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

Veal Paprikash

Veal Paprikash

There are very few cuisines that can register a comfy, warm feeling in your stomach, even before you’ve eaten it.  Hungarian food fits that bill.  Just thinking about it, you know you’re going to get a fantastic, stick to your bones meal.  The most obvious of these is goulash and that’s almost what this blog was about, but if you dig a little deeper you’ll find there are quite a few more recipes than that. I was at the store, of course with no list, trying to decide what I needed for a goulash when I remembered my wife saying we needed … 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

Ken’s Kickin’ Posole

Pork and hominy gently stewed in a red sauce

I love Cinco de Mayo.  Any day that gives you an excuse to drink margaritas and gorge on Mexican food is OK in my book.  We’ll have the typical rice, beans, chips and guacamole, salsa and the like; but my favorites are steak tacos and posole.  The steak meat is arrachera, click the link to an easy and wonderful recipe from a gal named SB on allrecipes.com.  Hard to improve on good steak filling, so I’m not.  But I will give you my posole recipe-Ken’s Kickin’ Posole.  It’s part stew and part soup…a stoup!  Yeah, corny I know.  But,  it is … Continue reading