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.
We compromised…..
He tossed a few wood chips … 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 … 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 … 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 … 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 … 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 … Continue reading.....
Have you watched the news lately?
To quote Willie Nelson:
‘The best I can tell
The world’s gone to hell
And we’re sure gonna miss it a lot’
You can watch / listen to Willie and Merle singing It’s All Going to Pot here.
It’s … Continue reading.....
I usually can’t be bothered to make a marinade that requires cooking, but I found this in an old cookbook, Great Grilling, and decided to try it.
I made a few substitutions, using what I had on hand. If you don’t have mirin, use dry … Continue reading.....
Today was the perfect summer day: warm but not hot with crystal clear blue skies.
If it wasn’t for walking the dogs before sunrise I would think it was July.
However, the sun not coming above the horizon until after 7:30 is a sure sign … Continue reading.....
Pork tenderloins are great for stuffing. They’re easy to slice open and cook in 30 minutes or less.
They don’t take a lot of stuffing, just enough to add flavor..
I stuffed this with mushrooms.
They kind of oozed out the top, which was fine … Continue reading.....
