Le Chef's Kitchen

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Archive for the ‘Pork’ tag

Apricot, Prune and Gorgonzola Stuffed Pork Tenderloin, Wrapped in Prosciutto, with a Mushroom Sherry Sauce

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Quite possibly the longest recipe title to date, today’s post was born from the combination of a simple stuffed pork loin married with one of my favorite appetizers, the “Devil on Horseback”.   While there are variations on the theme, the dish as I know it is a fig, stuffed with gorgonzola, wrapped with bacon, and cooked until caramelized.  This pork loin dish combines fruit (prunes and apricots) with cheese (gorgonzola) and cured pork (prosciutto) finished with a mushroom sherry sauce.  How can you possibly go wrong?

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Written by Drew

March 8th, 2011 at 8:01 pm

Posted in Dinner

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Mexican Cochinita Pebil Braised Pork

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This past weekend, for Labor Day, we cooked up 2 pork shoulders for tacos and pulled pork sandwiches.  My friend Katherine Horsman was kind enough to send over her favorite pulled pork recipe, which is a citrus-based, spicy sauce that was absolutely delicious.  Since we were doing two pork shoulders, I mixed up a batch of home made barbecue sauce for pulled pork sandwiches the next day.  Behold the beauty of the pork shoulder:

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Written by Drew

September 8th, 2010 at 7:44 pm

Posted in Dinner

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Smoked Pork Rib Dinner

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Le Chef has been busy.  Busy traveling, busy sailing, and busy eating food that for the most part doesn’t belong on this blog.  So now, after a solid month of not posting anything, I am returning to post a meal that I cooked for my family at the Cape this summer.  This is not a quick meal, by any means.  It involves a homemade smoker and about 8 hours of cooking time.  But the results are worth the wait, and I will show you how to make a $50 smoker that works as well as the $300 model from Home Depot.

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Written by Drew

August 18th, 2010 at 11:14 am

Posted in Dinner

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Momofuku Pork Buns

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Those of you who read this blog with any regularity will already know that I cook a lot of things from the Momofuku Cookbook.  I can’t help it.  I’m addicted.  I’ve probably cooked well over 50% of the dishes in the book, which is easily the highest percentage of cooked recipes for any cookbook that I own.  This dish is the one that started it all; the first thing  that I tasted from Momofuku.  The Momofuku Pork Bun.

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Written by Drew

May 13th, 2010 at 10:10 am

Posted in Dinner,Lunch

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Pig’s Head Torchon: A Momofuku Cookbook Feature

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Ever since I picked up the Momofuku cookbook, I have been wanting to procure a pig’s head and make the pig’s head torchon that is laid out on page 200.  I have made my way through most of the “easier” and “more practical” recipes, and have found myself eying the “Mt. Everest” of the Momofuku recipes: the one that requires a whole pig’s head.  This weekend I finally got everything together, called up my friend Cody, and went ahead and did it.  I think it goes without saying that there will be rather graphic pictures of a pig’s head in this post, so don’t say that you weren’t forewarned.  If that doesn’t scare you off,  kindly join me as we journey to the outer boroughs, tackle a crux of a recipe, and convert a part of the pig that usually gets thrown away into a refined and composed dish that you won’t see everyday.

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Written by Drew

March 2nd, 2010 at 1:51 pm

Pork Loin with Pear and Shallot

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Tonight I tried out a new Bon Appetit recipe for a roast pork loin with pears and shallots.  It was quick, easy, and healthy…and surprisingly tasty.  I tweaked it a little bit, and I will mention the things that I changed as they come up.  The consensus was that this dish was a winner, and would be made again, without a doubt.  The real surprise for me was how ridiculously good the pears were:  garlic, thyme, oil, salt and pepper made these pears a savory-sweet delicacy that worked very well with the pork.

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Written by Drew

February 1st, 2010 at 10:26 pm

Posted in Dinner

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