Just Say No
Indistinguishable from Spam in both flavor and texture. I was doing some recipe development 'ham encased in pastry' dish, and decided to take the quick and easy route by buying a DAK canned ham. Much to my dismay, it was…
Pork Scaloppine with Marsala-Porcini Sauce
This is one of those dishes that is not only good-tasting, simple to prepare, and is also photogenic. If you are looking for a dish that is an alternative to something marsala then this is it. The stock created by boiling…
Marsala Sauce
Marsala Sauce is ridiculously easy to make, and goes well with pork, chicken, or veal. In fact, there is probably no cheaper and easier way to dress up an ordinary chicken breast than by turning it into Chicken Marsala. The…
Pork Tenderloin Cordon Bleu
This is one of my favorite ways to prepare pork tenderloin. Butterflying it and adding the ham, swiss cheese, and cream cheese mixture adds maybe five minutes to the prep time. In this recipe I've mixed a little stone ground…
Mesquite-Smoked Pork Tenderloin and Saffron Risotto
One of the beauties of my smoker is that it takes almost no effort to make a great meal. The rub is one I've used before: 2 teaspoons smoked sweet paprika1 tablespoon brown sugar1/2 teaspoon onion powder1/2 teaspoon celery salt1/2…
Hickory Smoked Pulled Pork
Bradley Smoker + Pork Shoulder = Awesome Two years ago I bought a Bradley Smoker and have enjoyed it thoroughly. I recently decided to try to make hickory smoked pulled pork and I can't believe how awesome-tasting and easy it…
Pork Tenderloin Cordon-Bleu With Mustard-Mushroom Creme Sauce
I discovered the recipe at Serious Eats last week and decided to make if for Mother's Day dinner. It was a winner. Even my son, who is not a big pork fan, loved it. Here is my version, slightly altered…
Rosemary-Sage Pork Loin with Bordeaux Sauce
This turned out fantastic. It is difficult to prepare a pork loin that isn't dry, and this one is wonderful. While I used Bordeaux for the sauce, any red wine will do. For the Pork Loin 2-3 pound boneless pork…
Sauteed Prosciutto-Wrapped Pork Chops
One of the reasons I enjoy this hobby is that there is so much to learn, and that is the reason I love Mark Bittman's How to Cook Everything. Preceding each section of recipes is some great instructional material for…
Sear-Roasting
So just how did I get that thick pork chop so juicy? The answer is sear-roasting. Sear-roasting is a two-step technique. First you sear or brown the meat in a saute pan on the stovetop, not worrying about how done…