  1. Classic Prosciutto-Wrapped Melon: Slice cantaloupe or watermelon into long wedges; wrap with a slice of prosciutto. Arrange on a platter and serve as is, or sprinkle with fresh mint and a drizzle of extra virgin olive oil.
  2. Prosciutto-Wrapped Fresh Figs: Slice an X in the top of a fresh fig and fill the cavity with a dollop of goat cheese. Wrap with a slice of prosciutto. Broil for 2 to 3 minutes, or until the prosciutto is just crispy and the cheese begins to melt. Arrange figs on a platter; sprinkle with fresh chopped rosemary and sea salt, and drizzle with extra virgin olive oil and quality honey.
  3. Prosciutto-Wrapped Tomatoes and Mozzarella: Lay a slice of prosciutto on a flat work surface. One on end place a basil leaf, a cherry tomato, and a small cube of fresh mozzarella; roll the prosciutto up. Skewer the tomato and cheese with a long toothpick. Place on a platter; sprinkle with sea salt and freshly ground black pepper, and drizzle with extra virgin olive oil and quality aged balsamic vinegar.
  4. Prosciutto-Wrapped Grilled Peaches and Blue Cheese: Slice ripe but firm peaches in half and brush flesh with olive oil. Grill flesh side down for 2 minutes, or until brown marks appear. Fill each cavity with a dollop of blue cheese. Wrap a slice of prosciutto around each half. Sprinkle with freshly ground black pepper, and drizzle with aged balsamic vinegar.
  5. Prosciutto-Wrapped Shrimp: Wrap a slice of prosciutto tightly around an extra large shrimp with the tail attached. Grill for 2 minutes, flipping once, until shrimp turns bright orange and opaque and prosciutto is crispy. Serve with a pesto sauce for dipping.

Pigging Out at the State Fair

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It’s July which means it’s time for the State Fair. All across America, millions of kids and adults will fight snaking traffic, risk painful sunburns, and drop bucket loads of money not to ride the tilt-a-whirl or to see a 22 pound giant rabbit, but to eat. To dive head-first into the endless sea of greasy, gooey, salty, wacky, crunchy, oversized, fabulously fried, fun fair food.

The usual sticky, sweet suspects will be there: funnel cakes, cotton candy, and caramel apples. So too will the foods on a stick, such as the Tornado Potato, grilled corn, and chocolate-dipped cheesecake wedges. And let’s not forget the dangerous and exceedingly daring deep-fried foods. From Twinkies and cheeseburgers to butter and Kool-Aid, there aren’t many foods that haven’t been battered and deep-fried at state fairs.

But of all these treats, perhaps the most beloved are the porky ones. Think about it: Is it even a fair without corn dogs? And today you can get them plain or chocolate dipped and speckled with candy sprinkles.

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Who doesn’t love sausage or bratwurst on a stick or tucked into a sandwich and smothered with onions and peppers?

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There are delightfully messy, mammoth pulled pork and rib sandwiches to gnaw on and entire BBQ rib competitions to savor.

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And you can get bacon just about any way you like: in a burger, wrapped around a hot dog, baked into a cookie, battered and deep-fried, or dipped in chocolate.

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Some states have their own unique pork pride. Iowans eats pork chops on a stick, Texans munch on country fried pork chips, and the folks at the Miami-Dade County Fair, eat their pork ice cream-sundae style. It’s called “The Pork Parfait,” and it’s unabashedly kitschy: a tall ice cream sundae glass is filled with alternating layers of pulled pork, mashed potatoes, and barbecue sauce.

So here’s to America’s insatiable hunger for state fairs and all its porky goodness. Long live the corn dog!

Photo credits:

YoYo ride: Flickr CC, MiriamPoling; Corn dogs: Susan Russo; Bratwurst on stick: Flickr CC, Like_The_Grand_Canyon; Ribs: Flickr CC, Kasia/flickr; Girl eating chocolate-covered bacon: Flickr CC, El Biffster.

Sweet on Pig Candy

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I recently spent 10 days in Idaho, Wyoming, and Montana, aka cattle country. Yet, the  best thing I ate, the food that made me hum with happiness as I chewed, was pig candy. Yup. Pig candy. It’s not for pigs; it’s from pigs: Thick slices of bacon are dredged in a mixture of brown sugar, cayenne, salt, and spices and baked until bubbly and caramelized. As they cool, the sugar hardens, creating a crunchy candy shell making pig candy one outrageously salty, sweet, sticky, chewy, smoky, crackly snack.

