A Pinch of Salt, A Dash of Sass.Tips & Tricks Archives

Grilled Crispy Pork Belly

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I love pork belly, from which bacon is born. Sometimes I’m not sure which I like more, the salty-smoky-cured bacon, or the juicy, tender, and delicious pork belly in all its intact glory. Pork belly is a super-versatile cut, especially if the skin is left on, and it’s absolutely fantastic by itself, in tacos, in breakfasty applications, or shining like a star as an entree.

This is a recipe that can be cooked in the oven, but I found the grill gives a nice dimension to the flavor of the meat, plus it helps me not heat up my entire house when it’s hot and humid outside in the summer!

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O M G, Glorious Ghee – How to Make Ghee

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You might remember when we had a long discussion about the benefits of lard, and you may have thought me out of my mind when I described the health benefits over some cooking oils and other culinary fats. And then, hopefully, you scored some or made some organic pork lard of your own, and became 100% sold on using it in your own kitchen.

Another fat, which is actually very old but a lot of folks act like it’s new, is on the scene and it is a mean, not-so-lean cookin’ machine. I mean, let’s be honest, it’s FAT. They’re all FAT. So, let’s all remember everything in moderation, and even a little fat means so, so very much flavor (if it’s the right fat) and let’s talk about the buttery, nutty, aromatic deliciousness that is GHEE.

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Best. Easiest. Guacamole. Ever.

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I love Mexican food. There’s not much I love more. It being Cinco de Mayo, I figured why not post up some guacamole? I know Cinco de Mayo is more of an American, or Mexican-American holiday than is celebrated in Mexico proper, but any excuse for some tacos, chips & dip, and a cold beer or a margarita.

This recipe is probably the single easiest recipe for guacamole you’ll see. It uses pre-made salsa (preferably fresh) (Recipe for DELICIOUS SALSA!) and avocados, and that’s about it. If you can cut open an avocado and open a jar, you can make guac.

Friends who have my guacamole recipe end up putting me in charge of guac at summer gatherings, which is more than fine with me since it takes me less than 15 minutes to whip up a batch!

Here’s a tip — when you’re seasoning your guacamole, keep in mind what you will be serving it with. Guac that is going to go with tortilla chips won’t need as much salt in the recipe as guac that’s going to go with grilled chicken or something else that isn’t as salty as your corn chips of choice.

Enjoy!!

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Tangy Broccoli Slaw

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This week at the farmers market, cauliflower and broccoli were in great abundance. One farm had broccoli on the stalk, instead of just the flowery crowns, and to me that was absolute perfection. I think the broccoli stem is highly underrated! It’s delicious, raw or cooked, great in soups, salads, or even sautéed. This week, though, I made some very easy broccoli and carrot slaw with the stems and reserved the crowns for steaming later.

Next time you are debating between paying more for the crowns and skipping the stalks, don’t! Get stalks! Then do this!

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Baked Pork Rinds (Baked Pork Cracklins)

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HOMEMADE. PORK. CRACKLINS. Do I have your attention yet? Calling all Paleo / Atkins / Baked-not-fried / I-Love-Snacks people and Secret Pork Rind Lovers: I MADE PORK RINDS. I know, right? WE CAN MAKE PORK RINDS.

Here’s the kicker: Mine are baked. BAKED. How can this be? Delicious crunchy pork rinds that are BAKED? Done and DONE!

One of the bonuses of getting pork from Patrice at Double R Farms, who supplies heritage Berkshire pork through my local farmer’s market, is that she can have things most people don’t want. Pork skin is one of those things. I was THRILLED to find out she had a package of pork skin that was removed from the hog in processing, just waiting to be made into something delicious. Lots of things to do with pork skin. Wrap it around an otherwise lean pork loin roast and bake it to crispy brown perfection, for example. Or MAKE PORK CRACKLINS.

I am using a lot of all caps today, does that demonstrate how excited I am about this? Continue reading →

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“Quick” Easy Pozole — Mexican Pork & Hominy Soup

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There’s a running joke here at Casa Sass that my winter Pozole cooking starts at the first sign of Spring, when I must plant the hominy corn in soil tended for generations; that I start raising the baby piggies and growing the peppers, onions and oregano; and if I pushed it, I am pretty sure I would be told I mine my own salt. That’s because Pozole is one of my favorite things to eat, and probably my favorite thing to cook.

