30 Jun
In wrapping up National Soul Food Month, I hope you’ve eaten your fill and enjoyed it all. I kicked off the month with collard greens, and continued to savor an assortment of savory soul items at the dinner hosted by Big Jones celebrating Chef Todd Richards’s new book Soul. The menu included fresh takes on traditional […]
4 Sep
Our family has had a couple of pitmasters that know what to do with a slab of ribs—my brother Tony and Uncle Ellie. Uncle Ellie is now throwing down and grilling with friends and family in heaven, but we do have finger-lickin’ memories of ‘cue from Ellie’s grill. The family specialties include pork and lamb […]
5 Feb
Whether it is the Big Game, the book club or poker, good food will flavor your gathering for success. This weekend my menu includes Jerk Appetizer Bites with Mango. The recipe is inspired by one that I developed for a Black History Month recipe brochure for the National Pork Board. This made-from-scratch jerk marinade is […]
19 Apr
After enjoying a spread of Classic Baked Ham you may wonder “What to do with ham leftovers?” (If you have any) You can chop the cooked ham for future use in omelets or scrambled eggs, casseroles or with pasta. Once the meaty portions are gone, you can freeze the ham bone to use to flavor […]
12 Apr
It’s Spring, it’s Easter and time for ham. You’ve reached out to me with questions and even confessed that you cheat sometimes—“My family doesn’t know it, but I use the glaze that comes with the ham.” The question of the month is how-to make a star attraction ham. That diamond ‘n clove e studded ham […]
25 May
Whether you’re grilling for the Memorial Day holiday or it is simply a fire up the grill day, try Spiced Pork Tenderloin. Though an F is not a rating we generally strive for in this case it’s all good. It’s Fast, Flavor-full and can be Fat-fighting as a lean, lower calorie protein choice. The dry […]
