Even though we still occasionally eat cheese, with the help of those lactase pills, I don’t use it as much anymore, looking for ways to eat the kinds of things we like without it. I had some venison chorizo in … Continue reading Mexican Venison Chorizo and Potato Tacos
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
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 post contains recipes for white beans, chicken wraps, and Anaheim pepper salsa. I know that the reasons for eating a meal of color are more serious than, say, not wearing white after Labor Day, but I’m bucking the nutritionists … Continue reading The Predominately White Meal
A friend gave us a ton of poblano and Anaheim peppers from his garden (thanks, Greg), so I roasted them all, peeled and seeded them, and put them in the freezer. They didn’t stay in long, though, because I kept … Continue reading Chile Relleno Burritos
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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