Eating With Style

10 Dec

Thanks for visiting my blog, as many of you already know, my name is Yolanda Pope and I am a Culinary Writer with Houston Style Magazine. Last week I had a front-row seat and watched Chef Cat Cora cook one of her favorite holiday meals. Slow Roasted Bourbon Pork With Alma’s Sweet-Hot Mustard, Sautéed Greens With Meyer Lemon and Garlic, and Garlic Mashed Potatoes.

Pork, Potatoes and Kale Greens

This meal, and its’ recipe is one of many recipes that is featured in The Macy’s Culinary Council’s Thanksgiving and Holiday Cookbook.  The photos are the actual plates that were served and subsequently eaten by me.  So, are you ready for dessert?  After the main course, we were handed a piece of VaLee’s White Chocolate Pecan Pie.


White Chocolate Pecan Pie

If you haven’t read the full article, here is the link:

Cooking & Baking Tips from Chef Cora

  1. Always preheat your oven, before baking.
  2. When slow roasting, you want to roast your meat 1 hour for every 1lb. (5lbs. roast, slow roast for 5 hrs.)
  3. Prepare your greens in batches, blanche them, cool them in an ice bath until you are ready to cook them.
  4. Cook only the amount of greens that you are wanting to serve.
  5. For Desserts that call for syrup and sugar, you can always use a lighter syrup and modify the amount of sugar.

Thanks for Stopping By!


Leave a comment

Posted by on December 10, 2012 in Food Tasting


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: