This Thai-influenced dish makes a quick and easy light meal with something starchy on the side, such as vegetable sushi rolls or dumplings from the supermarket. This recipe is adapted from Five Marys Ranch Raised Cookbook and will serve 4 people. It is mildly flavored, and I added some hot sauce to my wraps. (Carol Read More …
This is an adaptation of a Thai recipe published at 177milkstreet.com. It is a good midweek dish since it takes only about 30 minutes to prepare. It makes 4 servings with steamed rice. 177milkstreak cut up pork shoulder or similar cuts into small cubes. I used some coarsely ground pork which we had in the Read More …
This is one of the favorite recipes which Olia Hercules has in her recent book Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine. She strongly recommends using some of the roasted pork with its accompanying vegetables and fruit as the filling of buns called pyrizhky, which sound very much like kolaches. We served Read More …
Caramelized pork is a Vietnamese classic which is popular for the Tet holiday. I found recipes for this dish in most of my Vietnamese cookbooks. It is normally made with pork belly, to get the richness of pork fat into the dish. I followed a recommendation in one book to use half pork belly and Read More …
Polenta can be the Italian equivalent of mashed potatoes, a great comfort food, especially for cold winter nights. This required two pots and the oven and took in total about an hour, mostly waiting for it to complete cooking in the oven. It is thus suitable for a weeknight dinner. This version is an adaptation Read More …
Jambalaya is a Cajun rice dish. This version is adapted from Chef Paul Prudhomme’s Louisiana Kitchen and is made from ingredients which any Cajun household would have on hand. The one hard to find ingredient for non-Cajuns is Tasso which is a spiced ham. (The link is to my recipe for it. Ordinary ham can Read More …
This is a Swedish supper dish which we have made several times over the years. This version is adapted from one of our oldest cookbooks, The Time-Life International Cookbook. This makes 2 servings and takes less than 30 minutes and is made from pantry ingredients. 1-2 Tbs. butter 8 oz. lean bacon (such as Canadian Read More …
These cigar shaped meatballs originated in the Greek community of Smyrna (now the Turkish city of Izmir). This is an adaptation of a recipe from www.177milkstreet.com It took about an hour and made 4 servings. I served it with sautéed mushrooms and a baguette. ½ cup panko breadcrumbs 1 large egg ½ cup water 1 Read More …
Twice-cooked pork was my introduction to Sichuan cuisine in the late 1970s. I spent a summer working in Washington, DC for a federal government agency and the office was near Washington’s small Chinatown. I ate twice-cooked pork for the first time in one of those restaurants and it was great. The normal way to do Read More …
The pork tenderloin was brined before grilling, which helped keep it moist and flavorful. It was then accompanied by a peppercorn gravy, which I think should have been thicker. (Something to work on next time.) This is adapted from Pure Pork Awesomeness by Kevin Gillespie. ¼ cup packed brown sugar ¼ cup kosher salt 4 Read More …