Adapted from Cuisine at Home magazine. Cooking the pork in the slow cooker is pretty easy. What takes this recipe from good to great are the steps after the meat is done. Don't skip defatting the broth, cooking down the broth, shredding the meat with attention, and crisping … [Read more...]
Big Bowls of Beans & Rice Plus
Of course you can't duplicate the experience of sitting under the seagrape and mangrove trees on Meads Beach in Anguilla at Blanchards Beach Shack, but you can enjoy an approximation of a Blanchards Big Bowl at home. The Beach Shack menu advertises "a full meal in a … [Read more...]
Cornish Pasties
Dan manages admirably to live in the US without traditional English foods, but he does miss Cornish pasties. In May 2016 Davis and Grayson and I watched an episode of Factory Food that documented the production of Cornish pasties in England. We were intrigued by the big … [Read more...]
Roast Beast
From Gourmet, December 2005, under the name of Rosemary Beef Fillet. Centerpiece of our traditional Christmas feast. Our family's doneness preferences range from very rare to well done. I cook the beast rare, then those who wish may cook their meat further in the … [Read more...]
Garlicky Beef Tenderloin with Orange Horseradish Sauce
From The New York Times. (4-pound) beef tenderloin, trimmed and tied 1 tablespoon kosher salt, more to taste 1 teaspoon black pepper, more to taste 1 teaspoon chopped fresh rosemary 1 fat garlic clove, coarsely … [Read more...]