RECIPES
Classic “Nonno Pizza”
Benno was making his famous “Nonno Pizza.” His friends used to call it “Benno’s Tires,” but then he retired, and on top of that, he pulled a Nonno-style.
Slow-Cooker Coconut Pineapple Pork
Kern was building his home out of coconuts, which gave his neighbors pause, but he didn’t care…
Sautéed Honey Mustard Greens with Spanish Chorizo and Crunchy Bell Peppers
The church bells clanged, and the peasants emerged from their hovels. It was Market Day…
Sambal Pork Fried Rice with Vietnamese Balm
Bernice told us about Piggy’s thoughts, and we listened…
Crispy Lemongrass Pork Over Rice with Pickled Radish and Vietnamese Balm
Piggy nudged his trotter at some hay in the dirt of his sty and decided to walk over to Bernice. He was in a thinking air and hence shook his big belly—jiggle, jiggle, jiggle—and shuffled over…
“New World” Thanksgiving Stuffing with Button Mushrooms, Red Onion, and Crispy Chorizo
Enclosed below this missive, you may find a recipe that I have developed for so-called “stuffing,” or what is more prosaically termed “dressing,” like some silly vestment.
Chicken, Andouille, and Red Bean Gumbo
As a red bean, I’ve been in chilis a good bit, been seated next to rice, and sometimes get invited to swim in soups, so I guess it’s not all that new to be in a gumbo. It’s exciting, though, since there are definitely a few unfamiliar characters to get used to…
Twice-Cooked Pork Belly Stir-fry with Shiitakes and Shishito Peppers
This twice-cooked pork belly stir-fry presents my own imaginings of a dish rooted in place, yet allowed to wander.
Pickled Pepper and Bacon Stir-fry
These pickled peppers have reached the end of their ride, where bacon are waitin’.
Twice-Cooked Pork Belly Stir-fry #1
Pork belly falls into three categories of cooked: strikingly crisp, luxuriously soft, or kind of chewy. Bacon, braises, and our twice-cooked pork belly stir-fry, respectively, represent this general range.
Shrimp Daikon Soup
The foundation of any soup is water, to which all manner of meats, fruits, and veggies can lend their flavors. A roux, rice, or quick blend could thicken it or fill in a stew, but I’d rather not turn a hefty hog into goo and mush little shrimp, too. So, let’s keep things clear (literally) and add just what we need on top (AKA garnishes).
Tonkatsu
Tonkatsu pairs plump pork with crispy panko to deliver a bond of deliciousness.