200. Roast Pork Shoulder Cubano: Puerco Asado p.477

200. Roast Pork Shoulder Cubano: Puerco Asado p.477

The recipe
Very few things in life are as good, or as simple as roast pork. The bachelor party tradition among my group of friends is to spit-roast a pig over charcoal. We recently went in on a roaster and put it through it’s paces before my wedding. Spending the afternoon hanging out and watching the [...]

9 December 2008 | Beef, Veal, Pork, and Lamb, The Book | 5 Comments
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196. Sautéed Kale with Bacon and Vinegar p.541

196. Sautéed Kale with Bacon and Vinegar p.541

The recipe
The Book has got quite a few recipes that follow the [bitter green] + [cured pork] + [some acid] = [delicious] formula. In this case the bitter green is played by kale, cured pork by our perenial favourite: bacon, and cider vinegar is taking on the role of acid. You simmer the kale for [...]

5 November 2008 | The Book, Vegetables | 3 Comments
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186. Lillie’s North Carolina Chopped Barbecue p.479

186. Lillie's North Carolina Chopped Barbecue p.479

I can’t find a copy of this recipe online.
Barbecue is one of those things I would dearly love to know a whole lot more about. But living in Montreal means that I’m unlikely to stumble across BBQ competitions, and there are very few pit masters looking to take on an apprentice. My lack of a [...]

29 August 2008 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
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185. Tomato Barbecue Sauce p.479

185. Tomato Barbecue Sauce p.479

There’s no recipe for this one on Epicurious.
This barbecue sauce is meant to accompany Lillie’s North Carolina Chopped Barbecue, which we’ll get to next time. It’s apparently the style of barbecue sauce popular in Lillie’s part of North Carolina, and is best served slathered over chopped pork barbecue. It probably works well on most grilled [...]

9 August 2008 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
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127. Barbecued Chile-Marinated Spareribs p.490

127. Barbecued Chile-Marinated Spareribs p.490

There’s no recipe for this one.
These ribs are dead simple, but they take some forethought. The ribs are simmered in water for an hour, then marinated in sauce of New Mexico chiles, ketchup, garlic, cider vinegar, brown sugar, salt, tequila, vegetable oil, ground cumin, and ground allspice for the next eight hours. Half of the [...]

3 December 2007 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
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119. Turkey Wraps with Chipotle Mayonnaise p.189

119. Turkey Wraps with Chipotle Mayonnaise p.189

I can’t find an online version of this recipe, but it was good enough to earn a 5 mushroom ratings so I’ll give it to you here.
FOR PICKLED ONION
1 red onion (6 ounces), sliced crosswise 1/4 inch thick
1/2 cup cider vinegar
3/4 cup water
1/2 teaspoon salt
FOR CHIPOTLE MAYONNAISE
1 1/2 teaspoons chopped canned chipotle chiles in [...]

14 November 2007 | Sandwiches & Pizzas, The Book | 4 Comments
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106. Whipped Horseradish Cream p.893

106. Whipped Horseradish Cream p.893

Unfortunately there’s no recipe online for this one.
Beef and horseradish is one of those great combinations, the fiery sinus clearing slap-in-the-face of horseradish works really well with the succulent richness of beef. It’s not much good with other meats, but beef and horseradish is a love story for the ages. In this preparation horseradish is [...]

20 October 2007 | Sauces and Salsas, The Book | 2 Comments
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47. Cuban Black-Beans p.267

47. Cuban Black-Beans p.267

No recipe for this one.
These beans were fine, completely middle of the road fine. They’re pretty standard soaked black beans with a bit of bacon, green pepper, cider vinegar, and a bay leaf added. The effect of these added flavours was very subtle, so subtle you might not notice them at all. I tried them [...]

5 July 2007 | Grains and Beans, The Book | Comments Off
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31. Pork Chops With Sautéed Apples and Cider Cream Sauce p.480

31. Pork Chops With Sautéed Apples and Cider Cream Sauce p.480

Sorry, no recipe this time
The sautéed apples and cider cream sauce were absolute stars, but the pork chops themselves were a pretty indifferent base for this recipe. It starts with the cream sauce (shallots softened in butter, cooked together with apple cider, cider vinegar, sage, chicken stock, and heavy cream), then the chops are cooked [...]

16 April 2007 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
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