Smallest Boxing Day Ham

When my rep from D’Artagnan texted me to ask if I wanted a suckling pig, how could I say no? Normally they are special order, but he had a cancellation and neither of us wanted it to go to waste.  So having never worked with suckling pig, I took a 25 pounder home to experiment. Confronted withContinue reading “Smallest Boxing Day Ham”

Ushering out the Dragon

Well, the year of the Dragon did not waste any time fulfilling its promises of change.  A lot of old things in my life finally broke, ended, or just plain died this year.  It started promptly on January 1st with my ex (a dragon himself) moving out, marking the death of a relationship that hadContinue reading “Ushering out the Dragon”

Eggs Benedict with Rosemary Pork Loin, Orange Hollandaise and Wild Arugula Salad

We’re all pretty familiar with your standard Eggs Benedict:  two poached eggs over a slice of Canadian Bacon or ham, on a toasted English muffin, luxuriously topped with Hollandaise sauce.  Well here is a fresh take that makes use of leftovers from Saturday evening’s pork loin roast.  Combine them with with farm fresh organic eggsContinue reading “Eggs Benedict with Rosemary Pork Loin, Orange Hollandaise and Wild Arugula Salad”

The Difference is in the Brine

Why bother to brine a pork roast, a turkey, or a chicken?  Well, there are two reasons.  The first is that all three of these meats generally don’t contain a lot of intramuscular fat and therefore tend to dry out when you roast or grill them.  Brining helps the meat to retain its juices, evenContinue reading “The Difference is in the Brine”

Pulled Pork that Practically Cooks Itself

I ordered a pork shoulder through Basis Foods a couple months ago.  The online store estimated each one at about 8 or 9 lbs.  But when it arrived from Mountain View Farm it was a whopping 13 lbs, and…it was frozen.  So I popped it in my freezer because unless I had a special occasionContinue reading “Pulled Pork that Practically Cooks Itself”