I tasted my pig candy in downtown Jackson, Wyoming, a place not particularly partial to pork. Fortunately, for me and other pork-lovers, one of Jackson’s hippest restaurants, Cafe Genevieve, has Chef Joshua Governale at its helm. Prior to moving to Jackson, Governale trained with a chef from Savannah, Georgia, who introduced him to pig candy.

Like many deep fried Southern foods, pig candy is an unapologetic indulgence, one that many Wyomans are hungry to try. “Oh, yeah, customers love the pig candy,” says Governale, who also caters affairs in the area. They love it so much that it’s one of the most sought after items for wedding receptions!

If you can’t get to Jackson or to the South, you can make your own pig candy at home. There are actually several recipes available online; most call for a basic mixture of brown sugar and cayenne, though individual recipes vary. Even Chef Governale’s recipe varies day to day. “I use the same ingredients each time, but it’s a little different every day, depending on my taste; somedays there’s a bit more mustard, other days it’s more cayenne,” he says.

Governale doesn’t use measurements and encourages you to experiment and taste as you go until you find the right mixture. He did share a secret with me though: “The key to making great pig candy is to dry the coating first. Brown sugar is really moist. But if you dry it, it adheres to the bacon and doesn’t fall off.”

Though many recipes call for cooking bacon at 400 or 425 degrees F for 10 to 20 minutes, Governale takes the opposite approach: He cooks it at a low 225 degrees F for 45 to 65 minutes to produce “a slow sugar caramelization on top of the bacon.” It doesn’t get much better than that.

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Here are Chef Joshua’s Governale’s guidelines to making pig candy at home:

*Preheat oven to 225 degrees F. Use a roasting pan to allow bacon drippings to fall into the pan and keep the bacon strips crisp.

*Make a coating mixture out of brown sugar, white sugar, mustard powder, cayenne, black pepper, and salt.

*The secret step, which takes some patience, is to dry the mixture. Spread the mixture on a sheet tray and let it dry (up to overnight); then grind it in a blender or processor to create a meal. Now it’ll adhere to the bacon better.

*Dredge each slice of bacon in the mixture, shaking off any excess, and lay it on the roasting rack.

*Bake at 225 degrees F for 45 to 65 minutes without touching until dark brown, bubbly, and crisp, but not burnt. Remove bacon slices with a spatula. Serve warm or at room temperature. If you have leftovers, don’t refrigerate them, which will make them soft. Simply leave them on a plate on your counter top.

Photo credits courtesy of Cafe Genevieve

Guys, Grills, and Fourth of July BBQ Ribs

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After the Super Bowl and Thanksgiving, the Fourth of July may be the best holiday for guys. Even though it doesn’t involve football, it does involve many of men’s favorite things: fire, sharp instruments, meat, and beer.

This Fourth of July weekend, men all across America will be pouring into Home Depots and Lowe’s stores to buy new grills.

This might take a while — grilling used to be simple; it’s not anymore.

Today you’ll have to choose among everything from “entry level” gas grills to “luxury” grills with more stainless steel than the space station. For the serious grill master there’s even the Big Green Egg.

Then you’ll have to choose between coals, lava rocks, and flavored wood chips. And while you’re at the Lowe’s, you might as well buy some wood and nails for the addition to your kitchen you’ll be building to store all of the grilling accessories you’ll end up buying. I mean everybody needs his own branding iron, right?

I get it. The Fourth of July, just wouldn’t be complete without nighttime fireworks and the aroma of smoky barbecued ribs. So I’m here to simplify things by showing you how to make succulent, fall-off-the-bones ribs the old fashioned way: with an oven and a grill, an honest-to-goodness, no-frills grill.

Here’s what you do: Preheat your oven to 250 degrees F. Season your ribs with dry rub, wrap them in foil, and bake s-l-o-w-l-y for 4 to 4 1/2 hours until moist and meltingly tender. Then transfer them to a hot grill, slather them with barbecue sauce, and cook for 5 to 7 minutes per side for that irresistible chargrilled Fourth of July taste.

Pile the ribs high on a platter, place it in the middle of the picnic table, and prepare yourself for prolific praise.

