April 1, 2016 |
The humble sausage is truly inspired. Traditionally cobbled together from leftover bits of ground pork and spices and stuffed into a casing from equally modest beginnings, sausages are peasant fare and hearty feasting all in one. Sausage-making, with its use of all things tail to snout, appeals to the parsimonious as well as to the creative butcher intent on honoring the whole animal without waste. But sausage is made of much more than pork these days; butchers are stuffing casings with not only mainstream chicken and turkey, but also lamb, veal, and even salmon, in combinations that keep up with current flavor trends, things like Buffalo chicken and lamb tandoori mango.
February 12, 2016
Like a lot of new restaurants, Tio Flores is still working out the kinks. Several of them, in fact. This fun and colorful Mexican-theme project at 16th and South Streets, from the owners of Hawthornes and the Cambridge, is especially prone to overusing its "Tio spice," an orange powder that gives everything from the tortilla chips to the taco-shell salad bowl the salty aspect of Dorito cuisine. As much as I dislike that choice, with no plain chips available, there is one great dish here I can't stop thinking about - the New Mexico pork chile, which isn't exactly presented like a traditional stew, either.
February 5, 2016
Makes 4 servings For the Sausage: 1 pound ground pork 1/2 cup minced shallot 3 tablespoons minced garlic 3 tablespoons minced lemongrass 1 tablespoon sugar 1 tablespoon fish sauce 1/2 teaspoon black pepper Kosher salt Oil For the Nuoc Cham: 1/2 cup fish sauce 1/4 cup water 1/4 cup lime juice 2 tablespoons palm, raw, or light brown sugar 1 garlic clove, minced 1/2 teaspoon sambal...
November 26, 2015
This is one recipe you'll be grateful to have on a busy weeknight: It's made in one skillet in less than a half-hour; it provides a use for those often-discarded broccoli stalks; and it brings pure pleasure to the table. Herb-Rubbed Pork Chops With Warm Broccoli Slaw 4 servings 1 tablespoon chopped fresh sage (may substitute 1 teaspoon dried sage) 1 tablespoon chopped fresh rosemary (may substitute 1 teaspoon dried rosemary) 1/2 teaspoon granulated garlic (powder)
September 11, 2015 |
Aside from the obligatory picnic slaw, cabbage can seem like the vegetable of last resort, the go-to green when nothing else is in season. Yet throughout the summer, the humble brassica kept showing up on local restaurant menus, from a smoked rendition at Lo Spiedo to an 18-hour cabbage at Helm and in fermented, pickled, salady form at many places in between. "We associate cabbage with the fall, to be served with apples and pork and other meats, but, really, cabbage grows very well in summertime," says Brian Ricci.
August 19, 2015 |
Egg-glazed pastries, bright yellow egg tarts, and golden brown buns sit behind a glass window at Mong Kok Station, one of the many bakeries in Chinatown. There's a bakery at 109 N. 10th St. And, on the same block, two others plus Mong Kok at 153 N. 10th. That's four bakeries on one block, all offering almost the same thing: a cacophony of cream and carbohydrates. In the kitchen, dough is rising. And bun by bun, the bakers, some of them Chinese immigrants with little or no education and English language skills, are improving their lot in life.
December 19, 2014 |
Clemens Food Group, the Montgomery County pork producer that makes the hot dogs, sausage, pulled pork, and ribs sold at Phillies games, plans to build a $255.7 million pork processing plant in Michigan. The announcement by the Michigan Economic Development Corp. is a win for Pennsylvania, which will keep 2,200 employees at the Clemens headquarters in Hatfield, and for Michigan, which will gain 810 new jobs. Formerly known as Hatfield Quality Meats, Clemens is a sixth-generation family-owned business founded in 1895.
November 14, 2014
ASK ANY Chinese kid what his or her favorite dish is, and the answer is very likely to be sweet and sour pork tenderloin, or tang cu li ji in Pinyin (phonetic Mandarin). The boneless meat, the rewarding sweetness and the enticing sourness - all are the things that children cannot resist. SWEET AND SOUR PORK TENDERLOIN 2 pounds pork tenderloin (about 6 pieces) Cornstarch Cooking oil Salt 1 tablespoon Chinese cooking wine 2 tablespoons vinegar 3 1/2 tablespoons sugar 4 tablespoons ketchup 4 scallions, chopped (green and white portions)
July 28, 2014 |
HARRISBURG - Hospitals from Philadelphia to Pittsburgh. A performing arts center in Center City. An ambulance association in Montgomery County. They are among the several dozen projects worth tens of millions of dollars that the legislature has designated for special funding this year. The money was tucked into a relatively obscure budget bill known as the fiscal code, and written in opaque language replete with legalese. Some call it legislative pork; others, just another form of Harrisburg's infamous so-called WAMs (walking around money)
April 11, 2014
ANYONE well-versed in contemporary commerce will tell you that while credit is convenient, cash is king. Unless you're in South Philadelphia, where an ancient form of currency holds even loftier influence, and goes great with a little cheese. The painstaking art of hand-making soppressata - the heavily spiced, cured pork salami closely associated with southern Italy - is not lost, but it's not exactly easy to find. That's why anyone armed with a bucket of the stuff - "super-sod" past Snyder Avenue, "soupie" in coal-mining country, a thousand colloquial variations everywhere else - might as well be strutting down the street with a wallet fatter than a hog set to slaughter.