Pork loin can be one of those dishes that will test your patience. If you over cook it, be prepared for a dry experience; if you don’t spice it up right, a bland one. I have always assumed this is why that particular cut of meat is cheaper than most of the other pork cuts. I am of course referring to the center cut loin, not the tenderloin.

This recipe has gotten me through many a dinner with wows and exclamations on the flavor and juiciness.

Ingredients:

1 3-5 lbs. pork loin (not tenderloin).
3 cloves of garlic minced.
2 sprigs of fresh rosemary (about 2 tablespoons) chopped fine.
1 tablespoon fresh thyme.
5-8 slices smoked bacon (the good kind that you get at a deli or butcher, preferrably apple wood smoked bacon).
About 3-4 cups chicken stock or broth.
About 3 tablespoons of flour.
Extra virgin olive oil.
Salt and pepper.

Preheat your oven to 225.

Take the garlic, rosemary, and thyme and if you have a small food processor, process until well combined. Add olive oil slowly until it forms a liquidy paste. About 1/4 cup.

Sprinkle salt and pepper all over the pork loin.

Heat a dutch oven or any other heavy pot (that has a lid and can be used in the oven) on your stove to medium high heat. Add enough olive oil to coat the bottom of the pan. When the oil starts smoking, add the loin, fat side down to the pan and sear – (More…)

Years ago, beef brisket was considered one of the least desirable cuts of meat. Cooked like other meats, it will come out tough and stringy. With no surprise, it was usually purchased by those with less money. Over the years recipes came about that made brisket one of the most sought after dishes in the Americas.

There are many ways to cook brisket, but generally all of the techniques have one common thing: low and slow cooking. By cooking (or smoking) the meat slowly, the tough connective tissue begins to break down leaving the meat soft and letting the flavor out.

One of my favorite ways to cook brisket is by braising it. This basically means cooking it slowly with liquid. Although this may remind you of a pot roast, it is really a bit different. Here is a recipe of mine that is very simple but has wowed more than a few people at my table.

Ingredients:

1 4-5 pound beef brisket (fresh, not corned).
1 large Spanish onion.
4 cloves of garlic, lightly chopped.
About a half teaspoon ground cumin.
1 – 3 cups of beef broth.
All purpose flour (about 2-3 tablespoons).
1 sprig fresh rosemary (do not remove leaves from sprig).
Salt and pepper.
Canola oil.

Preheat oven to 225.

In a large heavy pot with a heavy lid, preferably a dutch oven (must be oven safe), bring up to a medium high heat. While you are waiting, liberally salt and pepper – (More…)

We have been making a lot of Focaccia bread lately. When we make spaghetti, we make Focaccia, when we just want a warm snack, we make Focaccia. If I am bored and want to make a bread, I make Focaccia. It is really one of the more flavorful types of bread out there and fortunately it is easy to make!

You can use Focaccia bread for many occasions, and lately I have been using it when I would normally make garlic bread. Its rich flavor and wonderful toppings are just what the doctor ordered some days.

Ingredients:

3 – 3 1/2 cups of all purpose (non-rising) flour.
2 teaspoons active yeast.
1 tablespoon salt.
2 tablespoons honey.
1/4 cup extra virgin olive oil.
1 cup of warm water.
2 large sprigs of fresh rosemary (about 2 tablespoons), lightly chopped.
3-4 garlic gloves, minced.
Salt, pepper.
1/4 cup shredded Parmesan cheese.
1 small onion diced.
cornmeal.

In a mixer you want to add a cup of warm water, around 95 – 100 degrees. Add the honey and the yeast and then stir together. Let the yeast proof while you get the other ingredients together (about 10 minutes).

Using dough hooks on your mixer, add the flour until mixed with the water. Add the salt, and the 1/4 cup of olive oil. Mix until a ball forms. On a floured surface, knead the dough for about 5 – 10 minutes. Shape into a – (More…)

Is there really anything better on a bitter cold night than enjoying a tender pot roast? This is another dish that every person in a family cooks a little bit different. There is no perfect pot roast, just like there is no perfect pie. There are just too many ways you can prepare it.

The way I prefer to make pot roast is the low and slow method. It is no secret that cooking meat slowly brings out tenderness in the most stubborn of meats. This is one reason why pot roast is popular because you can use a less expensive cut of meat, and yet enjoy a delicious dish.

I normally do not include side dishes in my main course recipes, however, the texmati rice recipe I am about to show you, really will not work without some parts of the pot roast.

Ingredients:

Pot roast:

1 3-4 large pot roast, brought to room temperature.
1 large Spanish onion, cut into a large dice.
4 cloves of garlic, roughly chopped.
1 28 oz. can of crushed tomatoes.
1/2 pound small white button mushrooms (fresh and whole), cleaned.
1/2 to 1 cup of beef broth/stock.
Kosher salt.
Fresh ground pepper.
2 sprigs of rosemary, whole.
1/2 teaspoon ground cumin, divided (two 1/4 teaspoons).
Canola oil.
2 1/2 tablespoons flour.

Rice:

1 cup texmati rice.
2 1/2 cups beef stock
2 bay leaves.
Extra virgin olive oil.
1 tablespoon fresh thyme leaves.
Salt and pepper.

Preheat the over to 220 – 225.

Liberally season one side of the pot roast – (More…)

About two to three times a month lately, we have been eating meatloaf at our house. It is pretty much a staple in many home kitchens in the United States. My favorite part of the entire meatloaf genre is that wonderfully, there is no one recipe. Just like there is no one mixture of tea leaves better than another, meatloaf is as versatile as you need it to be.

