She cooks. He devours.
This recipe for pork carnitas has been making a regular appearance on our dinner table the past couple months. I love this recipe for many reasons, the top being it is incredibly simple to make. In fact, it is ridiculously easy to make. I find it funny that friends who are not in the immediate and [...]
This week at The Back Burner we will be sharing Christmas main courses. If, we were hosting at our home this year, I would make this gorgeous (and delicious) stuffed pork loin roast. It is stuffed with a mixture of fresh herbs, dinosaur kale and panko bread crumbs. Then it is slowly roasted while being [...]
This week at the Back Burner we are cooking up recipes using candy. Yes, candy and my recipe includes meat. I immediately thought of an old recipe I had made in the past, braised pork belly. I wanted more flavor, something a bit more exotic and enticing. This recipe for pork shoulder is a slow [...]
I had such a great time developing a recipe for Lindsay Olives for this month’s Kitchen PLAY event, that I decided to participate, as well. It really is fun, innovating and kind of reminds me of a Chopped Episode! The National Pork Board conducted a survey to find out the trends with pork and holiday [...]
One quiet afternoon, a piece of “savory pork” was dangled in front of my virtual nose, of course I followed it. To my surprise there was a new-to-me food blog, Mrs. Wheelbarrow, and it was ready to be devoured! Cathy, suggested that I may be interested in an event she had started with the Yummy [...]
Jacqueline and I have been talking about hosting a virtual food event, for the past couple months; okay, really it has been since August. She was twittering and writing about a Spiced Mexican Chicken dish that she served with Tabasco Watermelon Margaritas and we got to thinking that it would be fun to have an [...]
A slow baked spiral ham baste with a lavender honey and thyme glaze, served with truffle infused gratin of potatoes and tomatoes.
In Greece they make Souvlaki by marinating chunks of meat, usually pork or lamb, in olive oil, lemon juice and oregano, then they grill it over an open fire. This dish is easy to make at home and you can make it with a grill pan if you do not have access to a bbq or open fire.
She cooks. He devours. Culinary capers in an urban kitchen in West Oakland. Other half of Chez Us can be found @laudalino on Twitter. Read More…
