Once I started roasting vegetables, whether on the grill or in the oven, it became my preference. Roasting brings out natural sweetness while keeping crispness and sometimes adding a little char. In the winter, I’m not really in the mood … Continue reading Roasted Slaw
A snowy cold January Sunday seemed like a good day to have the oven on for eight hours. I usually make pulled pork in a slow-cooker (about 5-6 hours on high), but was in the mood for some crispy pork … Continue reading Slow-Roasted Pork Shoulder and Sweet Potato Hash
Ted brought back a steelhead trout the last time he was out fishing for walleye on Lake Erie, even though he wants no part of eating salmon or their cousins—he says they’re fishy, but I think he probably just had … Continue reading Walleye for You, Steelhead Trout for Me
First, about the difference between a brine and a marinade. The brine need only be salt and water—a lot of salt—and the brine period is long, to allow the salt to penetrate. A brine will keep your meat moist and … Continue reading Orange Marinades, Brines, and Glazes
Although this is another slow-cooked grill recipe, you could certainly make it in the oven in a roasting pan or even in a slow cooker. I just needed a change from my usual rub flavors of chili powder, smoked paprika, … Continue reading Asian-Marinated Country Style Ribs
This is the basic pound cake recipe from Michael Ruhlman’s Ratio (2009) 61-62, which he notes could become a sponge cake if the ingredients are mixed in a different order. How cool is that? Just working together the same ingredients … Continue reading Pound Cake with Grilled Peach Compote
Yet another use for using up that buttermilk you bought for the biscuits. Plus, I just felt like making a loaf of bread. It happened to be on a day when I made another one of those beer-can chickens on … Continue reading Buttermilk Bread with Oatmeal and Honey
This recipe is adapted from Emeril Lagasse’s “Korean-Style Pork Wraps with Chili Sauce” from 2006. I don’t make it as often as my husband would like, but I guess that keeps it special. It isn’t hard to make, but you do have to make both a marinade and a chili sauce, and the lettuce leaves are a pain to deal with. I suggest making both the marinade and sauce in advance, so you’re not trying to do all the chopping and measuring and mixing right before dinnertime. It also helps if you have a rice cooker. If you work it out right, you could throw this together after a day of working, because the actual cooking time is brief—like 5 minutes! Could you marinate the pork tenderloin the night before or in the morning? I don’t see why not.
Before pork tenderloins got into the public consciousness, they weren’t easy to find, but when you did find them, they were well trimmed. Now that they are everywhere, butchers stopped trimming them as well, so you need to do a little trimming of your own, which adds time to your preparation. Watch this quick video on how to trim the tenderloin.
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