Pork loin tales
And so my story begins. It was a dark and stormy night in Sidney by the sea, where the Admiral and I were hosting New Year’s Day dinner on our boat.
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Booze-infused marinades
NAPA, Calif. — What’s Iron Chef Masaharu Morimoto’s barbecue secret ingredient? A sake-spiked marinade, of course. Like many other chefs looking to add a little thrill to the grill, Morimoto heads to the liquor cabinet. Because rum, tequila and other liquors all do a fine job of getting meat ready to face the fire. As Elizabeth Karmel, known for her grill skills, puts it: Never marinate your …
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