Search Results for: Pork

Pork Tenderloin with Grilled Pineapple Salsa

Cinco de Mayo, Spanish for the “fifth of May,” is celebrated next week, often with food and spirits. Many cooks, therefore, will be sorting through their jumble of spices to liberate the cumin, chili powders, cinnamon and oregano — common seasonings of Mexican cuisine. I once assumed the holiday celebrated Mexico’s liberation from Spanish rule … Full recipe post »

Asian Pork with Stir-Fried Asparagus

I picked up a pound of pre-packed, 1/4-inch thick pork cutlets at Trader Joe’s and a container of shiitake mushrooms. I had asparagus in my fridge, sweet bell peppers that had seen better days and voila: faster than take-out, less expensive, much less fat and twice as good. Chicken breast or thigh strips, or sliced … Full recipe post »

Good and Quick Chicken Chili

Not a white chili, not a red chili — it’s more of an orange chili, and it’s the fastest chili I’ve ever made. I had an hour, in between the gym and a kid’s hockey game, and needed to feed the gang before we left. I purchased an unfamiliar Better Than Bouillon Chili base. Sure, stock bases … Full recipe post »

Mussels with Chorizo and Fennel

I confess, my favorite part of  a dish of steamed mussels is the flavor-infused briny brew. Therefore, having  the appropriate “sop” for this sauce, to me, is crucial to their enjoyment. A  freshly baked baguette is a given. But I often serve steamed mussels, and their sauce on a bed of freshly cooked linguini. A dish  … Full recipe post »

Southwest Cornbread and Chorizo Stuffing

This Spanish-styled stuffing is this year’s break from traditional stuffing (think sage and bread crumbs). The smoky flavors of Spanish paprika, chorizo and cornbread were a marvelous punctuation to the components in our traditional Thanksgiving plate (think turkey, mashed potatoes, green beans and cranberry sauce). Corn bread can be made and toasted up to 48 … Full recipe post »

Pork Chops with Apples and Chutney

When my mid-Western friends think pork, they associate it with apples. When my Southern friends think pork, they are reminded of chutney. I’m a hybrid: A few cylinders running on mid-Western oil, the others on Southern comfort. When I think pork, I think apples and chutney. This is a quick recipe combining the two favorites. … Full recipe post »

Beer-Braised Brats and Bacon with Apple Kraut

What do you get when you combine brats and beer on a autumn weekend? Pre-game celebrations,in Anywhere, America. What do you get when you combine Black Oak Farm brats and bacon and then pour a Founder’s brewed beer into the pair? Michigan football celebrations, be it U-M, State, Eastern, or other colleges across the state. During football season, I’m … Full recipe post »

Potato-Corn Chowder with Sausage

Low-fat, easily thrown together soups can easily be created with ingredients picked up at roadside stands. I didn’t add cream or add flour-butter roux to thicken this batch; the fresh flavor of September corn and thickening power of lightly smashed potatoes was plenty satisfying. As well, these freshly dug, thin-skinned white potatoes did not need … Full recipe post »

Pork Belly Tacos

Food fads are generally followed by a backlash: an opposite yet equally fashionable trend suddenly emerges to balance the former. An example: A friend of mine, who previously eschewed anything with an iota of fat, recently extolled the wonderful pork belly dish she enjoyed at a local restaurant. I have to agree with my buddy, … Full recipe post »

Maple-Bourbon Beef Brisket

Fall is fast approaching, and summer’s last stand heaves under an abundance of produce. Early September finds the cook in a race against the first frost – canning, drying and spinning the plethora of freshly harvested vegetables and fruit into a tapestry of goodness. We relish these last long evenings, especially when it is warm … Full recipe post »

Brined, Grilled Pork Chops

Great Aunt Suela had a hog farm and, as a kid, nothing was more thrilling than spending a day at her farm. The highlight would be her calling the domesticated swine to their slop buckets: “Sue-we!” she’d holler, cupping her hands around her mouth. (The “Sue” would be a cadenced trill and the “we” as sharp as … Full recipe post »

Pork Chops in Beer

I’ve always loved pork chops-especially when they are cooked on the bone. I was nicknamed “chops” as a child for good reason. I’m visiting my brother and sister-in-law and promised to cook them dinner. On their fridge they’ve posted a message: Eat fiber — Drink water. A childhood “tic” of mine persists. When my brother … Full recipe post »

Prosciutto-Wrapped Asparagus with Crumbled Blue Cheese

It is considered within the  realms of “proper etiquette” to eat asparagus with one’s fingers. I  consulted with “Miss Manners”, whom I consider the authority on matters such as this. According to the web site ““,  Miss Manners answers the burning question…: “Dear Miss Manners, What is the correct way to  eat whole cooked asparagus spears? … Full recipe post »

Spaghetti Carbonara

Deliciously decadent! And I don’t need to be reminded I ate another deliciously decadent Amalfi coast spaghetti recipe, buttery Spaghetti with Fried Calamari, last week. But never mind; I crave classic Italian comfort foods when the weather is cruddy. Guiliano Bugialli, cookbook author and veritable master of Italian cuisine, specifically instructs not to use bacon when … Full recipe post »

Soba Noodles with Teriyaki Meatballs

This is one of those “I can be anything you want me to be” recipes. Skip the teriyaki meatballs and it’s a wonderful Asian noodle salad; served hot, cold or in-between. Or add the meatballs–the meatballs are a wonderful addition to the noodles and incorporate many of the same seasonings as the noodle dish. Put them in, … Full recipe post »