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From the Publisher

If you are looking for the best in hand selected, best of the best recipes, let Compliments to the Chef be your source for incredibly delicious culinary creations. Each of our themed cookbooks will include delicious recipes that will soon become your, your family’s and friend’s favorites.

You will find 20 taste tempting Pie recipes like Double Crusted Apple Pie, Mincemeat and Pumpkin Layer Pie, Raspberry Sour Cream Pie, Divine Butterscotch Pie, Zesty Cherry Orange Pie, Brown Sugar-Peach Pie with Coconut Streusel, and Ginger Pear Pie to name a few. Tempt your family and friends and become everyone’s favorite Master Chef of your kitchen with a little help from Compliments to the Chef!

Published: Compliments to the Chef on
ISBN: 9781465968470
List price: $3.99
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Pork Rillette

1 cup salt ¼ tsp. TCM No. 1 (curing salt, optional) 8 garlic cloves, sliced 12 sprigs of thyme 40 cracked black peppercorns 2 lbs. pork butt 1 onion, cut in eighths 1 1-inch piece ginger, peeled, halved, and crushed 12 oz. duck fat 1 tsp. freshly ground black pepper Mix the first 5 ingredients together in a bowl, then massage into the pork butt. Wrap tightly in plastic wrap and refrigerate up to 24 hours. Rinse the pork, removing as much salt as possible, and allow to sit uncovered in the refrigerator overnight. Preheat oven to 300 degrees. Put the pork in a tight-fitting deep pan. P