Pork
Herb Marinated Pork Tenderloins
Keeping your kitchen cool…. Here is a delicious pork tenderloin recipe that can be seared and put in the oven or crockpot. Using a crockpot in the summer is a way of not heating up the kitchen when it’s hot. Herb Marinated Pork Tenderloins Serves 6 1 lemon, zest grated ¾ cup freshly squeezed lemon […]
Continue ReadingPulled Pork Nachos
Gus’s BBQ Last night, we went to Gus’s BBQ in South Pasadena, CA for dinner. Gus’s has been around since 1946, though it’s been sold and re-done in the past few years. For some reason, I ordered the pulled pork nachos. My expectations were low. Boy, was I wrong! Everything about this messed up pile of meal […]
Continue ReadingThe Breaded Pork Tenderloin Sandwich – Trip Down Memory Lane Part 2
The breaded pork tenderloin sandwich played a big part in my childhood, growing up in Northern Indiana. Whenever I got sick, my mom would buy me two (yes, 2!). It would instantly make me feel better. Thank goodness, you can’t get them in Los Angeles! I would have to limit myself to one per month! […]
Continue ReadingSugar & Spice Rub
Easter Ham Here is a dry rub for your Easter ham. You can also make it smoky and spicy by adding a bit of ground chipotle pepper for a hint of heat. Sugar & Spice Rub 3/4 cup firmly packed dark brown sugar 1-1/2 tsp dry mustard 1/2 tsp ground ginger 1/4 tsp ground allspice […]
Continue ReadingChili-Glazed Pork With Sweet Potato Hash
What is the difference between a sweet potato and a yam? The versatile sweet potato is ideal fare for the health – conscious food consumer. Several decades ago when orange flesh sweet potatoes were introduced in the southern United States producers and shippers desired to distinguish them from the more traditional white flesh types. The […]
Continue ReadingRoast Pork Butt With Salsa Verde
Does my butt look fat? Here is another recipe for the slow cooker. It is adapted from Mozza restaurant in Los Angeles. The recipe says to roast it in the oven, but I would use a crockpot instead. I think it would be very good served with corn tortillas. Roast Pork Butt With Salsa Verde Adapted […]
Continue ReadingBaked Meatballs
The Mighty Meatball I love finding out about new food trends. One of the things that I predict will be big in 2011 is Meatballs. Old Italian is getting new respect. Meatballs are gaining momentum. The Meatball Shop in New York (five kinds, four gravies) has endless lines, and Disney (Orlando) opened a Meatball and Beer Bar – Portobello […]
Continue ReadingSausage & Cider Casserole
Woodpecker Cider This is hard cider weather, my favorite time of year. Woodpecker Cider happens to be one of my favorite. Woodpecker was first produced over a century ago in historic Hereford by H.P. Bulmer. We are actually friends with the Bulmer family in England. Years ago we went to a family wedding at their estate. It […]
Continue ReadingPork Roulade With Mushrooms & Blue Cheese Sauce
This is a elegant main entrée dish and the stuffing inside gives the pork a softer and more tender texture. Roulade is a French culinary term meaning “roll,” and refers to a thin slice of meat rolled around a variety of fillings, including ground pork, breadcrumbs, vegetables, mushrooms, pickles, cheese and others. The roll is seared and […]
Continue ReadingPork with Lemon Picatta Sauce
Piqué Piccata is an Italian word, the feminine form of the word piccato, meaning “larded.” It is also spelled “piccata” “picatta” or “pichotta. It is a translation of the French piqué, past participle of piquer (“to prick, lard”). When used in reference to a way of preparing food, particularly meat or fish, it means “sliced, […]
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