These pork chops look amazing, and taste just as great — with very little effort.
A great way to use up leftover ham. Delicious.
Institutional Meat Purchase Specifications Institutional Meat Purchase Specifications (IMPS) is a set of standard meat specifications maintained by the Agricultural Marketing Service Branch of the USDA (United States Department of Agriculture.) These specifications are valid for North America (Canada and America have harmonized their meat codes.) The specifications are suggested ones; adherence to them is…
This is a *very* moist tourtiere; especially a treat if you splurge and use butter in the crust. Granted, it is not a traditional tourtiere, especially with the celery, mushroom and bread crumbs — thus, we call it Montreal-style.
A great winter pot roast recipe that makes its own gravy.
Pork Heart © Denzil Green Pork Heart is small than veal or beef heart. It should be reddish coloured. If there’s any brownish or greyish hue to it, it’s not fresh.. There will be a bit of soft, off-white fat concentrated in a few places. Cooking Tips Cook either in a pressure cooker, or by…
Gorgeously-flavoured chunks of moist pork, infused with the flavour of corn from the corn hunks they are bundled in for cooking. And they look stunning, too.
Pork Kidney is one entire organ. It is smooth and flat, shaped like a classic kidney bean, except far larger of course. The younger the pig it is from, the more tender it will be and the milder the taste. Ones from young pigs will be a pale reddish brown; ones from older pigs a…
Pork Liver © Denzil Green Pork Liver is the cheapest liver to buy. It is the strongest tasting, most coarse and least tender liver, compared to lamb, calf or beef liver. The Institutional Meat Purchase Specifications (IMPS) for North America lists Pork Liver as item 710 in the Pork Guide. It says, “The color of…
This is a monumental recipe, both in the quantity of cookies it makes, and in the breathtaking fashion with which it calls for sugar, lard, and meat, of all things.
Pork is an ingredient beloved in many Western and Eastern cuisines. It has been used since the dawn of cooking, from wild to domesticated, in forms from whole animal down to finely-cut or shredded meat inside dishes.
This will be a moist, tender and succulent roast with a warm brown crust on it. You can serve it as part of a meal, and / or use leftovers for sandwiches, casseroles, etc.
A simple, inexpensive take on Beef Wellington
You can serve these hot or room temperature. Room temperature, they make great picnic food.
Beef & Old Windsor Ale Sausages © Denzil Green A sausage is a “tube” of meat. The outside of the tube, the wrapper, is usually called the “casing”; it can be a natural item such as an animal intestine, or it can be artificial. It is almost always edible. The wrapping holds inside it a…
