Pork Cheek Ragu with Mushrooms

While rummaging through the freezer last week for some fatback to make sausages, I discovered a package of pork cheeks tucked away in a corner. Needless to say, this excited me greatly, and I had an idea what to make with them: pork cheek ragu. A spin on one of my all-time favorite dishes fromContinue reading “Pork Cheek Ragu with Mushrooms”

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New Orleans Inspiration: Ginger Beer Pork Cheeks with Basil Apricot Ginger Sauce

New Orleans. How can a chef or home cook not draw inspiration from the Crescent City? It’s a very unique culinary city and I really don’t think there’s any place on earth which compares to it for the vibrant and diverse food combinations you discover there. As well as all of the other outrageous stuffContinue reading “New Orleans Inspiration: Ginger Beer Pork Cheeks with Basil Apricot Ginger Sauce”

Blue Moon Braised Pork Cheeks Basquaise

A few weeks back I was at the butcher shop and picked up some various pork parts, 2 pounds of cheeks being part of the haul.  They were really inexpensive at $2.49 per pound and I had intended on curing them but ended up putting the pork cheeks in the freezer to save for anotherContinue reading “Blue Moon Braised Pork Cheeks Basquaise”