I buy whole pork loins for my back (Canadian) bacon, loin hams and to cut into pork chops and roasts. I had a small piece of one left in the freezer with a nice fat piece and I decided it would be perfect for Pork & Roast Potatoes. Continue reading Pork & Roast Potatoes
There are some things you should have around just in case you need them. Marinara Sauce is one of those things. You can freeze it and then bring it out to make pasta in hurry or as a base for so many recipes. Continue reading Marinara Sauce
I’ve been talking about my friends, Heather and Bill, coming over with a bottle of Aviation Gin and the drinks we made. Of course, there was food. I made a roast beef. The problem with making roast beef is that they are trimming roast of most of the fat these days. If you cook up a round or similar roast, there just aren’t the fat and juices that let our mothers make great gravy. It requires a few tricks to make a richly flavoured gravy that is worthy of roast beef. Continue reading Roast Beef Gravy
It is harvest time and one of the best things about fresh tomatoes is they make the best salsa. So, I made a batch of She Who Must Be Obeyed’s favourite salsa. It is always a good thing to be nice to the woman you love! Continue reading Summer Harvest Salsa
I like to have something that compliments meat and doesn’t overpower the great taste of the meat itself when I use a marinade. The marinades I’ve had a Korean barbecue restaurants fills the bill. This recipe isn’t authentic Korean but is my interpretation of the flavour profile.This marinade is good on chicken, pork, beef or firm fish. Continue reading Korean Marinade
Some great recipes aren’t a meal or a dessert. They are an ingredient that you can use in other dishes or just have on hand to add flavour to other dishes. Garlic Sauce is one of these. It is deep dark and garlic. What could be better! Continue reading Garlic Sauce
As I said in the prior post, my buddy wanted to have spicy ribs but I have been wanting to try making barbecue sauce using my haskaps. I did both and here is the recipe and technique for my Haskap Barbecue Sauce. If you don’t have haskaps, you can substitute blueberries. Continue reading Haskap Barbecue Sauce
My buddy was coming over and wanted spareribs. I told him I wanted to try Haskap Barbecue Sauce. Think of haskaps as a sour blueberry. He was skeptical and said he likes his ribs spicy. I told him I would make a Sriracha Barbecue Sauce for the ribs and that would have a touch of spice. What I didn’t tell him was I was doing both sauces and was going to do 1/2 the ribs with each. This post is how I made the Sriracha Barbecue Sauce. The Haskap Barbecue Sauce and the cooking of the ribs will be in subsequent posts.
A Great Easter Dinner
I have posted how to make Double Smoked Ham previously. The method of making one and a video are on that post so I won’t go into a lot of details here. Here is the link to that post: Double Smoked Ham. However, for Easter Dinner I tried a different glaze, Orange Ham Glaze.