New Mexican Carne Adovada is a dish that is quintessentially New Mexican although versions have traveled Northward into Colorado where I lived for many years. When cravings for the deep red chile flavor come on, this is how I satisfy it.
New Mexican Carne Adovada
Sometimes the universe aligns, and this Brunswick Stew Georgia Style came about as a result! We just made a big pork shoulder roast (Momofuku’s Bo Ssam, to be exact) and had leftovers. I had just come across a couple of recipes for Brunswick Stew. And my sister from Georgia called and said she was on her way. Well, that sealed the deal! Brunswick Stew, it was!
Brunswick Stew Georgia Style
What happens when a lentil/yogurt/kale and green smoothie person stays on to help out her solidly Midwestern parents? Things like this, I’m afraid! This is one gorgeous pork roast from Chef David Chang of Momofuku. Momofukus Bo Ssam is crazy good. Served with rice, two simple sauces, and lettuce for wrapping, along with a few, simple accompaniments, this is absolutely one insane dinner.
Momofukus Bo Ssam
Since my very first taste, too many years ago to admit, I’ve been wild about Hot & Sour Soup. I order it whenever I see it on a menu. Anytime I’m at a new (to me) restaurant, I find myself anticipating that soup, wondering what theirs will be like. So do tell…are you like me? If so, read on!
Hot & Sour Soup
Hey guys, it’s me, the Frugal Hausfrau, with an easy crockpot recipe for a “barbecued” brisket or pork shoulder that, wait for it, uses convenience products! Yikes – has the earth ended? Maybe the lunar eclipse of the blood moon we had last week affected my mind! Y’all know I love a good scratch recipe, but this Crock-Pot Slow Cooker Pulled Pork or Brisket has me breaking that little rule.
Slow Cooker Pulled Pork or Brisket