Tomorrow is President’s Day and I can’t help but think about President Hoover and his prosperity promise to provide a chicken in every pot. Thanks Mr. President but if you don’t mind, I’d prefer a pork loin. They’re versatile, easy and make an impressive presentation. And, because you can pair them with so many different flavors — sweet, savory or spicy — it’s hard to ever be board with them. I thought I had a good pork loin repertoire — barbecued with a sweet red sauce, smoked with a balsamic fig sauce, grilled after marinating in Italian flavors and oven roasted glazed with chutney — but I’m always open to new flavors and ideas. Enter Spice Islands and a man obsessed with food, Matt Armendariz, to introduced five new flavors to me and my pork loin. Continue reading
What Are You Looking For?Alexandria Appetizers Art Atchison Baking Bangkok BBA Books Bread California Cambodia Candy Canning Celadon Charleston Chicago Chinese Christmas Cocktails Cookbooks Cookies Cooking Craft Decorating Design Desserts Drinks Entertaining Entrees Events Fall Farmer's Market Food Fruit Fun Furniture FYC Gardening Grilling Home Jackson Hole Japan Kansas Kansas City Kitchen Tools La Jolla Mexico Missouri Nashville National Park Organizing Pastries Picnic Pork Pottery Preserving Recipe Remodeling Restaurant Salads San Diego Sandwhiches SC Shopping Sides Soup South Carolina St. Joseph Tomato Tuesday Travel Valentine's Day Vegetables Vietnam Wine Wyoming
- Can't wait to taste the final product. #winelovers twitter.com/InnsatStAlbans… 2 weeks ago
- Can't wait to taste the finished product! twitter.com/InnsatStAlbans… 2 weeks ago
- RT @stomfischer: #NationalBourbonDay is tomorrow - so how are you preparing tonight ? #Bourbon https://t.co/r1ZejmgYs1 4 months ago
Visit me on Facebook!