Spruce Tip Cured Hickory Smoked Bacon (uncooked, $13/pound)
Pork Belly, Salt, Sugar, Spruce Tips, Malawi Curry Powder
This bacon is not sliced and has the skin on. Before use, remove the skin. Just run a sharp knife along where the skin meets the fat. You can also slice it first and remove it from each piece. You can either slice the bacon with a sharp knife into strips which is great for traditional bacon or dice into cubes and use in your baked beans, or as crispy lardons in salads.
Dungeness Crab Cakes (4 pack $40)
Local Dungeness Crab, Mayonnaise, Egg, Butter, Bread, Onion, Garlic, Chilies, Curry Powder
To cook preheat your oven to 325 degrees. Place the frozen crab cakes on a lightly oiled baking sheet. When the oven is ready bake the crab cakes for 25 minutes or until you can push a toothpick easily through and the toothpick is warm.
Currywurst Sausage (5 pack $25)
Pork, Onion, Ginger, Garlic, Chilies, Sesame oil, Poppy seeds, Curry Powder Blends
To cook the sausages it is best to poach them first or the casings may crack. I poach them while they remain in the bag they came in. I bring water to 150 to 160 degrees and let them poach at the steady temperature for 30 to 40 minutes before grilling. I eat these many traditional and non traditional ways. They are great sliced up in fried rice or in a bun with mustard and kraut.
Chicken liver Mousse (8 oz jar $10)
Chicken livers, Shallot, Bacon, Butter, Coffee Liqueur, Brandy Liqueur,
Black curry (contains coconut)
The liver mousse is sealed and will keep unopened in the refrigerator for 6 months or more. Once opened, the refrigerator shelf life is 2 weeks.
Spread this delectable and savory appetizer on toast or eat on crackers with pickles, kraut, mustard, chutney, or jam/jelly. This even makes amazing banh mi sandwiches quick and easy spread onto a toasted baguette or roll with pickles, chilies, cilantro, and mayonnaise. It is extremely versatile and an easy snack or meal.
Duck Confit (2 pack $20)
Legs of Duck, Salt, Spices, Orange
The duck confit is cooked and tender. To reheat and eat, first warm the confit under hot water to heat the fat and jus that accompanies the legs in the bag. Once it is heated pour off the fat and jus into a cup. Let the fat and jus separate and pour the fat only into a cast iron pan. Place the duck skin side down in the cast iron pan with the fat. Turn the burner on low and weigh the duck down with another pan or press that fits nicely inside your cast iron. When the duck is done the skin will give way easily from the pan. Use a metal spatula to make sure it does and that the skin is crispy. The jus can be used to season roasted vegetables, add to a plum sauce, or just to dip the duck in. You could even dilute it with water for a single serving instant broth. I usually chop the duck legs up skin and all and eat them mixed with roasted vegetables seasoned with the jus and vinegar. It is a relatively quick and extremely satisfying meal.
Locally Foraged Nettle Pistachio Pesto (1 quart $25)
Nettles, pistachios, garlic, Calabrian chilies, olive oil, salt, apple vinegar
This pesto is delicious on pasta, to spread on toast, or eat it with a spoon! Yum!