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 …
Tasty and very easy, although it does benefit from being made the night before so that the salt and herbs can work their magic. At its simplest, American breakfast sausage is just ground pork with salt, herbs, and pepper of some sort. This batch was made from the following: 1 lb. ground pork (in this Read More …
Tender and flavorful pork with a nice crust – the result of a combination of using a sous-vide rig and a grill! For about a year, I have had a package of ribs from a heritage pig in my freezer. It is one of the last packages from a half pig which I received for Read More …
This is one of my son Ben’s favorite dishes and is a good example of Southern – Italian fusion cuisine. I had some leftover Pulled Pork from an earlier post and decided to make two trays for a dinner last night. One tray had sliced mushrooms, and one tray had pickled jalapenos and sliced onions. Read More …