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Latin Touch

Pig Safety 101 - Part One

Pig Safety 101 Part One ~Chef Perry Perkins~ Okay, okay…food safety isn’t sexy…but it is important. With whole hogs, not only can you get people sick, you can get a LOT of people sick. A lot of friends and family, to boot. The Risks Here in my home state of Washington, the Department of Health recently reported that at least a third [...]

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Latin Touch Meat Guide Pork: Part Three

Latin Touch Meat Guide Pork: Part Three ~Chef Perry Perkins~ In part one, we looked at how to know how much pork to serve, the basics of cooking, brining pork, and tips for perfect pork chops. Next we moved on to some larger cuts: tenderloin, pork loin roast and, pork shoulders. Now, in our final guide to pork, let’s [...]

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Latin Touch Meat Guide Pork: Part Two

Latin Touch Meat Guide Pork: Part Two ~Chef Perry Perkins~ In part one, we looked at how to know how much pork to serve, the basics of cooking, brining pork, and tips for perfect pork chops. Now let’s look at some larger cuts: tenderloin, pork loin roast and, of course, pork shoulders! Pork Tenderloin The tenderloin refers to the Psoas major [...]

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Latin Touch Meat Guides Pork: Part One

Latin Touch Meat Guides Pork: Part One ~Chef Perry Perkins~ The early Spanish explorers of America brought the first pigs to the new world. They also brought the technique of "Barbacoa", which they'd learned from the tribes of Hispaniola. In 1540 the Chicksaw tribe of (current) Mississippi, cooked a feast of pork over the barbacoa for explorer Hernando [...]

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Regional BBQ: Owensboro

Regional BBQ: Owensboro ~Chef Perry Perkins~ We've covered a lot of regions and a lot of BBQ in this series. From Texas brisket, to Carolina ribs, but perhaps the most unique regional BBQ style in the USA can be found in the great state of Kentucky. Specifically, Owensboro Kentucky. What makes this style so unique isn't about spices, or sauces, [...]

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Regional BBQ: Chicago

Regional BBQ: Chicago ~Chef Perry Perkins~ Chicago-style BBQ has it roots in three important historical events. The opening of the Union Stockyards in 1865, and the migrations of both Eastern Europeans, and African American (mainly from the Mississippi Delta) around the same time. The first brought their traditions of boiled and smoked meats and sausages, while the second brought generations of [...]

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Grilling the Perfect Steak

Grilling the Perfect Steak ~Chef Perry Perkins~ To grill the perfect steak, you get what you pay for. Go with T-bone, Porter-house or NY strips. If you can find a butcher that ages their beef 30 days, you'll taste the difference. The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth [...]

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Baltimore Pit Beef On the Grill

Baltimore Pit Beef On the Grill ~Chef Perry Perkins~ We've talked a lot, this year, about how different parts of the country have their special take on barbecued meats. From Texas brisket, to Memphis ribs, to Carolina whole hog. In East Baltimore, they've specialized in their own little piece of smoky meat history since the early 1970s. They call [...]

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Pig Roasting Around the World - Part Ten

Pig Roasting Around the World - Part Ten ~Chef Perry Perkins~ I'll be honest with you, it might be easier to find the Lock Ness Monster, than a whole hog recipe in Scotland. Alone among the peoples of northern Europe, the Scots historically harbored a deep aversion to eating pork. Even sausages seldom contained it. Unique to Scotland, [...]

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Pig Roasting Around the World - Part Nine

Pig Roasting Around the World - Part Nine ~Chef Perry Perkins~ In Ecuador, this roasted pig is prepared by marinating the pork in a sauce of beer, orange juice, garlic, achiote, and local spices. Slow roasted in giant outdoor clay ovens, with butter and spices, Hornado is often found at food stands in local mercados. The typical marinade uses [...]

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