Category: Pork Recipes
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Quintessential French Veal Stew
Blanquette de Veau is a classic French veal stew recipe, featuring both veal and pork osso buco variations. Originating from Burgundy, this creamy and comforting dish combines sautéed meat and vegetables simmered in a rich broth, finished with a velouté sauce. It’s traditionally served with rice or noodles.
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Enchanted Dinner with Friends & Family
Chef Jean-Daniel Bourgeacq arrives with his wood-fired grill to enchant us all with Paella in the Garden. An enchanting afternoon of food and friendship in our delightful garden. Join us as we come together to celebrate the joy of community, where everyone contributes to creating a memorable experience. Immerse yourself in the beauty of nature,…
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Barbecue Spare Ribs
Made simpler…in your oven! Not feeling like a pitmaster this weekend? Not to worry! These barbecue spare ribs will be absolutely delicious when slow cooked in your oven this weekend. Follow the video for a quick lesson on St. Louis spare ribs. A recipe for barbecue sauce will be posted below the video…or you can…
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Porchetta! #cooktogether
Did you happen to see Suzanne and I cooking this gorgeous Porchetta on the R&S Meat Market Facebook Page? We truly had so much fun! Here is the link to the recipe that we used. https://www.epicurious.com/recipes/food/views/porchetta-367138
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Pork Osso Buco and “Hygge”
I love to learn new things…I love to figure “stuff” out…it makes me happy. With all of this cold and cozy weather we’ve been having this March…I’ve had time on my hands to read thru the stack of books on my ottoman and sort out the emails that have piled up! In doing so I…
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St. Louis Style Spare Ribs!
These yummy ribs are super simple when baked in the oven. They can even be made the day ahead and heated up just before serving! How fun:) Ask The Butcher for: St. Louis Spare Ribs…enough to feed your crew…This recipe makes enough sauce for two nice size racks of ribs…I would say that you should…
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Bourbon Glazed Berkshire Pork Roast
This may sound ridiculous, but The Butcher had put a ban on my efforts of perfecting pork chops. Yep, I know, crazy right? Well, he was nice about it…but he kindly asked that I stop cooking pork chops…because it just wasn’t working. So, for a few years I bypassed the pork section of the meat case.
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Rustic Pear, Sweet Sausage and Green Apple Stuffing
In case you hadn’t noticed…I have gone all out with pears this Thanksgiving! Bosc and Secklund Pears are a beautiful fall fruit and work well with chicken or turkey. Using the same fruits and veggies throughout the meal keep it simple when shopping, but also help to create a cohesive taste to the entire dinner…
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Northern Farmhouse Bourbon Barrel Cracked Pepper Pappardelle with Arugula Pesto and Zucchini
We are in the thick of summer and I am sure that you have seen the many recipes utilizing the most bountiful veggies of the season. Zucchini is plentiful this month and there are many creative dishes popping up around the web and in the cooking magazines. The Butcher carries a variety of hand crafted pastas brought to…
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Pork Sliders
Sliders are a fun addition to the table. Browsing through a cooking magazine recently, I noticed that there are all sorts of things that you can put between those adorable little rolls. I decided to grill up a pork tenderloin that had been marinated in a recipe given to me by a special customer…she said…
Chowfancy 