These intimidating chops were actually pretty easy to cook. They’re called an “Iowa Chop”, and they’re just a thick-cut, bone-in, center-cut chop. I’ve discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature. I find they’re best just under 160 degrees. Pork Chops 2 1-lb. […]
pork
A Simple Brined Pork Roast
This is a very basic recipe that can be adapted with any flavors that you prefer. It differs from Joe’s previous pork recipe in that it’s brined and it doesn’t have a crusty coating. I also used a cheaper pork sirloin roast (~$ 6-7 for the whole shebang), which turned out every bit as flavorful […]
Roasted pork ribs
I braise meat all the time and have posted an example of it, so I decided to do a dry heat method. This is essentially very similar to my jerk ribs, but in the oven rather than digging my grill out of a snowbank. When it comes to roasting, there are a couple basic rules. […]
Tender Italian Meatballs
I wind up making this slightly different each time, but apparently if you follow the recipe as I wrote it down for mom it turns out great. The trick to tender meatballs of any kind is to add pureed onion (use a food processor or blender). Using a mixture of meats helps too. I often […]
MaPo Tofu
This recipe will knock your socks off and clear your sinuses out! It requires a couple of special ingredients, but once you have them you can make this all the time. No need for a trip to Tea House when you can make Ma Po Tofu at home! You can see the chili black bean […]
Spareribs part 2: jerk
This is the 2nd half of the spareribs I braised before. I prepared them jerk style, but sorta half assed so while they still turned out delicious, they did not spirit my palate away to the Caribbean. The jerk marinade was about 1 part cider vinegar, 1 part water, half a lime’s juice, a bunch […]
Chicken Saltimbocca
I haven’t been cooking that much lately (my energies have instead been spent on pickling and preserving things), but tonight I got back into the kitchen and put together an excellent meal. Saltimbocca (literally, ‘jumps in your mouth’) can be made with chicken, veal, or pork cutlets, and this time I opted for boneless, skinless […]
Fresh Spring Rolls and Singapore Noodles
An ode to rice noodles! Today I had fun exploring the international grocery stores in Rochester. Rice and Spice, an Indian place, is great and I got excellent service there. The shopkeeper helped me find everything on my list and even gave me some recipes. The Asian Food Store was really seedy and kind of […]
Fettuccine alla Carbonara
This might just be the perfect weeknight meal. Have you ever thought to yourself, “wouldn’t it be awesome if there was a combination of scrambled eggs and macaroni and cheese that also contained ham and only took about half an hour to make?” Then this is the recipe for you! It’s incredibly simple and deeply […]
Chicken with Thai Basil (Can also be made with virtually any other form of protein)
This is a super easy stir fry with an unforgettable flavor. In Thailand, ‘Holy basil’ is typically used, but in the US most people make it with ‘Thai basil’. (Now that I’ve tried the holy basil, I think that Thai basil is better.) You can use any mild meat, like chicken or pork, and either […]