Yeah, I know today is National Banana Bread Day. And let’s face it, Pork Scallopini is a long way from Banana Bread. What can I say? The mood just wasn’t there.Continue reading “Pork Scallopini with Caramelized Lemons”
Hey there everyone. How’s your day going so far? I truly pray that you and yours are safe and healthy in these trying times. It’s so hard when we should be making plans to come together in faith and love to be told maybe next year.Continue reading “Pork Chops Italiano with Garlic Linguine”
Tomorrow is Thanksgiving. We aren’t here to talk turkey. Today is Dine with a Friend, Play with Dad and National Parfait Day. Those are all worthy of attention.Continue reading “Dine with a Friend”
This isn’t the first rubbed pork roast I’ve ever made. Chances are, it’s not the last. That said, this had to be the most flavorful pork roast I’ve ever made. Wow is an understatement.Continue reading “Italian Pork Tenderloin”
Today is National American Beer Day, Navy Day and Black Cat Day. So raise your glass of Coors and say thanks to those who serve our country at sea. As for the black cat thing, this day was created to spark awareness of the low adoption rate for black cats. Personally, if Hubby weren’t allergic to cats, I’d have a black cat. These are beautiful creatures. And just for the record, black canine also face a similar adoption problem. So it’s not totally a superstitious over Black Cats.Continue reading “Rosemary Pork Roast with New Potatoes”
The flavors are intense, yet these pork chops take almost no time at all to prepare. The Balsamic added a beautiful depth to the finished sauce. And if you are a fan of garlic, be sure to eat the soft bulbs right out of the sauce. Yum!
I gotta tell you, when I was originally putting this together, it was going to be all about the Pork Chops. But then I realized this is a lovely Sunday Supper and all I needed to make it complete was to share a few more recipes. How perfect!Continue reading “Scallopini Sunday Supper”
Marsala dishes, like Picatta dishes, are interchangeable – that is chicken, veal or pork will work in either. My favorite Piccata is veal, for no other reason than veal was my introduction to Piccata, with chicken as a close second since that was the first Piccata I ever cooked. Although I must confess, the Pork Piccata is also delicious as part of my fabulous Six Course Italian Supper. Then again, the buttery-lemony sauce with a kiss of wine that gives Piccata its unmistakable signature goodness works well with fish such as Dover Sole. Oh let’s face it, I like Piccata.
This is a great meal. Not something you throw together in the crock pot on your way out the front door in the morning, it does need a little prep work and some tending toward the end, but still you’ll have plenty of free down time. I love down time – it let’s me clean the kitchen and set the table and do all sorts of domestic things before supper time including selecting a nice bottle of wine.
Summer is almost here. Tomorrow is the official first day of summer. Are you ready for all the fun of the season? I don’t know about you, but the last thing anyone wanted to do around here was to be stuck in the kitchen cooking. No, truth be told, a bowl of Huckleberry Ice Cream sounded like the perfect solution.
For those of you that have been following along for a while, this beautiful recipe might just seem familiar. Way back in July 2018, I shared with you two beautiful menus for Entertaining with an Italian Flare. Vesuvio Grilled Pork was part of the Secondo and Contorno Courses.
This recipe was inspired by Italy’s popular Porchetta; a savory pork roast originating in central Italy. Unlike the “authentic” Porchetta, the fatty pork roast has been replaced by a leaner cut, the tenderloin. While this rendition will not develop the same brown crust of the fatty pork butt traditionally used throughout Italy, the leaner tenderloin is still well-spiced and delicious.Continue reading “Herb Rubbed Italian Pork Roast Bursting with Flavor”
Here it was the weekend, when I finally have time to putter in the kitchen and enjoy one of my favorite pastimes – cooking. Wouldn’t you know it? I woke up that morning feeling drained – head pounding, body aching – just generally yucky. After spending most of the day curled up on the sofa, editing and scheduling posts written throughout the week, I decided enough was enough. Wallowing in my misery was making me down right miserable. There were pork chops calling to me and a new “simple” recipe to try.
Although this particular recipe didn’t originate in Genoa, the birthplace of Christopher Columbus, the Genoa influence is unmistakable. It is as colorful as the city itself. This hilly Italian community with breathtaking views of the Italian northwest coastline, is also a window into authentic Italian life. The city’s narrow streets are crammed with family-run restaurants featuring local fresh seafood and the region’s famous specialty: pesto. Without question, pesto is one of the easiest things to make, so be sure to create fresh pesto for this wonderful stuffed pork roast.
I don’t remember where I first stumbled upon the recipe for Grilled Pork Chops with Italian Relish. It was in a magazine some fifteen or twenty years ago. Like so many the recipes I’ve clipped and filed away over the years, I filed it in the back of my mind as well, knowing that when the time was right, a light would come on and I’d remember having clipped the perfect recipe to prepare.