A long, slow cook is a key to a good, fall-apart pulled pork. The sous vide method ensures not only the long, slow cook but also a consistent temperature. It produces an incredibly moist and tender pork. You have a winning combination when paired with my balsamic sauce and homemade hamburger buns.
If you like the Crunchwrap Supreme from a local fast food chain, then you’ll absolutely love this Tasty 7 Layer Quesadilla Wrap. While it’s somewhat of a copycat, it’s so much better. Tasty 7 Layer Quesadilla Wrap is not at all doughy, and you can actually taste the yummy ingredients!
If you’re looking for an elegant entrée for your special Easter dinner, look no further. Mushroom Stuffed Pork Tenderloin with Madeira Cream Sauce is absolutely delicious and is guaranteed to produce the WOW factor!
Bangers and mash with onion gravy is traditional Irish pub fare, and is perfect for St. Patrick’s Day. Bangers are sausages so named after World War I when sausages tended to have a high water content to compensate for meat shortages.
Dublin Coddle is a traditional Irish dish dating back to the 17th century. It consists of potatoes, onions, and sausage cooked together and garnished with bacon to create an amazing dish.
Slow Cooker Irish Guinness Beef Stew is comfort food at its best. It boasts tender chunks of beef with potatoes and carrots braised in a rich Guinness-infused gravy. Perfect for St. Patrick’s Day!
Toad in the Hole is an English classic. It consists of sausages cooked in a Yorkshire pudding batter. It is sometimes referred to as sausage toad, and is traditionally served with onion gravy and vegetables.
The sausage roll is classic British fare, that is as versatile as it is easy to make. It can be served hot or cold in a canapé size as an appetizer, or in a larger roll for lunch, a snack or an entrée.
Beef Olives have been a part of British cuisine since the 16th century. Given the name, one would think that they actually contain olives. Actually, this is not the case. “Olive” is a British term for for wrapping meat around a savory stuffing, browning it and finishing it in a brown sauce.
Years ago a colleague named Tony (who by the way was Italian), brought an incredible pasta dish to an office gathering. I asked him for the recipe, and he graciously agreed. The last time that I remember making Tony’s Pasta was in 1991 (yes, I’m that old!) for a family gathering. I honestly don’t know…