Category Archives: pork

Cinnamon-Cayenne Baby Back Ribs with Agave Glaze

I have a big problem. Every time I learn just how bad a particular food is for you, I can’t get it out of my head. You see, as my interest in nutrition/health continues to grow over the past couple of years, I read more and more about the health benefits (and defecits) of many food stuffs. Recently, while Brian and I were weekending in Portland, we hit up a Chili’s chain restaurant in search of some margaritas. (BTW, problem #2, for later discourse, is my inexplicable longing for chain restaurants when I am out in the middle of nowhere – restaurants that I am not particularly amenable to frequenting in “real life”). Regardless, as we perused the menu at Chili’s, we were fascinated that all of the menu descriptions were adorned with calorie counts. Let me just say: OHMYGOD. I was most taken aback by some of the “healthier” stuff’s deadly characteristics (um, 1400 calories for a salad?? almost 1300 for a grilled chicken sandwich??), and yet still bummed by some of the more notorious items (ribs and burgers clocking in over 2,000 calories, etc.).

Moral(s) of the story:

1) i took immense pleasure in the country fried steak (1270 cals) I ordered, of which I ate half and was glad with every bite that it was not a salad.

2) though it is probably not great for business, I appreciate having the information.  maybe this kind of exposure will inspire restaurants to offer healthier food.

3) I haven’t been able to get ribs out of my mind since — and here is a killer recipe! These ribs are quick cooking, relative to most rib cookery which typically takes 4+ hours (this recipe only takes 1 hour), and have a great sweet/spicy flavor combination. Yum!

Continue reading

Advertisements
Tagged

Pappardelle with Prosciutto and Orange

I don’t like to pick favorites with my pasta, but this one is pretty special. I love egg noodles, and while this recipe calls for — nearly demands — fresh pasta, this egg pappardelle found at TJ’s is super close to fresh pasta. The combination of the salty prosciutto and sweet/tangy orange is amazing.

Continue reading

Herb and Mustard Crusted Pork Tenderloin

“The best pork I’ve ever eaten”.  Brian’s sentiment, and I agree with him! The fennel and mustard combo, in my opinion, is what makes this pork so good. Try it immediately!

Continue reading

Tagged

Croque Madames (quickened, definitely not lightened)

In a continuing effort to improve my photos, I took a little field trip to one of my favorite shops, Paper Source, to purchase some props. Behold one of the pieces of beautiful wrapping paper I purchased to use as a background. Despite my somewhat inexplicable lack of motivation in pretty much every area of my life right now, I have, somewhat miraculously, managed to construct a DIY light box, very much using Ashley’s model and other resources on the interwebs — something that’s been on my to-do list for many months.  I’m starting to see some improvements around these parts, which is a nice motivator. Who knew?

Oh, and the food. This sandwich is the freaking bomb. Make it, immediately.

Continue reading

Tagged

Caramelized Onion, Cheese, and Pork Flautas

These flautas are the answer to the soft taco v. crispy taco argument. Perfect served with quacamole and greek yogurt. Seriously yum.

Continue reading

Tagged

Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

It’s almost shameful posting another pasta recipe so soon, but this was just too good to wait (and yes, normally I would sit on my hands for a few days so i didn’t seem pasta-crazed, which I obviously am). Regardless, I love broccoli rabe with pasta, and the egg pappardelle I found at Trader Joe’s was fantastic.  Together, this dish was delectable, and worth a little carbo shame. This is probably in my top 5 favorite pasta dishes ever.

Continue reading

Tagged

Cuban Sandwiches

Since I work a little later on Thursdays, I thought a slow cooker meal would be a great idea. I’ve been wanting to make pernil for a while (Puerto Rican roast pork shoulder) and I love the idea of cooking it in a slow cooker. We planned on just eating the meat for one meal, and then using the leftovers for cubanos, but we couldn’t wait.

