« October 2011 | Main | December 2011 »
It's one of the leanest cuts of pork you can get, it can be prepared for both casual and upscale dinners and it's pretty economical (translation, it's often on sale), so what's not to love about grilled pork tenderloin? Well, if you're not careful there are plenty of reasons it can go wrong.
| | |
|
Leaving the chicken on the bone adds a surprising amount of flavor to your sauce without adding any fat or calories. If you prefer to use boneless, skinless chicken breasts reduce the cooking time to 10 to 15 minutes.
| | |
|
Don't you love it when you find something so good you keep trying to find new ways to use it? Right now that is smoked olive oil from The Smoked Olive company. I'm not sure how they smoke it (I asked and they're not saying) but the flavor is incredible. Whatever you add to it tastes like it just came off a grill or smoker.
Continue reading ""Smoked" Shrimp, Tomato and Avocado Omelet" »
| | |
|
Oh, the poor little chicken breast. The horrors we inflect on them, all in an effort to make sure they're safe to eat. What often happens is you end up with something overcooked, dry and tasteless. Had enough?
It doesn't take much to fix many of these problems, in fact, I'm just going to focus on the 3 things most people get wrong. Then I'll show you how to make a great pan sauce to go on it.
| | |
|
