Archive for the Category » Pork «
19
Jan 2012
Jan 2012
One of the easiest ways to dress up everyday dinners is with a marinade. A good marinade can be thrown together in minutes with generous amount of herbs, spices and other seasonings, some form of acid to carry those flavors into the meat and help tenderize it and oil to keep the meat moist and prevent it from sticking while cooking. For maximum flavor, it’s best to plan a day ahead and marinate whatever you’re cooking (except seafood) overnight. But if you don’t have that luxury, a bold marinade can work its magic in thirty minutes. [ ... ]
14
Dec 2011
Dec 2011
Back in October, while scrolling through my “Who to Follow” list on Twitter, I came across this fella by the name of Andrew Evans who was tweeting all these wonderful and interesting things about New Orleans. After a couple of clicks here and there, I found out that Andrew is National Geographic Traveler magazine’s Digital Nomad who was in the Crescent City as part of a month-long exploration of South Louisiana. Throughout his trip, Evans tweeted, blogged and vlogged his travels on his Twitter account @WheresAndrew, his NationalGeographic.com’s Digital Nomad blog and his Facebook page. I was able to follow [ ... ]
Category: Chicken, Main Dishes, New Orleans Classics, Pork, Seafood, Shrimp, Side Dishes
Tags: jambalaya 3 Comments
02
Dec 2011
Dec 2011
I have this one uncle who’s an outrageous cook. Trouble is, he doesn’t share any of his recipes. Not even the ones he inherited from other relatives and friends. When I was learning how to cook, that used to frustrate me to no end. These days, it challenges me to create better versions of his best dishes–all in good fun of course. One of those dishes is Swedish Meatballs. My uncle used to prepare them for our family Christmas Eve parties. I haven’t eaten his in many, many years. But I remember them well. They were moist and rich [ ... ]
Category: Appetizers, Beef, Finger Food Fridays, Pork
Tags: Appetizers, Finger Food Fridays Comments off
21
Oct 2011
Oct 2011
South Louisiana is known for producing some really interesting and absolutely delicious food products. And while most of us New Orleanians are quick to try just about anything put in front of us, people outside the area are not so eager. Moving to North Georgia and entertaining new friends was a testament to that. But although guarded, my new buddies were genuinely interested in and enamored by our food and food culture. They just didn’t know how the heck to cook or eat half of it! Through years of entertaining New Orleans style, we’ve enjoyed teaching our “Georgia Peaches” how [ ... ]
30
Sep 2011
Sep 2011
If you follow my tweets, you may remember that last week while we were home the hubby and I took the kids to have lunch at Cochon Butcher , one of my favorite food destinations. Cochon Butcher is attached to and is the laid back “little brother” of the fine dining restaurant, Cochon. It’s a Cajun deli/butcher shop/bar located in the Warehouse District that serves up outrageously delicious bar food, gourmet sandwiches constructed of house-made and cured meats and sausages and a wide variety of ever-changing and very appealing specials and sides. It also has a fully stocked bar with [ ... ]
Category: Appetizers, Finger Food Fridays, Pork
Tags: andouille sausage, Finger Food Fridays 2 Comments
16
Sep 2011
Sep 2011
Back in February, I introduced you to my basic sliders. Those are the ones I throw together at least twice a month for fun dinners and last minute gatherings. The kids love them. Their friends love them. My friends love them. Everybody loves them. But here’s the downside. Those sliders are such a bit hit, that I get eye rolling and other unwelcomed gestures from my little “children-of-the-corn” (that’s a term of endearment around here) anytime I suggest creating a new recipe. I’ve tried to convince my darlings that I’m not looking to replace “their” sliders. I’m simply wanting to [ ... ]
Category: Appetizers, Beef, Finger Food Fridays, Main Dishes, Pork
Tags: Finger Food Friday One Comment
12
Aug 2011
Aug 2011
New Orleans is known for lots of wonderful food stuff, including sandwiches. The two most popular being the poor boy and the muffuletta. But there’s another sandwich in town that’s gotten a lot of attention over the past few years. It’s “banh mi” (pronounced bun-me). The word refers to both a Vietnamese-style baguette loaf and the sandwich that’s made with it. The story behind the New Orleans-Vietnamese banh mi goes something like this.
Way back when, the French introduced a baguette smeared with liver pate to the Vietnamese people. The Vietnamese called it banh (biscuit/cake) mi (flour/wheat). The French-style baguette was [ ... ]
Category: Appetizers, Finger Food Fridays, Poor Boys, Pork
Tags: Appetizers, Finger Food Fridays, Po-Boy, Pork One Comment
04
May 2011
May 2011
WOW! The first weekend of the New Orleans Jazz & Heritage Festival ranks up there with the best of the best. I couldn’t wait to get back in front of the computer to tell you all about it! Granted, I could have Tweeted my way through it all to keep you in “real time.” I simply chose not to. I needed to disconnect. Truly live in the moment. Besides, my hands were full. Very busy. Occupied with great food and lots of cold adult beverages. But hey, it’s all good. I’m sharing some high points right here and now!
For starters, [ ... ]
Category: Crawfish, Gumbo, New Orleans Classics, Poor Boys, Pork, Roux, Seafood
Tags: New Orleans Comments off
15
Dec 2010
Dec 2010
Today, as promised, I’m sharing a fast and flavorful recipe for Sunday’s leftovers. Remember the Apple and Bacon Grilled Pork Loin with Bourbon Brown Sugar Glaze? Well, pull that dish out of the fridge and warm it up. Because in less than 15 minutes, that pork loin and yummy glaze are going to be transformed into a festive platter of Pork Tacos with Chimichurri. The only thing you’ll need to do for tonight’s meal, in addition to pushing a few buttons on the microwave, is prepare the chimichurri sauce. That prep time, by the way, is included in the 15 [ ... ]
12
Dec 2010
Dec 2010
The title of this recipe is a mouthful, I know, but with good reason. This dish delivers BIG flavors. And I’m happy to say that all the ingredients have come together nicely despite the fact that my thoughts and my spices were all over the place when I created it. If you’re in the mood for a smoky-sweet and succulent pork loin, this post is for you. And today is the perfect day for grilling something low and slow, even if it is a bit chilly outside.
This recipe is my best attempt at marrying two of my favorite pig combos: [ ... ]
