This Vietnamese noodle salad offers big flavors and a variety of textures. On the plate you’ll find cool noodles, fresh cilantro and Thai basil, crisp vegetables, crunchy peanuts and rich, sweet caramel pork with just enough heat and brightness from …
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Bahn Xeo are fluffy Vietnamese crepes made with rice flour, coconut milk, onions and spices.  They’re naturally gluten free and delicious.  Here we’ve stuffed them with sautéed kurobuta pork loin & maitake mushrooms. Bahn Xeo are eaten a bit differently …
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This simple rub can be used to bring chile-anise flavor and a fair amount of spice to almost any beef, bison or pork cut suitable for dry-heat cooking methods (roasting, sauteing, broiling, grilling, etc).  We used it on grassfed beef …
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Believe it or not, porcini mushrooms make a wonderful ingredient in spice rubs when ground into a powder.  In addition to earthy mushroom flavor, they bring a lot of meat-friendly umami.  We used this rub with grass-fed beef steaks, but …
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We used this marinade on broiled grass-fed beef flank steaks, and the results were incredible – tart, sweet, salty, with some bite from the ginger and garlic.  The aftertaste was particularly nice and really satisfying. You could also use it …
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Despite pulled pork’s image of being rich and heavy, this is a surprisingly light soup filled with pork, leek, and sweet corn flavor.  Because the leek and corn are just barely cooked at the very end, they maintain a lot …
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Best pulled pork sandwich ever? Drink Pairings: US Microbrew Brown Ale or English Porter Ingredients: (Makes 2 Servings) ~ 1lb of any pork braising cut (we used pork osso bucco, but you could use kurobuta pork shoulder, kurobuta cheek meat, etc)  …
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Braising pork or wild boar ribs helps tenderize the meat, while finishing them on the grill caramelizes the sauce into a flavorful, finger-licking, gooey-crispy coating. Drink Pairings: Sinebrychoff Porter from Finland or Elysian’s Perseus Porter Ingredients: (Makes 4 Servings) 4lbs of Wild Boar St. …
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Braising is a surprisingly easy cooking technique that can be used to turn affordable cuts of meat into meltingly tender, succulent treats.  The basic idea is to slow roast a tougher cut of meat in a pot with a small …
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Donna Currie of Cookistry is known for her baking, but when no one is looking, she loves experimenting in the kitchen with interesting ingredients and new techniques. The best of those experiments end up as recipes on her blog. Candy …
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This mild, sweet braising preparation favors the rich flavor of wild boar or kurobuta pork.  We’ve paired it with some heirloom fingerling potatoes and pancetta sautéed Brussels sprouts. Drink Pairings: Pinot Gris from Alsace or Ploussard from Jura Ingredients: (makes 8 servings) 2-3 …
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  Slow-roasting pork or wild boar ribs on the grill gives them a tougher, chewier texture than braising…but some people prefer that.  The spice rub we’ve used here is sweet up front, with a building heat in the back. Drink Pairings: Syrah from …
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