Archive for February, 2011

Pork Pot Roast

  • February 28th, 2011
  • Posted in Recipes

Beef is what most of us think of when we shop for a pot roast, but pork also makes a fantastic pot roast. When the right cut of pork is braised in the same fashion as beef, the result is meat that is fall-off-the-bone tender without becoming dry like many beef cuts do when cooked [ READ MORE ]

Pineapple Fritters

  • February 27th, 2011
  • Posted in Recipes

These crispy fruit fritters are coated with my current best friend, panko, those crunchy Japanese breadcrumbs and they are delicious! They can be served as is or topped with a scoop of vanilla or banana ice cream. They also make a very nice side dish for ham or pork. Having made them early in the [ READ MORE ]

Savory Spinach Custard

  • February 25th, 2011
  • Posted in Recipes

I’m a huge fan of spinach and I’m particularly fond of the creamed spinach served as a side dish at steak houses (especially the truffle studded creamed spinach served at Strip House at Planet Hollywood on the Las Vegas Strip). My second favorite spinach recipe is this very simple one for spinach baked in a [ READ MORE ]

Easy Stuffed Pork Chops

  • February 22nd, 2011
  • Posted in Recipes

For me, the best part of a stuffed pork chop is the stuffing and no matter how large I make the pocket in a double thick pork chop, I always wish I had more stuffing. Here’s how I solve that problem. I pre-bake a dish of stuffing until almost done. Seasoned, boneless slices of pork [ READ MORE ]

Okonomiyaki

  • February 18th, 2011
  • Posted in Recipes

My Japanese friends will recognize this as a popular way to end an evening of drinking with friends. My non-Japanese friends not familiar with this dish know me well enough to trust me when I say this is good stuff. Think of it as an Asian cousin to a big potato pancake or latke. Okonomiyaki [ READ MORE ]

Panko Crusted Spam

  • February 16th, 2011
  • Posted in Recipes

I truly believe just about anything can be breaded with panko, those crispy Japanese style breadcrumbs, and transformed into something pretty darned good. In Japan pork, chicken and seafood are breaded in panko and fried until golden brown and crisp. In my kitchen, anything is a target. The most unconventional food I’ve breaded and fried [ READ MORE ]

Sauteed Curry Flavor Carrots

  • February 15th, 2011
  • Posted in Recipes

Carrots are used so often as a secondary ingredient in soups, stews and sauces that they are often overlooked as a stand-alone side dish on their own. A recent bargain on carrots caught my eye and the following recipe featuring them was soon born. In this very easy recipe, julienned carrots are quickly sautéed till [ READ MORE ]

Milk Chocolate Ganache Tart

  • February 14th, 2011
  • Posted in Recipes

I’m a milk chocolate lover in world dominated by dark chocolate fans. I love the smooth, creamy richness of good milk chocolate. This recipe spotlights that luxurious, silky goodness better than any other chocolate dessert I have ever tasted. It amazes me that it only requires five ingredients. The dense, chocolaty filling is a classic [ READ MORE ]

Tamarind Chicken Wings

  • February 12th, 2011
  • Posted in Recipes

Tamarind is one of those basic ethnic pantry staples like cilantro that can be found in many world cuisines. This tart pulp of a seed pod shows up frequently in Latin, Asian, Indian, and African cuisine. It’s used in sauces and curries to add tartness, in sour candies, jams and as a base for tangy [ READ MORE ]

Wontons

  • February 8th, 2011
  • Posted in Recipes

With wonton wrappers available in just about every supermarket these days, restaurant quality wontons, potstickers and even Italian ravioli are a breeze to make at home. The squares or rounds of dough are extremely easy to work with and can be filled with just about anything. Fillings can include any meat, seafood, veggie or cheese. [ READ MORE ]

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