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Tackle Tailgating with Pork Giveaway!!!!!

These goodies will make your next Tailgate more fun!

These goodies will make your next Tailgate more fun!

Everyone loves free stuff, including me. Well, in honor of tailgating season I’m doing my first-ever giveaway. The idea is inspired by celebrity chef Michael Symon and America’s pork producers to get people excited about tailgating season. Well, a fun giveaway always makes me excited!!!

The “Tackling Tailgating with Pork” giveaway includes:

  • Gift card to a local food retailer
  • Cooler
  • Grilling Utensils
  • An “I Heart Pork” apron
  • Digital Thermometer
  • An autographed copy of Michael Symons book “Live to Cook”

Giveaway rules:

Please respond with a comment on my blog with your favorite pork dish and tell me why it’s your favorite. Most fun/creative comment will win the giveaway. Please be sure to include your email address with your comment so I can get in touch with you!

Contest runs until Tuesday, October 12th. Winner will be announced on October the 13th.

FYI- The National Pork board has graciously supplied the giveaway items for the giveaway, but are NOT a sponsor of this giveaway.

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61 Responses to Tackle Tailgating with Pork Giveaway!!!!!

  1. Eddie Medlin October 5, 2010 at 8:33 pm #

    Hey Robyn,

    I will pass the word along about your Tailgating with Pork giveaway to all my friends. Yours truly will have an entry before October 12th.

  2. Wes (MoBarbq) October 5, 2010 at 8:49 pm #

    Gosh, Robyn, that’s a tall order. When you grow up on a farm, you learn to love so many different types of pork, all the way from fresh side to neckbones, to… well my folks said the only part on the hog that didn’t get used when they slaughtered hogs was the “squeal.”
    Since we seem to be on the topic of tailgating, I think I would have to fall back on one of my old favorites, a simple brown sugar and mustard grilled pork loin. What’s good about it is that you can make everyone happy. Women tend to want smaller lean pieces and you can do that. Men, on the other hand, sometimes can be satisfied only by a BIG hunk of meat. Tackling a grilled pork loin means you can cut it to order. If they want a 2″ thick chop, you can do that, nice and juicy. I always chill mine overnight so all the flavors can meld. I also like to use a mixture of hickory and oak, but many like to use applewood or pecan. Pork is versatile enough to adapt itself to whichever element you are using. Viva la swine!
    ___________
    Grand Champion Female Yorkshire Hog, Lamar Free Fair, 1974
    1st Place for Swine Husbandry, 1973

  3. JM October 5, 2010 at 9:08 pm #

    I got a fun, creative recipe for you. I call it “Mojo Marinated Dirty Laundry!” Oh yes. Let’s break it down: 1. Take a standard sized pork loin. 2. Cut the loin length-wise as if to stuff it so it completely flattens out. 3. Cut it into 3-4 inch long strips. 4. Marinade the strips in your favorite Mojo Criollo mixture. 5. Skewer the thin end of the strips by piercing only one end of each strip about a centimeter from the edge so the thick end is away from the skewer. Thick onion slices go excellent between each pork slice. 6. Grill over direct high heat for 2-3 minutes on one side. 7. Flip & grill the other side 2-3 minutes. 8. (*Here’s the show-stopper!) Take two bricks – yes, real bricks. Lay them horizontally on their side about 1 skewer’s length apart. Lay the almost finished skewer on top of the bricks. The meat & onions will naturally hang vertically like a line of laundry. (Add a bit of pepper for the “dirty.”) 9. Call your friends over to revel at your grilling prowess. 10. Bask in the glory of your creative grilling superiority. ;-) Hope you like it!

  4. Wilfred Reinke aka @OshawaOgre October 5, 2010 at 10:04 pm #

    My favorite Pork dish would have to be either Ribs, since I went to 6 Ontario Rib-fests this last summer and reviewing them all. Or I would have to go with MOINK Balls (by the way Larry from BBQ Grail alerted me to this post). But I must say that after making one this summer Crown Pork Roast done low and slow on my BBQ was really good too. Let’s face it we can never go wrong with Pork!

  5. Wilfred Reinke aka @OshawaOgre October 5, 2010 at 10:07 pm #

    My favorite Pork dish would have to be either Ribs, since I went to 6 Ontario Rib-fests this last summer and reviewing them all. Or I would have to go with MOINK Balls (by the way Larry from BBQ Grail alerted me to this post).
    But I must say that after making one this summer Crown Pork Roast done low & slow on my BBQ was really good too. Let’s face it we can never go wrong with Pork!

