Featured articles
Priscilla Pink Pig Ride @ Macy’s
Monkey Riding a Pig
Vietnamese Pork Chops
My Constant Moral Struggle (Involving Pigs, Bacon and Pork)
My First Post (I am a Pig Lover)
Follow Me
Cote de Porc Normand
Written by Cookin Bill on March 1st, 2013
Most people have heard of the region of Normandy in France. In history, it is well known for the D-Day invasion in World War II. However, many people do not realize that Normandy is rich in gastronomical history and has many wonderful food products from the region.
The former duchy of Normandy is administratively divided into two parts. Upper Normandy and Lower Normandy are the two regions. Upper Normandy is primarily an industrial area and is gastronomically tied to the sea because it faces the English Channel. Lower Normandy is inland and is primarily an agricultural area famous for its farms and orchards. Read more »
Arista al Ramerino
Written by Cookin Bill on February 21st, 2013
Mmm…Roasted pork loin with rosemary sounds good doesn’t it? The Italians call it Arista al Ramerino. That sounds complicated and sexy, huh? Actually, this is a very simple recipe. All you need is a pork loin, some butcher’s twine, garlic, and rosemary. All of which you can pick up at the supermarket. Oh, and of course an oven.
Roasting poultry or meat dates back to pre-historic times, when cavemen discovered that by putting meat on a stick and holding it over a fire made it easier to eat and it tasted better. To roast any meat, you must cook it in dry heat, either over a live fire or in an oven.
Schnitzel . . . Gesundheit
Written by Cookin Bill on February 11th, 2013
When you hear the word schnitzel, you want to say gesundheit. Well at least I do! Actually schnitzel is an Austrian-German word to describe a thinly sliced cutlet of meat that has been breaded and then sautéed.
Breaded meat cutlets have been sautéed in oil and/or butter throughout the world. It is prevalent in every country in Europe, common in the Middle East, and even done in Africa. The side dishes vary, according to the country. Read more »
The Best Bacon Bouquet You Can Make
Written by Lillian Tram on February 2nd, 2013
Valentine’s Day is right around the corner, believe it or not, but don’t worry, fellas! If you’ve got a girlfriend (and if she’s anything like me!), chances are she wants two things for the special day: a set of nice, beautiful roses, and something tasty to eat. Well… what if I told you that there was a way that you could give her both of those things at once? And no, I’m not talking about having her eat the roses, silly…
I’m of course talking about a BACON BOUQUET! That’s right – a bouquet of what looks like roses, but instead of being actual flowers and plants, well, it’s bacon! What’s not to love about that?
Sweet and Spicy Thai Basil Pork Stir Fry
Written by Cookin Bill on January 25th, 2013
The other day, in the middle of a cold winter, I was wondering what would be comfort food from elsewhere in the world. Not your usual meat and potatoes from Europe, but something from, say, Asia. I specifically thought of something I usually like to make and treat myself that comes from Thailand. That was sweet and spicy Thai basil pork stir fry.
Stir frying meats and vegetables is a basic cooking technique from all over Asia, but the ingredients I use in this recipe are indigenous to Thailand. I love the way Thais use fish sauce, chili paste, curry, coconut milk, basil, cilantro, peanuts, and lime in so many of their dishes. The, what I call sweet heat, in their dishes tantalize the tongue and often clear your sinuses. And I love it. Read more »
Carnitas
Written by Cookin Bill on January 16th, 2013
When you’ve gone to your favorite Mexican restaurant and ordered the usual #2 dinner combo, did you ever think about looking around the menu for another selection? One selection available in many Mexican restaurants is carnitas.
Carnitas means “little meats” in Spanish. They are bite-sized pieces of meat, usually pork, that have been grilled or fried and then braised in a spicy broth. The meat used comes from sliced or cubed Boston butt or picnic ham. The cuts of meat are heavily seasoned before being fried or grilled. The seasoning often used are chili powder, garlic, cumin, onion, oregano, coriander, cinnamon, marjoram, thyme, and/or bay leaf. Read more »
Braised Pork Chops
Written by Cookin Bill on January 8th, 2013
A PIG IN A POT, mmmm good!
Boneless pork chops braised in a crockpot is actually what I’m talking about.
The slow cooking of meat has been around since the Stone Age. Cave men realized that by slow cooking meat and fibrous roots they became tender and were easier to eat. The heat broke down the collagen in the muscle to tenderize the meat. Of course, being cavemen and not Alton Brown, they didn’t understand the science behind this.
Later cooks and chefs realized that by first searing the meat and then slow cooking it in a liquid tenderized the meat and added more flavor. The flavor depended on the spices and the liquid used for the braising.
Making Quick and Easy German Potato Salad
Written by Cookin Bill on January 1st, 2013
How do you make quick and easy German potato salad? First be desperate for a side dish and have the necessary ingredients in your refrigerator and cupboard. Well that’s what happened to me. I was going to write a blog recipe on a roasted pork loin. Unfortunately, my oven went on the blink. Fortunately, the cooktop worked. Therefore, we have this recipe for German potato salad instead of roast pork.
Potatoes (kartoffels in German) have an interesting history in Europe. They were brought to Europe from South America by the Spanish because they were thought to be truffles. The word kartoffel comes from the Italian word tartufolo meaning truffle.
Makin’ Mini Quiches
Written by Cookin Bill on December 24th, 2012
During this holiday season, you may need to make a fancy appetizer to bring to a party. A mini-quiche is the perfect appetizer. Just about everyone has tried quiche at one time or another. A quiche is described as an open-faced pastry crust dish filled with custard with meat, cheese, or vegetables.You may wonder from where did such a fancy dish come.
