Simple Carnitas

Simple Carnitas

This is an old recipe of mine that’s been pretty popular on Allrecipes.com the last few years and I decided it was time to share it here.  It’s the easiest method I know for tasty carnitas and by cooking it in water rather than lard, the fat is knocked down to just 10 grams per serving.  Salt is the main seasoning and this recipe also has a subtle orange flavor in the background and because the meat is mild, it makes wonderful barbecue pulled pork sandwiches as well.  While you might be inclined to omit the orange, I assure you it’s very mild and adds … Continue reading

Hawaiian Pot Pork

Hawaiian Pot Pork

This is a dish I’ve been making for years; long before kids and marriage.  I’m not quite sure how it came about, but I suspect it was due to what I had on hand in my pantry and refridgerator.  You know; throw a bunch of things in a pot and tweak until you like it.  Over the years I’ve simplified it-I recall it being overly complicated. After my wife and I married, I made this for her and she was hooked.  The kids followed and were fans as well.  Although I can’t imagine this is a Hawaiian dish, it had pineapple in … Continue reading

Split Pea Soup

Split Pea Soup

The kid’s are back in school and just like clockwork the weather cooled down as well.  It had been such a mild summer, I wasn’t sure we’d see a change in the weather for awhile.  But change it did; cool breezes and and earlier sunsets seem to have appeared overnight.  My son wasn’t too happy to see it all end but as for me, I get my house back and can finally get a lot more work done. With the change in the weather, I start thinking about comfort food.  Stews, roasts and soups are all the things I look … Continue reading

Three Cheese Manicotti with sausage ragú

Manicotti with sausage ragú

I must admit, I could eat pasta nearly every day and would never tire of it.  Whether  dried or fresh, it lends itself to so many dishes and it’s this versatility that allows the same ingredient to go from an elegant yet simple capellini with fresh tomatoes and capers to macaroni  n cheese.  From lobster ravioli to minestone soup or spaghetti smothered in chili, it’s all fantastic and quite different.  So when I had a urge for pasta again, I couldn’t quite decide on what kind. After mulling over numerous ideas in my head, I still was no closer to a dinner recipe.  That’s when it … Continue reading

Brined Pork Loin Chops with herb pan sauce

Brined Pork Loin Chops with herb pan sauce

I remember growing up and dreading the nights when dinner was pork chops.  The recipe was a thin pork chop seasoned with a little salt and pepper, fried in some oil then topped with a slice of onion and tomato and finally cooked with lid over the pan until it was completely decimated.  It resembled the look and texture of grey shoe leather and the taste, I’m fairly confident, was equal to eating one.  Thank goodness we don’t cook pork like that anymore, but I do get quite a few inquiries as to how to get a juicy chop that’s full of flavor … Continue reading

Baked Rigatoni with sausage and eggplant

Baked Rigatoni with sausage and eggplant

Baked pasta is pure comfort food.  From lasagna and mac n cheese to cannelloni, stuffed shells and spaghetti pie; it’s all good, hearty stick to your bones food.  And such is the case for this recipe.  I was at home working earlier in the day with my mind constantly wandering through recipe ideas, but not settling on anything.  So I decided to go to the store to do my normal perusing of the aisles trying to figure out what to cook for dinner. After meandering for what seemed like an hour with no luck, I made my way to the produce section hoping for … Continue reading

Chile Verde Stew

Chile Verde Stew

Chile verde has always been a favorite of mine, but not so much with the rest of my family.  My daughter and son would always eat it but just weren’t too enthused.  So the other day when I was rumaging through the fridge looking for dinner ideas, I found a single pork tenderloin that hadn’t been used for the weekend barbecue and decided it either had to be cooked or frozen.  But what to do?  I didn’t really want barbecue again, so I kept on foraging.  I found a couple bunches of cilantro, chicken stock and sour cream but not … Continue reading

Red Chile Braised Pork with pineapple salsa

Red Chile Braised Pork with pineapple salsa

Succulent pork and the flavor and heat from chiles is a combination made in heaven.  While that may be overstating it a bit, the two together are used in so many dishes in Latin American, Asian and Italian cooking that I could probably do a blog about nothing but those two ingredients and have enough material for years.  Of course if I did I’d have to put up with “What?  Pork and chiles again?  Come on dad, can’t we have something different?”  So even though I thoroughly enjoy the two, I try to keep our dinners varied for the sake of our … Continue reading