We’re still working on the leftover pork from the pig roast, and we were fortunate enough to have our friend, Tommy, make the most scrumptious enchiladas. If you’re going to put these together, I can give you the general steps. Mix cut up pork with green chiles, some green sauce, sour cream, cumin, oregano, garlic…
Artichoke Flower
I said my artichoke wouldn’t “flower,” because I would be picking the artichokes and eating them before that could ever happen. As it turns out, the first artichoke I cooked was tough, so I wasn’t anxious to pick another, and they were on the plant too long. The reward is this awesome bloom. To receive…
TSTC – Cuisine of Northern Italy
Come enjoy a Northern Italy by Kayci Cutler at the Culinary Arts Center this week. Meals are served two days a week during the summer semester, Wednesday and Friday, from 11 a.m. to 12:30 p.m. View the menu. The Culinary Arts facility is located on Campus Drive. (view map). 254.867.4868 View the full summer dining schedule. NOTE: Due…
Would You Like Swine With Dinner?
The pig mission began on Wednesday. Four of us headed to Epps Farm in Calvert, early, very early. We had to pick up a live 90 lb heritage pig, and have it at the processor in Westphalia, no later than 10:30 am. After processing, it chilled until Friday, when I picked it up to spend…
Beet This Greek Salad
My father-in-law shared some of his beets, and I decided on a salad with lots of big flavor, so of course, I thought of Greek. The herbs and a little sweetness balance the beets well. PrintBeet This Greek Salad IngredientsBeets Balsamic vinegar Salt and pepper Kalamata olives Granulated onion powder, or sliced fresh onion Dill…