The idea of making actual hot dogs doesn�t really interest me that much. Like French fries, and sushi, I believe hot dogs are best enjoyed out�; preferably at a baseball game, with a cold beer. However, I didn�t say anything about hotdog-inspired sausage hybrids.
This meaty mash-up came about thanks to some lamb kebab experiments. The meat mixture is prepared in a similar fashion, and while the seasonings are totally different, the firm texture of the kebab reminded me of a hot dog�s �snap.�
I wondered what would happen if I did a skewer-less kebab using the same ingredients that would typically go into a hotdog. What happened was better than I could've expected. I ended up with a fresh, mostly beef sausage, that tasted pretty much exactly like a hot dog.
Technically, this ended up being a lot closer to a bratwurst, but I�m pretty sure hot dogs are a more popular search, so that�s what I went with. As always, be sure to season these �to taste.� Just like when making meatballs, you can cook a small piece of the mixture, and adjust from there.
Like I said in the video, if you�re looking for something a little different for your Memorial Day cookout, I hope you give these hot dog sausages a try. Enjoy!
Ingredients for 4 Giants Hot Dog Sausages:
1 1/4 pounds lean ground beef (10 to 15% fat is fine)
It must have been the subliminal beer and liquor advertising that got me, because I wasn�t even thinking about Cinco de Mayo when I decided to film this milk-braised pork carnitas recipe.
It�s pretty hard to make a bad batch of oven-fried pork chunks, no matter what method you use, but the milk braising beforehand seems to give the meat a little extra succulence.
The subtle sweetness from the orange is also very nice, but I wanted more, so upped the amount below. As I mentioned in the video, you always want to use these ingredient amounts, and not necessarily what you see in the video. Especially when I�m trying something for the first time, I�ll go kind of light on the ingredients and then adjust here if I think it needs little more or less of something.
By the way, proper carnitas are much �richer,� and by that I mean much fattier. The chunks of meat are crisped in a caldron of pork fat, and copious amounts of this insanely delicious stuff sticks to the meat as it�s chopped or smashed. So, feel free to use more than I did during the oven step, and enjoy something even more flavorful.
You�ll probably use these for tacos, but rumor has it, if you smash them up, and mix in some of your favorite barbecue sauce, they make incredible pulled pork style sandwich.And don�t even get me started on how amazing these are fried up with some eggs in the morning. I hope you give this carnitas recipe a try soon. Enjoy!
Ingredients for 8 portions Orange & Milk Braised Pork Carnitas:
3 1/2 pounds boneless pork shoulder
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt, plus more to taste
2 tablespoons vegetable oil
2 bay leaves
2 teaspoons ground cumin 1 tsp dried oregano
1/4 teaspoon cayenne
1/2cup freshly squeezed orange juice
zest peeled from 1 large orange 2 cups whole milk
Note: You can strain and reduce the cooking liquid if you want, and do "wet" tacos by adding some of the juice to chopped meat.
I�ve gotten so many requests for Scotch eggs over the years, I figured with the Easter holiday coming up, the timing was right to post this fried miracle of culinary engineering. In my version, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.
This is traditionally a picnic item, so the hard-boiled egg makes sense in that setting, but as far as serving it as a snack, or for a first course, maybe with a salad, I highly recommend the softer approach.
If you use the exact measurements below, the times given should get you pretty close to what you see here, but there are variables. In a carton of eggs, depending on the source, you�ll notice small, but significant size variations. You may want to test your times on the soft-boiled stage before proceeding.
Another factor is whether or not you chill these before frying. If you make them the day before, then I�d add a minute to the frying time. Keep in mind that the frying is to cook the sausage, and just heat the egg through, so you should cook the yolk to the doneness you want when the Scotch egg is cut open.
Your best bet is to make a few extra, and test your frying time before service. Trust me, you�ll enjoy this step. By the way, I have no idea if this works in the oven. I�m guessing it could, but I can�t help you out with any specifics. I really hope you give these amazing Scotch eggs a try soon. Enjoy!
