Category Archives: pork
As promised on Friday, here are the recipes we used for this year’s šašliks.
What are šašliks? You probably know them as shish-kebobs or shashliks (š is sh) – just skewered, marinated meat that’s grilled. Nom.
I don’t think I could pick one of these as a favorite of the night – I wished for more of both!
Cranberry Chile Pork Šašliks [printable recipe]
- 1/2 lb to 1 lb pork1, cut into 1″ – 2″ chunks
- 150 g cranberries
This is some seriously wonderful stuff. I’m definitely making this one again.
The cranberry/lemon mixture doesn’t seem to be terribly different from how I imagine the orange/lime tastes. It’s fruity and acidic – all that matters. The banana leaves were everything I had hoped for – fun to use and they definitely added to the dish. Besides the wonderful flavor, what I loved was once it went into the oven, I was done! I didn’t have to poke at it or check it until 3 hours later. (And it was done!)
Don’t these look delicious? This is one of the breakfasts my husband makes for me on a regular basis! An omelet, two slices of English Muffin Bread and a homemade sausage patty! On Monday, I’ll share the English Muffin Bread recipe.
This is one my husband makes and it is so good, I don’t know why we didn’t do it sooner. The impetus for it was reading the sausage section in Ruhlman’s book, Ratio.
So, we picked up a bone-in pork roast on sale with a fair amount of fat and tried again. Yes, Ruhlman is right. 20% fat is about right, it creates a yummy sausage with good texture, juicy flavor and just enough fat to fry itself up. I would caution you against skipping or reducing the minimum hour of marinating; it’s absolutely essential (thanks Alton!) and produces the best flavor.
In honor of feeling generally bad all day and wishing for a good soup I didn’t have to cook or fight with the microwave to defrost, I’ll share with you a recipe I made last week. It’s a take on a classic Greek avgolemono soup with tiny, fluffy meatballs that soak up the deliciousness and explode on your tongue like concentrated stars.
The original called for lamb and I agree – ground lamb here would be divine. But it’s expensive and hard to get in my town unless I get lucky with the sales, so I used some leftover ground pork which turned out to be delicious. Often avgolemono soups are not very good reheated the next day but this one was pretty good albeit without the wonderful mouthfeel of the original.
Now, I’ll be the first to tell you that this is NOT an authentic pepperoni sausage. Real pepperoni is raw, not cooked; it’s fermented, cured and dried over the course of weeks. I do not have the facilities to do this nor the desire. I just want something that’s easy, spicy and tastes reasonably like pepperoni.
This is that pepperoni.
When we were at Winco earlier this month, I found a great deal on some marbled pork shoulder that would be great to grind up for sausages or meatballs. Since I was grinding meat that evening anyway, I decided to make open-faced burgers.
These came out juicy and packed with flavor. I loved the mushrooms and onions cooked in red wine!
Ever have one of those days where you just couldn’t wake up?
Yeah, that was my day today.
I even napped in my desk chair for a bit this afternoon with Mickey, my 18 lb kitty, purring happily away on my chest, head snuggled into my cheek.
Which is why this post is woefully late… and consists of the most excellent meal we made for ourselves just a few minutes ago.