  6. Chris October 5, 2010 at 10:57 pm #

    I will do my official entry comment shortly, but I have to come up with something good to meet the creative/fun aspect of this contest. I just wanted to say that this is an amazing prize package. The book alone is a great prize, everything else is just gravy. And gravy rocks on pork.

  7. Year on the Grill October 6, 2010 at 1:58 am #

    My favorite Pork Dish…

    Raspberry Chipotle wet mopped Pork shoulder.

    The why, I have two stories. First, I cracked the code, and came up with my own sauce (actually, a paste that can be used to flavor a BBQ sauce, or a mop, or a finishing sauce of different intensity). As good as the best of the commercial brands. Pride makes this my favorite.

    But also, it is the dish i make once a year for the neighborhood end of summer party. This year, 75 of my closest (and unknown) friends and neighbors plowed through 35 pounds of it. They still talk about it!

    Dae

  8. Frank October 6, 2010 at 7:58 am #

    Lightly sauced pulled pork, with creamy slaw, on a toasted onion roll. Because the contrast in temperatures and textures is just about the best thing ever.

  9. Yvonne Aguero October 6, 2010 at 9:28 am #

    Hi Robyn,

    Well here is my recipe, (Pernil de Cerdo) in other words Roast Pork shoulder or thigh.

    Cubans love this dish it is a typical dish of our country.
    I’ve always done it in the oven but knowing you, you could probably do it on the grill!

    This dish means so much to me, it reminds me of so many occasions when my family would get together to celebrate Christmas. We would sometimes roast the whole pig, too.

    It’s so much fun remembering the kids running around, the weather is cooler, houses are decorated with holiday lights and the smell of the pork roasting mmmm it just brings so many wonderful memories.

    Here is the recipe:

    Pernil (Pork shoulder or thigh)

    Make small cuts with a sharp knife all over the thigh (you’ll be adding the spices in there for added flavor.

    The spices you’ll need are Salt, pepper, garlic powder and garlic cloves, cumin, mojo criollo, “naranja agria” .

    First poor about half a bottle of “Mojo criollo” and “Naranja agria” juice all over the “Pernil”.

    Next mix the dry ingredients together (salt, pepper, garlic powder and cumin powder) also crush the garlic cloves and put some of the dry ingredients and the smashed garlic cloves in each cut.

    Then add some of the dry ingredients all over the “Pernil” as well. You should let this sit over night if possible. It’s also better if you prepare this, in the dish you are going to be cooking the Pernil in.

    When you are ready to cook it, you put the oven to 375 degrees, cook the part with the most fat facing up first for about an hour, covered.

    Then flip it over and cook covered about 4 more hours depending how big is the Pernil. Total cooking time about 4 and half to 5 hours.
    Once done take of the cover flip over again so the layer of fat is facing up, broil for about 15 minutes this makes the skin crispy.

    Some people love to eat the skin, (I personally don’t but it looks so nice when the skin is all nice, brown and crispy.

    Maybe if you did a smaller piece of the “Pernil” (Pork shoulder or thigh) you could probably put it on the grill?

  10. Robyn October 6, 2010 at 9:49 am #

    I love it!!! Thanks for Sharing Yvonne! I love the Cuban inspiration you give me! :) I am after all your adopted Cuban step child LOL.

  11. Robyn October 6, 2010 at 9:49 am #

    Yummy! thanks for sharing!!

  12. Robyn October 6, 2010 at 9:49 am #

    Amen!!

  13. Robyn October 6, 2010 at 9:52 am #

    I LOVE IT! JUST THE NAME ALONE!!!Thanks for sharing JM. :)

  14. Robyn October 6, 2010 at 10:03 am #

    WES! THIS IS AWESOME!!! THANKS FOR SHARING!!!!! Viva la swine! cheers, Robyn

  15. J October 6, 2010 at 10:54 am #

    WHOOOO I love pork! What a great giveaway awesome cook book. Thanks,

  16. Christine Jensen October 6, 2010 at 11:27 am #

    Hmmm….Favorite pork dish, really I have to pick just one? I would have to say Carnitas. I love the warm spiced pork contrasted by the fresh lettuce, tomato and cilantro. All wrapped up in a warmed tortilla…YUM!

  17. Robyn October 6, 2010 at 11:52 am #

    I love carnitas too! This post is making me hungry!

