I recently made a batch of Char Sui adapted from a recipe in www.thewoksoflife.com. It was very good in a batch of fried rice which we had for dinner the next day. This version will make 2 pounds and starts with an overnight marinade and about 20-30 minutes of grilling the next day. For the Read More …
Carol and I recently walked the West Highland Way in Scotland. Frequently on restaurant menus in Scotland are savory pies and for one dinner I had a tasty steak pie with a puff pastry crust. I spotted the book Meat Pies by Brian Polcyn and Michael Ruhlman and decided to try my hand at a Read More …
Breakfast sausage is very simple – pork, salt, and spices. Here is a link to a version with just 3 ingredients: Simple American Breakfast Sausage . This posting is an adaptation of a recipe in livingthegourmet.com, which involves more ingredients, but is still very simple. It makes just over a pound of sausage. I made Read More …
We enjoyed Chinese-style ribs while watching the Super Bowl. These were based on a recipe in the Chinese Takeout Cookbook with several changes. Total time was about 1-1/2 hours. 4 lbs. spareribs, cut into individual pieces 1-1/2 cups brown sugar 5 cloves garlic, chopped 3-1/2 tsp. light soy sauce (I used Kikkoman) 1 Tbs. oyster Read More …
Before throwing out an old issue of Bon Appetit, I noticed some tasty looking winter braises, and this is an adaptation of one of them. This takes about an hour and will make 2-4 servings. (4 servings for us with mashed potatoes.) The sauce was very good as were the apples with the pork. 1 Read More …
This is an easy recipe adapted from the WSJ and sized for 2 servings. It takes about an hour, but there is little active work. “Toad in the Hole” is a British classic in which sausages are cooked with a batter similar to what is used in Yorkshire Pudding and popovers. The chutney was similar Read More …
We roasted a leg of lamb and a ham for Christmas dinner and have been working our way through the leftovers. The last of the lamb will be used today for a variation on Cottage Pie with Guinness . A deviled ham spread seemed to be good way to use up some of the ham. Read More …
This Chinese classic is based on a recipe in 177milkstreet. It will serve 4 and takes about 1.5 hours, including some marinading time. It was very good and did not involve deep frying. 1 – 1.25 lbs. boneless country ribs, cut into ¾-1-inch pieces 4 Tbs. sugar, divided 3 Tbs. soy sauce, divided ½ tsp. Read More …
Over the years I have enjoyed a green peppercorn sauce on steaks. I spotted an article in SeriousEats which included a recipe and the idea that green peppercorn sauce also works well for pork or chicken. I made it for pork chops as follows. This will make 4-6 servings and will take about half an Read More …
For the gravy to go with the Roast Pork, I made a variation of Easy Poultry Gravy. Up to 4 Tbs. of fat from the pork Unsalted butter if less than 4 Tbs. of fat Handful of mushrooms, chopped ¼ onion, chopped 2 cloves garlic, chopped ¼ cup all-purpose flour 4 cups chicken broth (low Read More …