I recently bought several pounds of pork bangers from www.southafricanfoodshop.com and decided to use some of them in the English classic comfort food, bangers and mash(ed potatoes) with onion gravy. Since pan-frying sausages and making mashed potatoes are quite standard, in this recipe I will focus on the onion gravy. This version is adapted from Read More …
During a recent stay in Savannah, Carol had an excellent veal chop at Garibaldi’s. She commented that she thought the secret behind it was that it was cooked sous-vide before being seared, and asked if I could try to reproduce the meal at home. This post is that successful attempt, substituting the inexpensive and easy Read More …
This is a popular dish in Argentina of Italian origins. I served it with Catalan-style Spinach. This takes about 3.5 hours and makes 4 ample servings. This version is based on Argentina Cooks! 1.5 lb. pork loin 2 cups whole milk 2 Tbs. lemon juice Salt and pepper to taste 1 Tbs. butter 1.5 tsp. Read More …
Pata is a roast pork dish with a dipping sauce which is Filipino in origin. This version is adapted from Tim Anderson’s Tokyo Stories, where it is included in the section on foreign foods available in Tokyo. (Many Filipinos are in Japan working and sending money back home. During most of our time in Tokyo Read More …
This is an adaptation of a recipe from Milk Street. I served it with bok choi sautéed with onion, garlic, ginger, and oyster sauce. I also served it with soft-boiled eggs (steamed 7 minutes and then chilled in ice water to stop them from cooking further, and warmed for serving). This made 6 servings and Read More …
The recipe for this Laotian-American fusion dish is from Atlanta’s Talat Market and appeared in Bon Appetit. The fusion part of the dish is adding brussels sprouts and leeks to a red pork curry. This makes 4 servings 6 Tbs. coconut oil, divided 1 medium leek, white and pale parts only, halved, coarsely chopped and Read More …
With a lot of time and the right equipment, pulled pork is very easy to cook and extremely tasty. It is no surprise that it is an American classic. It seems very paradoxical that while a steak would seem dry and seriously overcooked if it reached 150 degrees, the target temperature for pulled pork is Read More …
These roasted ribs are an adaptation of a recipe in Saveur magazine in 2008, which in turn was based on the Joyce Chen Cook Book from 1962. I left out the red food coloring from the original recipe as not necessary these days. The ribs took about 90 minutes to roast. 2.33 lbs. of ribs Read More …
This is something I spotted in our local newspaper, The Chesterfield Observer. I have used it as a sandwich filling, as suggested in the article, and chopped as an ingredient in salads. 10 slices thick cut bacon ½ cup pecans 2 Tbs. maple syrup 3 Tbs. packed brown sugar ¼ tsp. salt ¼ tsp. black Read More …
This experiment was applying the marinade to Apple-smoked Cornish Game Hens (i.e. Greasy Little Birds) to a pork loin. It turned out very well. 4 lb. pork loin 1 qt. apple juice ½ cup sugar ½ cup salt 1 Tbs. dried rosemary 1 Tbs. dried basil Put the pork loin in a large enough ziplock Read More …