These pork chops look amazing, and taste just as great — with very little effort.
Pork
Ham & Black Bean Soup Recipe
A great way to use up leftover ham. Delicious.
Institutional Meat Purchase Specifications
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…
Montreal-Style Tourtière Recipe
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.
Pork and Apple Pot Roast Recipe
A great winter pot roast recipe that makes its own gravy.
Pork Heart
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…
Pork in Corn Husks Recipe
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
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
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…
Pork Maw
Pork Maw is the lining of a pig’s stomach. This does not include any intestines. It is greyish, finely-grained meat, with a very mild flavour. It is usually sold cleaned and trimmed of fat and stringy fibres. Pork Maw is an ingredient in the American south dish of “Chitlins and Maw”, a stew made from…
Pork Peanut Butter Cookies Recipe
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 Shoulder Roast Recipe
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.
Pulled Pork
Pulled pork is a way of preparing pork. It is made from a bone-in pork shoulder cut such as pork butt. You cook the joint of pork very slowly with a dry rub on it in a barbeque pit or a smoker. (Some people marinate the meat overnight first.) Not everyone does a dry rub;…
Sausage and Beef Wellington Recipe
A classic Italian country dish.
Sausage and Mushroom Turnovers Recipe
You can serve these hot or room temperature. Room temperature, they make great picnic food.
Sausages
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…