Dare to tantalize your taste buds with a departure from the ordinary! Swap the predictable BBQ sauce for an Asian lime concoction. Elevate your grilling experience with a tang that awakens your senses and transports you to distant lands of culinary delight. This Asian lime sauce offers a refreshing departure from the familiar, inviting you to savor the thrill of exploration in every bite. Step outside the norm and embrace the zestful allure of something new, something daring, something deliciously different.
Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appears in Pillsbury’s 1933 Balanced Recipes cookbook,and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950. The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity.
Speklapjes are a traditional Dutch dish made from thinly sliced pork belly. The name “speklapjes” comes for the Dutch word “spek”, meaning bacon or pork belly, and “lapjes” meaning slices or pieces.
Speklapjes are commonly served as a main course with side dishes such as boiled potatoes, vegetables and applesauce, They are also popular for barbecues and outdoor grilling. This dish is loved for it’s rich, savory flavor and satisfying texture. And it’s a staple in Dutch Cuisine, often enjoyed by both locals and visitors alike. Pork belly is not easy to get in a regular grocery store. I able to get pork belly at the Commissary or Costco.
Ingredients:
Pork belly
1/4 cup butter (half a stick)
Pepper and Salt
Preparation:
Remove the pork belly from the packaging half an hour before cooking. Place them on a plate on the kitchen counter. This allows the meat to come to room temperature.
Season the pork belly with some pepper and salt.
Heat a frying pan with a half a stick of butter over medium-high heat.
Now, fry the pork belly on medium high on both sides until they are nicely golden brown.
If you like the pork belly crispy, reduce the heat and let the meat cook for another 5 minutes. Flip them halfway through. The pork belly will become deliciously crispy due to the frying.
If you like the pork belly tender and juicy, reduce the heat and add approximately 1/2 cup of hot water. Let the pork chops simmer in this for about 30 minutes with a lid on the pan. This way, the pork chops will remain tender and juicy.
*Below is my Recipe Card. Right Click on the pic below and save to your hard drive. Print as a 4×6 pic*
Speklapjes
Speklapjes are a traditional Dutch dish made from thinly sliced pork belly. The name “speklapjes” comes for the Dutch word “spek”, meaning bacon or pork belly, and “lapjes” meaning slices or pieces.
Speklapjes are commonly served as a main course with side dishes such as boiled potatoes, vegetables and applesauce, They are also popular for barbecues and outdoor grilling. This dish is loved for it’s rich, savory flavor and satisfying texture. And it’s a staple in Dutch Cuisine, often enjoyed by both locals and visitors alike. Pork belly is not easy to get in a regular grocery store. I able to get pork belly at the Commissary or Costco.
Remove the pork belly from the packaging half an hour before cooking. Place them on a plate on the kitchen counter. This allows the meat to come to room temperature.
Season the pork belly with some pepper and salt.
Heat a frying pan with a half a stick of butter over medium-high heat.
Now, fry the pork belly on medium high on both sides until they are nicely golden brown.
If you like the pork belly crispy, reduce the heat and let the meat cook for another 5 minutes. Flip them halfway through. The pork chops will become deliciously crispy due to the frying.
If you like the pork belly tender and juicy, reduce the heat and add approximately 1/2 cup of hot water. Let the pork chops simmer in this for about 30 minutes with a lid on the pan. This way, the pork chops will remain tender and juicy.
Mashed potatoes has been around since the 17th century, starting out in European cuisine. People loved them for being simple and adaptable. Just boil and mash those potatoes, and you get this creamy goodness. They’re like a blank canvas, soaking up flavors and becoming the perfect side dish. Adding butter and dairy takes them to the next level. So, whether you’re in Europe or anywhere else, mashed potatoes are this universal favorite, bringing that warm, comforting vibe to your plate. It’s like a classic that never goes out of style!
Guess what’s hitting my kitchen tonight? Southern Fried Cabbage – and trust me, it’s a game-changer! Picture this: cabbage sautéed to perfection with onions, garlic, and a sprinkle of seasoning, giving it that Southern flair. What’s the secret? Slow-cooking magic! Let those flavors dance together, …
