Sugo and Polenta with Over- Easy Egg

Rustic, but not simple, as it gets and so very satisfying. The combination of tender polenta and some sort of saucy meat is a classic. This one, based on a recipe from the book Hello! My Name is Tasty (I’m loving this book and I wrote about it previously here), is an excellent example ofContinue reading “Sugo and Polenta with Over- Easy Egg”

Glandoulat: Red Beans and Pork with Carrots from the Southwest of France

Cool name but really this is a delicious classic combination of pork and beans made all the more refined and nuanced because it’s another recipe from Paula Wolfert’s The Cooking of Southwest France.  It’s perfect for the cool weather months and simpler to prepare than a Cassoulet or Garbure (It’s been a while since IContinue reading “Glandoulat: Red Beans and Pork with Carrots from the Southwest of France”

Equilibrium-Brined Pork Belly

Brining has been in the culinary home cook’s lexicon for the better part of maybe 15 years now. I first heard about it in a beloved episode of Alton Brown’s “Good Eats” where he brines the Thanksgiving turkey. It sounded so damn cool and science-y. It is a powerful trick that anyone can do andContinue reading “Equilibrium-Brined Pork Belly”

Pork Tenderloin, Cauliflower and Brussels Sprouts with Cider Sauce

  Mid-week dinners do not have to be boring, sloppy or rushed. A meal like this looks great, tastes awesome and comes together in less than an hour. The only shopping i did for this was to stop by at the store to figure out what the protein is going to be. It could’ve beenContinue reading “Pork Tenderloin, Cauliflower and Brussels Sprouts with Cider Sauce”

Pork Chops with Sage Salt, Purple Potatoes and Cracklings

Recently I needed to cook some pork chops for dinner. These are delicious thick ones from free-range pigs courtesy of the local Yonder Way Farm. It was mid-week on a school night and I needed them to be cooked pretty quickly for dinner along with some fried rice. No time for sous vide-ing for anContinue reading “Pork Chops with Sage Salt, Purple Potatoes and Cracklings”

Hay-Roasted Pork with Yucatan Achiote Marinade

Pork shoulder or pork butt is  one versatile piece of porcine goodness. It is infinitely flexible and can be at home in any cuisine. It can be roasted, braised, cut up and stewed, barbecued or smoked and of course it is the main ingredient in sausage. On top of all that I love how itContinue reading “Hay-Roasted Pork with Yucatan Achiote Marinade”

Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas

Pork collar is normally cured and dried and is the delicious coppa that I’ve posted about before. Chefs figured out that this cut can be more versatile than just a salted and cured coppa. I’ve seen several recipes in books and restaurant menus recently that treat this marbled cut like an awesome pork loin. It hasContinue reading “Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas”