Episode 69: How to Dry Cure Ham With Brett Corrieri
Today we have a great interview with Chef Brett Corrieri, the instructor from Cider Hollow Farm’s pork processing class. Brett walks us through the process to dry cure a ham, and describes why you would want to eat it a little too well. Also today, we have a roundup of sweet potato recipes from you, the listener.
Sweet Potato Recipes
Oven baked sweet potato fries (or cubes)
Peel and cut 2-3 lbs sweet potatoes
Coat with olive oil, toss with 1 tsp paprika (sweet Hungarian paprika if you’ve got it) 1 tsp cinnamon and 1/2 tsp salt. Bake 425F for about 30 minutes, stirring and turning after 15. Should be slightly crisp on the edges, soft in the middle. Yum!
Josh’s Roundup
Ginger Sweet Potato Cheesecake
From Tamlyn
TWICE-BAKED SWEET POTATOES
Bake sweet potatoes like usual, cool, halve, and scoop out flesh (be gentle, the shells tear easily).
Mix with minced garlic or shallot, beaten egg(s), salt, pepper (be generous), Brie (rind removed and diced small), fresh thyme and a little rosemary.
Bake @400 on greased, foil-lined pan for ~25 minutes. Remove when tops are beginning to brown and allow to cool before serving.
(Adapted from Barefoot Contessa’s https://barefootcontessa.com/recipes/twice-baked-sweet-potatoes)
Make it a great week everyone! Song: Strange Child by Sauce
