Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Saturday, May 1, 2010

Italian Sausage Ragu, aka: Guy Food







Serve with polenta and a simple salad



On the second day split and broil a french loaf with the ends removed, top with reheated ragu, a slice of provolone and/or mozzarella, place under broiler until cheese is melted.








Roast Pork Loin with Blackberry Merlot Reduction

What could be simpler than a pork loin marinated overnight in Merlot spiked with rosemary and garlic, and roasted or grilled the next evening with a salad of Romaine, tomatoes, avocado, carrot, and a bit of blue cheese tossed together while it's cooking?

A fab dinner, and lunch the next day, for delicious and healthy weight loss.


Tasting is an absolute in cooking, and this combo demands it...Merlot does not always pair well with Bleu cheese, it really depends on the Merlot and the cheese...taste it!



Believe nothing, no matter where you read it, or who said it, 
no matter if I have said it, unless it agrees with your own (taste)reason 
and your own common  sense.   -Buddha



Pork loin from downtown Los Angeles Ralph's at 645 West 9th St.







Tuesday, June 30, 2009

Tay Marinara Sauce

A fresh, simple 20 minute Marinara Sauce requiring little more than ripe, high flavor tomatoes such as Roma, garlic, olive oil, sea salt, and a dab of butter adds a nice gloss.
Saute 3 cloves minced garlic in 2 Tablespoons olive oil until golden, add 4 chopped tomatoes and simmer 15-20 minutes, sea salt to taste, finish with 1 Tablespoon butter, remove from heat.
A few drops of mild honey or a pinch of sugar may be added if sauce is too acidic

Dress it up:
Crimini(baby bellas, brown button) mushrooms, onions, tomato paste, a splash of red wine if you have it, and fresh Oregano or Basil are a yummy addition,( but it's no longer a Marinara)...saute chopped onions and sliced mushrooms in olive oil over high heat in small batches, add mushrooms/onions and chopped Basil/Oregano to Marinara sauce during final 5 minutes of simmer.
Carnivores may add a one or two sweet and hot Italian Sausage, cooked and drained, added to Marinara during last 10 minutes of simmer