by Brian | Feb 13, 2015 | Recipes
This year, pork production in the United States will surpass beef for the first time in almost 70 years. Pork has changed over the decades, much leaner, “meatier” to the taste. Ah, the taste. With the fat down, the taste is down. A pork chop today simply...
by Brian | Dec 2, 2014 | Recipes
This is a consummate winter meal: pork cutlets brined in sugar and salt, served with warm coleslaw composed of white and red cabbage and tossed with a dressing composed of walnut oil, olive oil, sherry vinegar and some sugar and spice. You can prepare this dish is...
by Brian | Oct 28, 2014 | Really Simple
In a word, this dish is a surprise, a wonderful surprise. The word “shoulder” has origins that can be traced back only a few hundred years. In Old High German, it may have meant “shield” which strikes notes of strength and firmness. Today, a...
by Brian | Aug 12, 2014 | Recipes
There are times when I can eat a dish and feel that I have done something actually healthy. Asian cuisines are my favorites for this “feel good” situation. I know, tempura and fried rice are not exactly high on the healthy scale. But, this dish is....
by Brian | Jun 15, 2014 | Recipes
As the picture at the bottom shows, pulled pork is literally meant to be pulled, not cut, apart. We think of this as an American dish, and there are varieties across the country — although this is dominantly a Southern dish. But variants of pulled pork abound around...
