Jägerschnitzel

It’s finally spring again, and as you can tell, I’m dying to get back to fishing, and hiking. For now though, I’ll channel the wilderness to make Jägerschnitzel–a derivative of the simple stews that hunters in the German-speaking world could assemble with the resources available in the woods. Most of the schnitzel I’ve eaten was…

“Bánh Mì” Carnitas Tacos

Flashback to 2012– it’s my senior year of high school, and we would do anything to rebel against the “powers that be” during the weeks leading up to graduation.  After twelve years of waiting in long lines for terrible school lunches, the simple banh mi became an unconventional lunch time status symbol. My school was…

Char Siu Pork | Wilted Mustard Greens

The more I cook, and experiment with food, the more I start to see patterns that connect many different cuisines. Take grilled meat, for example; people have been coming up with ways to grill, and season meat from the very first “campfires” to the modern day of globalization, super markets, and the blending of cultures…

Fig-Glazed Pork Loin | Spiced Pecans

I love to cook–but I love sharing food even more. Whether I was inviting friends to test ideas from my dorm kitchen in college, or hosting family for meals, it always brings out my best when I work under the pressure of cooking food that other people will actually want to eat.

Herb-Roasted Pork Loin | Kale & Squash Sauté | Cider Gravy

October is almost over, so I’m starting to test different ideas for Thanksgiving. Since I don’t have any interesting stories to tell this week, I figured I would change the style of this week’s post to include a few pictures to help you follow my process. Change is hard though–I forgot to take pictures at…

Hoisin Pork | Wilted Mustard Greens

I came up with this recipe last year when I was hungry, and had my usual assortment of random ingredients in the kitchen.  It’s another one of those overnight marinades that is well worth the extra prep time. I wanted to practice creating a balance of different flavors–sweet and savory from the hoisin sauce and…

Coriander Pork | Mushroom and Spinach Sautée | Balsamic Reduction

Ever since I started experimenting with “copy cat” recipes from some of the restaurants that I couldn’t afford in college, I realized that I could tolerate eating out less as long as my food looked, and tasted good enough. With lots of trial and error, I started to come up with a few dishes I could whip up when I wanted to make a big impression. 

Coffee-Rubbed Pork Loin | Spinach & Cannellini Bean Sautée | Balsamic Berry Coulis

Looking back, I think my first time I saw “coffee rub” on a menu, I was probably too young to actually drink coffee. Still, I have a feeling that my first bite (likely taken off of my sister’s plate) set off a web of new connections in my brain. That bite was a game-changer. Suddenly, nothing–and everything–made sense. Coffee, a dark drink for “grown ups” could somehow become part of dinner, no styrofoam cups in sight. What’s more–it was delicious.