With all that being said, there are some techniques that can really help make the dish regardless of what ingredients you use and let me tell you, there is list as long as the largest cookbook of ingredients you can use in a meatloaf. It used to be when I was a kid, that meatloaf was what you made with all the leftovers from the week. However, over the years it seems to now be mostly made with fresh ingredients. I think this has gone a long way to ending the “meatloaf that sits in your stomach like a rock” syndrome.

When I make it, I usually find that I make way too much and end up giving a few plates away to neighbors and friends. Many of these people are either single, or retired (no, I do not live in Florida ) so they really appreciate a home cooked meal. One comment that I keep getting is on how much they love the – (More…)

If you read through this site for a while, you will quickly learn that lamb is one of my favorite foods. Probably the best (and most expensive) cut is the rack of lamb. The word tender is just not descriptive enough when it comes to this dish. Rack of lamb is very flavorful and is eaten all over the world.

Even if you generally do not eat your red meat rare/medium rare, you should think twice about it with this dish. A well done lamb chop is nothing much to talk about. At the most, I would stand for medium, and even then I would be a bit disappointed.

This recipe is not all that uncommon, I just added horseradish and a bit of a different technique. We enjoy this meal every so often whenever there is a good sale on racks of lamb. It can be a pricey cut, so keep your eyes peeled for sales on it.

Ingredients:

2 rack of lamb cuts.
5 cloves of garlic, minced finely.
1 cup seasoned bread crumbs.
5 tablespoons of Dijon mustard.
2 1/2 tablespoons prepared horseradish.
2 tablespoons fresh grated Parmesan cheese.
Salt and pepper.
Canola oil.
Olive oil.

Preparation:

Preheat your oven to 450.

In a large skillet, add enough Canola oil to cover the bottom of the pan. Liberally salt and pepper each rack, on all sides.

Heat the skillet to medium high and once it is hot, add the rack, fat side down. Sear – (More…)

I have finally gone and put it all together into a book! I took most of the recipes I have posted up until about November of 2007 and put them in print. My original inspiration was to give the book out as Christmas gifts for those in my family who also enjoy cooking. I received such positive feedback from it, that I decided I might as well put it up on the site for anyone to get if they wish. You have to forgive me for waiting until after Christmas to post this, but most of the gifts were surprises, so I didn’t want to give it away.

Some of the recipes have been updated and most of them contain stories on how the recipes came to be, or what inspired me to create them, or even funny events surrounding them.

The book took me quite some time to put it all together as I did it myself. I had no idea of the worth of an editor and publisher until I did this. I see now why people have them. It is quite a bit of work doing all of the arranging and proofreading; not to mention getting the layout and artwork right. I have found a couple mistakes but nothing too major (I have seen worse in professional cookbooks).

So if you enjoy my – (More…)

This time a year we get friends and family dropping off venison almost weekly.  This is the epitome of local produce.  These deer were harvested within a 30 mile radius of our home.  When butchered properly, venison is a very tender, lean, and well tasting meat.   You may hear from time to time people talking about venison being gamey.  This usually only happens with poorly butchered meat where too much fat remains in the cut.  The fat on venison is not a good thing as compared to beef.

Most of the time we usually end up with stew meat as the hunter rarely lets go of the steaks or roasts.  This meat however, is not just good for stew, it can be used in a number of ways.  Here is a recipe I came up with tonight which may change the way some have thought of venison in the past.

My inspiration for this dish is from Asian sweet and sour recipes, but I cut a lot of that out and just kept the savory aspects.  This dish can be served over rice, or egg noodles.  I usually find that green beans go well with this, and in the picture below, I used roasted green beans with garlic and summer savory, a recipe I hope to include here soon.

Savory Asian Venison

– (More…)

For some of my friends and family, the first question is going to be “What is Ratatouille?” Well, it is basically a French term for “tossed food” or “tossed vegetables”. The primary ingredients are tomatoes, zucchini, onions, peppers, and garlic. They are pretty much cooked together and produce wonderful flavors.

I decided to step mine up a bit and add some mushrooms, chicken, and grill it instead of cooking it traditionally. The flavors from the grilled vegetables will make you look at them in a different light. It is hard to believe what grilling can do to plants!

The chicken part of this dish is really not a part of Ratatouille per say, but my recipe combines the similar flavors so that the chicken goes hand in hand with the veggies.

As for presentation, the colors are so vibrant in this dish, short of serving it on a manhole cover, there really is no way to make this look unappealing.

Ingredients:

4 boneless, skinless chicken breasts.
4 cloves of garlic.
3 bell peppers (different color for each. I use red, yellow, green), halved, seeds and stems removed.
2 medium zucchini, cut in half.
1 large red onion cut into thick rings (don’t break them up).
1 container of cherry tomatoes (about 30).
1 container small whole fresh mushrooms (about 30, I used baby bellas).
About 1 cup of white wine.
3 tablespoons chopped fresh parsley.
2 tablespoons Herbs De Provence, – (More…)

The last few weeks I have been conducting an experiment. I have been using olive oil in place of butter as often as possible. I came to the conclusion that we are eating way too much butter when I noted that for a two week period, we generally require 3-4 pounds of butter to be in the fridge. Sorry, but that is just too much. Now butter does have its place. I cannot even think of sitting down for Saturdays big breakfast without buttered toast, so eliminating it completely is not my intention.

As much as I like to cook, we are a busy household here where my wife and I both work many hours at our respective jobs and this requires we make some shortcuts for meals. Usually I try to make the main course from scratch, but many times for the side dish, I just use a boxed side dish, such as rice, pasta, potatoes, etc., from a box. Almost without exception, these instant side dishes all call for butter or margarine. So my experiment focused here first. Instead of using butter, I substituted Olive Oil (usually extra virgin) in a 1/1 ratio. As for the pasta and rice dishes, there was little to no difference in taste and texture. In fact, I found that most of the time, the dish tasted better.

The one dish I found that – (More…)