Cooking with Alison

Archive for the ‘Red Meat and Eggs’ Category

Favourite Pulled Pork Recipe (Slow Cooker)

In Red Meat and Eggs on March 12, 2012 at pm

I made pulled pork sandwiches for my sister’s lunch club at work and people loved it.  One of her friends even started making this on a regular basis at home.  A year later, they invited me to a party where they served this as the main  🙂  (Ed and my brother love this recipe too.)  The homemade BBQ sauce is great and could be used as a condiment or with other recipes.  This also happens to be my favourite slow cooker recipe.  I served the pulled pork on fresh kaiser buns with a side of coleslaw (recipe here) and pickles.

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Pork Souvlaki on Pita with Homemade Tzatziki

In Red Meat and Eggs on October 3, 2011 at am

First off, I should inform you that this pork souvlaki recipe is not authentically Greek.  It has soy sauce in it, but once the meat is cooked, you can’t tell that it was flavoured with soy sauce.  I’ve tried more authentic pork souvlaki recipes in the past, but this is our favourite.  It’s easy to make and the meat can be marinated ahead of time for entertaining.  It is best cooked on a charcoal BBQ, but any grill or cast iron pan will work.

When it comes to tzatziki, I am extremely picky.  Tzatziki (yogurt cucumber dip/sauce) varies in consistency depending on the brand or restaurant, but in my opinion, the thicker the better.  My favourite store bought brand of tzatziki is Skotidakis and this can be found at some Costco locations.

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Poached Eggs with Asparagus, Prosciutto and Hollandaise

In Red Meat and Eggs on April 20, 2010 at pm

I love eggs and eat them often for dinner.  Usually, I eat eggs when I’m being lazy, but I decided to make a slightly fancier egg dinner.  It was simple to make and delicious.  If you want a healthier meal, simply omit the hollandaise sauce.  I took this opportunity to learn how to poach eggs properly and I tried Julia Child’s Blender Hollandaise Sauce recipe.   See my post on How to Poach an Egg here.

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How to Poach Eggs

In Appetizers, Hors D'oeuvres, Snacks, Breakfast, How-To, Red Meat and Eggs on April 19, 2010 at pm

I love love love eggs.  So, I’m well practiced at soft boiling, scrambling, and making sunny side up and over easy eggs.  I even stir fry and steam them in Chinese dishes (recipes in the Asian – Other Asian Foods category).  But I never poach them.  So when I watched Anne Burrell poach eggs on the Food Network, I figured it was about time that I learned this technique.  So I did some research online and pooled together some tips for poaching eggs.  I was very excited to learn (from Anne Burrell) that poached eggs can be made ahead of time.  Apparently, restaurants do this all the time.  So you could easily make several batches of these one day in advance if you’re having guests over for brunch or dinner.

Pictures above:  From my Poached Eggs with Asparagus, Prosciutto and Hollandaise Recipe here.

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Rosemary Lamb Loin Chops with Red Wine Sauce

In Red Meat and Eggs on February 15, 2010 at pm

For Valentine’s Day, 2010, I made rosemary lamb loin chops with red wine sauce, wilted baby spinach and whipped potatoes.  The link to the recipe for my whipped potatoes is here.

For the spinach, I just heated a tablespoon of olive oil in a saute pan over medium heat and added 3 large handfuls of baby spinach.  I cooked them until wilted.

See below for my simple red wine sauce recipe.

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