Tag Archives: pork

[119] Pork Shoulder with Chipotle-Orange BBQ Sauce

Cover of Simply Organic by Jesse Ziff Cool

Note: this was made prior to buying the hog. It is NOT from our share of the hog.

We made this one for a party. I’m not sure if I was prompted by a Whole Foods sale on pork shoulder, a cut I am loving more and more and more. My friend Dylan tells me it’s commonly turned into sausage, do to its ratio of fat:meat. I say, “What a waste!” This is good for so many other things!

I have a slightly tilted photo there. No idea why.

Anyway, as you can see, there’s a lot of good stuff going on in that photo. Aside from a nice cut of meat, the oranges, green onions & chipotles!

I recall it being pretty simple to make as well.… Continue reading →

Warm Sunshine Sausage Pasta Salad

As promised, we’ll update you as we eat our 1/7th of a hog. There’s two recipes + photos coming, once I can get my camera & computer to stop acting up. However, I figured I’d post Sunday night’s dinner, as I’m pretty sure I didn’t take any photos of it. After all, I was just throwing it together to feed three people (Bill, a last-minute guest and I).

So, here’s the deal. Saturday Bill and I were trying to vacuum seal all our pork up. Vacuum sealing really helps keep foods a great deal longer in the freezer, in my experience, and so I really wanted to get on it. Unfortunately, my vacuum sealer is acting like a jerk, so we only managed to vacuum seal a few things.… Continue reading →

Meadow Haven Farm Visit – Hogs

Finally! The end of the road! The hogs!

I explained why we ended up at the farm “in the chicken post”:http://metacookbook.com/archives/253-Meadow-Haven-Farm-Visit.html and had plenty to say about cows “in the cow post”:http://metacookbook.com/archives/256-Meadow-Haven-Farm-Visit-Cows.html and I tend to “talk” a lot, so I’m betting you all are expecting a lot of words now, aren’t you?

I actually don’t have many. My only pre-Meadow Haven experience with hogs was at Girl Scout camp a bazillion years ago (I think I was 9, but I’m not sure) and I don’t remember much. We had to take turns feeding them, at a frequency of about once a week. Since I was only there a week, I only fed ’em once. I don’t remember the hogs in the slightest, just that I was disgusted by having to carry this heavy bucket of slop out to them!… Continue reading →

Vincent

Yesterday, Bill & I had brunch at a small Andersonville restaurant called “Vincent.”:http://vincentchicago.com/ Until Tuesday, we’d never known it existed. Tuesday, though, the folks behind the “Restaurant Intelligence Agency (RIA)”:http://hq.restaurantintelligenceagency.com/ ran a contest on Twitter for “a basket of dutch goodies” from Chrissy Camba, the Chef de Cuisine at Vincent.

Here’s how I think it works: every Tuesday, they feature a chef who is registered with them (or, at least, I think that’s a requirement), interview them over the course of the day, and then run a contest involving that chef. That’s certainly how it worked this time. In my case, they asked us to guess which celebrity would Chrissy Camba most like to cook for, with the hint of this celebrity is the nephew of a legendary film director.… Continue reading →

[78] Pork with Dried Apples and Prosciutto

Cover of Eating Well Serves Two

Also known as, “Pork with Dried Apples and Pork.”

At least, that’s how I saw it. Take your pork and season it with pork! YUM. If Nancy ever has Porkapallooza again, I’m finding a way to scale this recipe up to party size. That and do the pork liver wrapped in bacon thing I heard about in Kenya. But she knows about that pork + pork plan already. This is a new one.

Anyway, this is another pre-Thanksgiving meal. I think it’s even the last one. Like others (at least one other), a large part of the motivation was in having a meal that wouldn’t leave a lot of leftovers. However, and this is happening more and more (thankfully), it was also that I had almost all of the ingredients on hand.… Continue reading →