The perfect hard-boiled egg. For me, having a cooked egg in the fridge is the start of a good day. It's a healthy and quick way to get some protein punch, and with only 70 calories, it really is a dieter's friend. If overcooked the egg can get a greenish yolk with a dry powdery texture - and that, my friends, is not good eats. Follow my lead and your yolks will be just cooked - golden and creamy, and well, perfect!
Monday, February 27, 2012
Perfect Hard Boiled Egg
Posted by Boston Chef at 11:05 AM 3 comments:
Friday, February 24, 2012
Pork Lo Mein
So what to do with all that super tender pork butt you made the other night? This time around I decided to go in an Asian direction. With no Chinese restaurants in my town, I often get that craving for some MSG (oops! I mean umami). Pork Lo mein to the rescue! This is a great recipe to use with chicken, beef or tofu as well. So get your woks out and let's begin!
Posted by Boston Chef at 9:39 AM No comments:
Friday, February 17, 2012
Boneless Pork Butt
Pork Butt, also called Boston Butt, is actually a somewhat tough (but full of fat and connective tissue) cut of meat from the upper shoulder area. It is the perfect braising cut! In the past, I've used the picnic, or the lower shoulder, but that usually comes with bone and skin (which is a pain to remove.) So having a ready to go, boneless cut of meat makes this a low maintenance dish which involves 3 steps: dry rub marinade, searing and braising.
Posted by Boston Chef at 9:23 AM 5 comments:
Friday, February 10, 2012
Apple Chicken Sausage with Roasted Butternut Squash and couscous
When chicken sausage goes on sale, I scoop it up. You've seen the spicy, Italian and garlic options, but have you ever seen Al Fresco's Sweet Apple Chicken Sausage and thought to yourself, "what on earth would I do with that?!" Cooking with apples always makes me think of fall and all its wonderful flavors -- so why not put them all into one dish? I also had apples and a butternut squash on hand, so I took it from there.
Posted by Boston Chef at 3:22 PM 1 comment:
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