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Archive | Pork

Pass the Prosciutto: Parma Ham & Veggie Quiche with Potato Crust

Friday, November 15, 2013

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Pass the Prosciutto: Parma Ham & Veggie Quiche with Potato Crust

I have had the opportunity to work on the Pass the Prosciutto – Gluten Free Holiday Entertaining campaign through Prosciutto di Parma. The Consorzio del Prosciutto di Parma (the organization that certifies this ham from the hills around Parma, Italy and gives the brand of ham its quality seal of approval) is celebrating 50 years although the tradition of making this ham is more than 1,000 years old.

Gyoza Sliders

Wednesday, April 10, 2013

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Gyoza Sliders

This time around, I skipped the step of making gyoza altogether and simply made the meat filling, forming it into mini patties for gyoza sliders. When dressed with sauteed mushrooms and red onions, wasabi, pickled ginger and gyoza dipping sauce, these fusion burgers are a unique twist on the classic American burger and they make a tasty appetizer or main course.

BBQ Pulled Pork Sandwiches

Wednesday, June 22, 2011

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BBQ Pulled Pork Sandwiches

Being from the Pacific Northwest, I am a novice at Barbecue. To be exact, I have hosted and been to countless BBQs and my family would grill just about anything on the BBQ. But as for Barbecue as it is known in the American South {and other parts of the world} I have been completely in the dark.

Jiaozi (Chinese Dumplings)

Tuesday, February 8, 2011

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Jiaozi (Chinese Dumplings)

Jiaozi (Chinese dumplings) is a traditional Chinese dish that is popular during the Chinese New Year celebration. The pronunciation of this Chinese pot-sticker resembles the sound of a word for money so the tradition is to serve them during the New Year festivities as a promise of wealth and luck in the coming year.

Bagel Burger

Sunday, June 6, 2010

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Bagel Burger

The inspiration for this sandwich came from one of my favorite sandwiches growing up: the Bagel Burger. It is simply a bagel loaded with cream cheese, ham and cheese, which is then wrapped in foil and warmed until all of the cheeses melt together.

Gyoza

Tuesday, April 27, 2010

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Gyoza

Making gyoza is a fun family cooking project. Gyoza is the Japanese version of Jiaozi, the Chinese potsticker. It is a type of dumpling that is typically filled with ground pork but you can also fill them with ground chicken or turkey. You can make the gyoza wrappers from scratch or buy them at the store.

Herbes de Provence Pork Chops

Monday, March 8, 2010

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Herbes de Provence Pork Chops

Herbes de Provence is a mixture of dried herbs from Provence, a region of southern France. It is often used when grilling fish and meats and makes a great combo with these pork chops. We like to serve the pork over a spinach salad or with garlic mashers and roasted veggies.

Chile Verde

Thursday, March 4, 2010

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Chile Verde

Chile verde is a Mexican stew that is traditionally made with pork and a green broth of tomatillos and chile peppers. To make it easy and to keep the pork tender, we use a slow cooker.

Pork Fried Rice (Cha Han)

Saturday, January 9, 2010

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Pork Fried Rice (Cha Han)

This version of Cha Han is at the top of my comfort food list. But unlike most comfort foods, it is actually pretty healthy. I like to eat it with grilled scallops or teriyaki chicken.

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