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June 2013
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Pork Chops with Spicy Cherry Sauce (Gastrique)

The other day I was watching one of those stupid cooking competition shows that seem to be on ALL THE FUCKING, stupid food tv station.  This word came up twice “gastrique”, at the time I didn’t really know what it meant but they were making fruit sauces with vinegar.  It must have been gotten into my brain, well that with this new found love for fruit based BBQ sauces.

So, I got these beautiful chops at the local butcher shop and I was not sure what I was going to do with them.  Earlier that day I found some

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Blood Orange Hoisin Marinated County Style Ribs

Asian inspired pork, nice and easy and very good dish that you will love!

I have made this several times now, once in the oven and a few times on the grill.  I think they are better on the grill.

2 or so Lbs. Country Style Ribs (boneless) 2 blood oranges juiced (sub regular oranges when bloods are out of season) 1 cup Hoisin sauce (found in the Asian section in the store) 2 tsp. soy sauce (low sodium) 2 tsp. rice vinegar 2 tsp. honey 2 tsp. powdered ginger ¼ or more red pepper flakes

Mix all ingredients

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