We had some pork chops in the freezer. We also had lots of russet potatoes. Broccoli and button mushrooms were on sale. Sounds like the makings of a dinner to me.
How, without a smoker, can you get that wonderful slow-cooked barbecue taste when you don’t have an outdoor grill? Well, I found a really good solution.
The origins of this simple sauce mixed with long pasta noodles are not clear. It’s likely it came from the area around Amatrice, a mountainous part of Italy. The base of this sauce, traditionally, is cured pork cheek.
Kick the can and start from scratch.
I tried one new recipe recently that I have to say is certainly a keeper. This produced a succulent pork suitable for so many uses from sandwiches to barbecue to fried rice.
This Balsamic Pork recipe can use any kind of pork. It also would work with chicken or beef. Along with boneless pork chops or pork loin medallions goes frozen potato and onion pierogi as the dumplings.
With spring asparagus all over the place, this is a good place to use it. This makes a good size pot even though it’s scaled to six servings.
Paté is basically some sort of chopped liver. The most famous version of this is froi gras, chopped liver of a goose or duck. But you can make your own simple paté right at home without the big expense.
Our meat consumption has dropped by more than 12 percent in the last five years, according to the U. S. Agriculture Department.
Traditionally, the family gets together to celebrate with music, dancing, fireworks and, of course, lots of food. A favorite at these celebrations are Jiaozi or Chinese dumplings.