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by BS

Cocktail O’Clock: Luck of the Irish

It may still be February, but the warm weather we had this past weekend has me thinking spring. When I think about the start of spring I think about St. Patrick’s Day. When I think about St. Patrick’s Day I think about the genuine, authentic displays of Irish-American heritage that fill pubs throughout New York. I’m just kidding. Let’s talk about booze.

Here’s a new cocktail recipe that let’s you celebrate St. Patrick’s — or any other day — with class. No green beer, please. Instead let’s take actual Irish beer (Guinness) and use its deep, stout-y flavor to liven up a citrusy whiskey cocktail.

Luck of the Irish

by BS

Porky Photo of the Day

Just a little snout sandwich at Tenderloin Grill in Kansas City, Missouri. It tastes like…um, like biting into an effing pig’s nose. With hot sauce.

in Food Travel / Photos / Pig 0 comments

by BS

Post-Thanksgiving Breakfast: Egg in a Hole…In a Pork Loin

When we last encountered Smithfield Mesquite Marinated Fresh Pork Loin Filet, I was wrapping it in bacon for some extra-good pork-on-pork action. Fortunately, the good folks at Smithfield must have thought this was such a good idea that they now have a fresh pork loin product that comes with the (real) bacon already mixed in. Thank. You.

Even though I love me some bacon mixed in with dinners and desserts, it’s still hard to deny that it goes best with its longtime life partner, the Bert to its Ernie. I’m talking about eggs of course. I love everything about egg in a hole breakfasts — the cute appearance, the way the whites stick together in a small space and get nice and rich, and especially how the little yolky hole makes such a good spot for ripping off bread and dipping. In thinking about how to use this pork loin for a hearty holiday season breakfast I settled on recreating eggs in a hole…inside a pork loin. Here’s how it went down…

Bacon and Eggs in a Pork Loin

in Bacon / Eggs / Endless Bacon / Pig / Recipe 0 comments

by BS

Easy Pork and Apple Tacos

As you could probably tell, I was pretty excited about my recent bacon, apple and pork creation/monstrosity. As much as I’d like to eat pork wrapped in pork and then grilled every day, unfortunately I don’t always have the time to make such an over-the-top meal. I had another of these Smithfield marinated pork loins on hand this month and was looking for a quicker way to cook it up. Smitten with the pork and apples combo, I made a quick pork and apple taco meal, perfect for that busy back-to-school, back-to-work, dear-god-why-am-I-not-on-vaction-anymore time of year.

Easy Pork and Apple Tacos

One Smithfield marinated peppercorn and garlic pork loin

One red apple

1/2 onion

queso fresco

corn tortillas

Simple directions: make this in to tacos!

Full directions:

Cut the pork loin up into small, 1/4-inch strips.

Throw the pork pieces in to a large saucepan on medium heat.

Meanwhile, chop up the half onion into small strips and throw those in with the pork.

Peel and chop your apple up in to small cubes. Toss these on the pork right as it’s just about done (after 10 minutes). I do this just to get the apples nice and hot — don’t want them all mushy!

Lather everything on to a warm tortilla; top with queso fresco and Sriracha.

This sponsored post is part of Endless Simmer’s 2015 series as a Blogger Ambassador for Smithfield Marinated Fresh Pork.

in Cheese / Pig / Recipe 0 comments

by BS

Can You Juice Beet Greens?

It’s all hot in the food world now to use every part of the plant and not waste anything — and beets are one of those farmers market treats that always seem so wasteful. The roots are delicious, but I mean, the leaves and the stalks are like 90% of the plant. I know that you can fry up beet greens and they taste — well, let’s leave it at “OK” — so I was on the hunt for a new way to use them up. With a new juicer sitting on my counter, I wondered: can you juice beet greens? Answer below.

in Personal / Veggie 0 comments

by BS

BBQ Bacon Apple Pork Explosion

With August wrapping up and summer temps finally giving us a little bit of relief, that hint of brisk in the air has me dreaming about curling up with winter-warming comfort foods. But it’s a mixed emotion, because that also means grilling season has almost come to a close. Nooooo! Just in time for Labor Day, here’s one last, very pork-y grill-season hurrah that takes some wintery flavors and makes them work for summer.

Inspired by the Internet-classic bacon explosion, I cooked up an easy and outrageous grill dish earlier this month. Here’s how it went down:

Ingredients

1 Smithfield Mesquite Marinated Fresh Pork Loin Filet

1 simple package of good bacon

1 baking apple (I used mutsu; granny smith or any other crisp one should do)

1/2 lemon

Core the apple and cut it into as thin slices as possible. Toss these with the juice of 1/2 lemon.

Arrange the apple slices so that they cover all sides of the pork loin (they should stick right on).

in Bacon / Pig / Recipe / Sponsored 0 comments

by BS

The Tastes of August: Summer Salad Stuffed Poblano Peppers

At Endless Simmer we love to do all kinds of muddling, messing around, and wrapping in bacon, but the truth about food is that when you have perfect ingredients you barely need to do anything at all to them before eating. And that’s never more true than in the first week of August.

Friends who were out of town this weekend had me pick up their CSA share, and boy was it the right week to do so. Beautiful fresh basil, multi-colored corn, two kinds of peaches (fleshy orange ones, and white, juicy donut peaches), plus cherry tomatoes about as perfect as they get. Let’s just say those friends won’t see any of their share when they’re back in town this Monday. We mixed them all up in a salad that was just unbelievably perfect.

But…being akin to experimentation, I had to get just a little crazy with said salad. We also had a couple of ripe poblano peppers on hand, so I put a spin on chile rellenos and stuffed those babies with this delicious summer salad.

Summer Salad Stuffed Poblano Peppers

in Recipe / Veggie 0 comments