It seems like on the 13th of every month you can find me scrambling around in the kitchen rushing to finish the Daring Cooks challenge. I don’t know why I always procrastinate! I was especially excited for this month’s challenge too, so I really had no reason to put it off. You see, this month we made satay. Pork satay. Pork satay with Peanut Sauce. Yeah.
I love peanut sauce. Although I rarely order satay when we go out, I always consider it. All because I want that peanut sauce! Unfortunately, the chicken that they pair it with never seems worth it, and I wind up getting something else. But now, thanks to Daring Cooks, I can have peanut sauce whenever I want! I’ve tried to make it at home before, but it never came out right – it was always too sweet, and too thick. Apparently the trick is using coconut milk, lemon juice, and some random spices. The sauce is light and smooth, with a slightly sweet flavor and a little bit of spice at the end. Perfect. And the pork? So much better than chicken. Although if you don’t eat pork, I’m sure chicken would work just as well in this recipe. [....]
After a long day raking leaves and a late lunch that left me not really wanting dinner, finding the motivation to get up from my nap on the couch wasn’t really there. Until I remembered my plan to make these Brussels Sprouts in Ponzu or dinner! Then I was off the couch and in the kitchen in about 5 minutes!
At the FoodBuzz Festival, one of the major hits with everyone at dinner was Namu Chef Dennis Lee’s Brussels Sprouts. They were incredible, and no one could stop talking about them. In fact, we all kept talking about them so much that he finally relented and gave out the recipe. Score!! I’m not likely to get tired of Brussels sprouts when there are recipes like this out there. They’re browned in butter, and then simmered in a citrusy ponzu sauce until they’re very tender. Oh… and there’s bacon, too! [....]
Nothing beats a good pork chop. For a long time, I forgot that they existed. I must have gone years without eating a pork chop! I’m really glad that I rediscovered them though, because they’re a really easy weeknight option. In this preparation, the chops are beautifully browned before being glazed with a luscious balsamic reduction. I’m not normally the kid of girl who will happily gnaw on a bone, but I’ll admit that I picked these up and made sure I nibbled off every delicious morsel that was to be had. [....]
I love acorn squash, but I usually only ever have it one way – baked with butter, brown sugar, and maple syrup. I’ve been eating it that was ever since I was a kid and its delicious. Like candy. But I don’t really think my dinner should taste like candy, which is why I decided to switch it up this time and take a more savory approach to the squash. Erika from Itzy’s Kitchen inspired me to try stuffing the squash – she’s been making some beautiful stuffed squashed lately that are packed with vegetables and look wonderful. Like the pumpkin gnocchi with mushrooms and chestnuts that I posted the other day, this dish went through a few incarnations before I settled on the final version: a southwestern styles acorn squash stuffed with black beans and chorizo and toped with melted cheese. [....]
Remember that time I made enough pulled pork to feed an army? Without the extra sauce on top, the seasoning was mild enough so that it could be used in a variety of ways. I separated the leftovers and froze them in small bags so I could pull them out and have pre-cooked pork ready [...]
