Recipes posted a year ago:
We recently took delivery of a heritage hog from April Joy Farm, and I wanted to cook one of the roasts using a recipe that would let the character of the meat shine, without a bunch of other flavors competing for center stage. Here’s what I ended up with.
Recipes from a year ago:
If you’re looking for a simple recipe for a weeknight, this is a good one. You can pair it with roasted spaghetti squash for “spaghetti and meatballs,” or you can simply enjoy it as a thick hearty soup like we did the other night.
Posted in Beef or Venison, Kids Menu, Main Dish, Pork, Recipes, Soups & Stews
Tagged Beef or Venison, easy, elk, garlic, meatball, mushroom, Pork, Sauce, Tomato
With summer in full swing, backyard cookouts and parties are often based on beach and tropical themes. In that spirit, here is a pork chop recipe for grilling that is infused with the tropical flavors of pineapple, mango, and lime. Add some freshly ground ancho chile powder for just a touch of heat, and some assorted other flavors, let them brine for half the day, and you’ve got the perfect main dish for a pool-side cabana party!
During the week, we often use leftover sauces and dressings from one meal as the basis for a new variation. Today is an example - a quick recipe based on the ideas at the end of our sun-dried tomato tapenade recipe. Unfortunately, it was also prepared during our recent “camera malfunction” period, so I’ve only got a photo of the finished meat. Not that you’ll need many photos to follow along…so we’ll fill in with a few tapenade shots for good measure.
This recipe came to us from the newsletter of a retreat center Karen has attended in the past, only originally written for chicken breasts and with a much sweeter sauce. So I set to work making some adjustments to suit our own less-sweet-loving palates, and to convert it over to work with a boneless butt pork roast we had in the freezer. The results were downright incredible.
This recipe is quick, easy, and grilled…the perfect combination for a weeknight when the sun is finally starting to make more than a once-per-week appearance and you feel like enjoying a little time on the porch or patio cooking. And despite the reputation that chopped chipotles have for being a bit spicy, the other ingredients in the glaze on these steaks do a great job of mellowing and complementing the flavor of the smoky chipotle while leaving just a slight amount of kick.
Say the words “spare ribs” to nearly any red blooded American male, and his saliva glands will kick into high gear. There is something about digging in with your fingers and eating meat right off the bone that satisfies our “id” and reconnects us with our primal ancestors. It’s no wonder that parts of the country have competitions and conventions dedicated to preparing (and consuming) this homage to our cave-dwelling days. And there are easily as many “secret” recipes and preparations as there are devotees to this finger-licking food.
This brings me to the recipe I recently tried out on a Sunday afternoon, using my pellet grill and a simple 80-minute long series of temperature “steps.” Purists may scoff, saying the only “real” way to make ribs is to start before the rooster crows to stoke up a fire in the offset firebox on their home-made “stick burner” and then babysitting and stoking it all afternoon while treating the ribs to a variety of basting and foil coverings and other treatments for hours and hours. I won’t argue that low and slow makes for some amazing ribs, but I can also say that my condensed cooking schedule and easy-to-use pellet grill yielded some tasty ribs with a lot less trouble and a lot less time.
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