Μπεκρή-μεζές (Bekri Mezes)
ΜπεκÏή μεζÎÏ‚ (Bekri Mezes) literally translates as “drunkard’s appetizer”. Recipes for this dish vary widely but they all seem to use pork and wine in them. The origins of this dish no doubt come from the Greeks who left Constantinople (Istanbul) and brought their rich cooking traditions with them. Interpretation of this dish will vary […]
French Canadian Pea Soup
For those not in the know, Canada is a bilingual country where our two official languages are French and English. Most of the Francophones live in the province of Quebec and some families can trace their roots to the first settlers in North America. English and French Canadians are similar yet different. I won’t get […]
Roasted Loin of Pork With a Fennel Seed Crust
I tried this dish a few years ago. I was trying to impress my cousin’s wife who is German and she knows a thing or two about roast pork. I had her Sunday roast pork with gravy, potatoes and braised purple cabbage. She impressed me! I have found that fennel seeds really complement the taste […]
Saucisson of Pork Tenderloin
Bulletin – Dec. 20, 2007 Hi Folks, I’ve been doing some reading on home dry salting and curing and yes, end result can be a bit salty. What you can do is soak the tenderloins in warm water(80F) for a couple of hours and some salt will draw out. The meat looks a little grey […]
Maple-Bourbon Pork Chops
Sometimes, a recipe comes to you 2nd, 3rd, 4th hand and one hopes the recipe doesn’t get muddled in the process. This recipe was inspired by Janet of well, Janet is Hungry who in turn was inspired by Kirsten of Kirsten’s Home Cooking. Whenever I first try a recipe, I try not to screw around […]
Barbecued "Onion Soup" Ribs With Chipotle BBQ Sauce
I haven’t been a fan of “boiling ribs”…what away to suck out the flavour of the meat I would always say. However, I came across the August issue of Chatelaine and it had a dedicated a section to it’s most popular recipes. I tried out this recipe out of curiousity and because I needed a […]
Keftedes
Keftedes can be simply described as Greek hamburgers. You may have tried a kefte (singular) at a Greek-owned burger joint. You know the ones… where there’s always a souvlaki and a home burger on the menu? As a Greek, I grew up on these: grilled in the summer, fried or baked in the cold months. […]
Grilled Pork Chops in an Apple Juice Brine
I’m a big fan of brining turkey and I’ve started to see this method also being used with pork. I’m sure we’ve all encountered that the dry pork chop where the only way it’s going down is washed with a drink. This method is quite simple and I’ve tried 3 times with the same tasty […]
Low and Slow Pork Back Ribs
Note: This is an update of my existing recipe for ribs. I’ve changed the photo to offer you a more tempting view of the end result and to underline that finishing off the ribs with BBQ sauce is best done on the BBQ with indirect heat. Be it summer or winter or anytime…ribs are one […]
