credit: “Vegetarian chili” by Michael Gurski (that’s me!) This recipe is a bit of a departure for me. I’m an unabashed, unapologetic carnivorous omnivore. However, it’s currently Lent, and my wife is a sometimes-practicing Catholic, and with it being Friday, we needed something that didn’t have red meat, at least for her. Last week I …
credit: “Pork Tenderloin with Balsamic Apple Glaze …” by Michael Gurski (that’s me!) Wow! Another pork recipe! I’ve got to admit, I have a soft spot in my heart for pork tenderloin. It’s significantly more affordable than beef tenderloin, but can pretty much be prepared the same way, in my experience. This isn’t one of …
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credit: “Balsamic citrus glazed pork …” by Michael Gurski (that’s me!) This is the dinner I’d planned to make on Friday night, but was just too tired to attempt after a longish week with nights of poor sleep. It started life last weekend with the kernel of an idea that was simply “pork medallions”. I …
Continue reading ‘Pork Chops with Balsamic Citrus Reduction, Wilted Arugula Salad’ »
credit: “Sausage & Peppers 3” by Michael Gurski (that’s me!) So Thursday night, I decided I wanted to do something different with sausage. Earlier in the week, I’d taken a kielbasa out of the freezer to thaw in the fridge, forgetting that we had other meals planned for the next few nights already. So, it …
credit: “Pig” by Boston Public Library This is a marinade that I concocted last week for some pork chops. To the best of my knowledge, this is wholly an original recipe, as everything I googled for my basic idea of “lemon basil soy” only came up with lemon-basil recipes which were breaded, while this is …