Never Bored with a Charcuterie Board
“That’s charcuterie? I’ve been avoiding that on menus for years!” –Jay Pritchett
Savory Spring Onion and Pancetta Waffles
A savory waffle…all is right with the world.
How To: Butcher a Rabbit
I remember watching my Dad and Grandpa Gibson clean and butcher 20 to 30 rabbits at a time after a long day of hunting on Grandpa’s Missouri farm. When I got old enough I was allowed to help skin the rabbits, but never hold the knife. Knowing my Dad and Grandpa, this concern was not for my safety, but for the enjoyment they garnered from butchering their own kill.
Sweet Leek and Turkey Pie
Recipe by Libbie Summers Photography by Chia Chong I hate leftovers –period. One exception –Thanksgiving. Sweet Leek and Turkey Pie (red potatoes and caramelized onions) Ingredients: 5 tablespoons butter, divided […]
Rabbit Cassoulet
The first time I had a cassoulet was in France on the eve of my 25th birthday. I’ve been trying to get right with Jesus ever since so I could get the recipe to be the same. This one is so very close, but I feel I’m still a sin or two away.
Mornings in Savannah (baked eggs and blue crab)
Blue crabs harvested from a single trap tied off a backyard dock –just fifty paces from the chicken coop.
Revival Dogs
There’s something conscientiously decadent and American about a hotdog made from heritage breed pork. Happy Independence Day!
Step by Step: Making Duck Breast Prosciutto
Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery texture. In this duck version, Chef Roberto Leoci spins the story a little differently by using a fresh duck breast and a few simple ingredients. The only thing you may find difficult with his technique…is the waiting.
The King’s Belly Sandwich
When I was younger, I was obsessed with Elvis Presley. Okay, I still am. But back then my imagination was so ripe, I could picture myself on the the brightly decorated sets of his formulaic movies, befriending costars like Shelly Fabres. Shelly would ask “Libbie Marie (I would, of course, change my name) what did you and “E” do last night” and I would fill her in on all the exotic fun a sheltered ten year old could dream up for a date with the king.
Those were the innocent thoughts that filled a young heart. And these are the flavors, in honor of a first crush –my king, that satisfy an adult appetite.
Simmer Down Podcast: Going South of the Border for Cinco de Mayo!
This week on Simmer Down, Libbie and Brenda are South of the Border (in their minds) for Cinco de Mayo! Have a listen and get fun facts about Cinco de Mayo and Napoleon. Two great Mexican recipes and plenty of laughs!
