Mexican-Style Pot Roast

Here’s a good example of the many variations that can be made on the basic pot roast concept. Mexican-Style Pot Roast 2 Tbs (30 ml) olive oil 4-5 lbs (1.8-2.25 Kg) beef pot roast Salt and freshly ground pepper to taste 1 cup (250 ml) dry red or white wine (optional) 1 medium onion, chopped 3-6 cloves garlic, finely chopped 2 cups (500 ml) chopped fresh or canned tomatoes 1 cup (250 ml) sliced mushrooms 2 bay (laurel) leaves 2 Tbs (30 ml) chili powder…

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Cucumbers with Orange Sauce

I’ve said it before and I’ll say it again: cucumbers are perhaps the most under utilized vegetable. Here’s further evidence that they can do much more than just garnish a salad. Cucumbers with Orange Sauce 3 medium sized firm cucumbers 1/2 cup (125 ml) orange juice 1 Tbs (15 ml) grated orange zest 1 tsp (5 ml) cornstarch (cornflour) Salt and freshly ground pepper to taste Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds with a small spoon, and slice…

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Old-Fashioned Pot Roast

I am a huge fan of pot roasts for several reasons. Like many dishes that are slowly braised, it is actually better if a tough cut of meat is used. Cuts of meat that would otherwise be nearly inedible are turned into rich, unctuous dishes when the tough connective tissue they contain is turned into gelatin by the “long and low” cooking process. The ability to make a delicious dish from an inexpensive cut of meat alone is enough to earn it a place on…

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Pork Goulash au Blanc

The “au blanc” part of this recipe’s title refers to the fact that the meat is not browned prior to braising. As with most good stews, it can be eaten on its own or spooned over buttered noodles or mashed potatoes. Pork Goulash au Blanc 4 Tbs (60 ml) butter or vegetable oil 2 onions, chopped 1-2 cloves garlic 1 Tbs (15 ml) paprika 1 tsp (5 ml) dried thyme 1 tsp (5 ml) caraway seeds 1 tsp (5 ml) grated lemon zest Salt and…

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Pork Chops Salmoriglio

When it comes to my list of 40 Fundamental Foods, I pretty much stick to conventional wisdom regarding their preparation. I have a hearty respect for age-old techniques and recipes, and even my enormous ego can’t persuade me that I’ll ever be the discoverer of some new and exciting method of cooking a common food. As far as I am concerned, classic techniques usually trump newfangled notions, and this is true in cooking as well as many other fields of human endeavor. On the subject…

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Jamaican Jerk Pork Ribs

This fiery Jamaican sauce can be used on fish, chicken, and beef as well. Traditionally very spicy, you may want to tone it down if your tastes don’t run in that direction. Jamaican Jerk Pork Ribs Caution: When handling a Scotch bonnet or habanero chili, or the sauce containing either, it is advisable to were rubber gloves and to avoid contact with the eyes. 1 Tbs (15 ml) each ground allspice, freshly ground black pepper, salt, and brown sugar 1 tsp (5 ml) each ground…

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