Roasted Peameal Bacon

Peameal Bacon is a cured pork loin rolled in peameal. In the United States they call it Canadian Bacon. If you’re Canadian, of course you know what it is. But, some Canadians may not have thought about roasting one in the oven. I hadn’t, until my college roommate Christine brought one from home and cooked it for dinner. Since she grew up on a dairy farm, I knew Roasted Peameal Bacon had to be good. Farmers know food and I had lots of great meals at her place. That was a FEW years ago now but I’ve never forgotten how good it was!

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Moussaka

If you’ve never had Moussaka it’s sort of like a Greek version of lasagna. I’ve always wanted to make it but I wasn’t sure about the combination of spices in the meat. Cinnamon, nutmeg and cloves sound like pumpkin pie to me. But, curiosity got the best of me so I consulted numerous versions on the internet and came up with this recipe that passed not one but TWO taste test dinners!

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Sauerkraut Balls

These Sauerkraut Balls are a popular appetizer down here at the lake. My friend Kathy makes huge batches of them in an assembly line with friends and family. They freeze them uncooked so they’re easy to pull out for a fish fry or happy hour. They’re quick and awesome deep fried but they bake well too. I know, they sound a little weird but you’ll be surprised how good they are. Serve them with a little honey mustard dipping sauce and it’s like you’re having a sausage on a bun in one bite.

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Smoked Pork Back Ribs

I bought a smoker for Mr. H for Christmas but I secretly wanted it for myself. It’s a Weber. Not the fancy kind that uses pellets and has temperature controls. We’re going old school using charcoal and making Smoked Pork Back Ribs. This will definitely be a learning curve. Luckily our friend Gar is coming to help. He’s a smoker expert. A pit master if you will. The process takes 6 hours, 3 with a dry rub, 2 wrapped in foil, 1 finished with barbecue sauce. As easy as 1, 2, 3? We will see!

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Bacon Wrapped Jumbo Asparagus with Parmesan and Garlic

I make regular visits to JLK Asparagus Farms during the short season. I always enjoy visiting with my friend Lisa who owns the farm with her husband Jake. I recently talked to her about how she would recommend cooking jumbo asparagus and she told me she wraps it in bacon along with some cheese and bakes it. Of course I had to try it. Anything is better with bacon!

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