If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Category: Pork

Rick Bayless’ Authentic Pork Tinga

Photo Courtesy of Food and Wine Magazine Do you have recipes that sit there tempting you but that look too winter-y when you discover them on the first warm day of Spring?  That’s what happened to me with Rick Bayless’ flawless recipe for Pork Tinga. …

Double Cut Pork Chops with Roasted Garlic Butter and a side of Stir Fried Asparagus and Mushrooms

Pork is the world’s most widely eaten meat.  It accounts for 38 percent of meat production worldwide.  You’ll have trouble finding it in the Middle East and most of the Muslim world because both Jewish kosher and Islamic halal diets ban it outright.  But almost…

Spicy Pork Noodles with Bok Choy from David Tanis…and they’re Gluten-Free!

         Maxim’s Palace Hong Kong as I’ve never seen it… empty! I love dim sum, the tapas of China. I will never forget Andrew and my visit to one of the world’s most famous dim sum palaces, the strangely named Maxim’s Palace in Hong Kong. …

An Asian Spiced Barbecue in the dead of Winter

An Asian Spiced Barbecue in the dead of Winter

           The craving for ribs doesn’t end the minute the grill gets garaged for the winter.  Fortunately, Bobby Flay developed an oven/broiler combination that takes the place of the backyard barbecue and delivers, in no time at all, an excellent rack…

Cooking School: Melissa Clark and Alex Guarnaschelli’s Pork Chops with Shiitake Mushrooms

         Melissa Clark Melissa Clark, one of our favorite New York Times Food columnists, has just started a new Wednesday feature. Called “The Restaurant Takeaway” it is ‘devoted to restaurant dishes you can make in your own kitchen, tested and tweaked for home cooks’.  If…

The Meatball Shop’s Spicy Pork Meatballs with Parmesan Cream Sauce

The Meatball Shop’s Spicy Pork Meatballs with Parmesan Cream Sauce

“Meatball Mike” Chernow (left)  and Chef Daniel Holzman             Chef Daniel Holzman and his partner, Michael Chernow, AKA “Meatball Mike” are New York’s Kings of the Meatball.  With the opening of their 5th location, on the Far East side of Manhattan, at 1462 Second Avenue, they are…

Cosmo Goss’ Beer-Braised Pork Belly and Arugula Salad

         Chef Cosmo Goss “Hop Chef” Gail Collins, the columnist who calls the New York Times Opinion pages home, loves a good name.  One of her all-time favorites is Butch Otter, the Governor of the great state of Idaho about whom Collins wrote: “ That…

Almond’s Brussels Sprouts Hot and Cold and a Carb-Free Stuffed Pork Chop with Dijon Mustard Sauce

         Jason Weiner with an un-Monte’s Ham From the moment Almond Restaurant opened 12 years ago in an old roadhouse in Bridgehampton, it’s been a smash hit.  (It’s also been featured here before https://www.chewingthefat.us.com/2011/06/roasted-asparagus-with-lardons-and.html).  We quickly became regulars drawn by the consistently great food that comes…

Sichuan Stir-Fried Pork in Garlic Sauce with Mushrooms, Water Chestnuts and Snap Peas

         There’s a Sichuan restaurant close to home in New York that I go to more frequently than I’d like to admit.  There’s a big “B” in the window which means The New York City Board of Health has some “issues” with the place.  In…

Memorial Day Weekend! Time to bring out the Orange and Soy-Glazed Ribs and Coleslaw with Apple and Yogurt Dressing to go with them!

                    The Un-Official start of summer officially starts this Friday. Out our way, that generally means a lot of premature wearing of summer clothes because we’ll still have a couple of weeks before it gets warm. The cool nights won’t stop…

Mu Shu in Moments from Gourmet Magazine

Ready to be folded, Mu Shu in a Moment!            Restaurant General Tso’s Chicken the good, the bad and the ugly. In our bid to eat healthy, Chinese food has taken quite a hit. We never order it for takeout.  And our visits to…

Pork Chops Scarpariello adapted from Gourmet Magazine

Italian Immigrants bound for the US. Notice the preponderance of men. If you frequent good old Italian-American Red Sauce restaurants, you may be well acquainted with a close cousin of this dish: Chicken Scarpariello.  Its origins, however, are not in Italy but in an Italian…

Sichuan Stir-Fried Pork in Garlic Sauce from Cook’s Illustrated Magazine

Sichuan Province, Land of Plenty          In one of their masterpieces of science and cooking combined, Cook’s Illustrated chose to take on one of my favorite Chinese Restaurant dishes: Sichuan Stir-Fried Pork in Garlic Sauce.  Sichuan cooking is immediately associated with hot and spicy flavors.…

Sticky Chinese Pork Stir-Fry and it’s Low Fat too!

         At the risk of sounding like a broken record, the stir-fry is the savior of every harried home cook.  When you have to get dinner on the table in as short a time as possible, a stir-fry’s hard to beat.  It’s all a matter…