cheyinka: A sketch of a Metroid (Default)
[personal profile] cheyinka

Southern Living magazine had a no-cook issue that had a great recipe for summer rolls with peach slices and barbeque pork. They were delicious, but also a lot of work - they were intended for a party, where you'd make one for each guest and then your guests would make the rest themselves, so making them for my husband and son and I was, as I said, a lot of work. So instead I decided to make the recipe as a salad!

ingredients ) directions )
wendelah1: (cooking)
[personal profile] wendelah1
You all know how much I love my slow cookers. What you may not know is how much I love Mexican food. Last week, I bought a pork shoulder with the intention of making carnitas, only to find I'd lost the recipe I was planning to use. So I found another one online. Thank goodness for the internet.

This recipe calls for about half the amount of pork I had purchased, so I had to improvise. It still turned out great. I'd forgotten to buy avocados and it was too late to run out for them by the time I remembered, so we ate the meat right out of the cooker with flour tortillas and bottled salsa and hot sauce. Yum. The second night, I took out about half of the left-over shredded meat, fried it up in a huge skillet, served it on corn tortillas with the usual fixings. I think I am going to freeze the rest for a day when I don't feel up to much cooking.

The original recipe is by Melissa d'Arabian of the Food Network. Pork Carnitas


to the recipe )
wendelah1: (cooking)
[personal profile] wendelah1
I made this a couple of days ago, served with boiled new potatoes and steamed carrots. My family loved it. Makes 8 servings. I used the recipe from Lora Brody's Slow Cooker Cooking, but substituted a cheaper cut of pork.

recipe behind the cut )
cougars_catnip: (Default)
[personal profile] cougars_catnip
This is a favorite autumn meal. Brining the pork insures your roast is juicy, flavorful, and perfectly seasoned all the way through and is an essential part of this dish so don't skip this step.

Read more... )
wendelah1: (Default)
[personal profile] wendelah1
I made this recipe last night, with minor modifications, which I'll note in brackets. It is scrumptious, served with brown rice, or potatoes. The recipe is from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley, which you can purchase for yourself at Powell's, or read it at Google books. I highly recommend this cookbook. Every recipe I've tried of hers has been a winner. It took me 35 minutes to get this into the slow cooker; however, I'm an experienced cook and I've made this before, so gauge yourself accordingly.

To the recipe! )
cougars_catnip: (Default)
[personal profile] cougars_catnip
Sweet and Savory Pork Chops, easy to make but nice enough for company.


Read more... )
aquinasprime: (Default)
[personal profile] aquinasprime
On the menu tonight (and a frequent quick dinner in our house): Dijon coated pan-seared pork chop with ranch rice. We started making this when I was diagnosed with gestational diabetes and it worked well for me.

Read more... )
karohemd: (Chef)
[personal profile] karohemd
My butcher had these wonderful pork tenderloins so I bought one as I hadn't cooked with one in quite a while. It was vacuum sealed so I thought I'd try a rough approximation of sous vide cooking. I basically poached the loin, suspended from a wooden spoon in a stockpot full of hot water (don't know how hot it was, I chose a temperature I could still touch so probably around 60 degrees) for a bit more than half an hour, prodding it now and then to get an idea for how done it was. continued )
gwenhyffar: (Default)
[personal profile] gwenhyffar
I'm going primal, so instead of doing wonderful things to potatoes, rice or pasta, I need to think of more wonderful things to do to meat and veg.

This one worked very well for me and is simple to make. )
karohemd: (Chef)
[personal profile] karohemd
My butcher (the Art of Meat in Cambridge, UK) had these lovely looking ribs in his display and I haven't had ribs in ages so I couldn't resist.
The recipe is based on an old family favourite, so I'm at least the third generation cooking ribs this way. :o)

short description and photo )
karohemd: (Chef)
[personal profile] karohemd
This was my dinner last night. Not taken from any specific recipe but my own creation, possibly inspired by Jamie Oliver's style of cooking (I even have one of his Tefal pans, heh).



'Recipe' and another photo )
lorita: (Default)
[personal profile] lorita
This is one of my husband's and my D&D group's favorites. It's quite easy. I have no idea where the "San Francisco" label came from; living on the East Coast gives me very limited access to the food styles of that neck of the woods. This was handed down to me by my mother. I think the original came from a magazine or something. Apologies, no pictures for this one.

Read more... )
This is best served with rice and a green vegetable of some kind. My preference is broccoli or green beans. The sauce is very good poured over the rice. Depending on the specific type of pan you use, and how much sauce you make (I sometimes double the amount so I'll have lots leftover), this can in some cases be considered very basic poaching.

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