This Quick and Easy Pork Fried Rice with Edamame, Corn, Broccoli and Carrots has quickly become one of my favorite go-to recipes. I love to make this when I have leftover pork, especially the day after I make my equally simple and delicious Sous Vide Teriyaki Pork Tenderloin. In fact, when I make the Sous Vide Teriyaki Pork (and I love my Anova), I cook up a batch of white rice, let it cool and stick it in the refrigerator so it’s ready-to-go when I make this stir fry a day or two later. This dish, like all stir-fries, is better when made with day-old rice. A fresh batch of warm (or even lukewarm) rice tends not to fry well and can result in soggy, mushy sticky clumps (doesn’t that sound appetizing!). So leftover, well chilled refrigerated rice is definitely the way to go when making fried rice. If you’re in a rush and you crave pork fried rice tonight and you don’t have any leftover rice in the frig, just cook up some rice, spread it out on a baking sheet and stick in the refrigerator for an hour or so to let it dry out and chill.
As for the vegetables, the combination of edamame, corn, broccoli and carrots really works well together, but you can use pretty much whatever you have leftover in the refrigerator. This is a great dish for cleaning out the leftovers in your vegetable drawer. Just make sure that you cut the vegetables to roughly the same size so they cook evenly. And don’t forget the broccoli stalks. Peel them (or not) and slice them in quarter inch thick coins (or if their really big, half moons). I think a lot of people tend not to use the stalks, but they add a tasty, crispy crunch to the stir fry, or any dish for that matter. And if you have some frozen peas in the freezer, you can just toss in a handful when adding the other vegetables…no need to cook separately. Read More …
This Instant Pot Spicy Asian Pulled Pork Shoulder has quickly become my favorite Instant Pot dish. I have to give all the credit to the fabulous Melissa Clark for this great recipe. I don’t think this is technically a Korean dish, but I’ve labeled it as such because it uses gochujang, the inexpensive Korean chili paste that adds an incredible depth of flavors, on top of the tasty heat it adds to any dish. If you like things spicy, gochujang is like sriracha…it’s pretty much good on just about anything and is now available just about anywhere. The recipe also calls for gochugaru, Korean chili pepper flakes, which might be a little harder to find, but crushed red pepper flakes work almost as well.
This is one of those recipes that’s fun and easy to make, really hard to mess up and seems to come out great every time. You can serve like I have it pictured here, on rice topped with the pickled cucumbers, but it is also incredible on a Hawaiian-type slider roll (or any soft slider roll) with the the pickled cucumbers on top. You can also freeze any leftovers for when you need a quick fix of spicy barbecued pork. What I do is take 4-5 oz. portions and wrap them separately in plastic wrap and place them in a freezer bag and freeze. When I want some spicy pulled pork, I just pull one out of the freezer, pop it in the microwave for about a minute or two, and it’s ready to eat on some leftover rice or as a quick sandwich when you’re on-the-go. I’ve even wrapped it in a tortilla (talk about multi-cultural dining) and it was fantastic!
It’s that time of year and to me, Super Bowl means pulled pork sandwiches and a large batch of Oven Baked Chicken Wings…and oh yeah…almost forgot…an amazing football game (No Giants ’cause they sucked this year but I think it’s going to be a great game…Love Mahomes). I’m reprising this post (as I do every year about this time) because this is a great recipe for a Super Bowl party…slow-cooked, pulled pork sandwiches topped with my grandmother’s amazing Cole Slaw. The best thing about this pork recipe is it’s done in a slow cooker, so a lot of the cooking is hands-off, and it makes a ton of sandwiches for the party. The prep is really simple, the cooking is low and slow (it can be done overnight), the resulting flavors are incredible and, best of all, it makes dozens of sandwiches with very little effort…perfect for a party. And if any pork is left over (not likely) just divide it up into serving size portions (4-6 oz each), wrap in plastic wrap, stick in a freezer bag and freeze them. When you get that irresistible craving for a pulled pork sandwich, just pop one in the microwave for about 60 seconds, top it with some bbq sauce (I loveBullseye Original Flavor), put it in a lightly steamed bun, slap on some coleslaw and, in minutes, I guarantee you’ll be wallowing in the throes of pulled pork nirvana! It also works great in tacos, quesadillas and as a topping for nachos. And, if you still have room for dessert, you just gotta try these incredible Chocolate Chip Cookies…it’s the hand-chopped chocolate that sets them apart and makes them THE BEST!
Click here for Grandma Molly’s Legendary Homemade Cole Slaw recipe.
And just click Read More for this fantastic recipe!
Once again, It’s time for the annual repost of this great Super Bowl Oven Baked Chicken Wings Recipe (actually this is a much better version with updated recipe tips)…but first, the backstory. Back in 1976, I was working at The Foundry restaurant in DC and one of the waiters, Michael Murphy, who happened to be from Buffalo, told us of the amazingly simple way they prepared, of all things, chicken wings, up there at a place called the Anchor Bar. We started giving away the Buffalo Chicken Wings during Happy Hour and immediately the place became packed each day at around 4:45 pm with everyone waiting for the wings to come out of the kitchen…and the rest is culinary history. It seems that every bar today has chicken wings on the menu, and for good reason…when they’re made right, they’re incredibly and addictingly (if that’s even a word) good! They’re actually very simple to make…cut 12 wings into three pieces at the joints (discard the wing tips or keep them for preparing stock) and just deep fry the flats and drummettes for 10-12 minutes in 375 degree oil (preferably peanut) until they’re crispy and golden brown, toss them in Frank’s Red Hot Sauce and serve with celery and bleu cheese dressing…that’s it…nothing else is needed. The problem is that it’s really a pain (and a greasy mess) to deep fry at home, but there is a not-so-secret way to avoid that mess, while still getting that great Buffalo Chicken Wing crunch and flavor……just bake them in the oven.
But there are REAL SECRETS to making incredibly delicious Oven Baked Buffalo Wings, and here they are :