Pernil (Puerto Rican Pork Shoulder)

This cut of meat is very inexpensive, but it is quite tough.  That is why it needs much preparation to convert it into the juicy, tender, and flavorful dish it can be.  One way to do it is Puerto Rican style.  The meat is marinated, then roasted.  I like to marinate it for about 3…

Chili Rubbed Pork Roast with Spaghetti Squash

I had never tried spaghett squash and was curious to try it.  I found this recipe in Family Circle magazine and decided to give it a try.  The squash is not exactly like spaghetti, but it is a good substitution and so much healthier!

Alsatian-Brined Turkey with Riesling Gravy

The cuisine of Alsace is known for its use of wine and beer.  The region also has strong Germanic influences. This recipe comes from Food and Wine magazine.  I first made this recipe many years ago.  Unfortunately I bought far more wine than was needed for the recipe, so a little wine for the turkey;…

Baked Rosemary Chicken with Polenta

It just never dawned on me that polenta and grits are basically the same thing. So is masa harina. They are all just cornmeal. The only differences are the coarseness of the grind and the color of the corn.

Coriander Crusted Pork Loin

This is an easy and healthy way to prepare pork.  Tenderloin is great because it is one of the leaner cuts of pork.  It does however, suffer from an identity crisis and needs some spicing up.  This recipe is for a boneless piece of meat.  You could also double the ingredients and make a bone-in…

Chile Roasted Turkey

Looking for a different way to cook your Thanksgiving turkey?  Is your palate jaded and you need more spice?

Secret Standing Rib Roast

I saw Anne Burrell make this on her show, “Secrets of a Restaurant Chef,” and I was immediately sold.  I’ve made a few of her recipes and they were all very good and easy to make.  This recipe is no exception.  This recipe is for an 8 pound rib roast and meant to serve 8…

Rosemary and Marmalade Glazed Ham

Wow.  I found out a super easy and delicious way to impart flavor and sweetness to an ordinary cooked ham. All you need is some cloves, a jar of marmalade, some fresh rosemary, and, of course, a ham.