Regular readers of this blog know that Cook’s Illustrated is a go-to for me recipe-wise. But I suppose not everything can be great. I think Vermonters don’t know Mexican food. I had my doubts going into this venture as it called for short ribs rather than skirt steak. But I thought what the heck. While… Continue reading Shredded Beef Short Rib Tacos
Category: Cooking: 2 Stars
Pernil-Style Pork Roast
Carla saw a recipe for a pernil al horno style pork roast in The Oregonian FoodDay. It was close to a favorite recipe of mine but substitutes orange for the rosemary and leaves out the vinegar. There were accompanying recipes for pickled red onions and ciltantro-rice so I thought I’d make up the complete dinner.… Continue reading Pernil-Style Pork Roast
How not to make Pinto Beans
I should share my failures as well as my successes. To paraphrase Thomas Edison, I’ve discovered a way not to make tasty beans in the pressure cooker. I have a tried and true home made recipe for pinto beans I’ve perfected over the years. You can find the old recipe here. I’m working on converting… Continue reading How not to make Pinto Beans
Italian Delight Casserole
Back in the day we had this macaroni and hamburger casserole a LOT. My one and only family edict was to never have this again…ever. That was about 20 years ago after we tried it with spinach and flat noodles that had the consistency of snot. Never say never. The current issue of Cook’s Country… Continue reading Italian Delight Casserole
Pulled Pork – New method to avoid the "stall"
The best thing about this cook is that we didn’t have company over for dinner. The 2nd best thing is that it served as a Thomas Edison moment; I succeeded in finding a way not to make pulled pork. A couple of weeks ago I used a Cook’s Country recipe to prepare Kalua (Hawaiian) pork. It was prepared similarly… Continue reading Pulled Pork – New method to avoid the "stall"
