Category Archives: Pork

Oven-Cooked Pork Ribs, Wet or Dry

This is one of the ultimate comfort foods.  It’s as basic as a rural tradition can be without involving cousins who marry.  This is food meant to feed large groups of people with the least amount of effort (let’s face it, the folks cooking ribs usually spend more time drinking and socializing than anything else).  So if you’re wrapped up in a sophisticated recipe or stressing over the finer points, you’re doing it all wrong.

Wet or Dry, the Trick’s to Go Low and Slow

So get over it.  Take a breath.  Have a drink.  Enjoy the ribs.

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Sausage Stuffing (chicken or pork)

This recipe yields enough for a 20 pound holiday bird.  Reduce ingredients proportionally for a family size chicken or duck.

bringing good things together

Also – if you’re using sausage links remove the casings before cooking.

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Filed under Pork, Poultry, Sauces & Stuffings

Braised Pork Loin

Braising doesn’t always take time.  With a little practice this elegant meal can go from prep to table in about an hour.

rustic & charming

 

This recipe calls for butterflying the meat in preparation for seasoning, a technique that adds flavor and saves on marinade time.

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Filed under Main Courses, Pork, Technique & Dirty Secrets

Center Cut Pork Roast Barbecue

Comfort food is an art & barbecue’s an expressive medium.  You want to balance the substance of fat with a tang of spice for that feeling of mellow satisfaction.  Like all things simple the trick is to limit your selection and quantity of spices so that the tastes are distinct and complimentary.

pork roast BBQ

All the spice selections are to my taste, so you can substitute whatever appeals to you.  Fashion sense aside, spice is an accessory so try to limit variety–salt, pepper and a few specific flavors–in exchange soothing familiarity.

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Filed under Main Courses, Pork