Ingredients for 6 Scotch Eggs:
6 large eggs, right out of the fridge
*steam 6 minutes as shown for soft yolks
3.5 ounces of Italian sausage meat per egg (about 1/2 cup)
*I did 6, and used exactly 21 ounces of sausage.
pinch nutmeg
pinch cayenne
1/4 tsp mustard powder
white flour, 2 beaten eggs, and enough panko breadcrumbs to bread 6 eggs (I don�t measure such things)
Fry at 350 F. for 5-6 minutes to keep a soft yolk center. Add another minute for Scotch eggs that have been thoroughly chilled before frying.
Any time someone asks the question, �What exactly is soul food,� the answer should always be a comforting bowl of red beans and rice. Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.
Like I say in the intro, there are thousands of ways you can make this, using all sorts of smoked pig parts and sausages, but there are really only two ways you can serve it � thin and soupy, or thick and creamy.
Once you slowly simmered your beans, and they�re very, very soft and tender, and your meats are falling apart, you�re ready to serve. If you ladle it up as is, you�ll have something that�s fairly loose, with most of the beans still whole. It�s great like this, and based on my travels to New Orleans, the more common style.
However, another popular technique is to smash and stir some of the cooked beans into the mixture as you continue cooking. This creates a much thicker, and creamier consistency, which I really enjoy when I want something a bit more substantial. It�s closer to a chili texture, and I love how the rice sticks to it.
This is totally up to personal taste, so if you�ve never made it before, try some on rice as soon as the beans are tender, and it�s still pretty juicy. Check it out, and then, if you want, you can continue cooking/smashing/stirring to end up closer to where I did.
Regardless of how thick you make yours, you�ll want to soak your beans overnight in cold water before starting the recipe. If you forget, which you will, you can always use the quick method. Bring the beans to a boil in large pot of water, turn off the heat, and let it sit there for an hour or so to soften up, and become easier to digest.
If you put enough meat in it, this is more than a meal, but it also makes a great side dish for barbeque, or pretty much anything. Throw in some collard greens, and maybe some cornbread, and let the good times roll. I hope you give this easy, red beans and recipe a try soon. Enjoy!
Ingredients for 8 portions:
1 tablespoon vegetable oil
12 ounces Andouille sausage, sliced or cubed
1 cup finely diced onion
3/4 cup finely diced celery
3/4 cup finely diced green peppers
4 cloves minced garlic
1 teaspoon freshly ground black pepper
1 smoked ham hock
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper, or to taste
2 quarts chicken broth or water, plus more as needed to adjust consistency
1 pound red kidney beans, soaked overnight
about 2 teaspoons kosher salt, or to taste hot sauce to taste
Any decent Super Bowl snack table has to have a few substantial dips, and this �loaded baked potato� dip, with its three pounds of bacon, is nothing if not substantial.
It�s also shaped like a football, which of course has been proven to taste better to people drinking beer than dips in a bowl. Speaking of beer, I think will pair nicely with something cheap, domestic, and in a can. Save the Pliny for the Kobe sliders.
Needless to say, you can doctor this dip any way you see fit. There are so many ways you can �Tom Brady� this football, and change it to your liking. Some roasted chilies would be great, or maybe even some of that pickled pepper-onion relish I�m about to show you.
If you do want a stiffer mixture, for sculpting a more realistically shaped football, you could use part cream cheese, but I liked the lighter texture, and we still got enough height to qualify as 3-D. So, if you�re looking for a fun and delicious Super Bowl dip recipe, I hope you give this a try. Enjoy!
Ingredients for 48 servings:
3 pounds bacon
3 pounds (6 cups) sour cream
1/2 pound grated extra-sharp cheddar
1 cup chopped green onions for dip, plus more chopped green parts for the �grass.�
The first time I had Cajun-style boudin sausage, I was confused. I�d ordered something called �sausage,� but that�s not what I got. Instead of the firm, meaty tube I was used to, I was served a tough, rubbery casing filled with a soft, wet, paste-like meat and rice mixture.
It had pork and alligator in it, among other things, and had I not been in one of the most famous restaurants in New Orleans, I�d have thought the chef had done something drastically wrong. It was incredibly delicious, but the texture, and the fact you had to squeeze it out of the casing to eat, took some time for me to process.
I�ve come to understand how and why it�s done that way, and it�s become one of my favorite foods. However, since the casing is nothing more than a delivery system, I much prefer to form the boudin into balls, and fry them as seen herein.
