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 […]

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  July 28, 2011   2 comments

Pulled 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 […]

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  June 24, 2011   No comments

Sugar & 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 […]

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  April 22, 2011   No comments

Chili-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 […]

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  February 2, 2011   No comments

Roast 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 […]

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  January 26, 2011   No comments

Baked 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 […]

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  November 9, 2010   No comments

Sausage & 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 […]

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  October 5, 2010   1 comment

Pork 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 […]

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  September 28, 2010   No comments

Pork 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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  August 27, 2010   2 comments