I have a strong dislike for having “stuff” on my hands. I rinse my hands dozens of times while cooking because some dribble of egg white or grain of kosher salt is sticking to my finger tips.
One way I’ve learned to overcome this is by weighing ingredients. My fingers get to stay debris free AND the measurements are more accurate.
This chart from the folks at King Arthur Flour makes measuring ingredients significantly easier.
Why pack brown sugar into a measuring cup when I can just pour it into a bowl set on-top of a scale? 🙂 3/4 cup of packed brown sugar is equal to 160 grams while 3/4 cup of granulated sugar is 149 grams. Yes, you need to look up the conversion but if you jot it down next to the traditional measurement in your recipe you’ll only have to look it up once.
Yesterday, friends and family gathered to celebrate my husband’s birthday. We provided plenty of food and drink for the occasion.
Roasted Shrimp with Cocktail Sauce
Pickles, Olives, Cheese, Crackers and Grapes
Chips and fresh Salsa
Alton Brown’s Backyard Baby Back Ribs
Tomato and Cucumber Salad
Buttermilk Chocolate Chip Cake with Marshmallow Cream Frosting
Brown Sugar Cookies
plus an assortment of store bought treats
Notes under the cut
I’ve made this recipe several times using both pork tenderloin and pork roast. I think I prefer the pork roast; the meat to glaze ratio is higher so the sweetness of the glaze doesn’t overpower the meatiness of the dish.
If you want to make this with a pork tenderloin use 2 x 1 pound tenderloins and cook them for 15 minutes in the oven before checking the temperature.
Maple-glazed Pork Roast
Prep time: 5 minutes
Total time: 1 hour
- 2 1/2 lb. boneless pork roast
- 1 tsp. kosher salt
- 1/2 tsp.ground black pepper
- 1 Tbsp. vegetable oil
- 1/2 cup maple syrup
- 1/8 tsp. ground cinnamon
- 2 tsp. smoked paprika
- pinch each of ground cloves and cayenne pepper
- Place the oven rack in the middle position and preheat the oven to 325°F.
- While the oven heats up tie the pork roast in 3-5 places with butcher’s twine to make a more uniform “log” out of it. Sprinkle with the kosher salt and black pepper.
- Add the oil to a non-stick skillet and heat it over medium-high heat for 2-3 minutes until it starts to smoke. Brown the roast on all sides, starting with the fattiest side, for 2-3 minutes each. Transfer the pork roast to a plate.
- Lower the heat to medium and drain off any excess oil. Return the skillet to the burner and add the remaining ingredients. Stir to combine and bring to boil. Cooks for 30 seconds.
- Return the roast to skillet and coat on all sides with the glaze. Transfer the skillet to the oven and cook for 40-45 minutes. The center of the thickest part of the roast should register 140°F on an instant-read thermometer.
- Rest the pork for 5 minutes in the skillet and then transfer to the cutting board for an additional 10 minute rest.
- Slice into 1/4″ slices, streak with some of the remaining glazes and serve.
If you spray your measuring cup with a bit of non-stick spray before adding the maple syrup with will pour our much more easily.
Dark Color, Robust Taste Maple Syrup (formerly know as Grade B Maple Syrup) works very well in this recipe.
My mom and sister joined Ted and I for lunch today to celebrate my mom’s birthday.
Maple-glazed Pork Roast
Farro with Mushrooms and Thyme
Boston Cream Pie
This recipe is brought to you by rainy weather which ruined my plans for grilled chicken. A couple hours in a soy sauce based marinade turned “boring” old chicken thighs into something very flavorful.
Soy-glazed Chicken Thighs
Prep time: 10 minutes
Total time: 4 hours (includes time for marination)
- 3/4 cup dark soy sauce
- 3/4 cup dry sherry
- 3 Tbsp. Dijon mustard
- 2 Tbsp. Sriracha sauce
- 1/4 cup vegetable oil plus additional oil for browning the thighs
- 12-16 bonless, skinless chicken thighs, trimmed of excess fat
- In a large measuring cup or bowl combine the first 5 ingredients and whisk them together until combined.
- Place the trimmed chicken thighs in a large zip top bag or sealable container. Add the marinade, coating the thighs. Stash in the fridge for a minimum of 2-3 hours, Give the bag/container a shake every hour or so to recoat the thighs.
- Place the oven rack in the middle position and preheat the oven to 350°F.
- Heat a tablespoon of vegetable oil in a non-stick skillet over medium-high heat until shimmering. Add 4 chicken thighs, “skin” side down and brown for 3 minutes. Flip the thighs and brown the second side for an additional 3 minutes. Transfer to a foil lined sheet tray.
- Repeat browning of the remaining thighs, heating additional oil as needed.
- When all the thighs are browned cover the tray with foil and transfer it to the heated oven for 20-25 minutes. The chicken should register 165°F on an instant-read thermometer before removing.
- Transfer to a platter and serve.
A 1-quart measuring cup is ideal for mixing the marinade.
Inspiration provided by the Joy of Cooking cookbook recipe for Deviled Boneless, Skinless Chicken Breasts.
My husband took a two-day motorcycle training class this weekend and I knew he would be weary when he returned home. I went with a comfort-food menu. As a bonus it was also fairly easily managed by one person over the course of several hours.
Oven Barbecued Ribs
Baked Macaroni & Cheese
Braised Swiss Chard with Bacon
Chocolate Chip Cookies
Notes under the cut
Rummaging through the freezer I came across a bag of peeled, uncooked shrimp waiting for inspiration. After looking through a couple of cookbooks and scavenging the Interwebs I came across a recipe similar to the one below. I made a few modifications and, presto, dinner was served.
Lemony Shrimp with Garlic Rice
Prep time: 5 minutes
Total time: 25 minutes
- 1 Tbsp. olive oil
- 1 cup basmati rice
- 2 cloves garlic, grated
- 2 cups water
- 1 tsp. kosher salt (plus more for seasoning the shrimp)
- 1 cup chicken stock (unsalted if you can find it)
- 2 lemons, sliced into rings
- 1/2 tsp. smoked paprika
- 2 Tbsp. unsalted butter, cut into cubes
- 2 Tbsp. finely chopped fresh parsley
- black pepper
- Heat oil in a saucepan over medium heat until shimmering. Add the rice and toss to coat with oil. Toast the rice for about 5 minutes, stirring frequently to prevent burning.
- Remove the pan from the heat and stir in the water, garlic and 1 teaspoon of salt. Cover, return to heat and reduce to low. Cook for 15 minutes.
- Pat the shrimp dry and season both sides with salt and pepper.
- While the rice cooks heat the chicken stock, lemon rings and paprika in a non-stick skillet over low heat until it is simmering; about 5 minutes. Add the shrimp and cook for about 2 minutes.
- Add the butter and swirl it among the shrimp to create a slightly creamy sauce. Remove from the heat, add the parsley and taste. Adjust salt and pepper as desired.
- Serve shrimp over a generous helping of garlicky rice.