The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Super Bowl food table on which they appeared. Hint, hint.
Just don�t leave out the liver! I know you �hate� it, but I don�t care, put it in anyway. It makes this wonder of American cuisine what it is. I really hope you give these boudin balls a try soon. Enjoy!
Ingredients for about 48 Boudin Balls, depending on the size:
1 3/4 lbs boneless pork shoulder, cut in 1-inch cubes
6 ounces chicken livers, cut in 1-inch pieces
1 yellow onion, diced
2 celery ribs, diced
1/2 cup diced poblano chili or green bell pepper
1/2 cup diced jalapenos (seeded first)
6 garlic cloves, minced
3 tablespoons kosher salt (1 1/2 to 2 tbsp if using table salt)
1 1/2 tablespoons black pepper
1 teaspoon chili powder
1 teaspoon cayenne
4 or 5 cups fully-cooked white rice,
1/2 cup fresh chopped parsley
1/2 cup fresh chopped green onion
Enough seasoned flour, beaten eggs, and plain breadcrumbs to bread the balls
- Fry at 350 F. for 3-4 minutes until browned, crisp, and hot inside.
A great holiday ham glaze needs to have three things; a wonderful flavor, a gorgeous, shiny appearance, and a crispy, crackling crust you can hear across the room. I�m happy to report this easy to make glaze has all those things in abundance.
This honey glaze will work on any size or style of ham, and as long as you keep the mixture quite thick, and caramelize it properly at the end, you will be the proud owner of a magazine cover-quality ham.
As I mention in the video, this was an uncured, fully-cooked, country-style ham, and if you use something similar, I�m recommending you pull it at 130 F. internal temp. Remember, ham is already cooked, so we just want it hot enough to eat. By the way, if you�re using a ham that�s not cooked already, you�re on your own!
The type of ham I used doesn�t contain a lot of added water like most hams in the supermarket, so it�s even more crucial to use a thermometer to achieve the proper temp. The meat has a denser, drier texture, and while the payoff is a superior ham flavor, it can get dry and salty if overcooked.
If you're using a standard ham, you can use the exact same procedure, but maybe go to 140 F., since you have a lot wetter product to work with. I realize many guides say to go to 160-180 F., but I have no idea why.
No matter what ham you use, you�ll need to give the glaze a final caramelizing before it gets anywhere near kale and tiny apples. They say you can crank the oven up to 500 F., or use the broiler, but nothing does a better job than the old blowtorch. If you don�t have one, they�re only $15 at a hardware store, and are an invaluable tool in the kitchen.
So, if a holiday ham is on your menu, I really hope you toss out that packet of who-knows-what, and give this wonderful, crispy honey ham glaze a try. Enjoy!
Enough glaze for a 7-9 pound ham:
1 packed cup light brown sugar
1/4 cup honey
2 tbsp Dijon mustard
2 tbsp rice vinegar (or any vinegar), or enough to make a thick paste
pinch of cayenne
1 1/2 tsp freshly ground black pepper
1/2 tsp Worcestershire sauce
For the water in the roasting pan:
2 whole star anise, and a bunch of whole cloves
- Bake ham at 325 F., glazing every 20 minutes until the internal temp is 130 F. for country-style hams, and 140 F. for regular hams.
Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It�s a common site on menus across the land, and you can�t channel surf past a food show without seeing it.
It also helps that people are no longer terrified to eat a little fat, and that�s what I�m banking on with this pork belly recipe. Yep, turns out sugar and the simple carbs do the real damage, so belly up to the bar. Sure, the fat content is a tad high, but it�s no different than that your average sausage link, and when paired with a tart, aromatic, root vegetable puree, it doesn�t feel heavy.
In fact, I use a touch of extra virgin olive oil to accent the meat and celery root. Celeriac is delicious, but fat free, and even though I added a little butter, the grassy, peppery oil lends a bracing richness. The same goes for the crispy-edged pork belly, and the dish provides an opportunity to enjoy three great fats doing three different things. I thought this was amazing.
I recommend getting your pork belly with the skin removed. It can get supper tough, and I prefer to work with it on it�s own (see Chicharr�n). We still get plenty of crispy goodness, and I want nice, tender, succulent bites; not something that�s work to chew.
