Category — Pork, Ham, + Bacon Recipes
(Note: This happened several months ago, but I couldn’t find the recipes I wrote down, so I hadn’t posted about it. I found them wadded up in the bottom of a drawer recently, so here goes.)
My Dad and I have birthdays a week apart, and often do things together to celebrate. When I turned 6 and he turned 40, I asked my parents if we could eat at Windows on the World, the restaurant at the top of the World Trade Center. (We lived in New York at that time.) I guess at that point my parents realized they had a strangely fancy food-obsessed kid on their hands. I don’t remember much about the food, but I do recall going to the bathroom with my sister, who was 10, and being thoroughly confused by the presence of a restroom attendant. When I turned 16 and he 50, we donned our tuxes and prom dresses and got the best seat at Julius’ Castle, a venerated old dining institution with views of San Francisco Bay. Of course neither of those places is still in business, sadly, but we still try to do food-related birthdays together.
December 14, 2011 No Comments
I’ve been having some serious pumpkin cravings lately, so I thought I would try to work some into my dinner. This is an excellent way to use up any canned pumpkin you may have left over from your fall dessert attempts (I’ve been trying to perfect pumpkin fudge so I have a lot of the stuff around!)
Not everyone is a big fan of marjoram, and it’s not always the easiest herb to find in a store. I think the slightly floral nature goes perfectly with the pumpkin, but you can certainly substitute thyme or sage and still get excellent results.
October 14, 2011 2 Comments
One of the most searched and clicked recipes on this site is Robert’s Chilaquiles. That means that a lot of people have had the benefit of my friend Robert’s wonderful recipe for chilaquiles, which makes me ¡muy feliz! Robert’s recipe for this Mexican breakfast treat involves layers of fried tortilla triangles, scrambled eggs, chorizo, cheese, and a spiced tomato sauce. However, after spending a long weekend in the neighboring Mexican towns of Puebla and Cholula, we kind of got hooked on chilaquiles verdes–made with a green tomatillo sauce in place of the red.
November 29, 2010 1 Comment
And now I present an old-fashioned recipe from the inimitable Miz Crocker that manages to combine sausage, cheese, and Bisquick in a pretty delicious (yet a tiny bit disgusting) way – a BALL.
October 27, 2010 2 Comments
I make brussels sprouts a lot but I never use a recipe. Sometimes they come out delicious! Other times, a bit lackluster. I decided to bring some discipline into my life and actually follow a recipe from White on Rice Couple because these guys never disappoint. Hey, whaddaya know? That turned out to be an excellent idea. This is now my go-to brussels sprouts recipe. When I serve it to friends, they always ask for the recipe.
October 18, 2010 1 Comment
What could be a better breakfast than a perfectly textured and seasoned egg wedded with the best parts of a BLT? Arugula, tomatoes, and crispy bacon make a bed for the egg. A tiny splash of cream before baking gives the egg a luscious, almost cheesy texture.
October 3, 2010 1 Comment
Got leftover steaks and baked potatoes from last night’s dinner? Turn them into breakfast GOLD by making an easy, delicious hash.
Here’s the how to: Chop potatoes and steak (or chicken, pork chop, meat loaf, whatev) into roughly equal size cubes (1/2 inch-ish). Chop a couple shallots or onions finely. If you’re like me, then for some odd reason your leftovers also fortuitously include a ziploc containing 5 cooked bacon slices and you should definitely chop those up as well. If you’re lucky enough to own a vegetable, like a bell pepper or broccoli or something, well then your fridge is better stocked than mine. Go ahead and pat yourself on the back, then give that the chop chop as well.
March 8, 2010 3 Comments
I was bizarrely having a spaghetti and meatballs craving, which is probably, oh, the first time EVER that I have had one (and no, I am not secretly pregnant.) So without further ado, I present an extremely satisfying down-home meal that will compel your guests to ask if you learned all your secrets from a fabled Italian nonna. Although to be fair, it helps if you ply your guests with a couple bottles of wine and maybe a few shots of tequila before sitting down for dinner, which may or may not have happened before I served this meal. I’m just sayin’.
February 13, 2010 1 Comment
My last couple posts have been kind of weird and gross! As individual posts, they are OK, as a gestalt, notsomuch. I’m pleased to say that things are looking up for everyone, as I have something that is decidedly NOT gross and in fact SUPER delicious- a recipe for Pancake Ice Cream with Bacon Candy.
I put this beloved recipe up as a guest post on Thursday Night Smackdown, which is known for its witty proprietress Michelle, who swears like a stevedore. Ergo, don’t be surprised if I seem a little grittier over there. Or funnier. I think I tried harder to be funny because she’s really funny and I wanted to impress her, and you. Hopefully it worked. If not, just think about the bacon candy some more. Bacon. Plus candy. Bacon candy!
February 4, 2010 No Comments
I have been really busy lately, but one of the bright spots of my recent days was making this cornbread and then eating it all.
Cornbread can be too sweet or too mealy or too dry or too boring, but this cornbread is none of those things. I’m guessing it’s largely because of the copious amounts of bacon and bacon grease that go into it, but there could be other reasons. I like it warm out of the oven or lightly toasted. With all the fat in it, even I don’t need to put butter on it… and that’s saying quite a lot since I like to put butter on EVERYTHING. But it’s not solely enhanced by the pig products- it’s rounded out with caramelized onions and a measure of parmesan cheese just for the heck of it. So swine up your cornbread- one bite and you will wonder why you have spent all these years eating stupid regular non-porked cornbread.
December 6, 2009 2 Comments