While the word quiche comes from the French “kueche” meaning cake, the German word “kuchen” also means cake. Some have argued that quiche originated in Germany. The custard used in quiche actually comes from England. English recipe books The Form of Cury, Custardes of flessh and Crustade written in the 14th and 15th century included recipes for custard.
Makin’ Bacon Jam
Written by Cookin Bill on December 5th, 2012
Did you ever wonder about the difference between jelly, jam, preserves, and marmalade? While they all look somewhat similar in their jars on the grocery store shelfs, you may notice a subtle difference between them. This blog will actually let you know the difference and give you the recipe for a great “change of pace” jam. It also makes a great Christmas gift for your friends.
Jellies, jams, preserves, and marmalade are all made from crushed fruit.The definition of a jelly is a condiment made from fruit juice suspended in a pectin-based substance.
So Easy It’s Cheatin’ Brunswick Stew
Written by Cookin Bill on December 2nd, 2012
Brunswick stew has been a staple of the Southern diet for well over a century. Most Brunswick stew recipes include various kinds of meat and include vegetables such as tomatoes, corn, lima/butter beans, okra, and potatoes. The stew is thick and hearty. As the old saying goes,” If it’s not stew, it’s soup.”
The claims of who invented the stew are from all over the South and another come from as far away as Germany. Folks from Brunswick County, Virginia claim that the chef of a state legislator invented the stew as far back as 1828. In Brunswick, Georgia there is a stockpot in front of the Brunswick/St. Simons Visitors center that states it was used to make the first Brunswick stew on July 2, 1898. The Virginia version uses chicken and rabbit (or whatever game they could shoot) as its meat source. It is tomato based, but it is thin and watery and has a less smoky flavor to it. The Georgia version also is tomato-based and uses pork as its primary meat source. It is also thicker than the Virginia stew and has a smokier flavor.
Basic Southern-Style “Q” Sauce
Written by Cookin Bill on November 25th, 2012In this blog, there is a recipe for a basic Southern-style barbeque sauce.
The history of barbeque sauce can be traced back as far as 239 BCE in China. Master Chef I Yin wrote that a sauce for meats should be harmoniously balanced between sweet, sour, salty, bitter, and pungent. Every country in Asia used that harmonious balance for sauces for meats with ingredients indigenous to their region. Many modern Asian sauces use ketchup and corn syrup as part of their base.
Smoking meat was used by chefs in Europe to preserve meat and add flavor. Chefs in the Middle Ages use butter and vinegar to baste roasting or smoked meats. They often add herbs and spices to the butter.
The history of barbecue sauce in America has no specifically defined time line. It is said that Christopher Columbus brought a sauce back to Europe from Hispaniola (The Dominican Republic and Haiti) in the 15th century. Barbecoa was the term use for smoked meat by the Arawak natives in the Caribbean. They used the spices peppers, and other herbs to flavor their smoked meats.
How to Make Delicious Pulled Pork
Written by Cookin Bill on November 18th, 2012
My name is Cookin’ Bill and this is my first blog about something I really love to do. That is cooking, of course. One of my favorite foods is pork. So, today, I’m going show you an easy way to make pulled pork.
I’m sure you have had pulled pork sandwiches and have an image of rednecks standing around a smoker on their decks all day and night with a beer can permanently attached to their hand, waiting for this Southern delicacy to come out ready to eat.( Now there is nothing wrong with that method of cooking pork, especially if you need an excuse to drink beer all day.)
However, I think I have a better method for making pulled pork. I first use a crockpot to cook the pork, before I pull it and smoke it. The great thing about a crockpot is they’re relatively inexpensive (you can purchase one for as little as $20.00) and they’re very versatile.
Balsamic Roast Pork Tenderloins
Written by Lillian Tram on December 1st, 2011
Today I decided to make pork tenderloins after having a conversation with my mom. I found a simple 30 minute recipe by Rachael Ray online. While the recipe is simple (there are only seven ingredients), the combination of garlic (which I love in my cooking) and balsamic vinegar complements the pork nicely. It’s a quick and easy recipe and it’ll be one of my go-to dishes in the future. Try it and tell me what you think.
Get the recipe here.
Vietnamese Pork Chops
Written by Lillian Tram on October 24th, 2011
You ever get one of those dishes that just makes your mouth water whenever you think about it? Today, I’ve been craving Vietnamese pork chops. Here’s a great recipe I found of grilled lemongrass pork chops, so you can start salivating over it too. The tang of the fish sauce and lemongrass, a little bit of sugar, and juicy pork chops make a perfect combination. Give it a try and let me know what you think.
Recipe Yields 2 Entree Portions
- 1 lb (4 thin slices) center-cut loin pork chops, bone in
- Vietnamese fish sauce to taste
- Fine sea salt & freshly cracked black pepper to taste
- 1 tbsp granulated sugar
- 2 stalks fresh lemongrass, minced
- 1 shallot, minced
- 1 clove garlic, minced
- 1 Bird’s eye chili, seeded & minced
- Drizzle of extra virgin olive oil
Directions
Marinate pork chops with ingredients for at least a couple hours. These chops are best grilled over hot charcoal, but a really hot oven broiler or pan will do in a squeeze. Serve them with hot jasmine rice, a fried egg, sliced tomato and sweet pepper. Garnish rice and chops with fried scallion and drizzle generously with dipping sauce right before eating.
Recipe found at http://www.pho411.ca/pork-chops/