05 Thursday Oct 2017
Posted in Beer, Gluten Free, Holiday Fare, Pork Butt, Pressure Cooking
Tags
Beer, fennel seeds, Garlic, olive oil, parmesan cheese, pork butt, rosemary
Garlic-parmesan crusted pork is a thing of beauty! Yes indeed, it is. The combination is near Nirvana, or at the very least ethereal. And I wanted to use the Instant Pot™, so I could use the pressure cooker feature…it worked like a charm! Continue reading
27 Saturday Aug 2016
Posted in Gluten Free, Pork, Pressure Cooker
Tags
Beer, frozen orange juice concentrate, Garlic, guava paste, Onions, orange zest, pork butt, soy sauce, Spices
Allspice, guava, orange, beer and a pork butt…it’s a marriage made in the heavens. Truly it is. This was the perfect meal to cook in the pressure cooker. Yes, The Goddess has a new toy. Continue reading
20 Saturday Feb 2016
Posted in Appetizers, Condiments, Make Ahead, Vegetarian
The Goddess loves onions (and all of the lily family, including the flowers!). She uses them with complete abandon. A hamburger is not to be eaten without onion. Several thin slices of raw red or Vidalia onion, is hamburger heaven for her and The Spicy Honey. Continue reading
30 Saturday Jan 2016
Posted in Gluten Free, Latin Food, Make Ahead, Pork
As you can see, there isn’t too much that’s green about this sauce, except the cilantro in the “red onion salsa”. There was a plan, but then I browned the meat, and it left behind a great fond, so what’s a Goddess to do? She goes to plan B, of course. And this is Plan B…Pork with Sweet Potatoes and Green Chiles! Continue reading
07 Friday Aug 2015
Posted in Gluten Free, Main Course
Tags
Beer, brown sugar, coffee, corned beef, mustard, Onions, Spices, vinegar
Slow-roasted, brown sugar-crusted corned beef with beer and onion gravy. Why would you save this just for St. Patrick’s Day? It’s much too good and so simple to be left to one day a year. It makes a great Sunday dinner and the house will smell good enough to eat! Continue reading
15 Sunday Mar 2015
Posted in Condiments
Tags
Mustard is biblical. Mustard is old. Mustard is a condiment. Mustard is an herb. Mustard is a spice. Mustard is good. It’s fun and easy to make your own prepared mustard from scratch. When you do, you may never go back to the purchased stuff! Ever! Continue reading
30 Friday Jan 2015
Posted in Gluten Free, Main Course, Soup
There are as many types of chilis as there are…well, chiles. My version of chili has come together from different sources and the amounts given are flexible. This is pretty much the core, or the “bones”, of the chili I’ve been making for years. As I’ve discovered new flavors along the way, they’ve found their way into the soup pot. Some have stayed, some have wandered off to return later and some have run away, screaming, never to return. I add beans; we like beans in our chili, but if you don’t, then leave them out. Chili is perfect for large get-togethers like Super Bowl parties…make a chili bar! Continue reading
21 Wednesday Jan 2015
Posted in Gluten Free, Soup, Vegetarian
Tags
apple cider, Beer, bleu cheese, broth, Cauliflower, Celery, cheddar cheese, heavy cream, Onions, roasted garlic
There are as many versions of cheese soups as there are brands of beer…well maybe not quite THAT many versions. This version uses a lager/apple cider reduction, potato and cauliflower as part of the ingredients. It’s yummy and creamy, like it should be, but there isn’t as much added heavy cream (or no cream at all, if you so choose), therefore we cut some calories, still have the creaminess we adore and add lovely flavors, too. Continue reading
10 Saturday Jan 2015
Posted in Gluten Free, Soup
This is not-your-mother’s-chicken soup, but a Coq au Vin-ish type of soup; it’s rustic, earthy comfort food at it’s best and easiest. It takes about 30 minutes to make and with some minor changes, this can become a stew. How flexible is that? Continue reading
21 Sunday Dec 2014
Posted in Cuban, Gluten Free, Main Course
Lechon is part of every holiday celebration at the home of any self-respecting Cuban. Once you take one succulent, garlicky bite, you’ll see why. The bonus with lechon…leftovers to make Cuban sandwiches. Continue reading
