Quick Duck Confit

Duck confit is a traditional French method of cooking a protein slowly in it’s own fat. Not only does it produce the most amazingly tender meat with crisp skin, but you also get the added benefit of being able to re-use this super flavorful duck fat for later.Now normally duck confit is a very slow … Continue reading Quick Duck Confit

Instant Pot Corned Beef With Colcannon And Parsley Sauce

This is our yearly St. Patrick’s Day Feast.Traditional corned beef with colcannon and parsley cream sauce.However we have made it a lot less stresfull this year by taking out the guess work, and using an Instant pot to cook the corned beef. Tender, Juicy and still sliceable. WHAT IS COLCANNON?Colcannon is an Irish mashed potato … Continue reading Instant Pot Corned Beef With Colcannon And Parsley Sauce

Armadillo Eggs

Armadillo Eggs are a classic Texas Barbecue Appetizer; However I often eat 2 or 3 as a main course.Armadillo Eggs are a fresh jalapeno pepper, stuffed with a cream cheese and shredded cheese mixture (we used our bacon ranch cheeseball recipe, but you could also use chorizo or leftover taco meat), then it’s encased in … Continue reading Armadillo Eggs