pork Archives - Quirky Cookery

A Rose for Your Bros–Perfect Bacon Roses for Valentine’s Day

bacon, holidays, pork, valentine's day, videos | February 6, 2015 | By Jessi

I cannot think of a better bouquet of flowers, so this is definitely not for men only.

If you want to do a little something extra for your guy this V-Day, though, maybe a dozen bacon roses would do the trick.

Just make sure you make an extra dozen for yourself… ;)

Homemade crescent rolls stuffed with broccoli, cheese, ham

broccoli, cheese, ham, pastry, pork, recipes, tips | June 3, 2013 | By Jessi

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Broccoli and ham cheese stuffed crescent rolls are one of the earliest recipes I remember learning how to make.

We would’ve used canned crescent rolls, so as a kid, it was pretty easy for me to cut the packaged ham into tiny squares, shred the cheese, and mix the broccoli in with my hands.

Unfortunately, it’s also another one that I don’t have a real recipe for either. (Kinda funny how this one involves broccoli, too.)

The basic breakdown?

A head of broccoli with florets chopped and boiled or steamed to be tender
A couple packages of cheap ham – In terms of ham bought from the deli, I’d call it about an inch stack, diced, give or take several bites
A half a block of cheese (about 4 oz?), shredded
A very large squirt of mustard….plus a couple small squirts after you taste-test and realize you still want it a little tangier

Mix it all together and pile onto 8 croissant rolls, canned or homemade. If the broccoli is still a bit warm, all the better because it’ll melt the cheese some and help it stick together.

Bake at 375F for whatever the standard package says. If you want to make your own, I used a recipe similar to this one, I’m sure.

Tip – My choice of using a pizza stone that you see in the first picture is not by chance. When working with pastries, it’s often key to keep the fat cold while working with it in order to create a flaky texture. That’s why it’s always best to chill pie crust before you use it.

With these croissants, I put the pizza stone in the fridge while I prepared the rest of the ingredients and then worked directly on the cold surface as much as possible before putting everything in the oven.

Blue pork sushi – When toothpicks go bad

bento, lunch, pork, sushi | May 28, 2013 | By Jessi

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I first posted about these delicious little pork rolls more than 2 years ago and since then, I’ve made them several times. They’re quick, taste good, and are great for using in lunches the next day.

It’s not uncommon for me to use colored toothpicks and you can see that all of them here even have multicolored sticks:

It wasn’t until the last time I made them, though, with a different brand of toothpicks, that I ran into issues. Check out these:

Oops!

So if you’re the type that’s worried about the chemicals and dyes in our food, beware that some of those toothpicks will bleed colors. I doubt the tiny amount is harmful, but it’s still worth noting, especially if the kids have any sensitivities.

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