Archive for February, 2011

In our house, we eat a lot of PORK.

Posted on February 2, 2011. Filed under: Food and Beverage, Newlywed |

Last week I read an NPR article on how bacon is the gateway meat for vegetarians. It inspired this blog entry about pork.

Here are some of our favorite recipes with helpful commentary:

1. Rachael Ray’s Prosciutto Egg Cups


  • For these tasty guys, they take a little longer in the oven than Rachael leads you to believe.
  • Make sure to spray your muffin pan with a generous helping of Pam. If you don’t, it will be disastrous.
  • If you’re on a budget, buy gruyere slices from the deli counter instead of a wedge. It saves you around $5. 1/3 lb. turned out to be a little over 1 cup of cheese after shredded in the food processor.
  • This recipe is great if you live alone or are cooking for just a few people. You can make everything ahead of time, but only assemble as many egg cups as you think you’ll eat. The rest can be stored in the fridge or freezer.  

2. Alton Brown’s Perfect Potstickers


  • These take a while to assemble, but are well worth the work. If you don’t have much time, make the filling the day before.
  • We generally shop at Publix, but they didn’t have the Wonton wrappers. Our Kroger keeps them in the organic section next to the tofu.
  • We eat these with jasmine rice. Trader Joe’s carries a good size bag of jasmine for next to nothing.
  • Don’t over-stuff them

 3. Ham Steaks


  • Not as sophisticated as the previous recipes, but with my mom’s oj and cinnamon wash they are pretty good. Just continuously brush an oj-cinnamon mixture on steak while cooking over med-high heat on a sauté pan.
  • Great as leftovers on biscuits.

 4. Sausage Tortellini Soup


  • We have a 6-qt. Dutch oven and this soup needed every bit of it. If you don’t have a pot that big, you’ll need to reduce the recipe.
  • If you have an aversion to mashed up body parts, get someone else to remove the sausage casings. My husband will come do it for you.
  • If you have any zucchini leftover, make these the next night:  Paula Deen’s Squash and Zucchini Cakes
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