Kabobs are one of those foods that are easy to make and fun to eat. As I was thinking about this recipe, my first thought went to chicken or beef for the protein, but then I asked myself, “Why do you always limit your choices between chicken or beef? What about pork?” And I realized I had never made a pork kabob before!
Last year, I was diagnosed with Hashimoto’s Thyroiditis, and was told to eliminate all carbohydrates, processed sugars, and dairy from my diet. The reality of that wasn’t very exciting as you can imagine for a foodie like me, and I found it very challenging when eating out or cooking for my family.
Fast forward to a year later having learned to experiment with my limited ingredients and you get this tasty, healthy stir-fry.
This hearty dinner is perfect during the cold winter months when you want a ‘stick to the ribs’ meal. The salty, crispy meat is a wonderful contrast to the buttery, creamy polenta, and will warm you from the inside out!
Here’s a spicy little appetizer to serve your Valentine this week, and they have everything you want in a dumpling. The tender, chewy wontons filled with tender pork, spicy habanero pepper, fresh ginger, green onion, and just a touch of sesame oil burst with flavor.
You think a box of chocolates is addictive? Wait until you try these.
The flavor and texture of a pork loin after it’s been basted with honey and roasted with onions and pears infuses the meat with a tender, smoky sweetness. Served with orzo pasta prepared using briny green and kalamata olives and nutty chopped pistachios, and you have a hearty dinner with a myriad of delicious tastes and textures.
Last Sunday was one of those hot, humid, sticky days in St. Louis, where the last thing I wanted to do is stand over a hot stove. I thought a hearty ‘warm’ dinner salad would be the perfect solution, plus I had a taste for a spicy cold noodles with fresh greens and garlicky-ginger pork tenderloin. The pork only took a few minutes under the broiler to cook so the kitchen was nice and cool when we sat down for dinner. The only heat was from the fiery jalapeno and the red pepper flakes!
Sweet, sticky, tender pork ribs, literally falling off the bone, are one of those classic meals that remind me of summer. They are however very difficult to eat without re-enacting a scene from Jurassic Park, which is why I prefer to eat them in the privacy of my own home, not in a restaurant.
This version is a tasty change-up from traditional tomato-based barbeque sauces using a blend of cherry and marmalade jams which are a great flavor pairing with the pork.
As often as I cook, you would think the ingredients in our pantry and fridge rotate pretty frequently. Most of the time that would be true, however, I recently had an ingredient emergency that called for desperate measures. I accidentally left coconut milk off of my grocery list.
So, as I foraged through the kitchen trying to find something else that would be an acceptable alternative, I happened upon a forgotten can of piña colada mix, way back in shadows of the freezer. I have no idea how long it had been there but much to my surprise, it ended up saving dinner that night!
The pan sauce had an unexpected layer of tropical flavors that balanced the heat from the curry and red pepper flakes with a sweet and spicy finish. So this recipe had a little make-over. From now on, forget the coconut milk, and add piña colada mix!
This post is a total redemption to my improperly paired smoked pork roast with the chipotle-cherry BBQ sauce from a few weeks ago. First, because I just couldn’t give up until I found the perfect sauce to go along with the pork roast; and second, because I couldn’t keep my mind and my taste buds from thinking about!
You know what it’s like, right? You start thinking about BBQ pulled pork and then suddenly your visual memory recall goes into this slow motion, close-up replay of smoky, fork tender meat that’s just a little crispy on the edges, piled on a toasted bun with rich, thick, spicy barbeque sauce dripping down over the meat…sigh.
Wow, I just did it again!
I’m not a huge fan of heavy sauces, mainly because I often feel like the sauce is masking the food I’m hoping to taste. So instead, I use flavorful accompaniments to enhance the flavor and not cover it up.
The accompaniment for this delicious seared pork cutlet is a fennel and caper salsa verde. The combination of the briny capers, spicy shallots, bright lemon zest and just a hint of black licorice from the fennel, pop your tastebuds awake the moment it hits your tongue.