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Pork

Chorizo Sausage with Broccoli Rabe and Beans

February 17, 2015 By Steve Dunn Leave a Comment

Chorizo Sausage with Broccoli Rabe and Beans

Beans, beans the magical fruit, the more you eat the more you…..

I don’t need to complete the rest of that limerick for you now, do I?

I didn’t think so.

The fact is, that little ditty is burned into the minds of most kids by the time they’re ten years old, and may go a long way toward explaining why so many people have an aversion to eating beans. Let’s face it, the social implications of a poorly timed meal rich with beans can be staggering, especially for folks who don’t eat them as a normal part of their diet. You see, our bodies tend to adjust over time to the gas producing effects of beans, lessening their impact on our digestive tracts the more that we eat them. This is a good thing, because as an inexpensive source of protein that is low in fat and high in fiber and nutrients, we should all be cooking with, and eating more beans.

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Filed Under: Entrees Tagged With: Pork, Vegetables

Maple-Bourbon Pork and Beans

March 2, 2012 By Steve Dunn Leave a Comment

Maple-Bourbon Pork and Beans

Here's a little something for those of you tiring from our recent meatless and low-sodium posts.  It's still Winter here in the Northeast, and while I haven't gotten around to cooking a cassoulet yet this season, today we're eating the next best thing, pork and beans.

As much as I love cassoulet, coming up with all of the traditional ingredients can be tricky, and a bit pricey what with all the duck and specialty sausages required.  If you are hankering for a traditional French cassoulet, I highly recommend D'artagnan's cassoulet kit, if not, stick with me here for a pork laden, Americanised version of the classic French dish.

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Love Your Heart and Cook These Herb Stuffed Pork Chops with Blueberry Gastrique

February 24, 2012 By Steve Dunn Leave a Comment

Love Your Heart and Cook These Herb Stuffed Pork Chops with Blueberry Gastrique




My how time flies.  It hardly seems a year since Jess @ Sodium Girl invited me to participate in her 2011 "Love Your Heart Recipe Rally", and I contributed this low salt re-work of a Ming Tsai pork dish.  Well, it’s that time again.  Time to head back into the kitchen and take a dish that I normally make without regard to sodium content, and re-invent it as a dish that I’d be happy to serve to Jess herself if she were ever to grace our table with her presence....you're always welcome, you know.

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Filed Under: Condiments + Sauces + Jams, Entrees Tagged With: Fruit, Pork

Pomegranate Pork with Gingered Kale

January 1, 2012 By Steve Dunn Leave a Comment

Pomegranate Pork with Gingered Kale


Happy New Year Everyone!

This recipe was inspired by one I found in a Whole Foods magazine recently.  I was excited to play with it last week not only because of its lovely green and red holiday appearance (the greens look a bit like a Christmas tree, don't you think?), but because kale and pork are always welcome guests at our table.  I love recipes that offer a simple sauce to accompany pork because let's face it, plain pork tenderloin is a yawn.  As for the kale, it is so versatile and SO GOOD for you, it is something I'm trying to incorporate into our diet more and more.  So much so that I'm thinking about a kale based new year's resolution.

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Homemade Fennel Salami

December 17, 2011 By Steve Dunn Leave a Comment

Homemade Fennel Salami


Though I didn't do a very good job at keeping pace with my Charcutepalooza brethren, and flat out missed a few posts, I did want to share these lovelies with you because they turned out so well.  They were far superior to all but the best artisinal salamis you'll find around these days, fragrant with just the right amount of chew, and exhibit a great fennel flavor.  I timed them to be fully cured, dried and ready to eat when our guests arrived for Thanksgiving (because quite frankly, we wouldn't have had nearly enough food for everyone otherwise).  Once my nephew's recovered from their shock of finding what appeared to be dismembered penises hanging in my wine closet, these were a huge hit and enjoyed by all.

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Pork Tenderloin with Coconut Cranberry Sauce

November 30, 2011 By Steve Dunn Leave a Comment

Pork Tenderloin with Coconut Cranberry Sauce

 We are huge fans of Ming Tsai in this household, so when I found his latest cookbook at a deep discount at our local (and sadly, closing) Borders Books, I grabbed it.  The book, Simply Ming One-Pot Meals  is chock full of Ming's trademark East-West recipes that are simple enough to cook on any given weeknight…huzzah.

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Carnitas Tacos

October 25, 2011 By Steve Dunn Leave a Comment

Carnitas Tacos

I have discovered homemade carnitas, and I am in love.

Not sure why it took me so long to make carnitas on my own, I mean I've loved them in great Mexican take-out joints for years, but for some reason never thought to make them myself.  As you all know, I am a big fan of braising, and my favorite dish of all time is duck confit (another dish I've never made….doh!), so it should come as no surprise that carnitas and I are made for each other.

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Rainbow Chard and Sausage Tart

September 23, 2011 By Steve Dunn Leave a Comment

Rainbow Chard and Sausage Tart

Let me just start by saying that I could eat this tart every day of the week and be a very happy camper.  Of course, my doctor might have something to say about a diet that consisted of wedge after wedge of this deliciousness, but I'm just sayin'.  

Look, I love chard just simply sauteed with a little garlic, some EVOO and maybe a few red pepper flakes, but the kids…..not so much.  They are much more liable to snarf down this super-nutritious veggie if surrounded by a buttery crust, some melted goat cheese, and a few chunks of pork sausage.  

Hey, can you blame them?

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Filed Under: Pies + Tarts Tagged With: Eggs, Pork, Vegetables

Vanilla Brined Pork Chops

August 5, 2011 By Steve Dunn Leave a Comment

Vanilla Brined Pork Chops


With grilling season in full swing, I wanted to toss out a quick-brine, dry rub combo to keep you and your grill on your toes.  This dish was inspired by a recipe I saw recently in Fine Cooking magazine, and with just a few tweaks to the brine and rub, we've come up with a dish that we've made twice already in the last few weeks.

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Spicy Pork with Asparagus

April 28, 2011 By Steve Dunn 18 Comments

Spicy Pork with Asparagus

I knew immediatly upon seeing this recipe in a recent Bon Appetit, that I wanted to make this as soon as our first of the season asparagus arrived.  My wife and I had a VERY RARE night alone during Spring vacation week, so I whipped this dish up for just the two of us, and let me tell you, it was terrific!

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I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

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