Home At Last! with Patty Gironda

Salt and Sugar Cured Pork Belly Light Smoke Cane Syrup Glaze Pan-fried Biscuit, Glazed Bacon, Fresh Tomato and Wasabi Mayo   Spying some freshly-sliced pork belly at the Asian market I frequent,  I knew I was destined to try my hand at curing, smoking and glazing my own bacon.. Happy with my first attempt, I'm already making notes to improve the next batch. My first process was curing the pork belly with equal parts sugar and salt.  After three days of curing I soaked the thick slices in cool water; changing the salty water every ten minutes or so. The pork belly was then laid out on a wire rack to dry before placing it in a smoker with dry hickory chips for three hours. I was after a light smoking and opted not to soak the wood. Finally, I placed the bacon in a pan and lightly fried the strips with a glaze of cane syrup. That was it. The strips were stored in the fridge until today when I pan-fri...

I'm back! I just had to run outside and make sure the sky wasn't falling! It started out an ordinary day.  Made breakfast for our guests at Casa Bella B & B.  Business as usual. Our satisfied guests departed after hugs and promises to see us next year. Ron and I celebrated with a swim and made a quick decision to head to Atlanta, I had a shopping list compiled for Buford Farmer's Market that included provisions for  a big weekend ahead at our B & B and an upcoming episode of Home At Last! It wasn't a long list.  . .but it provided us with a good enough reason to get out of town.  I love Tuesdays at the market-they sell huge mixed bags of hot and mild peppers for ridiculous prices!  I make hot sauce and stuffed Mexican peppers on the grill. My surprise came when I suggested that we enjoy sushi at the market and Ron agreed. (He's not a huge sushi fan, although his tastes have shifted aft...

I keep promising myself that I will learn a new biscuit recipe! One that imitates a favorite Louisiana chicken fast food restaurant's famous buttery recipe. The truth, I haven't! Instead, I fall back on this "no-fail" recipe shared with me by my Aunt Eva. Why I ever think I need to find a better recipe is beyond me. I bake this tasty version in a black iron skillet to create a crunchy, buttery crust with a tender delicate inside. Sturdy enough to hold up to thick preserves!