As I mentioned, I will show you the celery root recipe in the next video, so stay tuned for that. If you just can�t wait, I�m happy to report that this can be served with all your favorite pork chop sauces and sides, so feel free to jump the gun, or root in this case. I hope you give this great fall appetizer a try soon. Enjoy!
Ingredients for 6 appetizer-sized portions :
1 1/2 pound pork belly, skin removed
season generously with salt, pepper, and smoked paprika
- Wrap as show and roast for 6 hours at 200 F. (*Note: I said 5 1/2 in the video, but my pork was almost room temp, so I�m adding 30 minutes since most people will use chilled meat)
- Chill, cut into serving sized pieces and crisp up in reserved fat before serving
There�s nothing like carnitas. Cubes of fragrantly spiced pork are slowly cooked in lard until they�re crispy on the outside, while at the same time remaining soft and succulent inside. Bust some up on a warm tortilla, drizzle with braising liquid, top with a little salsa, onion, and cilantro, and you�re probably enjoying the world�s best taco.
I said probably, since these things can be debated forever, and who has that kind of time when there are carnitas to make? This is a very simple recipe to adapt to the home kitchen, and as long as you cook the pork until it�s fork tender before crisping, you�re almost guaranteed a gorgeous pile of memorable meat.
I show how to do a whole pan at once under the broiler, but you can just as easily crisp up small batches in a frying pan set on medium-high heat. Just spoon in some reserved fat, and cook until crisp. Either way, this is a very important step, and not to be skipped.
There are hundreds of different spice combinations you can use here, and I often switch things up. I always include the salt, pepper, orange, garlic, and cinnamon, but then see where my mood takes me. Having said that, this is a pretty typical ingredient list, except for maybe the Chinese 5-Spice.
Mine contained cinnamon, fennel seed, clove, ginger, and star anise; so if you can�t find any, just add a pinch of each of those things instead. It seemed to add a little extra sweetness to the meat, and I may even use more next time. Besides that, oregano and/or thyme are nice additions, as are various chili powders.
If you�ve never tried to make carnitas at home, I really hope this inspires you to try. If you�ve never had carnitas at all, I need you to call in sick tomorrow, and make this recipe immediately. It�s that good. And don�t forget the fire-roasted salsa. Enjoy!
Growing up, I always loved when my family made pizza from scratch, but what I loved even more was what came after the meal. Any extra dough and scraps were rolled out, left to rise, fried, and sprinkled with sugar to create a simple, but delicious donut-like treat.
Here we�re doing a savory twist; using the technique to make a pizza featuring ricotta, pancetta and peaches. Obviously, you can use any and all classic pizza toppings, but this particular combo comes highly recommended.
Besides a fun change of pace, this method is great for making a bunch of crusts ahead of time, and then dressing/baking when needed. Imagine setting up a �make your own pizza� bar, with your guests customizing theirs any way they want. Add a couple cases of beer to the mix, and you�ll be hosting a pizza party of epic proportions. I really hope you give this a try soon. Enjoy!
Okay, now all you broke college students can leave me alone (he said with a wink). This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and probably most importantly, only uses one pan or pot for the entire procedure.
Every year when it�s time to go back to school, I get inundated with requests from students to post recipes that are super easy, only cost pennies, and require a bare minimum of kitchen equipment. This should work.
And here�s a quick idea; the next time you're going out to get another tattoo, don't, and instead go buy something for your kitchen. Do this every-other time, and you�ll eventually have a nicely stocked kitchen, and still plenty of ink covering your body.
Anyway, back to the recipe! Cooking pasta in the pan with the other ingredients lets it absorb more flavor, and the starch it releases creates a very nice, rich, and comforting sauce. This does require you paying attention and constantly adjusting at the stove. You need to adjust your heat up and down, and also how much liquid you're putting in.
Speaking of liquid, only use stock or broth that�s homemade and has no salt in it, or a very low-sodium packaged broth. If you start with a seasoned stock it will be way too salty to eat when you're done. Otherwise, you should be in for an eye opening, or should I say ear opening, treat. I hope you give this a try soon. Enjoy!
