Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Wednesday, February 20, 2013
Monday, August 20, 2012
Grilled Pork Tenderloin with Cherries Two-Ways
This summer has certainly been blessed and I’ve been making the most of it, as you can tell from my unexpected hiatus from here these past few weeks. The incredibly hot and humid weather had kept me out of doors, and out of the kitchen as well, as I had very little desire to cook in such stifling conditions.
But I find myself, with a quick blink of an eye, in mid-August now (oh where did the summer go?) and surrounded with the abundance of local vegetables and fruits at the height of their splendour: late summer cherries, juicy peaches, delicate zucchini and eggplant, sweet corn... And with some mild weather having rolled in (a gentle reminder from Mother Nature that fall is just around the corner…), I felt the pull of my kitchen calling me back.
Monday, May 7, 2012
Anyday Magic Recipe Makeover: Mushroom Pork Schnitzel Sandwich
I often like to take a recipe and fly with it. A few months back, I was invited to participate in The Dairy Farmers of Canada's Anyday Magic Recipe Makeover, which challenges three food bloggers to makeover the assigned recipe in their own way. We could do whatever we wanted to the original recipe, as long as we incorporated cream into our recipe.
Monday, April 9, 2012
Momofuku's Spicy Pork Sausage & Rice Cakes
Ddeok, Korean rice cakes, are commonly found in a cheap and popular street snack in South Korea known as ddeokbokki. Made from glutinous rice flour, tubular pieces of ddeok float in a red, spicy sauce, either on its own or with vegetables or fried fish cakes. It's a dish that I've tried, and wasn't a big fan of. To me, the dish felt bland because after a few bites, all my mouth could taste (and feel) was heat, heat, and more heat!
So when I saw this recipe for Spicy Pork Sausage and Rice Cakes with Chinese Broccoli and Crispy Shallots in the Momofuku cookbook, I was eager to give it a try. And it did not disappoint.
Wednesday, February 29, 2012
Tuesday, February 21, 2012
1-2-3-4 Spareribs
I haven't had a chance to cook much lately, but with a long weekend before me, I finally had the chance to get into the kitchen and play around with a few recipes. After a whole day of baking, I wanted to make something quick and easy for dinner, and this recipe instantly came to mind.
Wednesday, January 25, 2012
Tuesday, August 30, 2011
Stir-Fried Pork and Pickled Watermelon Rind
I love the combination of sweet and sour. The taste buds see-saw back and forth between the sweet and the acidic before coming together to create a harmonious balance. The Chinese certainly aren't afraid of mixing together opposing flavours. Bitter and salty. Salty and sweet. And of course, sweet and sour.
I made a batch of pickled watermelon rinds late last summer and was delighted to come across a jar, forgotten, in the back of my fridge. They were still edible (yeah!), still crunchy (double yeah!), and delicious after having a whole year to soak up the flavours of the spiced pickling liquid. I couldn't wait to stir-fry these with some pork.
It's not very common to stir-fry with pickled watermelon rinds, although my mom has made it once or twice in my recollection when we had some on hand. More commonly though, a dish like this is made with pickled ginger or preserved mustard greens. However, give it a whirl if you do have some pickled watermelon rinds on hand. It gives the same sweet and sour effect, and the slight crunchiness from the rinds adds some great textural elements to the dish overall. It's a surprisingly delicious dish, and the sauce is fabulous drizzled over steamed rice.
Stir-Fried Pork and Pickled Watermelon Rind
Serves 2 to 3
For the marinade:
150 to 200 g pork tenderloin, thinly sliced
1 teaspoon sesame oil
1 teaspoon vegetable oil
1 teaspoon Shaoxing cooking wine
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon black pepper
1 cup pickled watermelon rind, thinly sliced
1/4 cup of the pickling liquid
1 clove garlic, finely sliced
1 dried red chillies
2 stalks green onion, cut into 1 inch pieces
1 teaspoon fish sauce
1 teaspoon sugar
1 teaspoon oyster sauce
Combine the sliced pork and marinade ingredients in a small, non-reactive bowl. Set aside and allow to marinade for half an hour.
