As a follow-up to my recent post about the rise in interest in offal recipes and dishes, I thought that I might offer a recipe that would be a more gentle introduction to those interested in trying organ meats. With that in mind, here is a relatively easy and straightforward recipe for Pork Paté. Recipe: [...]

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We had Goblin Deviled Clams as an appetizer before our dinner of Roasted Quail. I used garlic seasoned bread crumbs instead of just plain seasoned bread crumbs, and it was wonderfully garlicky! Of course, I also sautéed a couple of cloves of garlic with the onions, too, as the recipe calls for. No point in [...]

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