  18. Matthew mmWine Horbund October 6, 2010 at 2:43 pm #

    I love pork – it’s amazing in all forms :)

    I’m a huge fan of roast pork shoulder. I have a recipe I snagged from a newspaper 4-5 years ago that i LOVE to make. It’s got a rub that you let sit for 24 hrs, then toss in the oven for a heavenly meal.

    I also love a simple pan fried parmesan pork chop – pair that with some Nero D’Avola wine and we’re in Italy, or heaven!

    Cheers!
    Matt
    (oh – new twitter name – @mmwine2 – new account completely!)

  19. tess October 6, 2010 at 3:11 pm #

    Most fun and creative huh? the fun part- having the kids outside, playing on the swing set- just enjoying family time and bbq’ing outside- who doesnt have dun doing that. The creative part..what about grilling pork chops with harleys season on it and slap it on some aluminim foil with some onions on top,i know not very creative but if figured if you decided to do random picking then at least i have my entry in.

    tcogbill at live dot com

  20. Kyle October 6, 2010 at 3:24 pm #

    Bacon Wrapped Pork Tenderloin with Apple Chutney
    Tenderloin
    2lb Pork Tenderloin
    2 Small Onions
    2 Granny Smith Apples
    1T Soy
    1T honey
    ½ to 1lb Sliced Bacon
    3 Garlic cloves

    1. Slice onions thin and layer on top of a large piece of foil (I Double the foil up)
    2. Slice apples and place on top of onions
    3. Add soy, honey, chicken stock and garlic to foil.
    4. Lightly salt and pepper tenderloin and wrap in bacon.
    5. Place wrapped tenderloin in foil, wrap tightly cook indirectly for 30 minutes.
    6. Remove foil after 30 minutes and cook indirectly on the grill until internal temp is 140 to 150.

    Chutney
    3T Vegetable Oil
    1 Red Bell Pepper
    ½ Small onion
    2T Ginger (minced jar)
    2 Garlic cloves
    1C Apple Cider Vinegar
    1C Packed brown sugar (light)
    1T Mustard Seeds
    1/2t Ground Allspice
    1/2t Cayenne pepper
    3 Granny Smith Apples

    1. Dice bell pepper, onion and apples into ½” dice
    2. Heat 1T oil on medium-high
    3. Add bell pepper, onion, ginger and garlic.
    4. Cover and reduce for 5 minutes.
    5. Stir in Vinegar, brown sugar, mustard seeds, all spice and cayenne pepper and bring to a simmer.
    6. Maintain simmer until mixture is reduced to about 1 ¼ Cups.
    7. Heat 1T oil in a new pan. Cook half of the apples till light brown
    8. Add cooked apples to mixture.
    9. Cook last half of apples to light brown and add to mixture.

  21. Kyle October 6, 2010 at 3:28 pm #

    Well it seems I posted a bit too fast. My 1st post resulted in some java issue but nonetheless, I ended up just posting my recipe..woops. So I ended up on your site via a link on “The BBQ Grail’s” website. This dish has been pieced together over the last couple of years and we even tried to get it included at my beautfil wife and my wedding recently… Alas as it turns out, I guess no one can cook ‘your dish’ like you would.

    Hope you enjoy.

  22. Andy Johnson October 6, 2010 at 3:38 pm #

    Our young men’s association in our church decided to cook a medieval dinner for the young women in our congregation, so we swilled a whole pig, cooked some oxtail soup and served bread and simple salad with cheese and dates.

    We swilled the pig in January- so the pig was no more than 40 degrees before we cooked it. We burned wood to a hot fire and added rocks. However, the rocks were much too large and we didn’t have enough surface area to cook the pig in time. The bitter winter temps didn’t help at all either. Still, the day after, the pig tasted great, and we made pulled pork samiches!

    Read all the details at: http://www.backporchgourmet.com/2010/01/pit-cooking-roasted-whole-pig.html

  23. Robyn October 6, 2010 at 4:09 pm #

    Kyle- this sounds yummy. Thanks for sharing!! Figuring out who gets the prize is going to be tough because there have been so many great entries!!

  24. Robyn October 6, 2010 at 4:09 pm #

    thanks for sharing Matt! Hope you are doing great! WE need a proper catch up!

  25. Kurt Nemechek October 6, 2010 at 4:59 pm #

    I just had these yesterday for lunch..So yummy! I hope you enjoy and yes..pork is the other white meat!

