Food Minia

Any sort of pulled or shredded meat is pretty much guaranteed to be a hit in my house. This pork would be great by itself or on a bun like I served it. This recipe is adapted from Mostly Homemade Mom . 1 pork butt roast 3 tbsp chili powder 1 tbsp cumin 1 tbsp salt 1 tsp garlic powder 1 tsp pepper 1/2 tsp dried mustard 2 cups apple cider 1 jar bbq sauce  Mix together the chili powder, cumin, salt, garlic powder, pepper and dried mustard.  Rub the seasonings all over the pork roast. Place in the bottom of the crock pot.  Pour the apple cider over the top. Cook on low for 8-10 hours. Remove the roast from the crock pot and shredded. Pour out the juices and keep 1 1/2 cups reserved. Whisk together the juice and 1 1/2 cup bbq sauce. Place the shredded pork back in the crock pot and mix in the sauce. Let cook for 15 minutes then serve. 

Risotto is a big hit in our house.  And brussels sprouts are one of my absolute favorites. I saw the idea for a bacon brussels sprouts risotto on Ari's Menu but then I completely redid it and made it my own.  This might be my favorite risotto recipe now!  4 slices bacon (diced) 1 1/2 cup brussels sprouts 2 tbsp olive oil 2 cloves garlic 1 cup arborio rice 1/2 cup dry white wine 32oz chicken broth 1/2 cup parmesan cheese Cut the brussels sprouts so that they are in fine strips, almost shredded.  Place the chicken broth in a pot and bring to a boil then reduce the heat.  In a pan, fry the bacon until crisp then remove from the pan and set to the side. Add the brussels sprouts to the bacon grease and saute until tender. Remove and add to the reserved bacon.  Wipe the pan out then add 2 tablespoons of olive oil and heat over medium low heat.  Saute the garlic for 30 seconds then add the rice and let cook for 2 minutes.  Pour in the white wine and let ...

This  simple marinade and a few grilling tips are all you need for a perfectly grilled moist  and tender pork tenderloin everytime.   Tenderloins come 2 in a package. One will serve about 3 people.  This is the simplest marinade. I mix it all in a Ziplock bag and add the tenderloins.  When the grill is preheated it will only take 15-18 minutes to cook. You want a nice brown seared crust on the outside and just a touch of pink on the inside. It will continue to cook while it rests off the grill. Slice and serve with any juices that are on  the platter. Leftover pork tenderloin make  great sandwiches the next day. I like it simply  on buttered French bread with a little  Dijon mustard or my cranberry chutney.  Even pork tacos with the usual fixings are good. It's another reason I usually make two.  Grilled Pork Tenderloin 2 pork tenderloins  (2 per package) 2 T brown sugar 2 T balsamic vinegar 4 T (¼)  C soy sauce 2-4 c...

I love dinners that use just one sheet pan to roast everything in the oven.  The roasting juices from the pork enhance the flavor of the vegetables.  This was part of a large loin roast I bought at Sam's Club. I just cut it into the size we need for the 2 of us and still have some left over for sandwiches the next day. I usually cut the larger piece into thirds and freeze the other 2. Pork loin is such a versatile roast. I have several go-to recipes. This combo of seasonings gives great flavor and adds a completely new twist on the more traditional pork roast.  Brown Sugar Garlic Pork Loin         with Vegetables 2 lb pork loin 4 garlic cloves, minced 4 T brown sugar 1 T soy sauce 1 T oil salt and pepper 1. Combine the ingredients and rub all over the pork,  salt and pepper to taste. Place on a foil-lined baking sheet. Roast in a 375º for 25 minutes. 2. During this time prepare the vegetables. After the pork has been in the oven for the 25 ...

Back in January I found an incredible deal for airfare to St. Thomas so I went ahead and booked it along with four nights at the Marriott Frenchman's Reef using my points.  Even though the weather forecast the weeks up to the trip showed a lot of possible rain, it turned out to be beautiful and sunny every day we were there! Sunrise at the Frenchman's Reef On our third day, my friend Sooyun and I took the passenger ferry from Red Hook to Cruz Bay in St. John and hiked the Lind Point Trail to Honeymoon Beach.  After some relaxing time on the beach, we continued over to the Caneel Bay Resort for lunch.  Little did I know I was about to have one of the best sandwiches I had ever eaten.  We almost didn't order it (I was craving a turkey sandwich, and Sooyun almost ordered something else before I reminded her about the rum pork on crispy banana bread sandwich she had pointed out earlier), but after tasting it, I'm so grateful we did.  I think it was that perfect bala...