Continue reading

Tagged

Chicken Stuffed with Prosciutto, Fontina, and Herbs

I had to triple-check to make sure I hadn’t posted this before. This used to be one of my stand-by recipes; the one,  while I was still getting my feet wet in the kitchen, I could still confidently serve another human being and feel good about it. I found myself with all of the ingredients for this dish in the fridge, and was reminded of how much I love it!

Continue reading

Tagged

Prosciutto Wrapped Dates Stuffed with Fontina and Sage

ZOMG these are good. Perfect blend of salty, sweet, and savory. Yum. These were brought to my family’s house on Christmas so unfortunately I didn’t get a picture when they came out of the oven. Let me assure you that they get nice and crispy and a little oozy with cheese. Perfect make-ahead appetizer, too.

Continue reading

Tagged

Bangers & Mash

Brian’s been asking me to make bangers and mash foreverrrr. Why in god’s name did I wait so long?? It’s SAUSAGE and MASHED POTATOES. How bad can that be? Overall, this is one of the best mashed potatoes recipes I’ve ever made, and the sausages couldn’t be easier or yummier. Make this!

Continue reading

Tagged

Roasted Brussels over Polenta with Pancetta

I think I might love….
brussels sprouts. A couple of weeks ago you couldn’t have gotten me to touch a brussels sprout. But now? Amazing. Serving it with my second favorite food of the moment (polenta) doesn’t hurt, either.

Continue reading

Tagged

Stuffed Flank Steak with Boursin and Prosciutto

Each year, my mother and I drive up to York, ME for a cooking class at the Stonewall Kitchen headquarters. This steak was taught and served, and I loved it. You can stuff it with whatever you like, but I love this combo of boursin cheese (amazing stuff with the steak), spinach, roasted peppers, and prosciutto.

Continue reading

Tagged

Quiche Lorraine

I heart quiche, and this quiche is no exception. Perfect for snacking or for lunch with a nice big green salad.

Continue reading

Tagged

Pork Loin with Fig and Port Wine Sauce

I want to put this sauce on everything. Seriously. Come to think of it, the sauce would work equally well with a nice roasted chicken too! I made the sauce a day ahead and was a cinch to reheat before a dinner party.

Continue reading

Ricotta, Prosciutto, and Basil Calzone

Brian and I are both feeling under the weather. This easy calzone was about all I could consider cooking…and it totally hit the spot for both of us. Can’t go wrong with this. much. cheese.

Continue reading

Pork Chops with Herb Gravy (and a partial kitchen tour)

Hello, lover [gravy]. I am clearly obsessed with anything gravy, and this is no exception. The sage adds a really nice “woodsy” quality to the sauce, but you might want to use a little at first and see how strong you like it. I served it up with mashed sweet potatoes and steamed and buttered green beans.

Continue reading

Porky Blue Cornbread

Ok, so what do you do with 2+ pounds of leftover pulled pork??

You stick it in cornbread, that’s what! What a good idea this was. The pork added a nice substantive meaty factor without being overwhelming. The bread itself was buttery, moist, and just a wee bit spicy.

*Sorry for the crappy pictures… I took this to a friend’s football party and left my camera behind 😦

Continue reading

Mango BBQ Pulled Pork

My favorite time of year is all of a sudden here (wasn’t it summer, like, last week?) and that means it’s also time for my favorite type of cooking. Sloooowly. I love food that can bubble away at the stove all day, requiring minimal attention and producing maximum yumminess. This is one such meal. The picture here is on an Ezekiel sprouted grain bun, but I actually ditched the bun and just ate the porky goodness by itself. A lettuce wrap, or in a salad, would also be yum. Serve with crisp cole slaw and enjoy.

Continue reading

Pork Chops alla Pizzaiola

This is one of the first dishes I made when I was learning to cook, and I’ve it countless times since. I always seem to have a little extra sauce, so this time I decided to make good use of it and serve a little pasta with it. Yummers.

Continue reading

Advertisements