As many of my readers know, in order to have boneless pork chops of a thickness I want I buy pork loin roasts and cut my own.
Roasts here are always tied tightly to be perfectly oval, and often have a layer of thin fat wrapped around them (like bacon, but with no lean).
I always look at both exposed … Continue reading.....
I have written often on the fact that I don’t eat spicy foods.
No sambal oelek for me, although mon mari loves it and we always buy some at the Asian supermarket.
I will have a few drops of the green Tabasco, but never the red.
It’s really the heat from peppers, capsaicin, that I avoid. Other types of heat,like … Continue reading.....
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.....