Posted by Chef Thomas Minchella in Farmers Market, Pork
on Dec 15th, 2014 | 0 comments
I would like to wish my family, friends, staff and guests a very Merry Christmas and a happy and healthy New Year!
Brown Butter Basted Pork Chops
preparation time: forty five minutes
cooking time: twenty five minutes
two each ten-twelve ounce pork chops
four tablespoons olive oil, divided
three tablespoons butter
twelve sprigs of oregano
kosher salt and freshly ground pepper
Pull some leaves off half of the oregano sprigs. Drizzle the pork chops with two tablespoons of the olive oil. Season both sides with salt and freshly ground black pepper. Sprinkle the oregano over each...
Posted by Chef Thomas Minchella in Farmers Market, Pork, Side Dishes, Vegetables
on Jul 18th, 2011 | 4 comments
Every once in a while I get a great craving for a simple, lean, oven roasted pork loin and while walking through the market the other day I saw these fabulous pork loins from Thompson Farms and decided to take one home for dinner. Thompson Ranch is located in Dixie, Ga. and provides fresh, naturally grown, environmentally friendly, pasture-raised pork with no hormones or antibiotics. As I was waking around the market I kept asking myself: how should I cook the pork loin and how would I take a picture for a upcoming blog post? For pork — and meat in general — it is very...
Posted by Chef Thomas Minchella in BBQ, Pork, Side Dishes, Vegetables
on Jun 29th, 2011 | 1 comment
Sweet and Sour Balsamic BBQ Ribs
Grilled Georgia Corn with Pesto Butter & Lemon Thyme Grilled Yukon Gold Potatoes
I really love to barbecue and over the years I have come up with this cooking method for ribs. Some people do not simmer their ribs first but I think it is necessary to use some kind of moist heat to breakdown the membranes and insure the tenderness of the ribs. This method of cooking ribs takes time but well worth the effort!
Lets go ahead and marinate the ribs!
Marinate and Simmer the ribs.
1 piece baby back ribs (about 1 1/2 pounds)
1 48 ounce can pineapple juice
Posted by Chef Thomas Minchella in Pork
on Mar 23rd, 2010 | 0 comments
I decided to cook something different today so last week I ordered some Wooly pig cheeks from
http://www.foodsinseason.com/products/meats/mangalitsa-pork/. Wooly pigs are a breed called Mangalista , which is a highly specialized breed that produces some of the worlds most juicy and flavorful meat. The fat content is actually unsaturated fat and has more fat than normal pork and tastes lighter and cleaner and is healthier . The meat has a stronger flavor and almost double the fat.
Decided that the best way to cook these cheeks is to braise them. The moisture helps break down the tough membranes...