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.
Posted on October 24th, 2017 by James
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Kick the can and start from scratch.
Posted on April 13th, 2017 by James
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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.
Posted on June 15th, 2016 by James
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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.
Posted on December 5th, 2015 by James
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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.
Posted on July 14th, 2013 by James
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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.
Posted on May 7th, 2013 by James
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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.
Posted on November 17th, 2012 by James
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Our meat consumption has dropped by more than 12 percent in the last five years, according to the U. S. Agriculture Department.
Posted on February 11th, 2012 by James
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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.
Posted on January 25th, 2012 by James
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I find it hard to believe people would bring into homes and businesses to steal this pork product.
Posted on May 14th, 2011 by James
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