Smoked Pork Shoulder In Dry Rub
Smoked Pork Shoulder In Dry Rub
When smoking Boston butt, figure an hour and a half per pound. A 4-pound boneless shoulder takes a long time to cook, but it's mostly unattended. Get it going by noon and you'll have dinner ready on time.
Serve this dish the traditional way over vermicelli cooked in seasoned chicken stock, or with saffron rice, couscous or roasted baby potatoes.
Read more about this recipe at The Washington Post.
Sauteed Chicken With Tomatoes And Capers
Sauteed Chicken With Tomatoes And Capers
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
The balance of salty capers and fresh herbs is a perfect topping for fish or meat and is also wonderful spread onto crostini with a slice of vine-ripe tomato and fresh mozzarella. Freeze any extra to brighten a winter day.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Fried chicken recipes can get quite elaborate, but we love this method. Soak chicken in buttermilk. Dredge in seasoned flour. Fry. Done.
Grilled Yogurt-Mint Lamb Kebabs
Grilled Yogurt-Mint Lamb Kebabs
The yogurt coats the chunks of lamb and, when grilled, give the meat a rich and rounded charred flavor. This marinade works well on just about any cut of meat, though we find that it somehow complements lamb the best. Add another 1/2 teaspoon of red pepper flakes for some heat.
To give this dish a little extra something on the presentation front, you can cut alternating strips of skin away from the cucumber with a vegetable peeler before dicing.
Braised Mustard Greens With Bacon And Shallots
Braised Mustard Greens With Bacon And Shallots
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
If you are going to make meatloaf, well, ever, consider buying a meatloaf pan. It is a two piece pan, the top part (where you put the meat) is perforated and sits on top of the bottom pan so all of the juices (read: fat) run off the meat and into the pan.
Read more about this recipe at Coconut & Lime.
The ingredients list is long and the steps are many, but it really isn't as difficult as you might think to make a tray of delicious stuffed cabbage rolls. They are so tasty and freeze wonderfully for future meals.
Read more about this recipe at Coconut & Lime.
