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By mlb, on January 5th, 2011%
Sometimes a person just wants a big hunk of meat, preferable still attached to a bone. Grrrrr! This is a recipe for one of those times.
I really liked the sauce, as it had a very nice, fresh flavor and not too much heat. If you want more spiciness though, you can add more jalapeno or even give it a dash or two of hot sauce. For me, though, 1/2 a jalapeno was fine.
I also chose to brine my pork chops, instead of doing the rub. I thought I’d be a bit safer with the brine, as I have been known to overcook a pork chop or two in my time. There’s a brine recipe down at the bottom of this post, feel free to use that or just skip and do the marinating rub. If you do brine though, I would just sprinkle on . . . → Read More: Monster Pork Chops, Yo!
By mlb, on October 26th, 2010%
I have dreamed of making a ham ever since I saw Alton Brown, on an episode of Good Eats, slather a country ham with mustard and crushed ginger snaps, and then squirt the whole thing down with bourbon. Wow, I thought. I want to do THAT! But, seriously, what do two people do with a WHOLE HAM? We would be eating ham every day for months.
But then, I saw this wonderful thing at Trader Joe’s. The ham steak. But it’s so little! It’s perfectly two-person sized! It’s awesome! I promptly bought one and then had to find something to do with it. The mustard-cookies-bourbon thing didn’t seem quite feasible, so I searched and searched. And then I found a delightful sounding glaze on epicurious.com. Although the recipe was for a whole ham, it seemed easily adaptable for a smaller version.
Oh, my ham was from Niman Ranch . . . → Read More: Honey-Thyme Ham Steak
By mlb, on July 1st, 2010%
Summer makes me think of Spanish food. I think it’s the sun and the heat and the fact that I want to make gazpacho all the time and drink sangria (also, all the time). So, it’s usually in Summer that I will grab one of my most favorite cookbooks ever and page through it looking for something tasty to make. The cookbook? The New Spanish Table. If you don’t have it, go get it. You will not be sorry.
So, yes, Summer. Spain….strawberries! This was really good. The berries got a little caramelized and pork tenderloin with rosemary is always a winner. I thought the sauce would be a little too acid-y but it was just perfect with this. Also, since you’re cooking them a bit, the strawberries don’t have to be overly super-over-ripe. A great use for the first ones of the season!
Pork Tenderloin with Lightly . . . → Read More: Pork Tenderloin with Lightly Seared Strawberries
By mlb, on April 19th, 2010%
Fennel pollen is kind of expensive but also really amazing. There really isn’t a great substitute for it, so if you’ve got a little extra money, I’d invest in some. So fragrant. Kind of like if you mixed fennel with curry and some kind of mystery tasty ingredient. I’ve seen it online at Amazon. I was going to go that route but, in the words of jwa, I was able to score some through my “shadowy, underground, food blog connections.”
Actually, I made a comment on twitter about wanting to get some and a fellow pdxer offered to sell me some from a big, fancy food order they were putting together! But honestly, I think “shadowy, underground, food blog connections” sounds better. Much more mysterious…
Even without the fennel pollen, I think these are worth making with the brine alone. The chops are so flavorful and juicy!
Pork . . . → Read More: Pork Chop Heaven, aka: Pork Chops with Fennel Pollen
By mlb, on April 11th, 2010%
Facebook, not just for fake farms and stupid quizzes…
I went to grade school, junior high and then high school with someone who now works at NASA. I know, neat! We recently got back in touch via facebook and now I am contributing to a cookbook review he’s working on. Not just any cookbook, but The Astronaut’s Cookbook: Tales, Recipes, and More. I must admit that when he first asked me if I wanted to help review the book and cook a few of the recipes I was a little worried. My only previous experience with space food was the novelty packages of freeze dried Astronaut Ice Cream you could get at the Bay area Frys. (Edited to add: I kind of miss the San Jose Ancient Egypt-themed Frys).
But, it was okay as the cookbook was filled with pretty normal looking recipes. In fact, it seems that . . . → Read More: Rachael Ray (and More) in Space: Part I
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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