Tag: pork

Daily writing prompt

What’s your favorite thing to cook?

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I feel compelled to answer this question since I am the house cook. Since I love food, I like to cook just about everything. There are only two things that I do not like to eat. One thing I refuse to eat under any circumstances even if this was served at someone’s home is liver. I would have to be rude and just refuse to eat it. I cannot even stand the smell of it. Liver and Onions, what a horrible thing to do to an onion. I probably would not eat other organ food, but it is much less common. The other food I do not like but will eat it is coconut. If someone serves coconut cream pie for dessert, I will eat it and not put up a fuss. I know this is a strange one, but I just do not care for coconut. Other than that, I like EVERYTHING. One of my favorite things to do is to make sauces and dressings. I go crazy and put almost everything I can think of when I make sauces for meat or chicken or seafood. Any time I make a sauce or dressing, I always put either lemon juice or ketchup in it. Any kind of red sauce, spaghetti, steak, barbecue or a salsa both are going in. Lemon juice just seems to perk up any sauce and ketchup with its sweetness seem to cancel out the tartness of the lemon juice and vinegar that goes into most of these concoctions. Once in a while I will get a compliment on one of these sauces or dressing and they will want to know the recipe. Isn’t that a joke. By the time I am done, sometimes I don’t know half the stuff that is in them, let alone the amount. Doing a pork shoulder is one of my favorite things to cook. Anything that you can do low and slow, and I do mean low and slow. I will put some kind of dry rub on the pork and then do it at 220 for about 12 to 14 hours. Pulled pork with slaw and barbecue sauce, yummy. Anytime I grill chicken, boneless pork chops, and steak I pre-salt and apply Montreal Steak seasoning to whatever cuts I am grilling that morning. This so-called dry brine makes all the cuts very tender and delicious. Grilled portobello mushrooms is another one of my favorites. Lots of olive oil and again Montreal Steak seasoning and they are outstanding. Sliced on top of a Ceasar Salad and you have got yourself a meal. Finally, I love doing skinless chicken tenders, green peppers and onions tossed in olive oil and you guessed it, Montreal Steak seasoning, then grilling them and serving them in soft flour tortillas. This could go on and on, but I love to cook just about everything. The most important thing is to cook to taste. You gotta love it or why bother.