A nice, sweet meat. Good as sausage, in stews, or cured as ham.
The plan tonight was to make a risotto again. Then I forgot to buy the
mushrooms. Unfortunately, I still had some beef stock to use up. So, as I had
been perusing some coffee table books, I came across a recipe for rice pilaf.
Making pilaf is pretty simple: Melt some butter, sweat some onions, cook the
rice a bit, then add the stock, boil, and simmer until the liquid is absorbed.
For improvisation, it turned out fantastic (and now that I think of it, Spanish
Rice is very similar to Pilaf...)
The same cookbook had a recipe for green beans and tomatoes, which turned out
pretty well, but I forgot the basil, which likely would've made it better.
All this was in accompaniment to some pork chops I picked up and pan-fried with
Altogether it turned out terrific, but I need to keep working on my vegetable
Here's what happened to the rest of last week's 10-lb pork
roast: slow cooker pork
Just like before, this was incredibly easy. After 3 hours, the pork was
cooked but still holding together. After 4 hours, it was tender enough
to shred. I substituted lemon juice for orange juice, because I had an
extra lemon on hand. I tried it without reducing the braising liquid,
and it was effectively tasteless. Reduce the liquid to add the lovely
This worked well as soft tacos for almost a week. A bit of lettuce,
cheese, and sour cream turned it into something reminiscent of Taco
Bell, if they'd ever serve pork (and I mean that in the best possible
All together, my experiment with a pork shoulder turned out great, and I'm
glad to have another thing to look out for when I'm perusing the local
I've been eating
way too much chicken
lately. It's what I know, and
it's not scary. But, experimenting is the entire point of this blog!
So, as an experiment, I bought a 10 lb. pork shoulder! Because the
shoulder does a lot of work, it's good to cook it long and slow to
tenderize it. Enter this recipe for Honey Balsamic Pulled Pork by
I cut my roast in half and tossed it in the slow cooker. Since I had
more roast than the recipe called for, I had to increase the chicken
broth and spices for the braise. During my last experiment with
I realized balsamic vinegar is quite powerful, so I only used half of
what the sauce called for. That was absolutely the right decision: The
sauce turned out fruity and sweet, but not overbearing.
This recipe was great for a lazy Sunday: I started the pork, got
groceries, went shopping, relaxed a bit, then had enough time to make
the sauce and some mashed potatoes for a nice dinner. And, I still have
half a pork roast to consider... Maybe some tacos carnitas?
I've been eating way too much chicken lately. What can I say? It's
cheap, and so am I. But, I'm alive damnit, and I need to allow myself
to enjoy some finer things like a nice, expensive cut of meat once in
a while. Lucky for me, pork isn't that expensive. So I picked up a nice
pork tenderloin, and decided to try my hand at this Pork Tenderloin
with Mushroom Sauce from
I don't have a deep roasting pan, so instead I seared it in my big fry
pan (4 minutes per side), then stuck it on a sheet pan in a 375° oven
for 25 minutes while I sautéed the mushrooms and made the sauce. Instead
of chicken broth, I used some white wine, but by far the boldest flavor
in the sauce was the mustard.
Altogether, it was perhaps the tastiest thing I've ever cooked. Mustard
sauces are delicious, as I learned last year with
Skillet Chicken with Mustard Sauce.
Though, the garlic basic couscous I made to accompany could use some
This is currently one of my favorite recipes. It's got everything I love:
Spicy, pasta, cheese, and mushrooms. It's relatively easy to make, and the
ingredients are not too expensive. It makes a lot of food, especially when you
add extra bell peppers.
Continue reading Spicy Penne and Sausage...