When I really “go for it” at Pozole time, I have a 5 gallon stock pot, make my own pork stock, and start from scratch with everything. No cans, no jars. It’s amazing, but it’s also very time consuming, and not exactly “spur of the moment” cooking!

Not long ago, one of my oldest and dearest friends asked me if I have a “simple” recipe for this amazing, brothy, rich red soup, and I had to pick my brain for some shortcuts. Having done that, I think I came up with a really good foundation for a quick version, an easy Pozole that anyone can make with ingredients easily found at the grocery.

It’s getting chilly, LET’S MAKE SOME DELICIOUS SOUP!

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Easy Cajun Stew

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You know when you have a mishmash of things in your kitchen and you experiment a little and throw things together and hope it comes out?

That was me, last night. It was our first real chilly, grey, and rainy day of the autumn and I figured I’d make some soup. With flavored broth, some meat, some veggies and pantry staples, I made a kind of gumbo-wannabe that was flavorful and satisfying. We liked it so much I had to write it down and share it with you!

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Mizeria (Polish Cucumber Salad)

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In case I haven’t previously made it clear, I am a fan of salads. I love them in the spring and summer, but also in the fall and winter. Pasta salads, slaws, cucumber-tomato salad, salads with grains and veggies, I love them all, no matter the season. So, as summer slips away and we move to cooler days, why not have another cold salad?

Mizeria is a traditional Polish cucumber salad that couldn’t really be easier to make. It’s basically 3 ingredients and takes almost no time. The name translates to “misery,” although I have absolutely no idea why — it’s one of the least miserable things ever! I have actually been trying to write this post for a couple weeks, because every time I made Mizeria salad, it disappeared within a day or two. I could take pictures of making it, but never had a picture of the finished product! I finally just made one enormous batch and bought myself a couple of days for pics, but it was still all gone within 3 days. This is addictive stuff. Continue reading →

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Sunday Red Gravy: Spaghetti and Meatballs

on October 5, 2014 by Michelle in Dinner, Entertaining, How-to, Meat, Pasta, Pork, Tips & Tricks, Uncategorized, Veggies, Wine ⋅ Leave a comment

I’m not Italian, but I can’t deny the appeal of a house that smells like slow-cooked tomato sauce — the herbs, the garlic, a hint of pork, maybe some soft Italian bread. Here in Oklahoma where I live, autumn is creeping in and the evenings are becoming perfectly chilly. Excellent weather for some spaghetti and meatballs, don’tcha think? I can’t tell you this is my Grandma Nonna’s recipe handed down for generations, but it’s dang easy, and super tasty. It’s also great for feeding a crowd, or very versatile for leftovers! Here’s my take on what a lot of Italian-Americans call, “Red Gravy,” which is a meat-based hearty tomato sauce.
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Organizing My Spices!

on September 22, 2014 by Michelle in Chit-Chat, How-to, Spices & Seasonings, Tips & Tricks, Uncategorized ⋅ Leave a comment

It’s the last days of Summer, and that makes it time for me to do some spring cleaning. Fall cleaning. Fall cleaning! You see, with autumn come cooler weather and holidays. With both of those come lots and lots of cooking. Yes, even more than we already do! Heating up the house with the oven or by boiling big pots of soup are no longer an issue, and we crave things that are warm and comforting. This also means that inevitably, I will find deals on all kinds of dry spices and BUY ALL THE THINGS and then realize I have 5 pumpkin pie spices and 3 poultry seasonings and multiple jars of rubbed sage, and a distinct lack of whatever I DO need for that fall-time butternut squash turkey thing with chestnuts and root veggies.

Unacceptable!

Enter handy kitchen gadgetry and nifty fun things to help me get my herbs and spices and seasonings together so there’s at least less of a chance I will buy 6 jars of cinnamon sticks on sale. ON SALE, I SAID. Ready? Let’s organize!

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