Category: marinades and rubs

Week of Pork, Part One

I am not a big pork eater. In fact, for many years I have stayed away from chops because I think they taste like farts. Maybe it was bad preparation in my past, which is what Miss Crystal insists must be case. Maybe it’s some kind of vicarious Jewishness (although a pretty shabby one, if that, because I luuurve bacon). For whatever reason, the pork cookin’ was something I have stayed away from. Until now. Now there is pork cookin’ with a vengeance.

 I have no idea what compelled me to buy a 2 1/2 pound pork tenderloin at the Roche the other day, but I saw it, and I wanted it, and I bought it. Then I came home and tried to figure out how I was going to cook it for our Christmas Tree Decorating dinner that night. I wanted something simple, so I couldn’t eff it up too much, and I found this. Perfect.

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Spicy “Asian” Shrimp

As a person who doesn’t cook a lot of fish, I’ve been especially intimidated by the shrimps. Hence, in my few shrimp-cooking experiences, I always bought them not just peeled and deveined, but already cooked, so as to avoid the “what the hell do I do with this thing” question altogether. Whenever I saw the little guys at the fish counter, I couldn’t really tell if they’d been peeled and deveined, or just beheaded, or what, and I certainly didn’t know how to do all that stuff to them myself. Yeah, people told me it was easy, but…well, ewwww.

Well, tonight I had my first experience with shrimp I had to deconstruct myself.

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