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Posts Tagged ‘Pork’

Hickory and Applewood Smoked Baby Back Ribs

Written by James on 27 August 10

Another hot summer day, another opportunity to grill. If time permits, I like to slow cook some meats, as you could probably tell from previous posts. However, I try to vary the recipes by using different combinations of spices and woods. I don’t do anything crazy here, just a dry rub that you leave on the meat for a couple of hours followed by 3-4 hours of cooking at around 250 degrees. Mostly this post deals with the logistics of smoking meat with charcoal without a smoker.

I apologize if the picture doesn’t look as juicy as ribs should look – trust me, they were delicious. However, my fingers were so busy eating that they forgot to snap a picture. The picture is from the next day, after I reheated some ribs for lunch.

4 Comments

Posted in : American,Grill

Salt and Pepper Breaded Pork Chop

Written by James on 26 April 10

Sometimes, nothing beats a good pork chop. I was in the mood for a simple but balanced meal, and found a good deal on pork chops at my local supermarket. I prepared this breaded pork chop with salt and pepper, and served it with sides of broccoli and fried rice to round out the meal. I had a glass of red wine – a nice pinot – and it was a fantastic dinner!

When preparing pork chops, it’s very important to tenderize the meat. This ensures that the pork chop is not too tough and tender off the bone. While there are many ways to tenderize meat, including the method I shared here, I used the simplest way this time – lay the meat out between two sheets of saran wrap, or on top of a baking pan, and pound it! You can use a mallet, a pan, or even your hands if you’re feeling particularly barbaric.

7 Comments

Posted in : American,Bake,Tenderize Meat

Black Pepper Seared Pork Tenderloin

Written by James on 9 April 10

I don’t eat a lot of traditional American-style meals where there is a meat dish, a starch dish and a salad. Instead, I find myself preferring dishes where I can put all the vegetables, meats and starches into a single dish. That might be one reason I recommend a lot of Asian recipes and Italian recipes – then I can make stir fries and pastas to my heart’s delight! Every so often, however, I’ll crave a cut of meat. As I often do when this happens, I reached for some pork tenderloin.

I’ve already extolled the virtues of pork in my previous entry on Roasted Pork Tenderloin w/ Prosciutto, so I won’t belabor the point. Suffice it to say, pork is delicious and undervalued. Eating Pork Tenderloin is like buying Amazon and Apple stock in 2002 – one day everyone will want want a piece of it, but until then, relish your insider knowledge.

8 Comments

Posted in : American,Pan Fry,Roast

Pork & Spring Onions with Spicy Soybean Sauce (Dou Ban Jiang)

Written by James on 5 March 10

What is Douban Jiang? According to wikipedia : Dou ban jiang is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Literally it means, “beans mixed into sauce.” Quite descriptive!

Essentially, dou ban jiang is one of the ubitquitous bean sauces that you find at any Chinese supermarket. I’m not really clear what it is because I can’t read the ingredients list very well, and the ingredient list is quite vague. What I do know is that dou ban jiang is used in a multitude of dishes, particularly from the Sichuan region of China. The sauce is probably most notable for being a part of Ma Po Tofu, which I attempted in a previous entry.

5 Comments

Posted in : Chinese,Saute

Roasted Pork Tenderloin wrapped in Prosciutto and Rosemary

Written by James on 17 February 10

“Pork Tenderloin” are two of my favorite words in the English language. Pork – the food form of my little porcine friend, a versatile meat that can be prepared in many different ways – and tenderloin, which combines the words “tender” and “loin.” Even though loin is supposed to be tender by definition, in practice that isn’t always the case. Tenderloin has a tendency to dry out upon cooking, so you want to serve it a bit pink.

5 Comments

Posted in : American,Brine,Recipes,Roast

Katsu Curry

Written by James on 20 December 09

While I’m on a Japanese kick, thought I should mention a common way to combine two previous dishes: Katsu Curry. This is one of my favorite dishes, especially on a cold day, as it really fills you up and warms you from the inside out. The katsu can be made with either pork (tonkatsu) or chicken (chicken katsu). Personally, I prefer chicken, but I may be in the minority.

1 Comment

Posted in : Deep Fry,Japanese

Tonkatsu (or Chicken Katsu)

Written by James on 17 December 09

This is another in my recent Japanese food kick – I’ve craved it on almost a daily basis. Deep-frying makes tasty foods, but unfortunately can often lead to a messy kitchen, especially if multiple breading steps are required. The key to this recipe is placing the different steps in assembly line fashion. Doing this minimizes movement, thus reducing cooking time and cleaning time, both positives!

6 Comments

Posted in : Deep Fry,Japanese,Recipes,Technique

Five Spice Chow Mein with Shrimp and Pork

Written by James on 2 November 09

DSCN6675

An easy meal for 1 or 2. Only takes 15 minutes if meats/ shrimp is prepared ahead of time and frozen (like I do here), or 20 minutes if you like to do things just in time. For easy access, I will sometimes label the bags. In this case, the bag has pork and shrimp (but chicken works fine as well.)

No Comments

Posted in : Recipes

Welcome to the DailyChef Blog - Helping You Make the Food You Love

Posts Tagged ‘Pork’

Hickory and Applewood Smoked Baby Back Ribs

Salt and Pepper Breaded Pork Chop

Black Pepper Seared Pork Tenderloin

Pork & Spring Onions with Spicy Soybean Sauce (Dou Ban Jiang)

Roasted Pork Tenderloin wrapped in Prosciutto and Rosemary

Katsu Curry

Tonkatsu (or Chicken Katsu)

Five Spice Chow Mein with Shrimp and Pork

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