Chef Nemo Bolin of Cook & Brown Public House Wins Two Trophies at 2014 Boston American Lamb Jam

The American Lamb Board held their fifth annual Lamb Jam at the Royal Sonesta Boston tonight. Chef Nemo Bolin of Cook & Brown Public House in Providence, Rhode Island took the Best in Show prize, as well as winning the category of Best Ground dish, both for his Scotch Egg.

Charleston Wine + Food Festival Lambs + Clams Contest: Lamb Shoulder

It is time for cooking contest number three in the  BB&T Charleston Wine + Food Festival Lambs + Clams Original Recipe Contest. As with the first entry, this one involved a piece of Border Springs Farm lamb. I have to be honest, the leg of lamb that I used in the first contest didn’t wow me. I
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Charcutepalooza May: Grinding: merguez and Mexican chorizo

Sometimes, as the poet Burns wrote, “the best laid schemes of mice and men often go awry.” That isn’t to say I didn’t grind meat for this month’s Charcutepalooza challenge. Nor is it to say the final product wasn’t very tasty. It’s that, well, things went awry. Which is why there are only two “before”
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Charcutepalooza April: Hot Smoking: tasso ham and Canadian bacon

Another month has passed and it’s time for the fourth Charcutepalooza installment. This time we’re hot smoking (with a little bit of past months’s salt curing and brining thrown in too) and we’re back to all pork using Boston Butt (shoulder) and loin cuts. Once again I turned to Persimmon Provisions for some of my
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