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.
We went for 2 entire months without mushrooms during lock-down last spring. To be honest, it wasn’t a problem (as far as I know) in the stores….. It was me being fussy about produce. I was doing all the shopping online and picking it up at the drive-through. I didn’t trust the store shoppers with … Continue reading…
Those of you who read this blog know I’m not a fan of fruit with meat. I make an exception for lemons….. Lemons and capers can improve almost anything. Or lemon and browned butter. Or just a squeeze of lemon. Oranges, cherries, and peaches, don’t get on or near meat in my kitchen. Until now, … Continue reading…
We eat a lot of pork tenderloin. It’s only a bit more expensive than chops and it’s always good. For summer cooking on the grill, mon mari is careful not to overcook it (pink is best) so it stays moist and tender. Here are more summer Pork Recipes. For winter cooking in the kitchen I … Continue reading…
This is the last of the outdoor cooking recipes of the season. I had planned on posting it before we left but life got in the way, Think of it as a last chance to use the grill if you get a day or week of warm weather. Or roast the pork or save the … Continue reading…
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 … 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 … 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 … Continue reading…