This is extreme Dutch oven cooking…
Stovetop Smokin’
If you want the delicate flavor of home-smoked food without the worry of having a large smoker on the deck, then you should consider stovetop smoking…
Cranberry-Habanero Glazed Pork Tenderloin
Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.
Football, Beer, and Grilling
Beer is a versatile ingredient that can add a unique flavor to grilled foods.
Slow-Cooked Pork with Chipotle Pumpkin Salsa
As part of the Burn! Blog’s ongoing pumpkin-related coverage, I decided to fool around with a jar of Chipotle Pumpkin Salsa with Roasted Tomatillo, produced by Chef Rick Bayless’ Frontera Foods company. Throw it into a slow cooker with a pork tenderloin, and a few hours later you have a great autumn meal.
La Caja China: A Cuban Tradition Invades America
A pig, a Cuban, and a chef walk into a bar…sounds a bit like the beginning of a joke, but the rising popularity of La Caja China cooking is nothing to laugh at.
Take a Stab at Injecting Meat for More Flavor
Injecting is the way to get flavor into the meat, especially with large cuts such as a pork shoulder or brisket. Chef Mike Stines shares his favorite injection formulas.