    Asian Pork Sliders with Toasted Sesame Mayonnaise
    Ingredients

    * 1 cup mayonnaise
    * 1 teaspoon toasted sesame oil
    * 2 teaspoons seasoned rice vinegar or mirin
    * 1/4 cup panko bread crumbs
    * 1 large egg
    * 2 tablespoons soy sauce
    * 2 teaspoons mustard powder
    * 2 teaspoons garlic powder
    * 1 pound ground pork
    * Pinch sugar
    * 1 teaspoon kosher salt
    * 1 teaspoon freshly ground black pepper
    * 1/4 cup vegetable oil
    * 16 small potato rolls, split
    * 1 head Bibb lettuce, torn into pieces

    Directions

    Whisk the mayonnaise, sesame oil, and seasoned rice vinegar together in bowl. Cover and refrigerate until ready to serve.

    Mix the panko, egg, soy sauce, mustard, and garlic powder together in a medium bowl. Add the pork, sugar, salt, and the ground black pepper. Mix until evenly combined. Gently form the mixture into 16 golf ball-sized balls, then press each ball into a 1/2-inch thick patty.

    Heat a large skillet over medium-high heat and add about half of the oil. Cook the patties, in batches, until cooked through and golden brown, about 3 minutes a side. Tuck the patties into the rolls and top with the reserved sesame mayonnaise and lettuce. Serve.
    Tip:

    Serve with the White Russian.

  26. Steve Swanson October 6, 2010 at 5:24 pm #

    Saucy Tequila Pork Chops. I like them because my wife likes them! And when Momma is happy; Daddy is happy!

  27. Kristen October 6, 2010 at 5:37 pm #

    I like pork roast with an apricot glaze.

  28. Jenn's Food Journey October 7, 2010 at 11:24 pm #

    Between us girls…my favorite pork dish would be any dish that was served by Michael Symon!! Grrrrr!!!

  29. Robyn October 8, 2010 at 10:13 am #

    Ha ha, I love it! :)

  30. Robyn October 8, 2010 at 10:13 am #

    Aint that the truth!!!

  31. Robyn October 8, 2010 at 10:14 am #

    Kurt,

    This sounds great. I can’t wait to try. If I do this recipe I’ll give you props on my blog. Thanks so much for sharing!!!

  32. Sarah October 8, 2010 at 11:12 am #

    What a cool prize, Michael Symon is great at Mediterranean food!

  33. Angela October 8, 2010 at 4:55 pm #

    My favorite way to eat pork…..Well, we love a pork butt rubbed with my husband’s homemade rub and slow cooked on the smoker. Then pulled and paired with his homemade barbecue sauce. Probably not very creative, but still my favorite!

  34. Chris October 8, 2010 at 6:10 pm #

    My favorite pork dish sounds boring at first, it’s pulled pork.

    In part, because the first time I had pulled pork at my grandparents tobacco farm in North Carolina when I was just 7, I knew I had just tasted the best food ever. And the memories of biting into that sandwich are what spurred me onto my BBQ journey 6 or 7 years ago.

    So while there are exotic pork dishes using all parts pig that might excite me, pulled pork will always remain that first and true love.

  35. Michele October 8, 2010 at 7:31 pm #

    Thanks for the giveaway. My family loves pork tacos. Slow cook a marinated pork butt until it falls apart and serve with pico de gallo, avocado, cilantro, cheese, roasted onions and peppers, etc. I usually sear the roast first and then let it cook indirectly on the grill in a pan and baste with its juices. Easy.

  36. Patrick Chesterman October 9, 2010 at 9:24 pm #

    My favorite pork dish is Tonkatsu. It is a breaded pork cutlet, salted, peppered, dredged in corn starch, dipped into an egg wash and then coated with panko before being deep fried. When I was in Japan you can choose between lean cuts and fattier cuts. Both are excellent. Tonkatsu is most commonly eaten with a type of thick Japanese Worcestershire sauce. The sauce is made from purees of fruits and vegetables such as apples and tomatoes, with sugar, salt, spices, starch and caramel. In the states Bulldog is the brand that you can normally find in Asian markets. The dish is normally served on a bed of shredded cabbage and with Miso soup.

  37. Chilebrown October 10, 2010 at 9:26 am #

    I never thought I would say this, but Pigs Head is one of my favorite pork dishes. I had to wait for my wife Ms. Goofy to go on vacation to cook and try this. It is a really simple dish. The hardest part is finding a Pigs Head. Once you have purchased a head it must be cleaned throughly. Make sure to clean its ears and snout. You do not want baked pig ear wax or boogers. Use a razor to shave any unwanted hair. Do not use your wife’s razor or be prepared for sleeping on the couch. Rub head with vegetable oil and sprinkle with salt. Cook in 400 degree oven for one and half hours. Drop temperature to 350 for another 2 hours. It is that easy!

