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Pork and Beans
Read more: Pork and BeansPrintable version This recipe started with an impulse-buy. I was looking in the meat case at the local super market when I noticed smoked pork shank on sale. Which is basically the back thigh of a pig just underneath its butt, or the more delectably named ham. I had never…
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Asian Meatball Subs
Read more: Asian Meatball SubsI’m doing something different with this post. In the past, I wouldn’t have posted this recipe. I served it to a group of friends last Sunday and it was a tasty treat that got a lot of compliments. It was an experiment though, with great potential to be a blockbuster…
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Breakfast Meat Lovers Pizza
Read more: Breakfast Meat Lovers PizzaPrintable version The aroma of breakfast cooking was my Saturday morning alarm clock growing up, and to this day I love a big morning feast to start a long road trip or a busy Saturday. Most days I eat little or no breakfast at all, which is why I really…
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Tacos For 125: Meal Overview
Read more: Tacos For 125: Meal OverviewI was completely excited about making the food for this party as soon as I was asked to do it and was told “do whatever you think will work for 100 to 150 people.” Tacos, Mexican fiesta, sauces, nachos, chili – That was my first thought and the party hosts…
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Tacos for 125: The Meat
Read more: Tacos for 125: The MeatMargarita chicken taco When I originally started to plan this meal I was gunning for lime-garlic chicken and a flank steak preparation of some kind. As I got to pricing it out I quickly realized that I would need to replace the flank steak with ground beef because the steak…
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Tacos for 125: Salsa Verde
Read more: Tacos for 125: Salsa VerdeSalsa Verde I knew I would have a variety of red sauces for the party so I wanted to make a green sauce, or a salsa verde to go with them. The base of this sauce is similar to the red sauces, the major difference is tomatillos replace the chilis…
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Tacos for 125: Gaujillo Chili Sauce
Read more: Tacos for 125: Gaujillo Chili SauceGaujillo Chili Sauce This sauce features the guajillo chili and required less sugar to balance the bitterness than the other red sauce I made for the diner. Because of that I decided to make a super hot offering. The first batch was of medium heat but the second batch I…
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