Pork
Sapporo Miso Ramen
The Ramen of Sapporo Last week, I was watching a travel show on TV called Travels in Japan. It was about Sapporo. They went to this famous ramen restaurant. Morito Omiya, who founded “Aji-no Sanpei”, is the most memorable person among owners and chefs of ramen restaurant in Sapporo. He created “ramen in miso (fermented […]
Continue ReadingMexican Corn Pie
This recipe as my friend Barbara’s name all over it (I guess is also has Sharon’s name all over it too, but not sure if you can buy chorizo in Australia!) ! It’s a casserole, from Luna Maya, a Bolivian-Mexican restaurant in Norfolk, Va., is adapted from “The World in a Skillet.” Its international flavor […]
Continue ReadingGermanotta Meatballs & Spaghetti Sauce
Gaga for meatballs…. a wacky night in New York On our last night in New York city, my daughter, Zoe and I met my friend Alan at Joanne’s, an Italian restaurant on West 68th Street. We sat at the bar and had calamari (best I’ve ever had) and meatballs. Joanne’s is owned by Lady Gaga’s […]
Continue ReadingSpiral Sliced Ham with Pepper Jelly Glaze
I love pepper jelly. I went to a food show and had this Hell Fire Pepper Jelly. It is the best I have ever had. I need another jar! Anyway, I thought it would make a fabulous ham glaze for my Easter ham. It will probably wake up a few of your relatives at […]
Continue ReadingBalsamic & Maple Glazed Ham
I love the idea of balsamic vinegar and maple syrup together. Every Easter, I try to come up with different types of ham glazes. Actually, the Apricot Baked Salami glaze would work nicely too. Hey, and you can’t forget the Demented Lamby Cake! Balsamic & Maple Glazed Ham 1 Bone-in skinless smoked ham, shank or butt […]
Continue ReadingSlow Roasted Pork with Grilled Pineapple & Chipotle Sauce
The first time Rick Bayless tasted tacos in Coyoacan, the tony Mexico City suburb, he was hooked. A deft, dramatic cook shaved slices of marinated pork from a spit slowly turning in front of a charcoal fire. Then he piled the slices into a steaming tortilla and crowned them with a slice of grilled pineapple […]
Continue ReadingJapanese Style BBQ Baby Back Ribs
This is a Japanese version of an American classic. This recipe breaks tradition by braising the ribs until they’re tender, then grilling. This way, you’ll get both fall-off-the-bone tenderness and nice caramelization. Save the braising liquid; it cooks down into a phenomenal barbecue sauce. Japanese Style BBQ Baby Back Ribs Serves 4 2 racks baby […]
Continue ReadingGrilled Ham and Gruyère
Jambon grillé et gruyère avec un verre de vin blanc s’il vous plaît One of my favorite Parisian lunches in any café in Paris is a grilled ham and cheese sandwich. Use thick slices of really good sandwich bread or baguette and thick slices of Le Gruyère . The bread should cook up crusty and toasty, and the cheese should […]
Continue ReadingHam Balls
It’s retro-ly appealing! Sorry, my kosher friends, but I love ham. This is something really retro-ly (yes, I know this is not a word, but it should be…) appealing about this recipe. Ham Balls 1 lb ham (diced) 1 lb ground pork 2 cups breadcrumbs (fine dry) 1 cup milk 2 large eggs (beaten) ¾ […]
Continue ReadingBetty Crocker Classic Fluffy Meatloaf
The Good Old Days…. My husband, Eric, bought everything to make meatloaf for dinner. Every family has their version. I talked to my mother-in-law about her recipe, which is in her head – she never used a recipe. I dug through her cupboards and found the Betty Crocker New Picture Cookbook from 1961, the year of my birth. I […]
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