Posted by jimphelps on February 3, 2013 · Comments Off on Duck with Pomegranate Honey Sauce
Duck in a pomegranate sauce spiced with fennel and coriander makes a quick and lovely lunch or main course for two. Paired with braised napa cabbage and apples cooked with the duck makes this a simple two pan meal. It takes about 15 minutes to make start to finish. You could extend it by … Continue reading →
Posted by jimphelps on November 13, 2011 · Leave a Comment
Apples and sage go together wonderfully. The sweet and tart of the apple mixes with the earthy sage to make a great pairing for pork. This is a quick meal to fix and dead simple to make. Pork with Sage Apples Quick and simple and full of Fall flavors. Ingredients 2 One Inch thick … Continue reading →
Category Easy, Fall, Featured Post, Featured Slides, Fuss-level, Holidays, Main course, Meat, Recipes, Seasons, Winter
Posted by jimphelps on August 7, 2011 · 1 Comment
Grilled tomatillos and chiles make a quick salsa that goes wonderfully with grilled chicken, fish or pork. The salsa can be made in large batches and frozen in one cup containers for future use. The tomatillos and lime give the salsa a tangy citrus flavor while the grilled chiles bring fire and smoke. It … Continue reading →
Posted by jimphelps on December 5, 2010 · Leave a Comment
One of our favorite uses for leftover turkey is to make enchiladas. A bit fussy to put together but easy to make in large batches. I have fond memories of Thanksgiving in Oregon (the state) with friends. Our dinner the second night would always be turkey enchiladas after a day of hiking/biking in the … Continue reading →
Category Featured Post, Featured Slides, Fuss-level, Holidays, Main course, Meat, Medium, Recipes, Seasons · Tagged with good for a crowd, spicy, Thanksgiving, turkey
Posted by jimphelps on December 1, 2010 · Leave a Comment
This recipe is based on a disk I had a Pago in Salt Lake City. I’ll write up more about Pago in another post. In short: if you live in Salt Lake or are passing through, go to Pago. This is quick recipe for leftover turkey. The goat cheese and buttermilk add a light … Continue reading →
Category Easy, Featured Post, Featured Slides, Fuss-level, Holidays, Main course, Meat, Recipes, Seasons · Tagged with Leftovers, Thanksgiving, turkey
Posted by jimphelps on August 29, 2010 · Leave a Comment
When you are grilling or roasting lean meats, brining the meat will keep it moist and add flavor. I use the same basic brine with turkey, pork and chicken. The brining time changes from 1 hour for thin cuts of meats (less than 1 inch) to overnight for a whole turkey. The brine adds salt … Continue reading →
Posted by jimphelps on June 13, 2010 · Leave a Comment
Pork tenderloin medallions are great weeknight dinner. They are an easy to cook light meal. These medallions have sage leaves pressed onto the meat and they are finished with marsala wine for a sweet sauce. I served this with a asparagus and cannellini bean salad for lighter Spring dinner. Recipe: Pork Medallions with Sage and … Continue reading →
Category Easy, Fall, Featured Post, Featured Slides, Fuss-level, Meat, Recipes, Seasons, Spring, Summer, Winter · Tagged with main course, pork
Posted by jimphelps on June 8, 2010 · Leave a Comment
A mint gastrique makes a sweet and tangy pan sauce for organic lamb chops from the market. The sweetness of the lamb and gastric is offset by the rich earthy and spicy root vegetable hash. The two together make a really wonderful dinner. The hash would be great with eggs for brunch or dinner. … Continue reading →
Posted by jimphelps on June 6, 2010 · Leave a Comment
One of the things I preach and practice is “cook once, eat many times”. This doesn’t mean the same leftovers, night after night, all week long. It does mean many different meals that follow on from the first dish. Last weekend, we made the slow grilled sirloin tip roast. During the week, we used … Continue reading →
Posted by jimphelps on June 3, 2010 · 2 Comments
John Priske of Fountain Prairie Farms talked me into buying a sirloin tip roast. It is a beautiful cut of meat that I hadn’t cooked before. He showed me other steaks from the same spot. They had gorgeous marbling so I thought it would be a good cut served rare to medium-rare off the … Continue reading →
My Market Year(s) 
You must be logged in to post a comment.