After much time wearing an apprentice apron, I’ve graduated to the role of butcher. With this job comes the duty of talking about how to cook meat. I find it funny how much faith people place in me because I … Continue reading…
Pork
Cooking at High Altitude: Amanda’s Green Chili Stew
A few weeks ago Brad and I headed west to spend some time with his family in Colorado and to embark on what has now been deemed our second annual ski trip with Amanda and Alec – Amanda being Brad’s … Continue reading…
Braised Pork Taco Magic
Last summer Brad and I just couldn’t get enough of grilled pork tacos. I get these country style ribs from Ray Bradley, marinate them overnight, then Brad gills them low and slow. Our ritual is to thinly slice that lightly … Continue reading…
Roast Pork Loin with Rosemary and Fennel Seeds
Roast Pork Loin with Rosemary and Fennel Seeds 3 lbs. pork loin roast (mine was a bit under, about 2.6 lbs.) About 6 cloves garlic Handful fresh rosemary, chopped Tablespoon fennel seeds Tablespoon whole black peppercorns Salt Olive oil Butterfly … Continue reading…