This pork braised in milk recipe courtesy of Chris Israel, chef and owner of Gruner in Portland, Oregon.
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This recipe for Pork Rillettes is from Benjamin Meyer, who also teaches culinary classes at the Portland Meat Collective classes.
It begins with artisan mustard, and ends with this recipe from Sister Terry Hall of Monastery Mustard: Hallelujah Jalapeno Pork with Salsa.
Kathleen Bauer hosts a celebration BBQ pork roast dinner to honor the life of Roger the pig, and to thank those who were involved in the project.
Lisa Bell and Nicole Rees purchase a whole pig from a local butcher shop for a pig roast to serve to their supper club friends.
I learned that over 90 percent of pigs in raised in confinement were continually administered antibiotics in their daily water or feed.
Sunday Suppers are a great way to balance the weekday hustle by consciously taking back Sunday as a day of rest. This is not labor-intensive cooking.
This pancetta Recipe courtesy of Camas Davis, Portland Meat Collective: this recipe was given to me by Levi Cole, who teaches a lot of the PMC’s classes.
January 9, 2010 To help stay on track to eating healthier, Sharon Lehrman offers this list of six suggestions which include Vegetables and Fruits, Dairy Products, Meat and Poultry, Peanut Butter, Catsup, and Baby Food. Added bonus is “The Dirty Dozen” list of highest pesticide residue fruits and vegetables from the Environmental Working Group. Go […]
Check out the video story: Journey of a Barbecue Champion It’s a long road, and it’s not easy, a personal look at a barbecue world champion. Ingredients 2 Tablespoons raw sugar (Turbinado) 2/3 cup dark brown sugar, packed ¼ cup paprika 2 Tablespoons garlic powder 1 Tablespoon cayenne pepper 1 Tablespoon black pepper 1 Tablespoon […]
Are you a bacon lover, make smoked bacon yourself, and take your pork belly love to a deeper level!
A to Z detailed guide, how to butcher a pig with Camas davis from the Portland Meat Collective.
Part 3: Despite a perpetual cold shoulder from the land grant agricultural establishment and the commercial food industry, organic agriculture grew steadily if silently during the 1980s. Each regional farmer group developed its own set of standards that specified the conditions with which a farmer must comply for their farm and the food it produced to be certified, labeled and sold as organic.
You join a CSA every year, buy eggs fresh from the farmer at the market, and you only buy locally-sourced, pastured pork and beef. But what about that salmon on your grill this summer? Do you know the waters from which it came, know the fisherman who hauled it in?
There are many different variations of pozole in different regions in Mexico, including vegetarian and chicken.
Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of sausages: Italian Chicken; Merguez Lamb; and Chorizo.
Many in the artisan community spend a huge portion of their income on quality food despite the price disparity between sustainable and conventional food.
This is an adaptation of a Caribbean-style brine or marinade for pork. The lime juice subs for the traditional sour oranges which can be difficult to find. I’ve reduced the salt as low as I can and still have a “brine.” The dark beer (I used a mocha stout.) adds a hint of sweetness and […]
One of the top tourist sites in Alaska, the Childs Glacier is now only accessible by boat. The 56 mile Copper River Highway that leads from Cordova to the Million Dollar Bridge is no longer passable beyond mile 36.
Kathleen Bauer describes Roger’s humane pastured pig slaughter, butchering the pig is the next step when the carcass is delivered to Melinda Casady’s butcher studio.