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Sweet and Sour Pork

My earliest remembrances of the combination of pork, pineapple, onion and green bell pepper stemmed from my introduction to shish kebabs many years ago.  Unfortunately I must admit that I was not impressed.  I realize now that my displeasure arose from the fact that once grilled, the mound of food on my plate consisted of pieces of pork, many […]

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Tomatillo Pork with Greens

  While doing one of those “clean the fridge” routines recently we were inspired to take the basics of one of our favorite dishes, Chili Verde, and create a totally new dish.  The results were inspirational and delicious enough for us to want to share it with our readers! Tomatillo Pork with Greens is  a combination […]

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Portuguese-Style Clams and Pork (Cataplana)

Southern Portugal is three quarters surrounded by the sea so it is not surprising that fish and seafood are heavily featured in the Portuguese diet and gave rise to the unique invention of the perfect vessel, the cataplana, for steaming shellfish. Cataplana, much like the word tagine, is the name of both the recipe and […]

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Escalopes of Pork Tenderloin with Fresh Bing Cherry Sauce

Fresh cherries are in abundance!  Display cases at markets everywhere are filled to overflowing with luscious and plump black cherries, rose and yellow-hued Queen Annes and tiny brilliant red sour cherries… each one a delightful inspiration for the chef and the baker alike!  At this time of the year we tend to overindulge in one […]

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Chile Verde Tamale Pie

A tamale minus the corn husk wrapper, this delicious version of tamale pie is made with succulent pieces of well-browned pork shoulder rather than ground beef and is coupled with a host of chili peppers well-charred over an open flame to give rise to their flavorful, smoky goodness.  With Cinco de Mayo a matter of […]

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Pork Stew with Artichokes, Fennel and New Red Potatoes

  This mouth-watering stew is the result of a week’s worth of rumination following the viewing of a Saturday morning cooking show on public television a week ago.  We are often inspired by dishes we see prepared on these shows so the fact that we gathered the ingredients and closely followed the directions, as we […]

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Rustic Country Pates with Pork, Veal and Venison

We quote David Tanis, a cookbook author who is head chef at Chez Panisse in Berkeley six months of the year, spending the remaining six months in Paris where he cooks and entertains out of a tiny galley kitchen:  “… you’ll find that I have a lot to say about dishes that call for that […]

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Indian Style Pates with Spicy Tomato Chutney

 Indian Style Poultry Pâté with Spicy Tomato Chutney Veal and Pork Pâté with Spicy Tomato Chutney   What is pâté?  What generally comes to mind when people first think of pâté is expensive duck liver or chopped liver.  Both are indeed correct but pâté is not limited to poultry.  Pâté is simply a mixture of […]

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Pork Shoulder with Green Olives and Baby Artichokes

The “other white meat” frequently appears on our dinner menu here at home for a variety of  reasons.  An incredibly versatile meat, pork can be showcased in many ways.  It easily takes on the flavors of any number of delicious marinades and can be grilled to perfection, slowly smoked, quickly sauteed, oven roasted, pan roasted… or […]

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Cassoulet

In the words of Julia Child, “Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.”  Cassoulet is a French dish of […]

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