Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Barbecued Pork, Lamb and Venison. Cooking outdoors on the grill adds wonderful flavors to all meats, but esp. pork… and lamb.
Pork tenderloin is our favorite meat for grilling. It’s always moist and tender plus it’s the perfect size for two, sometimes with a wee bit leftover. I love using miso in marinades. Its flavor profile is more complex than just … Continue reading…
I have posted this info before but, given the price of groceries, it deserves another look. I started doing this because I like thick-cut, boneless pork chops. The French (apparently) don’t. Thin-cut, bone-in pork chops are the norm in the … Continue reading…
One of the benefits of living in the country is knowing the farmers. All of the farmers in our area raise crops. There were a few herds of beef cattle when we first moved here but the farmers retired, sold … Continue reading…
We love pork chops but rarely have them in the winter. When we do they’re cooked in the slow cooker. We both agree that fried pork chops are just not as good as grilled. Not it’s summer (almost) the grills … Continue reading…
The sun came out for a few minutes this afternoon. I wandered out to the potager to check the heat-wave recovery. I think the recent cold snap has hindered it. The 3 zucchini plants have exploded. They are bigger and … Continue reading…
We love sage. My mother would put a tsp of years-old crumbled sage into enough Thanksgiving turkey dressing to feed 20 and worry that she used too much. I’ll add 12 or 15 fresh sage leaves to a handful of … Continue reading…
A few years ago brining was all the rage. Everywhere one turned there was a recipe or method for brining everything from a chicken breast to a whole turkey. I tried a few things and liked 1 or 2 to … Continue reading…