Heat some oil over medium heat in a wok or a saute pan until hot, then add the sliced garlic and dried red chilli, breaking it apart as you at it to the pan. Cook until fragrant and the garlic begins to brown, about 30 seconds. Add the marinaded pork and continue to cook until the pork is just about cooked through.
Add the fish sauce, oyster sauce, sugar, pickling liquid and pickled watermelon rind and stir to combine. Allow the rinds to just warm up and the sauce to thicken. Stir through the green onions and turn off the heat. Serve immediately with steamed rice.
Monday, August 8, 2011
Taco Fiesta
I think most of us had the misfortune of being introduced to tacos in the form of those supermarket taco kits as a kid. I certainly was, and while they were a lot of fun as a kid, they certainly did not do any justice to the gourmet tacos I've been lucky to have in the past few years. Also, I much prefer a soft shell taco. Hard shell tacos can be a little awkward to eat at times, and when the shell breaks at the wrong place, then you end up with filling everywhere.
Thursday, July 28, 2011
Summerlicious '11 Round-up: c5 at the ROM
Another summer. Another Summerlicious. Toronto diners rejoiced at yet another season of fabulous food at an affordable price. Whether chefs hate it or love it, it’s a chance for them to showcase their food and restaurant to potential new clientele, while still welcoming their regular customers.
I originally had reservations for three restaurants, but unfortunately, one of them got cancelled by the restaurant. In the end, my Summerlicious was themed around “museums,” as both restaurants I ended up going to were at Toronto’s two most well-known museums: c5 at the Royal Ontario Museum and Frank at the Art Gallery of Ontario.
Tuesday, June 7, 2011
Lovely Jubbly Time at the Dish Cooking Studio
About two weeks ago, I went to check out the Dish Cooking Studio with my friend Suzanne. I happened across one of those group discounts in my email and sent it along to Suz, thinking it would be fun to spend a night cooking in the same kitchen. Before we knew it, we had signed up.
Rather than a cooking school, Dish describes itself as “a culinary destination for people to connect and have fun together.” If you're looking to pick up some kitchen skills, you're probably better off at, say, George Brown. Not to say that Dish probably won't walk you through some of the basics. It's just that their aim isn't to make a chef out of you. It's to ensure that you have a good time cooking in the kitchen, meeting new people, and enjoying a great meal at the end of it all.
Wednesday, March 16, 2011
Wordless Wednesday #37: Southern Ribs Done Right
(Buster Rhino's Southern BBQ in Whitby, ON. Try their beef brisket—it's to die for.)
Wednesday, March 2, 2011
Tuesday, January 18, 2011
Pork Chops with "Cheat" Gravy
Despite what I call this as a "cheat" gravy, it does not come from a mix. The reason I call this "cheat" gravy is because is uses fairly unorthodox ingredients in what we generally know as gravy. Soy sauce and oyster sauce? In a gravy? Yes, it sounds weird, but trust me, somehow it works.
Tuesday, January 11, 2011
How to Utterly Tire Yourself Out with Just One Meal: The New Year's Eve Dinner
Step #1: Plan an elaborate, multi-course menu.
Creamy oyster soup for starters. A surf-and-turf-inspired main of lobster ravioli and pork ravioli. And a dessert of chocolate pear tart.
Monday, November 29, 2010
A Stuffing for Meat-Lovers
I survived the first one, and I barely survived the second one. But I lived to see another day after yet another legendary Meatluck two weekends ago hosted by my friend Joel.
Meatluck 2.0 was bigger and everyone seemed to have raised the bar since the last one. By the time I had arrived, tables were already laid out with about a dozen different dishes, and more food continued to arrive as the night wore on.
Wednesday, November 3, 2010
Wednesday, July 14, 2010
Wednesday, June 23, 2010
Tuesday, June 8, 2010
Perth County Week: Lunch in the Barn
After an eventful morning touring some of Stratford’s finest food producers—Monforte Dairy, Soiled Reputation and Perth Pork Products—we made our way back to Soiled Reputation for lunch. We were certainly in for a treat, as Chef Neil Baxter of Stratford’s celebrated Rundles, along with two assistants, was preparing us a three-course lunch using ingredients from all three producers we visited in the morning.
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