    The smell of roasting Pigs Head is a wonderful aroma of the best pork roast you have ever smelled. The skin is a cracklin treat. The ear was chewy and flavorful. The cheeck meat was some of the most flavorful pork meat ever. I even made an eyeball taco. Do not knock it till you have tried it. Wait til your wife leaves the house before you attempt this dish. Be prepared to sleep on the couch when she comes home. You can see a picture of this dish here.

    http://www.madmeatgenius.com/2010/02/roasted-pig-head.html

  38. Martha (MM) October 10, 2010 at 10:52 am #

    My favorite pork is anything Chris over at Nibble Me This makes. Now if only I could get him to invite me for dinner!

    Great giveaway and speaking of tailgating I have a weekly tailgating meme over at my blog. This week’s edition starts at noon today. Hope you’ll come play along with some of your great tailgating treats :-)

  39. Liz M October 11, 2010 at 6:41 am #

    My favorite pork dish is probably grilled pork chops or pulled pork sandwiches, but I have a funny story concerning a roasted whole pig (which is also tasty!)–when I was about 9, we went down south to a big family reunion. The big Saturday dinner consisted of a whole roasted pig, on a spit with an apple in its mouth, just like in the cartoons. The adults told all us kids to go look at it since they figured we’d never seen one before (which I hadn’t), and I was unexpectedly traumatized by the sight. I did the best I could to act nonchalant, but it must have been obvious, because my sister took a bunch of extreme close-up pictures of the pig’s head from different angles. When we got back home and had our pictures developed, she started hiding the photos in different places to scare me–one in my lunch box, one under my pillow, one in my underwear drawer, etc. This went on for at least a month, until she ran out of prints, because I was too embarrassed to tell my mother and let on that I was scared of the pig!

  40. Kim in MD October 11, 2010 at 7:52 am #

    I love your blog, Robyn! This is a fantasic give-away!

    My favorite pork recipe is Rosemary Wrapped Tenderloin. I slather a paste made with fresh garlic, olive oil, kosher salt and pepper all over pork tenderloins. I cover the pork tenderloins with rosemary sprigs and tie it up with kitchen twine. I grill them until the pork reaches an internal temp. of about 150 degrees, and let them rest before removing the twine and rosemary sprigs and slicing. The garlic and rosemary permeate throughout the meat, resulting in the most amazing, moist pork tenderloin!

  41. Cori Westphal October 11, 2010 at 1:32 pm #

    My kids and I came up with a make-ahead breakfast that pleases the whole family! We use little custard cups. Then we take refrigerated biscuit dough and line the bottoms of the cups. Then I bake them for about 6-8 minutes. Then, we scramble eggs and pour it over the biscuits in the cups, leaving it about 3/4 of an inch thick. Then we sprinkle pork sausage and whatever other ingredients we like in omelets. I like to add a pinch of green pepper and onions. Then I bake them until the eggs are firm, usually about 10 minutes. Then we sprinkle with cheese and a dollop of sour cream. They are super easy to make and great for big groups, where everyone can customize the cups how they want. Sometimes we use bacon, sometimes we use sausage, but pork makes ANY breakfast better! Yum!

    coriwestphal at msn dot com

  42. susitravl October 11, 2010 at 3:37 pm #

    Pork Carnitas! Melt in your mouth tender yet with a little crunch on the outside, with jalapeno slices, diced tomatoes and onion grilled/fried along with the meat.
    But there’s not any pork dish I would say no to.

  43. Robyn October 11, 2010 at 3:40 pm #

    Thanks for sharing Kim and thank you for reading! I love hearing all the great recipes! :)

  44. Robyn October 11, 2010 at 3:42 pm #

    ANd I REALLY Love Rosemary!! :)

  45. Robyn October 11, 2010 at 3:43 pm #

    Liz, that is a great story!!! thanks so much for sharing!!! I would have been scared of the pig too at that age! Maybe even now! :)

  46. Robyn October 11, 2010 at 3:45 pm #

    Hi Martha! So Chris hasn’t had you over yet? Well he hasn’t had me over yet either but then again he lives 3 states away :). I would love to check out your tailgating ideas over at your blog. Thanks for sharing! Cheers, Robyn

  47. Robyn October 11, 2010 at 3:47 pm #

    HI Chilebrowne,

    I must say, i have never heard of a pig eyeball taco and I’m not sure if I will ever try one but thank you for sharing. That may be the most interesting thing I have ever heard anyone do with a taco. Thanks for sharing!!

