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Overview
For lovers of all things dry cured, award-winning chef, owner of Charlito’s Cocina, and creator of charcuterie Charles Wekselbaum has written an unconventional entry-level guide to the process. Drawing on his Cuban-Jewish background and inspired by flavors from Asia to Italy, “Charlito” includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola, and more unusual seafood and vegan options made from salmon, tuna, figs, cucumbers, and more. He provides instructions for easily constructing your drying and fermentation chamber, putting together the perfect charcuterie board, pairing wines and beers with the finished product, and recipes to implement your favorite dry-cured ingredients. With information on everything from sourcing your materials through plating your dish, home chefs of all levels can enjoy their own dry-cured delicacies without being intimidated.
Product Details
| ISBN-13: | 9781454917014 |
|---|---|
| Publisher: | Sterling Epicure |
| Publication date: | 06/21/2016 |
| Pages: | 216 |
| Sales rank: | 1,151,920 |
| Product dimensions: | 8.30(w) x 10.10(h) x 1.00(d) |
About the Author
Charles Wekselbaum, better known by his childhood nickname, Charlito, owns Charlito's Cocina, a producer of high-quality, all-natural salamis. From the traditional (campo seco) to the wildly unconventional (vegan fig salami), his products combine old-world tradition with innovation. He studied at the French Culinary Institute and has traveled to Spain and Italy to learn traditional methods of dry curing. Now, Charlito's Cocina operates out of manufacturing facilities in central NJ and upstate NY, and is in the process of building a state-of-the-art facility in Durham, NC. Charles has been the face of the New York Fancy Food Show, and has been profiled by Food and Wine magazine, Serious Eats, Food Curated, Starchefs, Time Out New York, The New York Times, and more. His black truffle salami was featured as one of Oprah's favorite things (2012), he has been featured in the Real Simple gift guide, and his Beer Salami is a 2014 Good Food award winner.
Table of Contents
Foreword 16
Introduction 18
Dry-Curing Basics
Tools of the Trade 20
All About Fermentation 23
Making a Fermentation Andior Drying Chamber 24
Building a Modern Fermentation Chamber 25
Building an Old-School Fermentation Chamber 26
From Farm to Kitchen 28
Building a Fantastic Charcuterie Board 30
Sausage and Salami 38
The Ultimate Charcuterie Board 40
Meat: A Buyer's Guide 42
Fresh Sausage
Purist Sausage 45
Longaniza Cubana 47
Baby Eggplant 48
Lap Cheong 51
Mild Chorizo 52
Pan con Chorizo 54
Grilled Sausage Skewers 58
Morcilla 59
Dry-Cured Salamis
Campo Seco 67
Skillet Polenta 70
Miniature Doughnuts 72
Picadillo 73
Hot Garlicky Rice 74
Crispy Rice Pie 75
Dry-Curing with Salt? How Does it Work? 32
A Most Versatile Salt: Four-Spice 34
A Spicy Salt: Chilies in Salt 34
Dried Rosemary in Salt 35
Three-Herb Salt 35
Garlic, Juniper Berry, and Rosemary Salt 36
Five-Spice Salt (with Six Spices) 37
Three Ways to Cook a fresh Sausage without Drying it Out
Poached, with a Twist 60
Whole, Pan-Seared Sausage in a Cast-iron Skillet 61
Sliced and Seared 61
Lard
Basic Lard 62
Chorizos Preserved in Lard 63
Flaky Tart Crust with Leaf Lard 63
French Fries in Lard 64
Warm Bread with Compound Lard 65
Salami Picante 76
Fresh Fettuccine 78
Salami "Chips" 82
Yeastless Focaccia 83
Large Mild Chorizo 84
Croquetas de Chorizo 88
Paella 89
Potaje 91
Spanish Tortilla 92
Slow Scrambled Eggs with Salami and Sage 95
Salami with Hazelnuts and Bourbon 96
Eastern-Style Salami 98
Steamed Rice Cake 100
Cerveza Seca 102
Wild Mushroom Salami 104
Earthenware-Baked White Beans 107
Whole Muscle 108
Building the Whole-Muscle Board 110
Whole Muscle: A Buyer's Guide 111
Lomo Embuchado 112
Family-Style Noodles 114
Prosclutto 116
Prosciutto and Melon 120
Breakfast Toast 121
Bresaola 124
Skillet Fritters 126
Salt Pork 127
Poached Sausage 129
Lardo 130
Quick Pâté 132
Creatures of the Sea 134
Building the Seafood Board 136
Seafood a Buyers Guide 137
Gravlox 138
Chickpea Flatbread 140
Mojama 141
Cod-Lox 145
Smoked Sable 147
Botargo 148
Crispy Rice Crepe 150
Homemade Matzo 151
Romanesco Broccoli 153
One-Hour Cured-Fish Appetizer 154
Dry-Cured Whole Octopus 157
Panipuri 158
Fruits and Vegetables 162
Building the Vegetarian Board 164
Fruits and Vegetables: A Buyer's Guide 165
Dry-Cured Fruit and Vegetables 167
Dry Fig "Salami" 167
Queens County Market Sandwich 168
Shortcut Gelato 172
Dry Date "Salami" 173
Fall Fruit "Salami" 174
Dry Apricot "Salami" 175
Salt-Cured Fruits and Vegetables
Salted, Dried Persimmon Fruit 177
Amaro-Soaked Salted Persimmon Preserves 178
Fresh Figs 179
Preserved Fig-Infused Whipped Cream 180
Preserved Sweet Melon 181
Preserved Lemons 184
Salted Cucumbers 185
Salted Beets 186
Salted Tangerines 187
Mostarda 188
Flaky Breakfast Pastry 190
Preserved Mushrooms 191
Leaf Lard and Buttermilk Biscuits 193
Yeasted Biscuits 194
Chicory Salad 195
Apricot Bruschetta 196
Hangover-Curing Grilled Cheese 197
Index 200
Acknowledgments 214
About the Author 215