May 26
Long before the pink slime debacle, ground beef got a bad wrap. Other than its use for burgers and maybe cottage pie, it ranks pretty low on the beef totem pole. It’s a rarity on upscale restaurant menus, except in comfort food preparations or in ironic, hipstery reduxes of Hamburger Helper. But I’m ok with that, it keeps ground beef sacred in a way (yes, the sacred cow), as home food.
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Sep 5
This past weekend may have been the unofficial end of summer, but we celebrated our 3-day weekend with a sandwich that knows no season — a pulled pork sammy. I’ve been known to cook up pulled pork sliders for the Superbowl, for birthdays or for no good reason at all, other than that pork shoulder was on sale. But this being the unofficial end of summer, it called for something a little special. So I busted out this recipe for Molasses & Sriracha Pulled Pork from Lindsay over at Rosemarried.
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Jun 4
At long last, we’re about to have a 70+ degree weekend. And that means we’re grilling for sure.
Having blown through my grilling go-to’s (flank steak and lamb burgers) last weekend for Memorial Day, last night I went back to a meatball experiment I did a few months ago, essentially taking the pork filling for a potsticker or spring roll and shaping it into a meatball. That was the beginning of dinner — a pork burger with Asian flavors.
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