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July 2018
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Pork Loin Slow Cooked with Marjoram & Lime



3 1/2 to 4 1/2 Pound, Boneless Pork Loin Roast

1 Large, Yellow Onion, Course Chop

3 to 4 Tablespoon, Garlic, Fine Chop

2 to 3 Finger Width Sprigs of, Marjoram

1 to 2 Finger Width Sprigs of, Thyme

3 Large, Limes, Juice & Zest

3 or 4 Stalks, Celery, Course Chop

Salt & Pepper, to Taste

Nutmeg, Dash of

1/2 Bottle, Sierra Nevada Sidecar Orange Pale Ale


Season all side of the Pork Loin Roast with Salt & Pepper to Taste, Place Pork Roast Fatty Side Up in Slow Cooker

Add all other ingredients

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Slow Cooker Pork with Peach and Marjoram

Another favorite cooking method of mine is the Slow Cooker. I’m creating a meal around Slow Cooked Pork with Peach and Marjoram. This is one of those times when I’m going with what I have in the kitchen; Improv Cooking, if you will…

I’ve started with two ripe Peaches, pitted and cut into segments, set aside for later.


Peaches, Pitted and Cut into Segments


I’ve also fine chopped one Red Shallot and about two tablespoons fresh Marjoram. After chopping Marjoram ( or any Fresh Herb) pinch between fingers to release the oils, where all the flavor

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Chicken Salad Sandwich

I always make extra when I am cooking, or prepping. I had 3 extra whole Chicken Breast which I marinated along with the ones I threw on the BBQ. The Marinade contained; Zest and Juice of a large Orange and Grapefruit, and 3 each medium Lemons and Limes. To the juice and zest I’ve added about a 1/2 to 3/4 cup good Olive Oil, about 1/3 cup Fresh Chopped Tarragon, 1/2 teaspoon Cayenne and seasoned to taste with Salt and Pepper. I poached the remaining 3 Breast with White Wine and a 1/4 cup Soy Sauce, also use all

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