I love sweet and sour pork but the stuff that comes from most western Chinese restaurants is unbearably sweet sauce over deep fried hunks of fatty deep fried pork. I have made it tasty with less sweet and lean stir fried pork. Welcome to Sweet & Sour Pork Stir Fry. Continue reading Sweet & Sour Pork Stir Fry
Have you ever had pancakes at one of those chain restaurants. They are made from a highly leavened batter with lots of sugar so they get that great brown colour. They add extra salt to bump the flavour of the processed ingredients. They always remind me of paste. I like a pancake that is light but has some texture and taste other than sweet. Sourdough Oatmeal Blueberry Pancakes have no added sugar. All the sweet comes from the blueberries. There is no salt, the flavour comes from the sourdough. Continue reading Sourdough Oatmeal Blueberry Pancakes
There are two kinds of Focaccia in my opinion. Light and bread like versus soft and chewy. Both have their charms and supporters. The last post I did of Focaccia is more of the bread type. This time, I decided to go for the one with more substance and made Garlic Focaccia. Continue reading Garlic Focaccia
A Homage to Pork!
OK, I admit it. I love pork. I like all kinds of pork. I decided it was time to do a dish that reflected my love of pork in all its forms. Welcome to Quatre Cochons de Montagne (Four Mountain Pigs). Of course, one of the best ways to cook pork is in the smoker, so the Louisiana Grills Pellet Smoker was the chosen tool. Continue reading Quatre Cochons de Montagne
She Who Must Be Obeyed said “Honey, I want chicken wings.”I only had a couple of hours until supper so something too fancy was out of the question. What to do? Obviously, I had to make something with honey. I fired up the Louisiana Grills Pellet Smoker and made Honey Teriyaki Wings. Continue reading Honey Teriyaki Wings
Catastrophe! I went to the freezer and there was no breakfast sausage left. I had to make more immediately! I have posted my go to breakfast sausage recipe, PWE Breakfast Sausage. As usual, I just can’t resist trying something new. I decided to add maple syrup to the recipe and made Passing Wind Estates Maple Sausage. Continue reading PWE Maple Sausage
I have been using the Yummly plug in to put my recipes in a format that is easy for you to access and print. They have a program called Yummly Publisher that allows the recipes I put in their format to be accessed in one place. So, you should be able to access most of my recipes at http://www.yummly.com/page/oldfatguy.
Give it a try!
The Old Fat Guy
I was going to a potluck and I needed something to take. I decided a nice pot of chili would be good. I wanted to make it with rough cut beef and went to the supermarket to get some. I noticed that the pork was half the price of the beef. Why not build a chili around pork and save some money? I couldn’t think of a good reason. Welcome to Pork Chili. Continue reading Pork Chili