Ingredients for 2 large or 4 small portions: 2 tbsp olive oil
1/2 onion, diced
8 ounces spicy Italian sausage
about 3 1/2 cups unsalted or low-sodium chicken broth
1 generous cup orecchiette pasta
salt to taste
2 large handfuls roughly chopped arugula or other greens (if using something like rapini, add earlier so it has time to cook through.
Pork shoulder is a popular cut of meat, but it�s almost always cooked until �fork tender,�� which to your average cook means falling apart. This is fine for pulled pork sandwiches, or many other amazing dishes, but sometimes I want something different. It�s sort of like, I love braised short ribs, but sometimes I want roast beef.
Like I said in the video, most people go with pork loin when they want to do a roasted dish like this, but the lower cost shoulder makes a great alternative. The good news is that pork shoulder is much fattier, which makes for juicier, more flavorful meat. That�s also the bad news.
Unlike the very user friendly pork loin, there will be larger veins of fat running through the roast. Big deal, I say. Nothing a steak knife can�t solve, and meat you do liberate will be more than tender enough, as long as you pull it from the oven when the internal temp is about 145 degrees F.
By the way, I�ve given up trying to answer questions about replacing the wine and other booze in these recipes. Of course you can leave it out, and/or sub other things, but since I never do, I can�t guide you very well. So, either start drinking, or start googling�and as always, enjoy!
This amazing bacon, green onion, and cheddar corn pancakes recipe was originally planned as a �breakfast for dinner� post, but when I tasted how incredible they came out, I decided to do them as a Father�s Day brunch special instead.
I realize Father�s Day Brunch isn�t actually a thing, but just in case it becomes a great tradition someday, I figured I�d get this into the search engines nice and early. Plus, I really wanted to call them �mancakes.�
Sweet/savory hybrids can be tricky sometimes, but I think this worked beautifully. We are talking about bacon, cheese, and onions after all, so it wasn't that big a shock. And the way the chipotle-spiced maple syrup brought everything together was a risk well rewarded.
As far as the texture goes, these were surprisingly tender, and fairly light for corn pancakes. My only regret is not cooking extra bacon to top these with. So, why not surprise the man in your life, and whip up a batch of these soon? Enjoy!
Ingredients for about 12 Mancakes:
8 oz bacon
1/2 cup thinly sliced green onions
1 1/4 cups all-purpose flour
3/4 cup cornmeal
1 tbsp baking powder
pinch freshly ground black pepper
pinch cayenne
3/4 tsp salt
2 large eggs, beaten
2 tbsp melted butter
1 tablespoon sugar
1 1/3 cups milk
2 oz grated sharp cheddar (about 1/2 cup)
serve with warm maple syrup spiked with chipotle to taste
At some point this summer, you�ll get tired of grilled chicken. Any grilled chicken. No matter the marinade, or the delivery system, you will have simply reached your limit, and that�s when you need to reach for the chorizo.
Impale a few slices of this famously delicious, Spanish sausage in between your chunks of chicken, and as it grills, it will splatter its spicy, smoky fat all over its much blander skewermate, and once again, you and grilled chicken will be good buddies...just like Eddie Murphy and Nick Nolte.
That reference will make a lot more sense once you watch the beginning of the video. Anyway, this is nothing more than a suggestion to help cure grilled chicken fatigue, and as usual, I expect you to tailor this concept to your own strange and exotic tastes. I hope you give this a try soon. Enjoy!
This fascinating pork on a stick recipe is American cuisine in a nutshell. City cooks, who couldn�t get chicken, would take scraps from much-cheaper-at-the-time pork, and build something similar to what you see here; but that�s not what makes this delicious mock drumstick so American.
Why this represents the true spirit of American food, is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Yes, in cities across the Rust Belt, people decided that the only thing better than one kind of fried chicken leg, was two kinds of fried chicken leg. It�s hard to argue.
As you�ll see in the video, I like to lay out my pork slices so that the larger slices will be in the middle of the skewer, and smaller pieces at the bottom, to maximize the drumstick effect. Of course, I guess you could poke the pork in any old order, but there just won�t be as many oohs and ahs.
