Passion Project: Tri-Tip Steak over Miso-Ginger Broccoli Slaw

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One of my favorite brunch spots in Paris also happens to serve some of the most delicious and creative salads I have ever eaten. I know… Salad for brunch? That’s not what most people have in mind when they picture a lazy Saturday morning meal. And I’m typically that way too… Trust me, I like my go-to eggs benedict with extra ham and homefries. But every now and then, it’s good to be adventurous. Continue reading “Passion Project: Tri-Tip Steak over Miso-Ginger Broccoli Slaw”

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Passion Project: Shredded Pork Tenderloin over Rice and Greens

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It all started with a craving. A pulled pork sandwich kind of craving. I don’t know where it came from, but I know that I suddenly needed one. Have you ever made pulled pork at home though? Not only does it take forever, but it also requires one of the largest cuts of meat there is: pork shoulder. I neither had the time, nor the appetite to cook a whole shoulder. So what could I do? Pulled pork is typically made from the shoulder because of its high fat content. When cooked at a low temperature for an extended period of time, the fat slowly melts and the meat strands fall apart. Could I get this result with another cut? Continue reading “Passion Project: Shredded Pork Tenderloin over Rice and Greens”

Passion Project: Spaghetti Carbonara with Pancetta

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I don’t care much for bacon… Never have, and probably never will. I didn’t grow up with it, and though I enjoy the occasional strips that come with my scrambled eggs at hotel breakfasts, I have never bought a single pack. It’s not like I have anything against it, but it simply never crosses my mind. What I do love, however, is “pancetta”. Think diced Italian bacon, a.k.a the perfect addition to any pasta sauce. The most famous of them all being “Carbonara”. Continue reading “Passion Project: Spaghetti Carbonara with Pancetta”

Passion Project: Perfect Pork Chops with Garlicky Swiss Chard

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In my opinion, pork is the most intimidating kind of meat there is. I actually have somewhat of a love-hate relationship with it. While it has been featured in some of the best dishes I have eaten, it has also been in some of the worst. It’s so easy to overcook that it can really be hit or miss. As I’m sure you know, overcooked pork isn’t good. At all. What makes it even worse is that pork can be THE juiciest (I’m talking pulled pork sandwich kind of juicy). So naturally, it’s even more of a waste when it isn’t cooked properly. For this reason, I waited to take a class about it before I tried to prepare it myself. Continue reading “Passion Project: Perfect Pork Chops with Garlicky Swiss Chard”

Passion Project: Spaghetti Squash with Pork Sausage

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Hope you all enjoyed learning about chicken through my passion project week! Now that we’re done with the bird, we’re switching to the hog. Pork is an incredible animal! It’s rich, full of flavors, and starting to steal the show on restaurant menus again. Since it’s less practical for me to buy a full pig, I won’t be posting through the week like for chicken. I will, however, select a few cuts to explore and post these. Continue reading “Passion Project: Spaghetti Squash with Pork Sausage”