I love meatloaf. There I said it. My love for it started as a child, where most people’s supposed despise of the stuff also began. I never quite understood why meatloaf got such a bad rap? I grew up eating several varieties, all of which I absolultely loved. I’ve made my classic version here before and recently my dad stumbled upon my Grandma Janet’s recipe, the one that started it all, and scanned it into his computer and emailed it to me.
Tag Archives: pork
This was a good indoor winter dish that sort of reminds me of summer a bit. It was doable on a weekday in about 2 hours and well worth it. The meat was soft and flavorful and didn’t need a lot of attention to make.
We were making some finger foods for guests and while dumplings are not the typical “finger food” they were a good munchie to have out. We kept it pretty simple with pork, ginger, and green onion. We tried a few different cooking types as can be seen above before deciding on the best.
These were simple and good but they sure were hot! Start by making the stuffing which was primarily hot sausage with chopped onion, garlic, and Italian cheese. Make the stuffing with the proportions of your choice.
Cook the sausage about half way and drain the grease.
Cut the stems off of the peppers and remove the seeds and pulp. You may want to wear gloves and be sure not to touch your face….TRUST ME!
Then stuff as much filling as you can into the peppers and line in a baking dish.
Cover with a bit of tomato sauce and bake at 350 for about 20 minutes.
Warning! Some of the following post may be graphic and upsetting to some readers!
As a going away gift, our friends graciously sponsored our going away party as we were about to depart Maryland. Roasting a whole pig was decided upon, as the idea has been floating around for a few years and this seemed like the opportunity. They were able to find good deals on a pig and renting an electric spit. We cook, eat, and talk about a lot of different cuts of meat on this site, but being in the whole form does seem to change things a bit. So proceed with caution, and I did omit many pics that could have made it far worse.
The first questions is, what kind of person desires so strongly to roast a whole pig?
The pig weighed about 49 pounds and came pre gutted and basically all prepped for us. We added some seasoning and filled the cavity with onions, garlic and leeks. Then the pig had to be skewered and sewn up to keep the filling in.
The rented spit was well experienced but did a great job once we messed around with it, formed it into shape, and got the right tension on the chain to the motor.
Once the pig was stabilized on the skewer and the coals had ashed over, it was time for the final assembly and a lot of waiting.
The pig ended up cooking for about 8 hours and could have used a little more time and a little hotter charcoal throughout. It was our first time though and everyone seemed pleased with the final product. There was plenty of time to hang out while the pig roasted and it was over 100 degrees this day so…
This is the last picture we have of the pig, which is about halfway through. It turned out great though and we will do even better next time!