Pork, like chicken, is pretty versatile and, also like chicken, something that I eat on a regular basis. Larger cuts of meat usually turn out great when cooked low and slow, and even though that results in a lot of food, it freezes well for later use in sandwiches or tacos. Bacon and sausage are things that I tend to have in the refrigerator to add to things such as eggs to make breakfast sandwiches or burritos, or to dice and mix with vegetables.
The first time I made this, I ended up making another batch the next week, and then the week after that. It appeals to be as it is fairly simple, very quick, and makes use of items I commonly have around. Plus, it is fairly versatile in more ways than one. While no vegetables are […]
This is a “good, but…” recipe meaning that it was something that I enjoyed, but had some issues that made me not want to pursue more recipe testing and tweaking to become something that I turn into a recipe that I use on a regular basis. However, due to its flavor or other variables, it
Teriyaki Ribs (GB) Read More »
This is a “work in progress” recipe meaning that it is something I’ve researched and during at least one attempt at making it found promise as something to make on a more regular basis. I like this recipe as while the initial assembly of the dumplings can take a long time, a double batch can
Gyoza Pork Dumplings (WiP) Read More »
For my daughter’s graduation party, I wanted something that could serve a lot of people over the course of an afternoon and evening with little time and attention needed. A couple large pork shoulders (called pork butts) cooked in a pellet grill seemed like a great solution. Most of the preparation could take place the
Pellet Grill Pulled Pork Read More »
This is more of a technique than a recipe as there can be a wide variation in the thickness and size of the “ribs” available at the store. If you are working with smaller pieces of meat then you may want to reduce the time of the baking when uncovered to reduce the risk of
Country Style Ribs Read More »
I have made a lot of different types of meatballs and while most were not objectionable, they were also not too noteworthy. However, one day I came across the tip to use hydrated gelatin in the meatball mix. That resulted in a nice, spongy texture to the meatballs that I found enjoyable and noteworthy. Even
This is nice, earthy, cold-weather comfort food. I like to eat it over Basmati rice cooked with chicken stock instead of water, and with some added turmeric. The spices in the recipe can be adjusted such as reducing some of the more “earthly” flavors like cumin, coriander, and cloves, and adding things like thyme, sage,
Pork Meatballs in Curry Read More »
These are a bit time consuming to make, but freeze well and are great to have on hand for a quick meal or snack. If freezing, do not deep-fry them. Instead after rolling them place in an airtight container so that they are not touching and cover the top with plastic wrap. If multiple layers
