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 …
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 …