I buy a pork loin roast and cut my own “chops”. It’s less expensive and I can cut them as thick (or thin) as I like. Lately, however, I have noticed that the pork chops in the supermarket are looking very nice. They are a bit thicker than in the past and don’t always have ..read more

This is another easy smoking recipe. I gave the info on smoking without a smoker, using a gas or charcoal grill, a few weeks ago with the recipe on Smoked Cod Filets. I’m not going to repeat it as neither I nor Google like too much repetition so if you need a refresher check out ..read more

When we lived in the U.S. we used to get a great sauce / marinade called Teriyaki Baste & Glaze. I remember the name but not who made it although my guess would be Kikkoman as that seemed to be the name on most things related to soy sauce. It was thick so, after marinating ..read more

Food can bring back wonderful memories I very clearly remember making this marinade / sauce when we lived in MN. Saturday afternoon, just before heading out to the golf course, I remember pouring this over chops to marinate. It would go into the fridge for 5 or 6 hours, while we played 18 holes, came ..read more

Do you like orange marmalade? Strangely, though I am very fond of sweet / sour flavors (Jolly Ranchers Fruit Sours) I don’t like orange marmalade. But mon mari loves it. So I buy it…. And, as long as I have it, I use it in marinades. Orange marmalade makes a great marinade, as does lemon ..read more

I’ll be honest – we always have a bottle of Rustica BBQ sauce in the fridge. Mon mari likes it on avocados and some sandwiches. Rustica is the brand we have for ketchup, BBQ sauce and a whole like of strange sauces that, apparently, the French love but I refuse to try. Some sauce names ..read more

This is one of those recipes that I have been making forever and the origin is lost in the mists of time. I know this because, while I have always referred to it as ‘diablo’, that word is not one that I would have chosen. I also have no idea if my current recipe bears ..read more

One of the spices I always pickup at the Asian supermarket is mustard seeds. My mother always had them in the house when I was growing up. Unlike paprika and olive oil, which she also had, she actually used the mustard seeds. A small spoonful went into every jar of pickles and often into cucumber ..read more

I waited tables in a restaurant when I was a student. It was the only restaurant in our village of less than 300 inhabitants. It was rather famous for its steaks and lobster tail. It was also a typical small town café with formica tables, paper placemats and napkins, home-made pies and donuts, unlimited coffee refills with ketchup and mustard in squeeze bottles on the tables. The food was good ..read more

These weren’t really ‘chops’ as we know them. And, to be honest, they weren’t called chops. This is from the batch of pork we bought from a local farmer a few weeks ago. In the bag we got were sausages, a roast os some sort (which I cut up), chunks that I would use for a stew or a tagine, and steaks. As the term ‘pork steak’ is not as ..read more