Farmhouse Chops in Wing Sauce

 

We love our wings in the Midwest but until I made wing sauce, equal parts real butter to hot sauce, I hadn’t had wing sauce. Sadly, and I know it is about cost, I doubt a single wing shop uses real butter in their sauce anymore. The good thing is you can have the real deal, easily, and without having to buy a pre-made version that is less then stellar. Continue reading “Farmhouse Chops in Wing Sauce”

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Tips for Reading Recipes (& Chinese Style Honey Hoisin Sticky Ribs)

Chinese Style Sticky Ribs

Chef Leichte spun on the balls of his feet. A millisecond ago he was heading forward, and I was following him. Now we are face to face, and he pokes my chest with his finger. “Commit!” he says in a raised voice, his chef’s toque rising from his head and towering above me like the leaning Tower of Pisa. “Quit asking all these questions and cook! Commit to the recipe; if it fails, we will fix it, but realize you will probably learn more from your mistakes than if I coddle you through the process.” Continue reading “Tips for Reading Recipes (& Chinese Style Honey Hoisin Sticky Ribs)”

Pork Confit Parmentier (or “Sorta” Shepard’s Pie)

 

It is not generally in my nature to go out of my way to make a shepherd’s pie from scratch. Instead of cooking all the individual components — breaking them down only to put them back together — it always seems like a job best done by leftovers. I don’t mean to pick on shepherd’s pie alone — this goes for most meat and potato casseroles. And while not meat and potatoes, it reminds me of the time I looked at a recipe for turkey tetrazzini and the first step in the instructions was: Roast a turkey. Continue reading “Pork Confit Parmentier (or “Sorta” Shepard’s Pie)”

Braised Red Cabbage

Braised red cabbage
This dish will not be the same without the duck fat but that does not mean it won’t be equally as good. Bacon, bacon grease and even butter would all be good choices since I know most people don’t keep duck fat around or have access to it.

If planted midsummer red cabbage will mature just about the time of the first frost. As long as it is harvested before the first hard freeze it will last in storage until about the beginning of the year. Depending of the variety and the conditions under which it is stored it might last a little longer.

Whether you grow it or buy it red cabbage is a great winter vegetable that is under utilized by the home cook. It can easily be whipped into a tasty Asian slaw, turned into a comforting bowl of borscht or a wonderful braised red cabbage. This dish is perfect with pork chops or pork roasts and is also a fine accompaniment to ham or cured and smoked pork chops. Continue reading “Braised Red Cabbage”

Pork Pazolé

Chili is great, and a favorite, but sometimes it is nice to find an alternative. This is a nice change for sure. The sourness of the tomatillos cuts the richness of the pork while still letting the pork taste rich. The other thing about the tomatillos is the juice from them thickens the broth. The … Continue reading Pork Pazolé