This is a nice risotto with small pork meatballs and a variety of mushrooms. It is adapted from Alon Shaya’s new cookbook Shaya: An Odyssey of Food, My Journey Back to Israel. Depending on how fatty the ground pork is, the risotto may not need to be enriched with butter at the end. I thought Read More …
I was inspired to have a Korean dinner by an article in Bon Appetit, and I made it using only pantry items and items I could buy from my local Kroger’s (i.e. no trip to a specialty grocery). This bulgogi was made with some pork loin I had in the freezer and turned out very Read More …
An easy way to make a smoked sausage is to start with a fresh sausage and simply smoke it. Kroger had a sale on mild Italian sausage, and I smoked 2 lbs. at 250 degrees in my MasterBuilt electric box smoker until they reached an internal temperature of 160 degrees, which took about 45 minutes. Read More …
This recipe is adapted from www.wokandskillet.com and is a quick and easy way to get the taste of Chinese barbeque. Ground pork is mixed with sweet and savory ingredients, including five-spice powder. I served them tonight with rice and asparagus drizzled with a soy-balsamic glaze. I think they would be good with Chinese noodle dishes Read More …
Lately, this has been my preferred way to cook bacon. A sheet tray is much larger than a skillet, so it avoids the crowding and curling which is a problem with pan frying bacon. Also, it is a slower and more even way of cooking the bacon, and does not require the constant surveillance of Read More …
These pork meatballs in a sauce based on caramelized onions are a good example of English cooking – nothing fancy, but very tasty when executed well with good ingredients. This recipe is adapted from Ellen Brown’s The Meatball Cooking Bible. For the Sauce 2 Tbs. vegetable oil 2 Tbs. unsalted butter 4 large onions, Read More …
This marinated pork is part of a popular Filipino breakfast together with rice and a fried egg. The marinade is sweet, salty, sour, and has garlic, so it hits all of the key tastes. This is an adaptation from Yummy.ph 1 lb. pork tenderloin, thinly sliced 2-1/2 tsp. salt ¼ cup coconut palm Read More …
This is a variation on the diner classic from San Francisco, which is a good midweek dinner since it is quick and tasty, and also is a good camping dish since it needs only a skillet and a bowl. In this version, I have sized it for two portions and have substituted fresh pork Read More …
This is how we made the pork chops for Carol’s birthday lunch, the third of her birthday celebrations. We had 6 large boneless pork chops from Costco, which were marinated in an adobo-inspired marinade overnight. The idea came from Serious Eats. The pork chops were very good. The next time we might sous-vide them Read More …
These Filipino sausages are very easy to make since they are formed in patties rather than links. Essentially, this is the Filipino version of American breakfast sausage, only instead of sage, the dominant flavorings are garlic and vinegar. In the Philippines, they are commonly eaten for breakfast with garlic fried rice. The sausages are Read More …