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.
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.
If you haven’t read the full article, here is the link: http://www.stylemagazine.com/season%e2%80%99s-eatings/.
Cooking & Baking Tips from Chef Cora
- Always preheat your oven, before baking.
When slow roasting, you want to roast your meat 1 hour for every 1lb. (5lbs. roast, slow roast for 5 hrs.)
- Prepare your greens in batches, blanche them, cool them in an ice bath until you are ready to cook them.
- Cook only the amount of greens that you are wanting to serve.
- 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!