  48. Robyn October 11, 2010 at 3:47 pm #

    YUM!! I would def. eat that!! Cheers, Robyn

  49. Robyn October 11, 2010 at 3:48 pm #

    As a Carolina Girl, I am with you on that one Chris! :)

  50. Robyn October 11, 2010 at 3:48 pm #

    Thank you for sharing- that sounds wonderful!!!

  51. Paul Maiers October 11, 2010 at 5:10 pm #

    I am gonna go the more tradition route far from the typical BBQ. I like home made sauerkraut with a whole pork shoulder that slowly cooks all day long on New Year’s Day. Nothing better then fresh mashed potatoes thrown in the mix. nothing better to kickoff the Bowl game for the new Year.

    Paul Maiers
    Darn Yankee BBQ
    Sugarcreek, Ohio

  52. Melissa R. October 12, 2010 at 2:10 pm #

    We love pork in this house. One of our favorite dishes is to get a nice thick bone in pork chop. We brown it and do it in a homemade white wine and garlic sauce. We use a whole bottle of white wine, as much garlic as we can get in there, some nice big round slices of onion, salt pepper, a bit of dijon mustard and a little bit of either beef or chicken broth. We quickly sear the porkchop and then let it slowly cook in the sauce in a dutch oven on the stove. The flavor is out of this world! We alway have nice crusty bread to dip into the sauce and serve it over rice and if feeling fancy garnish with chopped up parsley. we also put the sauce in little ramekins for dipping the pork or bread in. I’m drooling right now just thinking about it.

  53. Robyn October 12, 2010 at 2:12 pm #

    Melissa,

    That sounds amazing. Thanks for sharing!!!

  54. Robyn October 12, 2010 at 2:12 pm #

    YUM!!!!!

  55. Robyn October 12, 2010 at 2:14 pm #

    Me too Chris!!

  56. Tony F. October 12, 2010 at 7:01 pm #

    My late grandfather’s pork steak is probably my favorite pork dish. If you’ve never heard of a pork steak, it’s a St. Louis thing. Essentially, you cut a steak from a pork shoulder blade roast. Here is a link to a good picture, if that would help.

    http://www.hiddenstreamfarm.com/catalog-hsf/popup_image.php?pID=64&osCsid=583c084f4021aebed3434e0ab63ce496

    Anyways, it my favorite because it was the first thing I learned to cook. He taught me about grilling when I was six, and that was the first thing we cooked together. I’ve been trying to get his technique down ever since then, but I never can get it quite the way he did.

  57. Keith H. October 15, 2010 at 1:48 pm #

    My favorite pork dish, is a good old porketta (or porchetta) with roasted potatoes. I have fond memories of gathering with friends and having porketta feasts. Whether it be for a bachelor party or a fund raiser or just a holiday supper porketta was always the crowd pleaser. Load with spices and big chunks of garlic, that tasty pork just melted in your mouth. I moved away from Masssachusetts about 8 years ago and every trip home always includes porchetta (most of the time, if it’s summer and lobster is in season, forget about it!) Also I have hardly ever seen porchetta outside of New England, unless I stumble on an establishment owned by former New Englandites.

  58. Leisha Donofrio October 27, 2010 at 4:24 am #

    I have a similar thermometer which was my souvenir for my second trip to the US. I didn’t understand that we have to place it to the chicken while it is cooking until I saw it being used in a movie.

  59. marilou whalen November 4, 2010 at 11:09 am #

    in our family pork is a definite favorite, but personally wish it were not the other white meat but the marbled pork of my youth. my husband’s favotite is 4 3/4inch pork choops sprinked with salt , pepper ,and 2 tps tarragon and browned in butt in a skillet, appx.5 min each side. transfer to plate. add a couple of shopped shallots, more tarragon, 5 choped cornicons (little gerkins) 1 tbl. whole grain mustard, slowly add 1/2 cup apple juice, reduce then wisk in 4 tbls of butter and then chicken stock to gravy consistency. it is really delicious served over wide noodles. enjoy!

  60. Robyn November 13, 2010 at 10:48 am #

    Marilou, your recipe sounds amazing. I will give it a try!

  61. Corey Engelke January 11, 2011 at 8:11 pm #

    Hi, i think that i saw you visited my web site thus i came to “return the favor”.I am trying to find things to enhance my website!I suppose its ok to use a few of your ideas!!

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