Ingredients : 1 lb. chicken, cut into serving pieces 1/3 cup white vinegar 2 to 3 tbsp. soy sauce 2 tbsp. crushed garlic salt to taste 1/4 tsp. pepper (or 1 tsp. peppercorn) water 3/4 cup coconut milk chili pepper 1 tbsp. oil Cooking Procedures : In a deep skillet, brown chicken in oil. Combine vinegar, soy sauce, garlic, salt (to taste) and pepper (or peppercorn). Stir to blend and then add into the brown chicken. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water. Cover and […] Read more »
Stuffed-Herb Pork Roast
When we think “roast”, we most commonly refer to beef, but that need not be the case. A pork roast is a fine and economical way to feed a large crowd. Boneless cuts also do especially well for serving a crowd. Roasted lamb is always a treat. And while they are all called “roasts”, they really don’t even have to be cooked uncovered to qualify. Tougher cuts do wondrously well when braised in a pot with stock or wine. The recipe below is delicious, lean roast that doesn’t produce many drippings. But, if you’d like to serve it with gravy, […] Read more »
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