Since I often forget what I have in my freezer, from time to time I do an audit, just to make sure what is back there.
- 1 pound yellow fin tuna (was on sale this week, had to buy)
- 1 chicken thigh (pre-salted and peppered) (was for another recipe, wouldn't fit in pan)
- 1 pound Ground Chicken
- 1 pound ground veal
- 2 pound ground lamb
- 3 pounds ground Bison (bought for a recipe that I want to make)
- 1 pound salt pork (left over from making cassoulet)
- 1.5 Eden Farms Berkshire pork shoulders
- 1 Eden Farms Berkshire pork ribs
- 1 whole Eden Farms Berkshire pork black forest ham
- Duck Gizzards
On to the menu for the next week...
- Bison and Red Wine Shepherd's Pie (p71 Bon Appétit February 2010)
- Ham, Artichoke, and Potato Gratin (p73 Bon Appétit February 2010)
- Cheddar, Bacon, and Fresh Chive Biscuits Ham Sandwiches (p44 Bon Appétit February 2010)
- Pan Seared Chicken Breasts with Lemon and Chive Pan Sauce (p7 Cook's Illustrated March and April 2010)
- Spicy Mexican Shredded Pork Tostadas (p9 Cook's Illustrated March and April 2010)