I hate new stuff.
Actually, I love new stuff if I initiate it
I very much hate new stuff that is thrust upon me.
More about that later…. First – the pork.
I have become so accustomed to pork tenderloins weighing around 14oz (420gr) that it never occurred to me that the pork from our new butcher might be different. … Continue reading.....
I posted a recipe for Grilled Chicken Breasts with Ginger Barbecue Sauce last month.
The Barbecue Sauce is the same – but it’s so good it deserves to be repeated.
Actually, there is enough barbecue sauce for both the chicken and pork, so I usually make one batch of sauce and grill both within the week.
The marinades, however, are … Continue reading.....
We love sage.
One of the first dishes I make in the fall, when we switch to indoor cooking, is Veal Saltimbocca.
The sage was looking gorgeous, but it was still too hot for cooking inside.
He tossed a few wood chips on the grill as well, to add a bit of smokey flavor.
We were happy.… Continue reading.....
This is the same type pf pork loin that I buy and slice into chops.
Sometimes I leave a large piece to do as a roast – so mon mari can have sliced pork sandwiches.
Or we can just have leftovers and be lazy for a change.
I like using fresh ginger for this. You can usually buy just a … Continue reading.....
I bought a beef roast here, a long time ago.
Or, I should say, I thought I was buying a beef roast.
The label said that it was beef for roasting so I assumed it was a beef roast.
Note the key word in that sentence – ‘assumed’.
It was actually about two dozen beef short ribs all tied together … Continue reading.....
I actually bought bone-in pork chops!
I rarely do because they are usually very thin with lots of fat. I prefer thick and lean so I cut my own.
Tastes are slowly changing here, however. Ten years ago I couldn’t buy sweet corn or butternut squash and the only ribs available were beef short ribs for stock.
Now, in addition … Continue reading.....
Summer grilling is all about the marinades.
Well, unless of course one is doing barbecued chicken or ribs…. then it’s about the barbecue sauce.
Which reminds me…. Here is a quick English lesson:
To an American grilling meat means to cook it outdoors on a barbecue grill, either gas or charcoal.
To the British that is barbecuing. Grilling is to … Continue reading.....
Everyone on the internet says one should use the slow cooker in the summer as it keeps the kitchen cooler.
I have news, folks….
Having mon mari do all the cooking outside on the barbecue keeps my kitchen cooler.
However, I had these strange pork loin ends lurking in the freezer from the last time I cut pork chops. (I … Continue reading.....