Category Archives: By Cuisine

Barbecue, Pork

Pulled Pork

Leave a comment

Fosco had a really long post describing in detail how he made his famous Alabama-style pulled pork for his family. Read it if you want to know everything about the process. If you just want the bare facts, read on.

I took 3 pork shoulders: 1, 9 lb bone-in and 2, 7 lb boneless butts. I prepared a double batch of “Southern Succor” rub from the “Renowned Mr. Brown” recipe to rub on the pork butts. Then I made an injection marinade of apple juice, salt, sugar, water and W sauce plus some of the rub. My pork shoulder injection technique needs serious help. I made a total mess of the kitchen when I sprayed marinade all over as I pulled the needle out of the butts. 😛

After injecting the butts, I rubbed them down then put them in a roasting bag and set them in the fridge to marinate.

Continue reading Pulled Pork →

Beef, Thai

Thai Beef Salad

Leave a comment

Thai food offers an alluring balance of sweet, sour, salty, and spicy. You’ve got sweet sugar, sour lime juice, salty fish sauce, and spicy chillies all melded together in a tantalizing and mouth-watering concoction. It’s hard to resist.

Annie took a top sirloin steak, seasoned it lightly with s&p then broiled for 4 mins per side. After resting, she sliced it up and marinated the beef in fish sauce, lime juice, brown sugar, shallots, chili flakes, and chopped Thai bird chiles.

The salad greens included romaine lettuce, napa cabbage, carrots, green onions, mint, Thai basil, and cilantro. She laid out the veggies, pile on the beef, and then poured the remaining dressing over everything.

This was awesome!

Aloha, Nate

Italian, Pasta, Poultry

Chicken Piccata

2 Comments

We were at California Pizza Kitchen with some friends one time. One of the dishes they ordered was Chicken Piccata. We’d never eaten it before (I usually don’t like capers) but Annie sneaked a bite and pronounced, “I can make this!”

So while out shopping she picked up a bottle of capers. A little later, she found a recipe off of Epiciurious and decided to try it. It’s a pretty easy recipe calling for chicken breasts pounded flat, lightly breaded then pan fried, laid over a mound of angel hair pasta and covered with a sauce containing butter, lemon juice, capers, and various seasonings. We threw in some mushrooms for fun.

It was very very good. We served it to our friend, who pronounced it better than CPK.

Aloha, Nate

Mexican, Poultry, Tomatoes, Vegetables

Musgovian Salad

2 Comments

I’m one of those people that doesn’t like to have leftover stuff sitting and getting old in the fridge and freezer. So every so often I go in there, look at what’s available, and try to figure out how to make a dish with what I’ve got. I call this type of cooking “Musgovian” for “must-go”.

Here’s a Musgovian salad consisting of rotisserie chicken, romaine lettuce, napa cabbage, celery, green onions, cilantro, blanched beans, steamed corn, tomatoes and avocado. Dressing was made with lime juice, honey, garlic, olive oil, s&p.
 

I think it leans Mexican, but whatever it was, it was good!

Aloha, Nate