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. […]
Pork
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 […]
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 […]
Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits
How does barbecue done in a three star restaurant look like? Like this dish that I made using the last third of pork belly I […]
Under Pressure: Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette
A bit more complicated to make than those delicious pork buns is this dish from Thomas Keller’s Under Pressure using the second chunk of the […]
Pork Belly Buns
When Jason from Yonder Way Farm asked me if I want the pork belly pieces he had on hand as I was picking up some […]
Terrine de Tête de Cochon
A pig’s head, or half of one as I have here, is not a pretty thing. No matter what the great Fergus Henderson says a […]
Cotechino, Lentils, Polenta and Salsa Verde
Every year for New Year’s Day I usually have a Cotechino served with lentils on the table for dinner. I posted about this Italian sausage […]
A Terrine of Teal
We shot a limit of teal (small ducks) this year on one of our trips. It was two of us and my buddy did not […]