Foodie update!!
I discovered the most AMAZING spaghetti bolognese recipe. Savuer did an entire issue on Ragu alla bolognese with about 10 different recipes, and I chose the one that sounded the simplest and it is just mouth watering. Only, instead of lard, I use vegetable oil :) I then put away in mason jars and we have it for every meal. It only lasts a few days because it is soooo delicious.
Clicky!
Last week I made what had the potential to be a pretty good chicken and rice casserole, with chorizo. Sigh. If only the rice had cooked all the way through and it had not been a... crunchy rice casserole. Chorizo makes everything better, though. And when in doubt, so does cheese, melted on top. Perhaps I would have done better had I followed this recipe exactly, but I made it up as I went along, instead, with as expected results.
Speaking of which, ham products in general, such as bacon, and pancetta, and prosciutto, also make everything better. Which is why tonight, there is linguine, with clams, and prosciutto, sauteed in butter with garlic and onion, chiles and white wine. It will be delicious!
One recipe that I made up that went very well was my take on souvlakis! I took a pork tenderloin and sliced it into 1 inch medallions. I then rubbed it all over with the spices from this recipe and pan fried the medallions. I served it with the mint yogurt sauce and brussels sprouts. Very tasty!
Also, another repeat recipe that is becoming a favorite- pulled pork. Take a 3 pound boneless pork shoulder and rub all over with mesquite BBQ rub. Roast at 325 in the oven for 4 hours, until it falls apart. Then shred, and mix with Rufus Teague's BBQ honey sweet BBQ sauce. Good GOD that BBQ sauce is heaven. Have with corn on the cob, honey wheat bread with lots of butter, and slivers of bread and butter pickles. I could eat this alllll day. I also plan on trying to make collard greens to serve with this later this week.
I also must commend Nick Frankel on his carnitas. Made with a sauce of richly reduced rendered pork fat and citrus juices, they were the highlight of my last week's eating. The meat was crisp and tender, and the flavor astounding. You can find the recipe here if you care to become a Cook's Illustrated member (it's free for a 14 day trial).
Clicky!
Last week I made what had the potential to be a pretty good chicken and rice casserole, with chorizo. Sigh. If only the rice had cooked all the way through and it had not been a... crunchy rice casserole. Chorizo makes everything better, though. And when in doubt, so does cheese, melted on top. Perhaps I would have done better had I followed this recipe exactly, but I made it up as I went along, instead, with as expected results.
Speaking of which, ham products in general, such as bacon, and pancetta, and prosciutto, also make everything better. Which is why tonight, there is linguine, with clams, and prosciutto, sauteed in butter with garlic and onion, chiles and white wine. It will be delicious!
One recipe that I made up that went very well was my take on souvlakis! I took a pork tenderloin and sliced it into 1 inch medallions. I then rubbed it all over with the spices from this recipe and pan fried the medallions. I served it with the mint yogurt sauce and brussels sprouts. Very tasty!
Also, another repeat recipe that is becoming a favorite- pulled pork. Take a 3 pound boneless pork shoulder and rub all over with mesquite BBQ rub. Roast at 325 in the oven for 4 hours, until it falls apart. Then shred, and mix with Rufus Teague's BBQ honey sweet BBQ sauce. Good GOD that BBQ sauce is heaven. Have with corn on the cob, honey wheat bread with lots of butter, and slivers of bread and butter pickles. I could eat this alllll day. I also plan on trying to make collard greens to serve with this later this week.
I also must commend Nick Frankel on his carnitas. Made with a sauce of richly reduced rendered pork fat and citrus juices, they were the highlight of my last week's eating. The meat was crisp and tender, and the flavor astounding. You can find the recipe here if you care to become a Cook's Illustrated member (it's free for a 14 day trial).