In my post of Honey Loin Hams I mentioned that I had bought a couple of full pork loins to make some smoked goods for my brother and his family. In this post, I will be making 3 different kinds of back bacon. For my American readers, you call this Canadian bacon although Canadians don’t. Continue reading Back (Canadian) Bacon 3 Ways
Apples are plentiful and cheap this time of year so it is time for an apple dessert.
OK, we have all had apple crisp but when I was growing up, I loved apple crumble. Apple crisp usually has oatmeal in the topping. Apple crumble is flour, butter and sugar made into an almost cookie like topping. I love both but a crumble takes me back to my youth. Continue reading Apple Crumble
Is there anything better than family? My brother has bought me great cuts of beef from Alberta. My niece and her husband keep bees and gave me great honey. I owe them both. Then, whole pork loins came on sale! I decided to buy a couple of loins and make them some various cuts of cured pork, including Honey Loin Hams made with the honey I was given. Continue reading Honey Loin Hams
This summer was colder than usual here in the mountains. As a result, my jalapeño peppers were quite small. What to do, what to do? It hit me. I decided to stuff shrimp into my shrimpy peppers and make Shrimpy ABT’s. Don’t try and say the last sentence four times fast. Continue reading Shrimpy ABT’s
If you have ever had brisket burnt ends, you know what a treat they are. Tender pieces of beef with a caramelized surface and strong rub and sauce tastes. Continue reading Pork Burnt Ends
One of the best thing about food blogging is you meet talented cooks with their own blogs. That is how I found out about Big Rigs ‘n Lil’ Cookies. She has a fun site with great foods and interesting posts. Continue reading Whole Wheat Zucchini Muffins From Big Rigs ‘n Lil’ Cookies
You have heard of bacon. It is usually made of side pork (Americans call it pork belly). You have heard of back bacon (Americans call it Canadian bacon). Have you heard of Buckboard Bacon. Bacon is quite fatty. Back bacon is quite lean. Buckboard is kind of in between.
We had a cold and wet July and it put my tomatoes behind. We are already getting frost here in the mountains. The net result is that I have a lot of green tomatoes. So, I was making my Green Tomato Mincemeat and thought I should remind all of you that this is a good way to use green tomatoes.
Also, have you ever tried replacing 1/3 of the apples in pie, cobbler or crisp with green tomatoes? Try it! It still tastes like apples but it has a touch of sour like green apples. It is really good.
The Old Fat Guy
I just love trying new dishes. When I see something different I find myself thinking of how I could make it and what it would taste like. Feel sorry for She Who Must Be Obeyed. She has lived with my experimentation for over four decades. Continue reading Cambodian Chicken
We have all read the traditional wisdom that you need to cook a steak by putting on high heat to seal in the juices. As is all too often the case, this traditional wisdom is just wrong. There have been controlled scientific studies that have proved it to be flat out wrong. The heat you cook beef at has nothing to do with the moisture retained by the beef. Continue reading Reverse Seared Steak