Oma’s Sauerkraut with Apple, Onion and Bacon

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Oma's Sauerkraut with Apple, Onion and BaconDid you have a nice Thanksgiving?  We were blessed with a visit from our good Canadian friends, The Austrian Sweet Tooth and The Organizer, Now Retired (she’s my political conscience!).  They were visiting to “experience” the “Southern” Thanksgiving, as they have never been with us for Thanksgiving, American-style, and a “Southern” Thanksgiving, as well.  We didn’t do the traditional turkey, but feasted on Pork Tenderloin with Mushrooms, Herbs and Apples, Bread Stuffing with Herbs, Scalloped Corn and sauerkraut.  Sauerkraut is just so delicious with pork, so why not?  And this…this is some gooood sauerkraut!  Continue reading

Plum-Clementine Chutney

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Plum-Clementine ChutneyCondiments!  I love ’em!  They add an unexpected zing! to life.  They make great gifts and they are just so flexible, easy to make and really, just plain delicious!  Take this lovely chutney…it’s a somewhat unexpected combination of flavors, it’s gorgeous at the holidays and damn, is it delicious with latkes or Parsnip PancakesContinue reading

Onion, Apple and Mushroom Compote (for Pork)

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Onions, Apple and Mushroom Compote (for Pork)The mixture of onions, apples and mushrooms is a winning combination.  I love this combination with pork or roasted chicken.  This is particularly nice, because you can make it ahead and reheat it.  I think it’s even better reheated, making it perfect for company.  And, this compote positively screams autumn!  Continue reading

Simple Breaded Pork Cutlets

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Simple Breaded Pork CutletsPork cutlets are lean, they cook quickly and can be seasoned and flavored in a myriad of ways…all delicious!  They can be eaten as is, right out of the frying pan, or slipped in a good roll and served with some nice toppings…decisions, decisions! Continue reading

Hint-of-Curry Chicken (or Turkey) Salad with Cilantro and Toasted Pecans

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Hint-of-Curry Chicken Salad with Cilantro and Toasted PecansI love chicken salad.  And I imagine you are pretty sick and tired of hearing about what The Goddess loves, as it seems to be everything, doesn’t it?  What can I say?  She’s an open-minded eater and a culinary adventurer.  Damn, that sounds much better than reality, because she’s pretty much willing to try anything at least once.  But, chicken salad is a never-to-be-passed-up dish, and this is a fantastic combination.   Just as an aside, leftover Thanksgiving turkey is delicious here, too…. Continue reading

Chicken Salad, Brazilian-Style

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Chicken Salad, Brazilian-StyleThe Brazilians add corn to things.  We don’t usually add corn to our hot dogs, but they do…Yup, hot dogs.  As well as, those yummy little potato sticks.  So, this is different, but it is a wonderful version of chicken salad.  It’s creamy, has a nice pure flavor, a little crunch at the end.  It’s just flat-out delicious.  Continue reading

Spicy Roasted Sweet Potato Wedges

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Spicy Roasted Sweet Potato WedgesSweet potatoes are wonderful and should be eaten more frequently than just at Thanksgiving.  Don’t get me wrong, mashed sweet potatoes are wonderful, like the Bourbon Sweet Potatoes with Bacon-Pecan Topping, Savory Layered Sweet Potatoes, or Scalloped Sweet Potatoes with a Kick!, but let’s not limit ourselves.  Roasted sweet potato wedges are a delicious alternative.  Continue reading

Four-In-One, Quick Thanksgiving Turkey (Or Spatchcocking is Your Friend!)

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Four-In-One, Quick Thanksgiving TurkeySpatchcock?  Or not spatchcock?  That is the question.  It’s such fun to say “spatchcock”…go ahead, say it over and over.  Turns out, it’s a great way to save time cooking your turkey, too.  I have done this with a twenty pounder, but today, it’s a smaller twelve pounder.  Then, place your different types of seasoning on each quarter for four different flavors, because variety is truly the spice of life! Continue reading

Hard Cider-Braised Pork Shoulder with Herbs & 40 Cloves of Garlic

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Hard Cider-Braised Pork Shoulder with Herbs & 40 Cloves of GarlicWOW!  That’s a real mouthful, isn’t it (pun intended!)?  Probably my favorite way of preparing pork shoulder or chuck roasts is braising.  It’s the ever-present aroma wafting through the kitchen, as a harbinger of good things to come.  This versions combines a few of The Goddess’s favorite things—garlic, rosemary, and hard cider.   Continue reading

Creamy, Cheesy Grits

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Creamy, Cheesy GritsGrits are Southern comfort food.  I was never that enamoured with them, until I had grits with cream and cheese added.  OH, yeah!  So good and so versatile.  You can eat them as is, with a nice plop of butter, melting and oozing into the grits, or use them as a side, instead of rice or mashed potatoes, or sprinkled with bacon.  Continue reading