Thick boneless pork shoulder strips, marinated, pan-seared and finished in the oven. The result was juicy, mouth-watering pork perfection.
A leftover steak inspired me to turn refrigerator leftovers into a delicious, nostalgic dinner.
I love Spam. It’s porky, it’s salty, it’s fatty…sigh! And those of you who also share my love of this canned, gelatinous, porcine delight understand…because you love it, too! Admit it!
After SO many roasted chickens, this recipe was perfect for a change of pace. Olives, lemon zest, ginger, garlic and shallots infuse a lovely subtle fragrance from the inside of the bird, while a warm, nutty spice blend adds bold flavor and crispness to the skin.
Fresh salmon steak, grilled to perfection, is paired with crisp baby bok choy for a delicious combination of textures. A bold drizzle of Asian-infused oils and soy suace adds a punch of flavor. Fresh Thai basil finishes the dish with a bright, herbaceous note. Seared Salmon Steak with Baby Bok Choy and Thai Basil 1 lb salmon steak coarse sea salt freshly ground black pepper 1 lg head baby bok choy, split, rinsed and drained 1/4 ts freshly grated lemon zest 1/2 ts freshly grated ginger 1 clove garlic, finely…read more
Pork and a barbecue grill – a delicious combination!
After seeing Julie & Julia last weekend, I was inspired to try this classic recipe. Was it as magical as portrayed in the film? Of course it was. Anything with this much pork fat can’t help but be magical!
A classic recipe, new to me! I generally don’t like fruit with savory dishes, but this was a delicious surprise! The olives and prunes compliment each other beautifully and create a flavorful marinade and sauce. A dash of red pepper rounds out the flavor spectrum.
Thick pork loin chops provide the perfect meaty backdrop for a savory, earthy, Asian-based mushroom sauce. Warm and spicy five-spice powder is balanced by the sweetness of oyster sauce and the bright, salty notes of light soy sauce. Crimini mushrooms lend delicate texture and subtle flavor.
Baby bok choy is a compact version of the long, slender bunches commonly found in Chinese cuisine. Mild in flavor, they are delicious prepared in a variety of ways, but I like it most often as a refreshing, crisp contrast to spicy, highly seasoned main dishes, such as soy sauce roasted chicken.