The NZ Herald had a few recipes from Philippa Cameron’s new book Winter Warmers: Recipes and stories from a New Zealand high country station. One of them involved pork sausages, and I decided to make it since I had 2 leftover Italian sausages in the refrigerator. (It would normally be made with bratwurst or Cumberland Read More …
I previously posted Pork Braised in Milk , which was an Argentine dish of Italian origins. I recently made a simpler version of this idea from www.mountainviewtoday.ca, an Alberta newspaper. I thought the idea was very good, but needed more cooking time than in the original recipe, which was 80 minutes at 325 degrees. I Read More …
This recipe is adapted from www.montanahappy.com. It takes about 15 minutes and is quite tasty. 1 lb. ham slices 2 Tbs. butter ½ cup water 2 Tbs. Dijon mustard ¼ cup brown sugar 1 tsp. paprika Over medium heat, brown the ham slices in the butter. When done, put them in a plate and add Read More …
This is an adaptation of an idea in bonappetit.com and it made an easy and tasty midweek dinner. I chose it because Carol likes Brussels Sprouts, which are a main ingredient. In the original recipe, 2.25 tsp. of five-spice powder was added at the end. Carol is not a big fan of five-spice powder, so Read More …
I have made and enjoyed many batches of Cottage Bacon using a simple cure of Morton TenderQuick curing salt and brown sugar. I recently made three variations of Cottage Bacon using spicing and sweetening ideas from Jake Levin’s Smokehouse Handbook. This version uses Thai red curry paste, honey and garlic for flavoring. This was very Read More …
I have made and enjoyed many batches of Cottage Bacon using a simple cure of Morton TenderQuick curing salt and brown sugar. I recently made three variations of Cottage Bacon using spicing and sweetening ideas from Jake Levin’s Smokehouse Handbook. This version uses miso, honey and garlic for flavoring. I was sure this would turn Read More …
I have made and enjoyed many batches of Cottage Bacon using a simple cure of Morton TenderQuick curing salt and brown sugar. I recently made three variations of Cottage Bacon using spicing and sweetening ideas from Jake Levin’s Smokehouse Handbook. This version was inspired by English back bacon. Follow the instructions in the Cottage Bacon Read More …
I very much liked the idea for this pork spare ribs braise in Hsiao-Ching Chou’s book Chinese Soul Food, but I thought her version (which I made last night) was too salty and not sweet and sour enough. In the recipe below, I have noted what I think would be the right proportions, and what Read More …
The photo shows sliced and unsliced Canadian bacon (called back bacon in Canada). Canadian bacon is made from the pork loin, which is a very lean cut of meat. Because the loin is so lean, the loin is cured in a brine rather than dry cured to make the finished product juicy. (In fact, I Read More …
This is a good light meal for the summer and involves almost no oil or fat. It makes 4 servings and takes 2-3 hours of elapsed time, mainly for the meat mixture to rest in the refrigerator to blend the flavors. This version is adapted form a recipe in budgetbytes.com For the meatballs 1 lb. Read More …