Food for y’all is a recipe site with recipes from around the world and no….it’s not just a site with southern recipes. Our team is in the south (more precisely….Southern California) and we offer cooking tips, restaurant and product reviews and an extensive glossary.
Let’s talk about recipes….what they are and what they ain’t (that’s southern lingo).
What they “ain’t” is a guarantee the dish will turn out the way you were expecting it to when you first read it. Recipes are blueprints which contain various ingredients and cooking methods that, when followed explicitly, will present you with a completed dish but no guarantees.
How many times have you followed a recipe perfectly and was disappointed with the outcome? Sometimes they come out fine but not always.
What we’re suggesting is you read the recipe and if there’s an ingredient you don’t like or don’t think should be in there…..take it out! Adjust the recipe to your liking and you’ll be happier with the results.
OK….now let’s talk about navigation (that’s how ya git around our site). We recommend that you start out using the category menu under “Recipes & Blogs” in the left side panel. You’ll notice that after you open a recipe, both the category and associated tags are listed at the bottom of the recipe. So….if your perusing our great “Shrimp Creole” recipe under the Seafood category, you’ll see the tags are “Creole” and “Shrimp”. If you click on “Shrimp”…it will show you all the Shrimp recipes we have on our site. Slick…eh? Of course, if you’re the impatient type…you can just use the search function at the top left of the page.
We’ll keep posting recipes from around the world but if some of the ingredients listed are not available in your area…..just substitute something else.
The main thing is….just have fun cooking and as Jacques Pepin says, ‘Happy Cooking!’
Hope you enjoy the site and y’all come back real soon!
Recipe Of The Month
Pork au Poivre
This Pork au Poivre recipe is a take-off of the French Steak au Poivre. I happen to like them both. This is a simple recipe that will surely bring wild raves from your friends.
You’ve just gotta try this recipe….it’s not only the easiest dish to make but it is without a doubt the most tastiest “pork chop” you’ve ever made!
- 4 boneless pork loin chops (6-8 oz. each) seasoned with kosher salt.
- 1/2 cup ‘rainbow’ peppercorn (See *Note)
- 2 tablespoons olive oil
- 1/2 cup brandy
- 1/3 cup chicken broth
- 1 teaspoon white wine vinegar
- 1 teaspoon chopped fresh thyme
- 4 tablespoons butter, cubed
- Preheat oven to 375 degrees F.
- Coat both sides of the pork chops with crushed peppercorns.
- Heat oil in a saute pan over medium-high heat until it shimmers. Add pork chops and saute until browned, about 3 minutes per side. Transfer pan to oven and roast pork until an instant-read thermometer inserted into the thickest part registers 145 degrees F., 7-10 minutes. Transfer pork chops to a plate; tent with foil.
- Deglaze pan with brandy, scraping up any brown bits; cook over medium-high heat until liquid nearly evaporates, 2 minutes.
- Add broth, vinegar and thyme to pan and reduce, 4 minutes more. Off heat, whisk in butter, 1 cube at a time, adding more only when the butter melts. Serve sauce over pork.
- *Note: Rainbow peppercorns are a blend of black, white, green and pink peppercorns.
They can be found in most super markets. If not, black peppercorns will suffice.
Thanks for visitin and y’all come back and visit us real soon!