I'm Mari Borgomani and this is my food blog. I like to call it a compilation of awesomeness. Enjoy.
Catching Elephant is a theme by Andy Taylor
Dinner Tonight: Porchetta
Also pictured are some brussels sprouts and bacon.
It’s my last night in Georgia, and I still had four pounds of pork belly to use. This seemed the obvious choice. Rubbed with garlic, fennel, peppercorn and rosemary and roasted for four hours, it was still juicy with a crisp/shatter skin.
Good end to a good trip.
Herb Roasted Pork Tenderloin with Preserves
(Source: thepioneerwoman.com)
Pozole (Ancho Pork and Hominy Stew)pork
- 2 tablespoons ancho chile powder
- 2 teaspoons dried oregano
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
- 1 tablespoon olive oil, divided
- 2 cups chopped onion
- 3/4 cups chopped green bell pepper
- 3/4 cups chopped red bell pepper
- 1 small can of diced green chiles
- 1 tablespoon minced garlic
- 2 1/2 cups fat-free, less-sodium chicken broth
- 1 (28-ounce) can hominy, drained
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.
Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, chile peppers, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.
Apricot Glazed Ham
Follow the link for recipe.
Thanks to A Table For Two
Dinner Tonight:
Barese sausage, grilled peppers and onions, shave Parmesan, thyme. Broiled chili blast peppers, sheep’s milk feta.
