Anne McAlpine: February 20, 2020

I saw this recipe on an Ontario Pork Producers card at Gourmet Meats Butcher shop and thought it looked like a good one. I haven’t tried it yet as I have been trying several other recipes this week. Be sure to cook the pork to an internal temperature of 195 to 205 degrees to give it a great texture for shredding. The recipe states that you shouldn’t use diet root beer and that you should always use pork shoulder to slow cook for shredding. Pork tenderloin is a lean cut of pork, but won’t give you that melt-in-your-mouth texture that pork shoulder will.

This recipe for Garlic Parmesan Fries is from a Zehrs Cooking class and it is a good one. I don’t deep fry anything anymore. These are baked in the oven and turn out crisp and flavourful. Be sure to dry them really well before baking. I love sweet potato fries and this recipe is great. When I made them, I substituted my own Italian seasoning for the dill as I don’t like the taste of dill. They turned out really well and I imagine they would be good with the dill, too. I used ranch dressing on the side for dipping.

I had purchased a roll of goat cheese recently and only used some of it. I wanted to use it up, so I simply mashed it with a fork and added the rest of the can of whole cranberry sauce that I had in the fridge. It was delicious on Triscuit crackers. After I tasted it by itself, I added a bit of rosemary and that created great flavour, too.