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Smoky Maple BBQ Ribs

Makes 6 servings

This recipe calls for spare ribs the larger, meatier cousin to baby back ribs, which take longer to cook, 4 to 4 1/2 hours. If possible, place ribs in the refrigerator for several hours, up to overnight, after applying the dry rub. Otherwise, refrigerate for at least 1 hour.

Ribs:

5 lbs spare ribs

1/4 cup of your favorite dry rub, or a simple blend of salt, black pepper, and cayenne pepper

Barbecue Sauce:

1 cup ketchup

2 tablespoons light brown sugar

1/4 cup pure maple syrup

1 tablespoon maple extract

1 teaspoon soy sauce

1 teaspoon hot sauce

1 teaspoon liquid smoke flavoring

1/4 teaspoon cayenne pepper

A couple of pinches of salt

1. For the barbecue sauce, mix all ingredients in a bowl and stir until well blended. Refrigerate until ready to use.

2. For the ribs, cover a large rimmed baking sheet with aluminum foil. Check the back side of the ribs. If you see a thick white membrane, you’ll want to remove it. Using the tip of a knife, slide it under the membrane and pull off. Using your hands, massage the dry rub into the meat until coated all over. Cover with plastic wrap, place on the prepared sheet, and refrigerate for a minimum of 1 hour or up to overnight. Remove plastic wrap. Place ribs back on the sheet, and cover with more aluminum foil, sealing the edges closed.

3. Preheat oven to 250 degrees F. Bake ribs in the center of the oven for 4 to 4 1/2 hours. Be careful when opening the foil as steam will escape. The meat should be cooked through, white with no pink showing. Grab the bottom of a bone and gently tug; the meat should be tender and start to pull away from the bone. After baking, remove ribs from the foil and discard the pan juices.

4. Pre-heat grill to high. Transfer ribs to the grill, and brush both sides with barbecue sauce (adding sauce too early will cause the sugars to burn). Cook, flipping ribs and adding sauce a couple of times, until grill marks appear, about 5 to 7 minutes per side. Transfer ribs to a large, clean platter, cover with aluminum foil, and let rest for 10 minutes. Slice the ribs, and serve with extra BBQ sauce and lots of napkins.

Photo Credit: Fireworks, Flickr creative commons: bayasaa

Let’s Talk Pork

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Hello, everyone! My name is Susan, and for the next three months, you and I are going to talk pig: tenderloin, chops, ribs, sausages, porchetta, prosciutto, salami, and more. I’ll globe-trot to find the saltiest, smokiest pork stories I can and share them here with you. I’ll also share several of my recipes ranging from salami pizza to bacon chocolate chip cookies.

Let me tell you a little bit about myself. I have had a stormy relationship with sausage. According to my Italian-American mother, who never tires of telling this story, I once ate an entire jar of hard Italian sausage soaked in oil at the age of two. I had abnormally large molars.

By age five, I was helping my parents make Italian sausage in the basement of our house. I was afraid of the dark, but pig intestines didn’t make me flinch.

Then for 20 years I did the unthinkable: I became a vegetarian. My father remained dazed and confused for about 12 of the 20 years. He simply couldn’t comprehend a life without pork meatballs, sausage, and prosciutto. We had to seek family counseling.

Then a few years ago I did it. I reentered the world of carnivores. My first bite of meat was, you guessed it, Italian sausage. That crispy, glistening skin and salty, chewy meat flecked with crushed red pepper and spicy fennel seeds made my knees wobble. I was back, baby.

Currently I write about pork and a lot of other foods. That’s because I’m a cookbook author, freelance writer, and recipe developer who lives with my husband in beautiful San Diego.

For the last four years, I have been the voice behind the blog, Food Blogga. (Yes, that’s Rhode Islandese for Food Blogger.) There you’ll find my musings on food and life, original recipes and photography, and book and product reviews.

I’m a regular contributor to NPR’s “Kitchen Window” and have had my work published in magazines such as Cooking Light (that’s farmers’ market potato salad is one of my favorites) and Edible San Diego.

I have also recently written two cookbooks with Quirk Books: Recipes Every Man Should Know co-authored with Brett Cohen was released in November, 2010, and The Encyclopedia of Sandwiches Recipes, History, and Trivia for Everything Between Sliced Bread was released in April, 2011.

I look forward to getting to know you and spending time here on the Pork, Knife, and Spoon blog.