Dad’s Kitchen: Sautéed Chicken with Balsamic Reduction

While I pull together the rest of my notes from our Vegas trip, I figure there’s no better time than now to share a recipe penned by none other than the guy who taught me how to cook and how to have fun doing it.  My Dad!Me n Dad

Yup.  The goofball gene is strong in the Havens household.

Let’s make some chicken! Continue reading

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Pork and Pepper Jack Sammich!!!

Still have some of that pork left? Good. It’s sammy time.

I came up with this one by trial and error. Different rolls, different cheeses, different accoutrements, etc, etc, etc. Let’s keep it real though. You could just put this pork on a shoe covered in cheese and it would still be good…but I digress… Continue reading

Ok, so before we get started, I’d like to welcome you to my first blog entry!  I decided to lead off with this recipe because it’s one of my absolute go-to’s that I make for me and my wife.  It makes a ton of food and you can eat off this all week in many different incarnations (sandwiches, soups, salads, etc).  Pork Tenderloin is also very low in fat, so it makes for an excellent source of lean protein (yay healthy stuff!) Speaking of healthy, you don’t necessarily have to make the veggies with it, but I think they’re a great complement.  To that point, I guess, you can just make the veggies and leave it at that…but I don’t suggest that.  You’ll be depriving yourself of too much deliciousness.

Full disclosure.  When reading my recipes, the majority of measurements I have for seasonings are estimates.  I flavor my food mainly by using The Force.  Jedis make terrible bakers.

I initially got the basis for this recipe from an article I read in Fine Cooking Magazine whilst searching for a good method for grilling Pork Tenderloin.  This 7-6-5 grilling technique with a quick brine is just perfect.  The pork gets a great crust from the high heat, but stays extremely juicy because of the brine.  So, without any further delay…let’s get cookin’! Continue reading