I used pork tenderloin, which is fantastic for this procedure, but traditionally pork shoulder trimmings are used. Regardless of what you make this with (just please don�t use chicken), I hope you give this American classic a try soon. Enjoy!
Ingredients for 6 City Chicken drumsticks:
1 whole trimmed pork tenderloin (not loin), sliced as shown
6 bamboo skewers (6-inch are best)
salt and freshly ground black pepper to taste
cayenne to taste
dried thyme to taste
flour, beaten eggs, and panko breadcrumbs as needed
I�m sure you�ve heard by now that corned beef and cabbage is not authentic St. Patrick�s Day food. It wasn�t until Irish immigrants, fleeing the great potato famine, arrived in New York, and started hanging out in delicatessens that brisket became the cabbage-adjacent meat of choice.
I assume it was the potato knishes� siren song that initially drew them in, but eventually they got hooked on the corned beef, and the rest is history. So, I decided to do a little mash-up (and mash-under), and this Irish pork stew with baby cabbage was the result. By the way, �baby cabbage� can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference�mostly because there isn�t one.
You can cook them in the stew if you want, but the timing can be tricky, and trust me, you don�t want to eat �baby cabbage� that�s been cooked too long; no one does, So, I highly recommend blanching them first, and warming through at the end.
Since we are using Guinness, I will admit this isn�t a beginner�s stew. The stout gives a ton of flavor, but also a slightly bitter note, which some people do not enjoy. I balanced it with the balsamic vinegar and caraway seed, and it was absolutely wonderful, but I think it�s worth mentioning.
You can leave it out, use a lighter beer, or just splash in some extra stock. Anyway, if you�re looking for beautiful alternative to that traditional �authentic� St. Patrick�s Day meal, then I hope you give this a try. Enjoy!
Ingredients for 6 portions Irish Pork Stew:
2 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
salt and pepper to taste
1 tbsp vegetable oil
1 tbsp butter
1 large onion, chopped
2 garlic clove, minced
2 generous tbsp flour
1 bay leaf
3/4 teaspoon caraway seed
1 (12-ounce) bottle Guinness Draft or other dark beer
3 carrots, cut into 1 inch pieces
2 ribs celery, cut into 1 inch pieces
2 cups chicken broth, more as needed
3 tablespoons balsamic vinegar
1/4 cup chopped Italian parsley 12 Brussels sprouts, halved, blanched
I�m all about simply prepared vegetables, but every once in a while I need to cover them in caramelized pork and cheese, and this stunningly delicious pancetta-wrapped leek gratin was one of those times. I love those times.
This �umami bomb� is so flavorful and satisfying, it almost seems disrespectful to serve it as a side dish. Pair this with a slice of buttered bread, hedge your bets with a glass of Sauvignon Blanc, and enjoy a truly special lunch.
For extra credit, after you finish your meal, call your best French friend and describe what you had. They will love and hate you for it. So, whether you make this for lunch, or use it to upstage a steak or grilled piece of salmon, I hope you give this great leek gratin a try soon. Enjoy!
Ingredients for 2 portions:
3 large leeks
about 4 oz pancetta
2 tsp olive oil
salt, pepper and cayenne to taste
1/4 cup chicken broth
1/4 cup drinkable white wine
1/3 cup heavy cream
finely grated Parmigiano-Reggiano cheese as needed chives to garnish
Well, you can�t win them all. This perfectly fine looking pork roast was the victim of a few easy-to-make mistakes, and hopefully by watching this you�ll avoid such mishaps in the future. In exchange, you�ll have to promise not to make fun of me.
The first, and most obvious error was way too much freshly minced rosemary. I always tell people to be super-careful about adding this resinous herb. I wasn�t paying attention, and just added what I had chopped without thinking, and it was pretty much all over at that point.
Adding cream helped nothing, and only made the herbaceous reduction more caloric and offensive. I probably could have added some lemon, mustard, horseradish, or other heavy-hitting condiment, but by that time nothing was going to unrosemary this train wreck.
On the bright side, the grapes were really good, and even after 30 minutes in the oven, had a juicy, still-firm texture. Their warm sweetness went very well with the meat. So, I hope you watch, critique, and maybe adapt this potentially amazing recipe into something worthwhile. Enjoy!
