BBQ Ribs start with flavorful Salt Brine

Today on the Sonrise Morning Show with Matt Swaim the subject was salt. And how salt is used in many ways, not only as a sacramental by itself or in holy water, but in every day cooking.  So here’s some timely information about salt plus another favorite and really yummy recipe for bbq ribs, this time brined in salt, then rubbed with my homemade seasoning … Continue reading BBQ Ribs start with flavorful Salt Brine

Super Bowl Faves: Oven BBQ Ribs and Slow Cooker/Instapot Pulled Pork

I’ve mentioned before that every once in a while you and I are on the same page when it comes to what to make for supper. It happened again recently when, after a presentation, a fellow came up and asked if I had a recipe for oven barbecued ribs. “I don’t want to mess with the grill in this weather,” he said. I had to … Continue reading Super Bowl Faves: Oven BBQ Ribs and Slow Cooker/Instapot Pulled Pork

Spicy Sausage Chili

Sometimes having to use meat by the “use by” date inspires me to try something new. That’s how this farmhouse sausage chili recipe came about. I had a pound of pork sausage that had to be used and the outdoor temperature dipped to the low 40’s. Perfect timing.  Maybe you’d like to try this sausage chili for that Halloween party. Rewarm in the slow cooker.  … Continue reading Spicy Sausage Chili

German Potato Salad for Oktoberfest

I published this a few days ago but some of you couldn’t find it. Here it is again. Oktoberfest German potato salad If you like a more tart sauce, add more vinegar; ditto with sugar if you like it a bit sweeter. I dug up potatoes from the garden. Some were red boilers, others were white bakers.  Ingredients Boiled or steamed and sliced potatoes, kept … Continue reading German Potato Salad for Oktoberfest

High Roasted Pork Tenderloin

Here’s why I turned my oven on to 450 degrees during this blistering heat wave.  It’s all due to a bargain at the grocery. Pork tenderloins were on sale – buy one, get one. So I brought home 2 packs with 2  tenderloins each. I planned on freezing them, but had forgotten that my refrigerator freezers were packed tight. (My big freezer had given up … Continue reading High Roasted Pork Tenderloin

Spare Ribs & Sauerkraut Plus Tips on Choosing Ribs

Sometimes the most delicious foods aren’t the prettiest on the plate. In fact, my catering partner, Bert, who lives down the road, often said the same thing. I guess what I’m trying to say is food doesn’t have to be gussied up to be both appealing and delicious. The spare ribs and sauerkraut recipe I’m sharing fits that category. There’s no wrong way to cook … Continue reading Spare Ribs & Sauerkraut Plus Tips on Choosing Ribs

Slow Cooker/Instant Pot Carnitas for Super Bowl

BEST SLOW COOKER/INSTANT POT PORK CARNITAS  A super SUPER BOWL meal! Today Matt Swaim of the Sonrise Morning Show/Sacred Heart Radio talked about pork and its ancient Biblical history. The recipe I shared is yummy and perfect for a party, or really anytime. It’s not often that a recipe stays true to the original. But this recipe is so good, no one wants to change … Continue reading Slow Cooker/Instant Pot Carnitas for Super Bowl

Ham: Labeling, Cuts and Buying Ham

Thanks to the “loyal reader” who shared this information (edited slightly by me) from an on-line article about ham. This information is really timely – so much so that I encourage you to copy and clip for your files. What kind to buy? Bone-in or boneless; half or whole; spiral sliced or unsliced. Water content varies greatly. Prices on hams brief widely – the least … Continue reading Ham: Labeling, Cuts and Buying Ham

All About Goetta

A snowy wonderland greeted me when I woke up early this morning. The decision was made: today would be a goetta making day. Goetta Trivia For those of you who aren’t familiar with it, goetta has Germanic origins, but most people who live or lived in certain parts of Germany have never heard of it.  Inge, my German daughter-in-law who was born and raised in … Continue reading All About Goetta