by Adam Parks | Mar 20, 2014 | Holiday Recipes
Smoked Ham Frittata Real men don’t eat quiche, but one of them was smart enough to rename it frittata so we could enjoy egg pie with the rest of the world! The secret is to use a cast iron pan. Scramble 8 pasture raised eggs with a splash of heavy cream, a cup of...
by Adam Parks | Mar 20, 2014 | Recipes
Saltimbocca Saltimbocca means “jump in the mouth” in Italian. This recipe works great with pork scallopini, pounded chicken breast or our thin-sliced carne asada. It’s just a matter of rolling the cutlet around a simple stuffing and then pan sautéing...
by Adam Parks | Mar 20, 2014 | Recipes
Pork Scallopini This simple and elegant dish has many variations and can be done with any thin tender cutlet. I like to pound out the cutlet a little even though they are thin cut to begin with. This tenderizes them and allows for very quick cooking. Dredge the meat...
by Adam Parks | Mar 20, 2014 | Holiday Recipes
Porchetta Porchetta is a very traditional Italian street food. It is the whole pork loin (basically the meat in a pork chop) with the skin and belly (basically unsmoked bacon) left attached. It is then stuffed, rolled and tied (sounds like a bad 80’s bachelor...
by Adam Parks | Mar 20, 2014 | Recipes
Perfect Gravy, Every Time Gravy is one of those things that can quickly go horribly wrong. And, since gravy usually goes with the Important Holiday Meal, we want to avoid that at all costs! So here’s a tip: focus on the ratios, and you’ll get perfect gravy every time....