There are all kinds of 'abats'--organ meats. (French for slaughterhouse is abattoir .) But liver is the easiest and fastest and healthiest and, well, easiest to take for many people. Julia has liver exactly right when she says it "cooks hardly more than a minute on each side. Overcooked liver is gray, dry, and disappointing—perfectly sautéed, it is a rosy pink when you cut into it. " The photo shows pork liver, my favorite, cut by the Meat Lab into lamelles, a little thicker than the usual. So it took about two minutes a side. A lot of paper towels or newspaper will help--to blot the liver and dredge it. If you put it on the counter it makes a huge mess. 4 slices (about 1 pound) calf's or pork liver sliced about ½ inch thick Salt and freshly ground pepper ½ cup or more seasoned breadcrumbs or flour in a plate 3 tablespoons butter and olive oil combined, or clarified butter Heat the butter and/or oil over high heat. Season the liver on one sid...

Thai Translation – Laab = Minced Meat Salad, Moo = Pork Laab is a very tasty, and healthy salad that is quick and easy to make. It is common in northern Thailand and Laos with variations on the ingredients depending on the region. You can make laab it with any kind of minced meat, including fish and tofu and it can be made as spicy or as mild as you like. It is traditionally served with sticky rice which you form into a ball in your hand and flatten before scooping up some of the meat. Cooking Time – 5 minutes Preparation Time 10 minutes Serves 4 Ingredients 250g pork mince ½ cup coriander leaves 1/3 cup mint 2 shallots ½ red onion 1tsp – 1Tbsp dried chilli flakes (depending on your own taste preference) ½ lime 2 tsp fish sauce 1/3 cup water 1/3 cup rice Snake beans to garnish Method Heat a wok over medium heat and add the uncooked rice to the pan. Roast the rice for 2-3 minutes until the rice changes colour. Remove from heat. In the same wok, add the chilli flakes and roast for a ...

Thai Translation - Naw Mai = Bamboo Shoot, Moo = Pork, Nam = Water This soup is a distinctly northern dish. It is made with fresh bamboo shoots that are cut from the base of certain types of bamboo plants. The shoots are then shredded and boiled with pork bones to make a delicate soup with soft pork meat. Bamboo shoots can be purchased in jars or tins from Asian grocery stores. You should endevour to buy whole bamboo shoots rather than the pre-cut ones as they will have a better flavour for the soup. Some Asian grocery stores will also have the fresh ones which are much better to use though! Cooking Time - 1 hour Preparation Time - 10 minutes Serves 4 Ingredients 1-2 fresh bamboo shoots 150g meaty pork bones 1 litre chicken or pork stock 1 tsp soy sauce Method Prepare the bamboo shoots by removing the outer hard layers and finely cut the soft inside sections. Remove any excess fat from the pork. Bring your stock to the boil and add the bamboo shoots and pork. Bring soup to the ...

Thai Translation - Pad = Stir Fried, Khana = Chinese Broccoli, Moo Grob = Crispy Pork This delicious dish with a hint of the Chinese influence on thai cooking is super easy and super yummy. Made with only a couple of ingredients, it can be quickly whipped up and served with steamed rice. This is a dish I fell in love with at Spice I Am restaurant in Sydney. The flavours were amazing and I had never eaten Thai food like it before. This recipe will definitely have you wanting more! Cooking Time – 10 minutes Preparation Time – 5 minutes Serves 2 Ingredients 1 bunch chinese broccoli ½ cup crispy pork ½ tsp white pepper 2 tbsp oyster sauce 1 tsp powdered chicken or pork stock 1 tsp cornflour dissolved in 2 tbsp water 3 medium red chilli's 4 cloves garlic 2 tbsp vegetable oil Method Wash your chinese broccoli and slice into thirds. Finely dice the garlic cloves and chop the chilli's in half (leave whole if you prefer it to be mildly spicy) Heat your oil in wok over medium high he...

Thai Translation: Moo = Pork, Grob = Crispy Moo Grob is an ingredient that is used in a number of different stir fries. It is made from pork belly that is fatty meat with layers of skin and fat. When it is fried in this way the fat will become soft and the flavour of the meat enhanced. When this is made, you will only need to use a small amount of it for your dish. It can be sliced and served with rice and thick sweet soy sauce or used in soups and stir fries. In Thailand, you can buy this pork ready made from markets or street vendors. Cooking Time – 15 minutes Preparation time – 3 hours Ingredients 500g pork belly 3 tablespoons salt 3 tablespoons white pepper Oil for frying Method Wash the pork and cut into slices approximately 1 inch wide. Boil the meat in a large pot until the skin is tender but firm. This will take 30 – 45 minutes. Remove from the water and allow to cool slightly. Using a fork, puncture the skin of the meat and then rub the salt and pepper into the skin and ...

This appetizer dish takes just as much time to make as the spring rolls made with rice paper . For me, banh cuon takes longer because I haven't mastered the process. Plus each wet rice paper must be cooked before rolling. I guess this appetizer is Thai Lao version of the French crepe. You can purchase the wet rice paper batter and follow the instructions. In my video, I cook the wet rice paper differently from the instructions because that is how my cousin taught me. I fill it with ground pork and dark fungus mushrooms. For best presentation, roll the wet rice paper spring rolls flat. Serve the wet spring rolls with the spring roll dipping sauce . Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food dvds and recipe books.