Tasty and very easy, although it does benefit from being made the night before so that the salt and herbs can work their magic. At its simplest, American breakfast sausage is just ground pork with salt, herbs, and pepper of some sort. This batch was made from the following: 1 lb. ground pork (in this Read More …
Tender and flavorful pork with a nice crust – the result of a combination of using a sous-vide rig and a grill! For about a year, I have had a package of ribs from a heritage pig in my freezer. It is one of the last packages from a half pig which I received for Read More …
Carol spent part of her childhood in Turkey when her father was in the army, and shish-kebab is definitely one of her good food memories. One of Carol’s nephews was over for dinner twice recently and got shish-kebab both times, the second time as a specific request. Readers of GreasyLittleBirds have come to Read More …
This is the marinade for grilled chicken which we served to a big crowd for Carol’s birthday to general appreciation. It is an adaptation from an old newspaper article we clipped out and taped to an index card many years ago. I am guessing it was from the old Houston Post. My hand-written comment Read More …
Now that we are in the height of the summer fruit season, and there are fresh plums in the supermarket, I made this old favorite. It has an interesting and complex flavor since, as the name says, it uses three kinds of plums, fresh plums, prune juice, and plum brandy. Fruit brandies are the real Read More …
I recently saw an article on the internet extolling how easy it is to make ricotta at home, and how tasty it is, including as a pizza topping. This inspired me to make ricotta and to use it in a pizza, and all turned out as promised. Fresh home-made ricotta has a very clean, intensely Read More …
This is how I used some home-made ricotta, and it turned out exceptionally well. I think this is partially because I had very good home-made Cottage Bacon to use. This is a variation on my earlier post on Tarte Flambee, mostly using a different kind of cheese. ( Tarte Flambee v1 ) This will serve Read More …
The advantage of cooking a steak in a sous-vide cooker and then finishing it on the grill is that you can get it completely evenly cooked to the degree of doneness you like, while still getting a good crust on the steak. This post is about a thick piece of sirloin which I prepared for Read More …
This is a cold soup of Turkish origin which is very refreshing and light during the summer. We served it at a recent family dinner and it was very popular with the women of the family. (The men liked it fine but were not asking with enthusiasm for the recipe.) We made it out of Read More …
This is one of my son Ben’s favorite dishes and is a good example of Southern – Italian fusion cuisine. I had some leftover Pulled Pork from an earlier post and decided to make two trays for a dinner last night. One tray had sliced mushrooms, and one tray had pickled jalapenos and sliced onions. Read More …