, black pepper, & olive oil. Roll up the pork loin & secure with butcher's twine. Bake fat side up at 375 degree F until juices run clear (for my oven & the size of the pork loin...it took about an hour). It’s really good.

leaf, tomato, and of course nicoise olives, you can make a light dressing to be add at the picnic. Tie gently in several places with butchers twine and wrap in wax paper. You can slice it at the picnic – also requires no...

by chine bone? This allows me to season the roast under the rib bones. I tie the roast with butcher twine, and shape everything nicely prior to roasting.

delicious taco with no mess! I also have a rod running along the top of the fireplace, underneath the mantle. We hang various meats on butcher's twine and place a drip pan underneath. It produces delicious roast meats, especially...

in the ends (or tie with butcher's twine. At 4"-6" intervals gently pinch the snake and twist into links. Tie each link with twine to hold them in place. Poach in boiling water in a skillet for 10 minutes before serving. Or...

Hmm, I would think that the caul fat is not only holding it together but rendering some fat to moisten the leaves (and possibly the duck) and protecting it from the heat slightly. I would at least oil the leaves well and tie them...

a seared and seasoned tenderloin in it, and then closed the baguette on top, tied it with butchers twine and roasted until done. It looked so good to me. For a healthy option I would serve with green beans in a light lemon...

, roasted until well done (tender) and served up. If the butcher does it, I’m assuming he’d chop it up before you brought it home. You now lost the drama of an entire suckling pig... Nopal, you kill me! I think you had...

Don’t know if you’re near one, but Trader Joe’s sells excellent dried pastas from Italy in really cool packaging...can’t remember the name but it’s wrapped in butcher paper with twine. The other...

If you’re butchering the turkey anyway, you might consider deboning the thighs (not difficult), using the bones for stock and saving the meat for later use. I like to form the thigh meat into a cylinder shape (sometimes...

I miss St. Lawrence and Kensington Markets!!!) and showed it to the butcher/associate. They always knew the right cut based on the recipe.

me too. i ask george, my supermarket butcher, to select half a dozen ribs for me uncut. i also go a little crazy with the gorgonzola polenta. too much of that wonderful cheese is never enough.

the cornbread stuffing (recipe below) then the chicken goes on his back on top of the stuffing, leaving the drumsticks out for now like the duck. Everything gets rolled up together as tight as you can, tying it with butcher's...

thanks HillJ since I’m just now checking back on this, it’s too late if it takes about a week. but it sure looks like fun to try and not hard either, oh heck it’s worth a try, I have all the things mentioned....

with butcher's string or those neat silicone rubber bands (which i got at wal-mart). brown meat rolls in lard, then remove rolls from skillet, add two cups water to pan, deglazing. bring to boil and add in chopped celery, leeks,...