Pork rillettes are like a French version of the Southern classic Pulled Pork, except served in small portions on bread or crackers like a very simple pate. Rillettes are easy to make since all they are is pork which has been slow cooked with some flavorings, shredded, and then preserved in little jars with some pork fat Read More …
This is an excellent dinner for summer. There are a number of components to the finished product, but each of them is easy, and any leftovers of the components can be used in other dishes, such as Grilled Pork Banh Mi . . Quantities below are for two people. This recipe is adapted from Serious Read More …
I made these as a component to a Vietnamese noodle salad bowl, and they were exceptionally good, The initial soaking in baking soda, and then the secondary marinating in a sweet and salty mixture made them very juicy and flavorful. This is adapted from Serious Eats. This pork would be very good in a Read More …
These very flavorful meatballs were a big hit at our Super Bowl party. This is an adaptation of a recipe from the Culinary Institute of America, which appeared in the Richmond Times-Dispatch. Meatball Ingredients 1 Tbs. vegetable oil 1 Tbs. sesame oil 5 cloves garlic, finely chopped 2-1/2 Tbs. grated ginger 3 scallions, minced Read More …
Carnitas are the pulled pork of Mexico. This version combines sous-vide cooking and a broiler to produce carnitas which are crispy on the outside and moist on the inside – the best of both worlds. This is an adaptation of an article in Serious Eats. That article started with a 4 lb. pork butt, but Read More …
This is how we first used the sous-vide carnitas which are covered in another post. ( Sous-vide Carnitas ). We used raw corn tortillas which are available in a refrigerator case in our local Kroger’s, and which when freshly cooked, are much better than the tortillas on the shelves. Freshly cooked tortillas, carnitas which are crispy Read More …
I like Mexican chorizo, but if you look at the package and see what is in the typical product (pork salivary glands, etc.) that puts me off a bit. Also, a lot of the commercial product is very fatty. So for both of these reasons, plus because it is fun and easy, I like Read More …
This sounds like a crazy idea, but when recommended by the Serious Eats website, I had to try it out. The basic idea is to heat an unopened package in a sous-vide device at 145 degrees between 8 and 48 hours to fully cook and tenderize the bacon, and then to briefly cook it in Read More …
This is an adaptation of recipe in Robb Walsh’s Legends of Texas Barbecue Cookbook. It is hard to get more authentic than that! This is very straight-forward and takes only about 3-1/2 hours total time. It uses only a simple dry rub, and then can sauced when eaten if desired (me) or not (Carol). Read More …
This is an extremely tasty midweek dinner, and with the exception of juniper berries, contains only common household ingredients. The original idea came from a recipe from Nigel Slater in The Guardian www.theguardian.com/lifeandstyle/2016/oct/04/nigel-slater-apples-potatoes-and-bacon-recipe We liked Nigel’s version, but thought it could be improved, which resulted in this recipe as take number 2. We have sized it Read More …